The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy)
Soft, chewy, and coated in a sweet cinnamon-sugar layer, this classic snickerdoodle recipe is perfect for cookie lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 servings
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture until a soft dough forms.
In a small bowl, mix 1/4 cup sugar and 1 1/2 tsp cinnamon for the coating.
Scoop tablespoon-sized balls of dough, roll in cinnamon-sugar, and place on prepared baking sheets about 2 inches apart.
Bake for 8–10 minutes, or until edges are set and centers are soft and puffy. Don’t overbake!
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Cream of tartar gives snickerdoodles their signature tang and chewy texture—don’t skip it!
For extra soft cookies, underbake slightly and let them finish setting on the tray.
Store in an airtight container for up to 5 days, or freeze for longer storage.
