The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy)

Why You’ll Love This Recipe

I love this recipe because it nails the texture: soft centers with just the right amount of chew and a crackly top from the cinnamon-sugar. The cream of tartar adds that signature tang that sets Snickerdoodles apart from sugar cookies. These cookies come together quickly and always turn out just right—no chilling needed unless I want even thicker cookies.

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

• Eggs

• Vanilla extract

• Ground cinnamon (for rolling)

• Additional granulated sugar (for rolling)

directions

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

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

3. In a separate bowl, I cream the butter and sugar until light and fluffy.

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

5. I gradually add the dry ingredients to the wet ingredients and mix just until combined.

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

7. I scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the baking sheet about 2 inches apart.

8. I bake for 8–10 minutes, until the edges are set and the centers look slightly underbaked.

9. I let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool.

Servings and timing

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

Variations

Sometimes I add a pinch of nutmeg to the dough for extra warmth, or brown half the butter for a deeper, nuttier flavor. When I want a festive twist, I roll the cookies in spiced sugar with a bit of cardamom or ginger. For a dairy-free version, I use plant-based butter, and it still turns out delicious.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft, especially if I pop a slice of bread in the container to keep the moisture in. They also freeze well—either baked or as dough balls. I reheat baked cookies in the microwave for 8–10 seconds to bring back that just-baked softness.

FAQs

What does cream of tartar do in Snickerdoodles?

It gives the cookies their signature tang and helps create that chewy, tender texture by reacting with baking soda.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for a few hours or overnight. Chilled dough spreads less and gives slightly puffier cookies.

Why are my Snickerdoodles hard?

They might have been overbaked. I take them out when the centers are still a little soft—they’ll finish setting as they cool.

Can I use margarine or plant-based butter?

Yes, I’ve made them with vegan butter and they turn out great, though the texture might be slightly different.

How do I freeze Snickerdoodle dough?

I roll the dough into balls and freeze them on a tray. Once firm, I store them in a freezer bag and bake from frozen, adding 1–2 minutes to the baking time.

Conclusion

These Snickerdoodles are everything I want in a cookie—soft, chewy, perfectly spiced, and incredibly easy to make. They’re a classic I keep coming back to, whether for a bake sale, holiday tray, or just because I want something sweet and comforting. One bite, and I know why they’re a forever favorite.