These snickerdoodles are buttery, plush in the center, and wrapped in a sparkly cinnamon-sugar coat that crackles with every bite. They bake up thick and soft with irresistible chew, and the best part is you can make them in under an hour.
Perfectly Soft and Chewy Snickerdoodle Cookies
Equipment
- 2 Light-colored baking sheet lined with parchment
- 1 Parchment Paper
- 1 Stand mixer or hand mixer paddle attachment
- 1 Mixing Bowl
- 1 Whisk
- 1 Cookie scoop 1.5 tbsp size
- 1 Wire cooling rack
Ingredients
For the dough
- 1 cup unsalted butter room temperature
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2.75 cup all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp kosher salt
Cinnamon-sugar coating
- 0.33 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350 F (177 C). Line two light-colored baking sheets with parchment. Stir cinnamon and sugar together in a shallow bowl for coating.
- In a stand mixer with paddle or a bowl with a hand mixer, beat butter, granulated sugar, and brown sugar on medium until light and fluffy, 2 to 3 minutes. Proper aeration helps the cookies lift while staying soft.
- Beat in eggs one at a time, then the vanilla, scraping the bowl. Mix just until smooth.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt until evenly combined.
- Add dry ingredients to wet. Mix on low just until the flour disappears and the dough is soft and scoopable. Do not overmix.
- Scoop 1.5 tbsp portions, about 30 g each, and roll into balls. Toss each ball in the cinnamon-sugar to coat generously. For extra sparkle, roll twice.
- Arrange 2 inches apart and bake 8 to 10 minutes, until edges are set and the tops are puffed with tiny cracks. Centers should look slightly underdone.
- Let cookies rest on the sheet 5 minutes, then transfer to a rack to finish setting. They firm up as they cool for the perfect soft-chewy bite.
Notes
Nutrition
Why You’ll Love This Perfectly Soft and Chewy Snickerdoodle Cookies
- Soft, thick centers with lightly crisp, cinnamon-sugar edges
- No chill required, yet bakery-quality results
- Classic tang from cream of tartar for true snickerdoodle flavor
- Foolproof method with simple pantry ingredients
- Easy to scale for parties, bake sales, or holiday trays
Perfectly Soft and Chewy Snickerdoodle Cookies Ingredients & Substitutions
For the dough
- 1 cup unsalted butter, room temp (226 g)
- 3/4 cup granulated sugar (150 g)
- 3/4 cup packed light brown sugar (150 g)
- 2 large eggs, room temp
- 2 tsp pure vanilla extract
- 2 3/4 cups all-purpose flour (345 g)
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
Cinnamon-sugar coating
- 1/3 cup granulated sugar (67 g)
- 1 tbsp ground cinnamon
Simple swaps
- Butter: Use salted butter and reduce added salt to a tiny pinch. For dairy-free, use a plant-based stick butter.
- Flour: A quality 1:1 gluten-free baking flour works. Let dough rest 10 minutes before rolling.
- Sugar: All-white sugar works, but the touch of brown sugar adds chew. Coconut sugar can replace brown for a deeper flavor.
- Cream of tartar: It creates the signature tang and texture. In a pinch, use 2 tsp baking powder and omit the baking soda and cream of tartar. Expect a slightly different flavor and rise.
Step-by-Step Instructions to Make Perfectly Soft and Chewy Snickerdoodle Cookies
Step 1: Preheat and prep
Preheat the oven to 350 F (177 C). Line two light-colored baking sheets with parchment. Stir cinnamon and sugar together in a shallow bowl for coating.
Step 2: Cream the butter and sugars
In a stand mixer with paddle or a bowl with a hand mixer, beat butter, granulated sugar, and brown sugar on medium until light and fluffy, 2 to 3 minutes. Proper aeration helps the cookies lift while staying soft.
Step 3: Add eggs and vanilla
Beat in eggs one at a time, then the vanilla, scraping the bowl. Mix just until smooth.
Step 4: Whisk dry ingredients
In a separate bowl, whisk flour, cream of tartar, baking soda, and salt until evenly combined.
Step 5: Bring the dough together
Add dry ingredients to wet. Mix on low just until the flour disappears and the dough is soft and scoopable. Do not overmix.
Step 6: Scoop and roll
Scoop 1.5 tbsp portions, about 30 g each, and roll into balls. Toss each ball in the cinnamon-sugar to coat generously. For extra sparkle, roll twice.
Step 7: Bake
Arrange 2 inches apart and bake 8 to 10 minutes, until edges are set and the tops are puffed with tiny cracks. Centers should look slightly underdone.
Step 8: Set and cool
Let cookies rest on the sheet 5 minutes, then transfer to a rack to finish setting. They firm up as they cool for the perfect soft-chewy bite.
Tips for Success
- Use room temp butter that is cool and pliable, about 65 to 67 F. Too soft butter leads to excessive spread.
- Measure flour accurately. For best results, weigh it or fluff, spoon, and level.
- Underbake slightly. Pull when centers are pale and puffy with set edges.
- Double-coat in cinnamon-sugar for pronounced crackle and flavor.
- Use light-colored sheets and parchment for even browning.
- Rest hot sheets between batches or use fresh sheets to avoid melted dough.
Variations of Perfectly Soft and Chewy Snickerdoodle Cookies
- Brown Butter Snickerdoodles: Brown the butter, chill until spreadable, then proceed. Adds nutty depth.
- Chai Snickerdoodles: Swap the coating for 1/3 cup sugar plus 1 tsp each cinnamon and chai spice.
- Caramel-Stuffed: Wrap dough around soft caramel squares, seal, then roll in sugar.
- Pumpkin Spice: Add 2 tbsp pumpkin puree and 1/2 tsp pumpkin pie spice, adding 1 to 2 tbsp extra flour as needed.
- Giant Bakery Style: Scoop 3 tbsp balls and bake 10 to 12 minutes.
Serving Suggestions: What to Pair with Perfectly Soft and Chewy Snickerdoodle Cookies
- Cold milk or a vanilla latte
- Hot apple cider or chai
- Vanilla ice cream for quick cookie sandwiches
- Greek yogurt parfait with crumbled cookie and fresh berries
Storage & Reheating Instructions
- Room temperature: Store airtight up to 4 days. Slip in a piece of sandwich bread to keep them soft.
- Freeze baked: Freeze up to 2 months. Thaw at room temp or warm at 300 F for 3 to 5 minutes.
- Freeze dough balls: Freeze coated dough balls on a sheet, then bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.
Memories Made Around the Table
On snow days growing up, we would bake these after sledding, the whole house smelling like cinnamon toast. Warm cookies, pink cheeks, and the happiest quiet at the table.
FAQs
Why is cream of tartar important in snickerdoodles?
It adds the classic tang and works with baking soda to create lift and chew. Without it, the cookies taste more like sugar cookies.
Can I make the dough ahead?
Yes. Chill up to 48 hours. Scoop and roll in cinnamon-sugar just before baking. If very cold, let sit 10 minutes and add 1 to 2 minutes bake time.
How do I keep them soft for days?
Do not overbake, store airtight with a piece of bread or a tortilla, and avoid refrigerating baked cookies which can dry them out.
Why did my cookies spread too much?
Butter may have been too soft, or flour under-measured. Chill the dough 20 to 30 minutes and try baking on a cool, lined sheet.
High altitude tips?
Add 1 to 2 tbsp extra flour, reduce sugar by 1 tbsp, and bake at 365 F, checking early.
Final Thoughts
These snickerdoodles bake up thick, soft, and cinnamon-kissed every time. If you try them, leave a note and tell me how quickly they disappeared.