If there is one cookie I keep coming back to, it’s a good snickerdoodle. These ones are soft in the middle, a little chewy, and coated in cinnamon sugar.
What makes them special is the cream of tartar. It gives the cookies that slight tang and helps create those pretty crinkled tops.
I like to chill the dough for a bit before baking. This small step makes a big difference and keeps the cookies thick instead of flat.
They bake up in around 10 minutes, so you don’t have to wait long to enjoy them. The edges set while the centers stay soft.
If you have never made snickerdoodles before, this is a great place to start. Simple ingredients, easy steps, and a result you’ll want to make again.
Why You’ll Love It
Perfect Texture – Chilled dough and brief baking create thick cookies with soft centers, chewy middles, and lightly crisp edges.
Warm Cinnamon Flavor – A generous cinnamon-sugar coating gives every cookie a warm, sweet flavor that feels comforting and inviting.
Signature Snickerdoodle Taste – Cream of tartar adds the gentle tang that makes these cookies more interesting than regular sugar cookies.
Rich and Buttery – Softened butter and vanilla create a rich homemade flavor that pairs beautifully with the cinnamon coating.
Recipe Ingredients
- 2 3/4 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 3 tbsp Granulated Sugar, for rolling
- 2 tsp Ground Cinnamon, for rolling
Directions
Step 1
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Step 2
In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
Step 3
Add the flour mixture to the wet ingredients in two additions, mixing on low speed until just combined. Cover the dough and refrigerate for 30 minutes. Chilling firms the dough and results in thicker, chewier cookies.
Step 4
Preheat your oven to 375F (190C). Line two baking sheets with parchment paper. In a small bowl, mix together the 3 tablespoons of sugar and 2 teaspoons of cinnamon.
Step 5
Scoop generous tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the cinnamon sugar mixture until evenly coated, then place them on the prepared baking sheets about 3 inches apart.
Step 6
Bake for 9 to 11 minutes, until the edges are just set but the centers still look slightly underdone and puffy. They will flatten and firm up as they cool.
Step 7
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will be perfectly soft and chewy in the center with slightly crinkled tops.
My Tips
Measure the Flour Carefully
For the softest cookies, I recommend weighing the flour. Use 330 grams for the 2 3/4 cups called for here.
If you do not have a scale, spoon the flour into the measuring cup and level the top. Scooping flour directly from the container can pack in too much, which makes the cookies dry and less chewy.
Use Properly Softened Butter
The butter should feel cool and leave a slight mark when you press it. It should not look shiny, melted, or overly soft.
Butter that is too warm will make the cookies spread more than they should. If your kitchen is warm, let the butter soften for a shorter time and check it often.
Cream the Butter and Sugar Fully
Mix the butter and sugar for the full 3 minutes, stopping once or twice to scrape the bowl. The mixture should become pale, fluffy, and slightly increased in volume.
This step gives the cookies a lighter center and helps create their crinkled tops. Add the eggs one at a time so each one blends in evenly before the next is added.
More Recipes
- Biscoff Cinnamon Rolls
- Brown Butter Chocolate Chip Cookies
- Chai Latte Cookies
- Churro Bites with Chocolate Dipping Sauce
- Creme Brulee Cookies
Frequently Asked Questions
Can I make these snickerdoodle cookies without cream of tartar?
Yes. Replace the 2 teaspoons of cream of tartar and 1 teaspoon of baking soda with 3 teaspoons of baking powder.
The cookies will still be tasty, though they may have a slightly different tang and texture than classic snickerdoodles.
Soft & Chewy Snickerdoodle Cookies
Equipment
- electric mixer
- wire rack
Ingredients
- 2 3/4 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 3 tbsp Granulated Sugar, for rolling
- 2 tsp Ground Cinnamon, for rolling
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
- Add the flour mixture to the wet ingredients in two additions, mixing on low speed until just combined. Cover the dough and refrigerate for 30 minutes. Chilling firms the dough and results in thicker, chewier cookies.
- Preheat your oven to 375F (190C). Line two baking sheets with parchment paper. In a small bowl, mix together the 3 tablespoons of sugar and 2 teaspoons of cinnamon.
- Scoop generous tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the cinnamon sugar mixture until evenly coated, then place them on the prepared baking sheets about 3 inches apart.
- Bake for 9 to 11 minutes, until the edges are just set but the centers still look slightly underdone and puffy. They will flatten and firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will be perfectly soft and chewy in the center with slightly crinkled tops.