Soft and Chewy Snickerdoodle Cookies Recipe

The first time I made snickerdoodles, they came out like little cinnamon hockey pucks. I still remember my younger cousin trying to politely chew through one while pretending it was “still good.” It was not good. Since then, I’ve tested this recipe more times than I can count, including one very chaotic Christmas baking weekend where I accidentally doubled the cinnamon and somehow made the best batch ever.

Now these are the cookies I make when someone wants “the soft ones.” They stay chewy in the middle, slightly crisp around the edges, and the double roll in cinnamon sugar gives them way more flavor than the average snickerdoodle.

Why This Recipe Works

Here’s the thing with snickerdoodles: most recipes either use too much flour or bake too long. That’s why so many turn dry before they even cool down. What I figured out after ruining enough batches is that salted butter, brown sugar, and slightly underbaking the cookies makes all the difference. The cream of tartar gives them that classic tangy flavor, but the real game changer is rolling them twice in cinnamon sugar so every bite actually tastes like cinnamon.

Ingredient Notes

I use salted butter because I think it balances the sweetness better, especially once the cinnamon sugar coating goes on. If you only have unsalted butter, just add an extra pinch of salt.

Don’t skip the cream of tartar. I tried once because I didn’t want to run to Walmart at 9 PM, and the cookies tasted more like basic sugar cookies than snickerdoodles.

I also use kosher salt instead of table salt because it gives a cleaner flavor and doesn’t taste overly salty in sweet recipes.

How to Make It

Start by letting the butter soften naturally for a while. I used to microwave it and ended up with greasy cookie dough that spread all over the pan. Softened butter should still hold its shape when you press it.

Cream the butter, granulated sugar, and brown sugar together until the mixture looks lighter and fluffy. Then mix in the eggs and vanilla. At this point it should smell like a bakery already.

In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and part of the cinnamon. Slowly add the dry ingredients into the wet mixture. The dough will look soft but shouldn’t stick heavily to your hands.

For the cinnamon sugar coating, mix the remaining cinnamon with extra granulated sugar in a small bowl. Scoop the dough into balls and roll each one once, then roll them again. The second coating is what gives these cookies that crackly cinnamon top after baking.

Bake just until the edges are set but the centers still look slightly underdone. This is where people panic and leave them in too long. Don’t do it. They finish baking on the hot pan after you pull them out. Mine usually look a little puffed when they first come out, then flatten as they cool.

Your kitchen will smell like cinnamon toast cereal in the best possible way.

Things I Learned the Hard Way

Cold dough bakes thicker, so if your kitchen is hot, chill the dough for 20 minutes before baking. I learned this during one summer batch that turned into one giant cookie puddle.

Do not overmeasure flour. I used to scoop directly with the measuring cup and packed in way too much. Spoon the flour into the cup and level it off instead.

People always ask why their snickerdoodles didn’t crack on top. Usually it’s because the dough was too warm or there wasn’t enough cream of tartar.

Also, don’t bake these on a dark pan unless you reduce the baking time slightly. I burned an entire tray during a late-night baking session while watching reruns of Friends.

Storage & Serving Suggestions

These stay soft for about 4 days in an airtight container. I usually throw a piece of sandwich bread into the container to help keep them chewy.

They’re great with coffee, cold milk, or honestly straight off the baking tray while they’re still warm. If they start to firm up after a couple days, 8 seconds in the microwave fixes everything.

Lyna Recipes

Soft and Chewy Snickerdoodle Cookies Recipe

These soft and chewy snickerdoodle cookies are packed with cinnamon flavor, coated twice in cinnamon sugar, and stay tender for days.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Ingredients Method Notes

Ingredients

  

• 1 cup salted butter softened
• 1 1/3 cups granulated sugar
• 1/3 cup brown sugar packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon cinnamon

For the Cinnamon Sugar Coating:

• 1/3 cup granulated sugar
• 1 1/2 tablespoons cinnamon

Method

 

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs and vanilla extract, then mix until fully combined.
4. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
6. In a small bowl, combine the coating sugar and cinnamon.
7. Scoop dough into 1 1/2 tablespoon-sized balls and roll each ball twice in the cinnamon sugar mixture.
8. Place dough balls 2 inches apart on prepared baking sheets.
9. Bake for 9-11 minutes until the edges are set and the centers still look slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to 4 days. For extra soft cookies, place a slice of bread in the container. Avoid overbaking or the cookies will turn dry instead of chewy. Dough can also be refrigerated for up to 48 hours before baking.