Soft and Chewy Snickerdoodle Recipe
Soft, chewy, buttery cookies coated in cinnamon and sugar. This snickerdoodle cookie recipe is delicious, easy to make, and turns out perfect every time!
I’ve mentioned it before, but one of my main goals on the blog is to update and share some of my favorite classic recipes with you. Because while everyone loves over the top desserts every now and then, you just can’t beat a classic. Today’s snickerdoodle recipe is one that took me several attempts to get just right, but it’s by far the best snickerdoodle recipe I’ve ever tried!
What Exactly Is A Snickerdoodle?
Snickerdoodle cookies are similar to sugar cookies since they’re soft, chewy, and flavored with vanilla. The main difference is that a snickerdoodle uses cream of tartar which adds a little but of tanginess to the cookies and then they are coated in a cinnamon sugar mixture.
And yes, they’re just as delicious as they sound! In fact, I made a test batch of cookies and sent them with my husband to work and they were gone by the end of the day. Now that’s when you know a recipe is good!
Ingredients For This Recipe
For this recipe, you’ll need just a few simple ingredients. Here’s a simple breakdown of each ingredient and what it does in these cookies:
- All-Purpose Flour: When it comes to creating thicker snickerdoodle cookies you need a slightly higher amount of flour in your recipe, so you’ll be using three cups of flour.
- Cream Of Tartar: Adds that classic tanginess we all know and love when it comes to snickerdoodles. This is also one of the ingredients that reacts with the baking soda.
- Ground Cinnamon: There’s some cinnamon in the cookie dough for flavor and in the cinnamon sugar coating too.
- Baking Soda & Salt: The baking soda helps lift the cookies and the salt balances out the sweetness.
- Unsalted Butter: This is what gives your cookies that beautiful, buttery flavor. If using salted butter, reduce the salt to 1/8 – 1/4 teaspoon.
- Sugar: Traditionally snickerdoodle cookies are made with just granulated sugar, but I prefer to use a mix of granulated sugar and brown sugar. The brown sugar adds moisture to the dough, keeps the cookies soft, and makes them chewy.
- Egg & Egg Yolk: I found that two eggs were too much, so there’s one egg and one egg yolk. You can save the leftover egg white and use it in these candied pecans or these strawberry turnovers.
- Vanilla Extract: For flavor, pure vanilla extract is always best.
How To Make Snickerdoodle Cookies
To make this cookie dough, you’ll start by whisking together your flour, cream of tartar, baking soda, ground cinnamon, and salt. This will help ensure that everything is evenly dispersed when you mix it into the wet ingredients.
Next, you’ll cream together the butter, brown sugar, and granulated sugar. Once the butter and sugars are well combined, mix in the egg, egg yolk, and vanilla extract. I suggest stopping at this point to scrape down the sides of your bowl and mix again to ensure that all of the wet ingredients are well combined.
Then, you’ll add the dry ingredients to your wet ingredients and mix them together until just combined. The mixture may seem a little crumbly when you first start mixing in the dry ingredients, this is normal, just keep mixing and I promise the cookie dough will come together.
Once you’ve mixed up the cookie dough, I suggest letting it chill for at least 1 hour. The dough chilling allows the butter to firm back up so the cookies bake up thicker and don’t spread as much. Dough chilling is almost always a must for thicker cookies, so don’t skip this step!
Once the dough is chilled, you’ll measure out the cookie dough and roll each ball of dough in a cinnamon-sugar mixture. One important thing, make sure to only measure out about one tablespoon or 1 and 1/4 inch balls of cookie dough.
I find that balls of cookie dough any larger than one tablespoon don’t tend to bake up nearly as thick. If you don’t have a one tablespoon cookie scoop, just measure the first few scoops of cookie dough with a measuring tablespoon, then you can eyeball the rest from there!
FAQ’s
Do I have to use cream of tartar?
The cream of tartar is one of the ingredients that reacts with the baking soda in these cookies. If you don’t have any on hand, you may replace the cream of tartar and baking soda in this recipe with 2 teaspoons of baking powder.
Why are my cookies flat?
There are a couple of reasons that these cookies can turn out flat. First, if the butter is too warm the cookies will spread more in the oven. If you experience your cookies spreading too much, simply chill the rest of the cookie dough longer. The second reason could be because your baking soda isn’t fresh. I wrote a full post explaining the difference between baking soda and baking powder here which also explains how to test your baking soda to ensure that it’s fresh. I also recommend using a silicone baking mat if have one, the mat helps to grip the cookies better so they don’t spread as much in the oven.
Baking Tips
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- The cookie dough may seem a little crumbly once you add the dry ingredients, but this is normal! Keep mixing the dry ingredients and the mixture will come together just fine.
- Make sure to chill the cookie dough for at least 1 hour so the butter is chilled when the cookies go into the oven. This will prevent the cookies from spreading too much and ensure a thicker cookie.
- Be sure to measure out the cookie dough, you only need one tablespoon of cookie dough per cookie. You can either use a one tablespoon cookie scoop or a measuring tablespoon. Each ball of cookie dough should measure about 1 and 1/4 inches wide.
More Cookie Recipes To Try!
- Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Thumbprint Cookies
- Classic No-Bake Cookies
Video Tutorial
Soft and Chewy Snickerdoodle Recipe
Ingredients
For the cookies:
- 3 cups (375 grams) all-purpose flour, spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (230 grams, or 2 sticks) unsalted butter softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
For the cinnamon sugar coating:
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar together for about 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined. Cover tightly and refrigerate for at least 1 hour.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. Each ball of cookie dough should measure about 1 and 1/4 inches once you roll it into a ball.
