Snickerdoodle Cookies Recipe

I’m sharing my Soft Chewy Snickerdoodle Cookies, a simple holiday cookie exchange recipe that always gets people asking how I made them.

I’ll be honest, these are the Soft Chewy Snickerdoodle Cookies I can’t stop making. The inside stays almost white and pillowy while a crackly cinnamon coated shell gives a little snap, and that tug between soft and crisp keeps you reaching for another.

I use unsalted butter and a generous dusting of ground cinnamon, simple things that somehow make everything sing. They’re great for a cookie exchange at Christmas, or just when you want to bring something everyone actually fights over.

They’ve failed on me more than once, but when they turn out right, wow, they really do.

Ingredients

• Butter: provides mostly fat, adds richness and tenderness, makes cookies soft and golden.
• Sugar: pure carbohydrate, gives sweetness and browning, keeps cookies crisp at the edges.
• Eggs: supply protein and moisture, help bind dough, but sometimes make cookies cakier.
• Flour: main source of carbs and gluten, provides structure, can make cookies chewy.
• Cinnamon: tiny amount adds warm spice and aroma, plus antioxidants, not much nutrition.
• Cream of tartar: acid that lifts and adds tang, keeps cookies snappy and slightly chewy.
• Vanilla: adds a sweet floral note, boosts perceived sweetness so you can use less sugar.
• Baking soda: reacts with acid to leaven, gives spread and texture, use sparingly or bitter.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 cup granulated sugar for coating
• 2 teaspoons ground cinnamon for coating

How to Make this

1. Preheat oven to 375°F and line baking sheets with parchment paper or a silicone mat; place oven rack in the middle.

2. In a small bowl combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the coating, set aside.

3. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 2–3 minutes; scrape the bowl down.

4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until mixed.

5. In a separate bowl whisk together 2 3/4 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

6. Gradually add the dry mix to the butter mixture and stir just until combined, do not overmix or the cookies will get tough.

7. If the dough is very soft chill it 20–30 minutes so it does not spread too much, this helps get thick, chewy middles.

8. Scoop dough into about 1 to 1 1/2 tablespoon balls (use a small cookie scoop if you got one), roll each ball in the cinnamon sugar to coat, then place on the prepared sheets about 2 inches apart and gently flatten each ball slightly with your palm.

9. Bake 8–10 minutes until edges are set and tops have small cracks but centers still look soft; for a slightly crunchier outside bake toward the higher end of the time.

10. Right out of the oven you can sprinkle a little extra cinnamon sugar on top if you want more crunch, cool cookies on the sheet 5 minutes then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven preheated to 375°F, rack in the middle
2. Two baking sheets lined with parchment paper or a silicone baking mat
3. Large mixing bowl and a small bowl for the cinnamon sugar
4. Electric mixer or a sturdy wooden spoon to cream butter and sugar
5. Rubber spatula to scrape the bowl (you’ll need it)
6. Whisk for the flour, cream of tartar, baking soda and the coating mix
7. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
8. Small cookie scoop or a tablespoon to portion the dough, plus your hand to roll them if you got one
9. Wire cooling rack to cool cookies completely
10. Oven mitts and a kitchen timer (or your phone)

FAQ

Snickerdoodle Cookies Recipe Substitutions and Variations

• Unsalted butter (1 cup): swap with vegan/bake stick margarine 1:1 for nearly the same texture, or use refined coconut oil 1:1 (use solid, cookies may be a bit crisper), or use salted butter 1:1 but cut the recipe salt by about 1/4 tsp.
• Granulated sugar (1 1/2 cups): replace up to half with light brown sugar 1:1 for a chewier, more caramel flavor; or use coconut sugar 1:1 for a slightly less sweet, molassy note — results will be a little darker.
• Eggs (2 large): for each egg use 1 tbsp ground flax + 3 tbsp water (flax egg), or 1/4 cup unsweetened applesauce, or a commercial egg replacer per package directions; note these make cookies a touch denser and more moist.
• Cream of tartar (2 tsp): if you don’t have it, you can replace the cream of tartar + 1 tsp baking soda combo with about 4 tsp baking powder (omit the baking soda and cream of tartar), or use 4 tsp lemon juice or white vinegar instead of the cream of tartar but expect a small change in texture and a tiny bit more tang.

Pro Tips

– Chill or warm the dough to control spread: if it feels too soft chill about 20 to 30 minutes so the cookies stay thick and chewy, but if it’s rock hard let it sit a few minutes at room temp so you can scoop it. dont overdo it or youll lose the texture you want.
– Make them uniform: use a small cookie scoop or weigh the dough. Even sizes bake way more consistently, and its worth the extra 2 minutes to scoop neatly instead of guessing.
– Watch the last minute or two of baking closely: pull them when the edges are set and the tops show small cracks but centers still look soft. Ovens vary so check early, and rotate pans halfway through for even color.
– Finish for contrast: sprinkle extra cinnamon sugar right out of the oven for a crunchy, sweet top, or try a tiny pinch of flaky salt after cooling to lift the flavor. Let cookies sit on the sheet about 5 minutes before moving so they set but keep their chewy center.