Soft & Chewy Snickerdoodle Cookies
- Dakota Delights
- Date Created:
Soft & Chewy Snickerdoodle Cookies
- Dakota Delights
- Date Created:
The Best Ever Snickerdoodles are soft, chewy, and coated in the perfect layer of cinnamon-sugar. That’s exactly what I’ve produced with this recipe. Made with simple pantry ingredients and no chilling required, they come together in under 30 minutes for a warm, buttery cookie that’s crisp on the edges and melt-in-your-mouth tender in the center.
Whether you’re baking for the holidays, a get together with friends or colleagues, or just a cozy night in, this timeless recipe delivers that nostalgic flavor everyone loves — sweet, cinnamony, and impossible to stop at just one.
Quick to make, classic in flavor, and guaranteed to become your go-to snickerdoodle recipe.
WHY YOU'LL LOVE THIS RECIPE
Soft, chewy, and cinnamon-sweet — these snickerdoodles hit every nostalgic note. Here’s why you’ll bake them again (and again):
Perfect texture every time: Pillowy centers with just the right edge-to-chew ratio.
Classic flavor, elevated: A buttery base and a hint of tang from cream of tartar for that signature snickerdoodle bite.
No chill required: You can go from mixing bowl to warm cookie in under 30 minutes.
Simplicity: Minimal cleanup and foolproof for beginners.
Freezer-friendly: Freeze the dough for future cookie emergencies (we all have them).
Crowd favorite: Ideal for holiday cookie trays, bake sales, or cozy nights in.
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PRO TIPS
When I created this recipe, I knew I wanted the ultimate soft and chewy snickerdoodle — buttery, perfectly spiced, and tender in the middle with that signature crackly cinnamon-sugar top. Here’s what makes all the difference:
Use room-temperature butter: Soft butter creams more evenly with sugar, giving your cookies that light, chewy texture.
Don’t skip the cream of tartar: It’s what gives snickerdoodles their classic tang and soft bite — no substitutes here!
Slightly underbake for softness: Pull them out when the edges are just set and the centers still look a little pale. They’ll finish baking on the sheet as they cool.
Roll generously in cinnamon sugar: The thicker the coating, the more crackly and flavorful the tops will be.
Chill only if it’s hot out: The dough should feel soft but not sticky — if your kitchen’s warm, a 15–20 minute chill helps prevent spreading.
Bake one tray at a time: For the most even color and texture, bake on the center rack and rotate halfway through.
Bonus tip: Freeze dough in a long tube or dough balls and bake straight from frozen — just add 1–2 minutes to the bake time for instant fresh cookies anytime.
KEY INGREDIENTS
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These are the main ingredients you need for making the best ever snickerdoodles. Find the full ingredients and measurements in the recipe card below
All-purpose flour: The sturdy base that gives the cookies their shape without making them dense. Spoon and level for the upmost accuracy!
Cream of tartar: The magic behind that classic snickerdoodle tang and soft, chewy texture — it reacts with baking soda for just the right lift.
Baking soda: Helps the cookies puff up and stay tender.
Salt: Balances the sweetness and deepens the buttery flavor.
Unsalted butter: Adds richness and that irresistible melt-in-your-mouth feel. (Use room temperature butter for best creaming.)
Granulated sugar: Sweetens the dough and gives it that light, crisp edge.
Eggs: Bind everything together while adding structure and moisture.
Vanilla extract: A warm, aromatic note that enhances the cinnamon-sugar flavor.
Cinnamon: The star spice that defines snickerdoodles — warm, cozy, and irresistible.
VARIATIONS TO TRY
Love to experiment? Once you’ve mastered the classic soft and chewy snickerdoodle, here are a few fun ways to switch things up:
Brown Butter Snickerdoodles: Toast your butter until golden and nutty before mixing — it adds a deep, caramel flavor that’s irresistible.
Chai-Spiced Snickerdoodles: Add ½ teaspoon each of cardamom and ginger to the cinnamon-sugar for a cozy twist.
Maple Snickerdoodles: Replace 2 tablespoons of sugar with pure maple syrup for a softer, slightly richer cookie.
Stuffed Snickerdoodles: Wrap a small caramel or piece of chocolate inside each dough ball before baking. Surprise center = pure joy.
Pumpkin Snickerdoodles: Add ¼ cup pumpkin purée and a pinch of nutmeg; they bake up extra soft and perfect for fall.
Cinnamon Roll Snickerdoodles: Drizzle baked cookies with a simple vanilla glaze (½ cup powdered sugar + 1 tbsp milk + splash of vanilla).
