Irresistibly Chewy Snickerdoodle Cookies Recipe

Why You’ll Love This Recipe

I love how these cookies turn out every time—tender, chewy, and full of cozy flavor. The cinnamon-sugar crust gives a light crunch, while the inside stays soft and buttery. They’re simple to make, don’t need any chilling (unless I want extra thickness), and always fill my kitchen with that warm, nostalgic aroma.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cream of tartar

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Ground cinnamon (for coating)

• Granulated sugar (for coating)

directions

1. I preheat the oven to 375°F and line baking sheets with parchment paper.

2. In a medium bowl, I whisk together flour, cream of tartar, baking soda, and salt.

3. In a large bowl, I cream the softened butter with both sugars until light and fluffy.

4. I beat in the eggs one at a time, followed by the vanilla extract.

5. I slowly add the dry ingredients to the wet mixture and stir until fully combined.

6. In a small bowl, I mix sugar and cinnamon for rolling.

7. I scoop tablespoon-sized portions of dough, roll them into balls, and coat each in the cinnamon-sugar mixture.

8. I place the cookies on the prepared baking sheets about 2 inches apart.

9. I bake for 8–10 minutes, or until the edges are just set and the centers are still soft.

10. I let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.

Servings and timing

This recipe makes about 24–28 cookies. It takes 15 minutes to prep and 8–10 minutes to bake per batch.

Variations

Sometimes I swap a tablespoon of butter for cream cheese to make them even softer. For a deeper flavor, I brown the butter before creaming. I also like adding a pinch of cardamom or nutmeg to the cinnamon-sugar for a subtle twist. And if I’m feeling festive, I roll them in colored sugar for holidays.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy—especially if I add a slice of bread in the container to keep them moist. To freeze, I store unbaked dough balls or baked cookies in freezer bags. When reheating, I microwave one cookie for about 10 seconds for that fresh-from-the-oven texture.

FAQs

What makes these Snickerdoodles chewy?

Using a mix of brown and white sugar helps lock in moisture, while the cream of tartar ensures a tender crumb with that classic tang.

Do I need to chill the dough?

No chilling is needed, but if I want thicker cookies, I chill the dough for 30–60 minutes before baking.

Can I use baking powder instead of cream of tartar?

Not exactly. Cream of tartar is essential to achieve the traditional Snickerdoodle flavor and texture. I don’t recommend skipping it.

Why do my cookies turn out flat?

Over-softened butter or too little flour can cause flat cookies. I make sure the dough is slightly firm and scoop evenly sized balls.

Can I double the recipe?

Yes, I double it all the time for parties or sharing. The dough handles well even in large batches.

Conclusion

These Irresistibly Chewy Snickerdoodle Cookies are everything I want in a classic cookie—easy to make, packed with cinnamon flavor, and soft with just a touch of crunch. They’re the kind of cookie that disappears fast, and for good reason. Whether I’m baking for a crowd or just treating myself, this is the recipe I keep coming back to.