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for soft and chewy snickerdoodles. You can find the full set of instructions in the recipe card below.
- Cream butter, sugar and egg.
- Whisk dry ingredients together.
3. Mix together wet and dry ingredients. Mix cinnamon and sugar in a small bowl.
4. Roll dough into 2 tbsp balls. Roll in cinnamon sugar mixture.
5. Bake on 350 for 8-10 minutes until edges are set and centers are soft and puffy.
6. Allow to cool on the baking sheet for cookies to finish baking.
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Soft & Chewy Snickerdoodle Cookies
Equipment
- 1 large bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Large Cookie Sheet
Ingredients
- 16 tbsp unsalted butter
- 1½ c granulated sugar
- 2 large eggs
- 2¾ c AP flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
for the topping
- ½ c granulated sugar
- 2 tsp cinnamon
Instructions
- Mix wet ingredients in a large bowl. (16 tbsp unsalted butter, 1½ c granulated sugar, 2 large eggs) This will be your main dough bowl later on.
- Whisk together dry ingredients in a medium bowl. (2¾ c AP flour, 2 tsp cream of tartar, 1 tsp baking soda, ¼ tsp salt)
- Pour dry ingredients into wet ingredients and mix.
- Mix topping ingredients (½ c granulated sugar, 2 tsp cinnamon). Preheat oven to 350 °F.
- Scoop 2 tbsp of dough at a time and roll into a ball. Roll ball in cinnamon sugar and space evenly on a cookie sheet.
- Bake on 350 °F for 8-10 minutes, until edges are gently set and the middles are puffy and soft. For a soft and chewy snickerdoodle cookies should look underbaked.
- Allow cookies to finish baking and cool on cookie sheet. Enjoy while hot.
Notes
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MAKE AHEAD INSTRUCTIONS
Make Ahead or Freeze:
Refrigerate the dough: Cover the bowl tightly and chill for up to 48 hours before baking. Let it sit at room temperature for about 15–20 minutes to soften slightly before scooping and rolling in cinnamon sugar.
Freeze Option 1: Slice-and-Bake Tube
Roll the dough into a log or small tube, about 1½–2 inches in diameter.
Wrap it tightly in plastic wrap, then again in foil or a freezer-safe bag.
Label with the date and freeze for up to 2 months.
When ready to bake, slice into ½-inch discs, roll each disc in cinnamon sugar, and bake from frozen — just add 1–2 extra minutes to the bake time.
Freeze Option 2: Dough Balls
Scoop dough into 1½ tablespoon balls, roll in cinnamon sugar, and place on a baking sheet.
Freeze until solid (about 1 hour), then transfer to an airtight container or freezer bag.
Bake straight from frozen at the same temperature, adding 1–2 extra minutes to the bake time.
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Storage:
Room temperature: Keep in an airtight container for up to 5 days — add a slice of bread to the container to help retain moisture.
Freezer: Baked cookies can be frozen up to 2 months. Stack between parchment paper layers in a freezer-safe container. Thaw at room temp for 10–15 minutes before enjoying
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FREQUENTLY ASKED QUESTIONS
Why are my snickerdoodles flat?
Flat cookies usually mean the butter was too soft or melted, the dough overmixed, or the baking soda/cream of tartar ratio is off. Chill the dough slightly before baking if you’re in a hot kitchen and make sure your ingredients are measured accurately.
Why are my snickerdoodles cakey instead of chewy?
For a chewier cookie, slightly underbake and use more sugar or add an extra egg yolk. Too much flour can also make them cakey — measure carefully.
Can I use salted butter instead of unsalted?
Yes, but reduce or skip the extra salt in the recipe to avoid over-seasoning.
Can I make snickerdoodles without cream of tartar?
You can try, but cream of tartar is what gives snickerdoodles their signature tang and chewy texture.
How do I keep snickerdoodles soft?
Store in an airtight container at room temperature with a slice of bread — the cookies absorb moisture from the bread, staying soft longer.
Can I freeze the dough?
Absolutely! Freeze as balls or a slice-and-bake log. Bake straight from frozen, adding 1–2 minutes to the baking time.
How long do baked snickerdoodles last?
At room temperature: up to 5 days. In the freezer: up to 2 months, layered with parchment in an airtight container.
Can I make them gluten-free?
Yes! Swap in a 1:1 gluten-free flour blend. Texture may be slightly different, but the flavor stays classic.
MORE RECIPES TO TRY
Try my brown sugar glazed ham steaks as pictured above.
Level up your basics and make the chef level mashed potatoes pictured above.
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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thanks to the author for taking his clock time on this one.