- In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place back on the baking sheets, making sure to leave a little room between each one.
- Bake for 8-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
I am so glad that I tried this recipe. It was really easy. The soft and chewy texture made it so easy to fall in love with it. This is my new go to Christmas cookie.
i want to half the recipe how do i do the eggs ?
I would weigh one egg and one egg yolk, lightly beat them together, then only add half of that weight to the butter and sugar.
OMG these are the absolute best snickerdoodles ever. So perfectly soft, most and chewy… exactly how a cookie should be. Anyone who says otherwise is not following the recipe or their oven is messed up. I followed it exactly. Sooooooo good!! Thanks.
My dough turned out sooooo crumbly. I couldn’t even form a ball. After re reading the entire article to see if I missed something, I noticed in the ingredients it says 2 egg yolks and in the text written before the recipe, you explain why you use 1 egg and 1 yolk. Im assuming this is why my dough turned out weird as I measured everything on a scale and followed instructions.
The post and the ingredients in the recipe both say 1 large egg and 1 large egg yolk, not 2 egg yolks. This is a thicker cookie dough, so if you only used 2 egg yolks then that’s likely why it was so crumbly.
This is a 10 star recipe! One of the most loved cookie recipes I’ve ever made in this house. Lovely, lovely, lovely taste and consistency!
I have always remembered Snickerdoodle cookies as a favorite from childhood. Thank you sooo much for this recipe!! I now have made 6 batches of cookies- other folks in house( kids & husband) have continued to eat them all! This will be a “ do over” in our house- just hope to have enough for holidays!
These are so good, my husband says they taste like the one his grandma made which is the highest praise he gives! The only thing I would do different is add more cinnamon to the coating but that’s just personal preference.
AMAZING 🫶🏻 Tried this for the first time for my wife (she’s a fanatic) and they came out PERFECT! Was worried about the amount of flour – usually when I do cookies, the recipe always calls for too much and I always 1/2 it. But even in 1/2 portions, this recipe comes out just how you want! Chewy, buttery and plenty cinnamon sugar goodness!
I have made many different snickerdoodle recipes over the years, but this one exceeds them all.
The buttery flavor and the slightly crisp edge and soft and chewy center is what sets these apart from the rest.
This will be the ONLY snickerdoodle recipe I will ever need. So good! 😋❤️
Most amazing recipe! A cookie your willing to die for, Be warned you will eat the hole batch.
My sister in-law made the chocolate chip, snicker doodle , oatmeal cookies, Love all of them but the snicker doodle is the best, my father in-law will say the oatmeal, thank you so much for these amazing recipes
Just finished baking the chewy snickerdoodle cookies. They turned out perfect!! They also puffed up and looked beautiful.
Texture and flavor were great but much too sweet, in my opinion.
Absolutely delicious! I love this recipe. My niece love’s snickerdoodle cookies and was very pleased when I made them for her. It’s definitely one of my favorites.
just made these tonight they were amazing !!! so happy i picked this recipe. will be making these again for christmas. not sure how many they made becusse they went FAST ! glad i put a few to the side to bring to my MIL!
Really easy and so good!
it would be really nice if you would give the OVEN TEMPERATURE for you cookies..that is for us that do not bake very often
I did, it’s in step 4 of the recipe – “Preheat oven to 350°F (177°C).”
Hi Danielle. I love reading all of your recipes but, I can only bake a small number because of the ingredients. I have certain health issues that prevent me from eating those which are high in sugar & butter. I do use sugar substitutes & replace oil with unsweetened applesauce, but butter???
I’d appreciate any suggestions.
Thank you!
Hi, Brenda! It kind of depends on the recipe, but you could probably replace butter with coconut oil. If you’re not able to use coconut oil, then unsweetened applesauce or Greek yogurt may be the next best options.
I haven’t tried this recipe but I cannot have daily. I’ve easily subbed butter for plant based butter in recipes and had success. I use country crock plant based butter. I think there’s two options. I use the one with olive oil I believe. It comes in sticks just like real butter.
I made her oatmeal raisin cookies using plant based butter with no issues. I got lots of compliments on them! I plan to make these later today with plant based butter.
Oh my gosh. I’ve found my forever recipe for snickerdoodles!! These came out AMAZING. And they were so easy to make! Melted butter instead of softened really made a difference, no mixer needed! I can’t wait to make another batch of these, they’re that good. Perfectly soft and yummy!
These are amazing! I make them often.
I use a 1/4 cup scoop to make them big. I scoop the dough, roll in cinnamon and sugar and bake for 11-12 minutes.
I didn’t chill the dough today because I was pressed for time. They turned out fine! Soft, chewy, big, and delicious!
Cookie comes out raised and then deflated. Not sure what I’m doing differently from recipe. Followed it step by dtep
They will fall a little as they cool. Were they completely flat? If so, did you check your baking soda to make sure it’s still fresh? And did you make sure to use cream of tartar too?
I’ve made these a couple of times, going to make again today. Great recipe. Melode
These are my absolute FAVORITE !!!!!!
Would like to make them for Christmas, do you know how well the baked cookies freeze ?
I guess I could make up the dough and make them into balls and freeze unbaked. You know how crazy it gets closer to Christmas, I always plan more than I can accomplish.
The baked cookies and dough freeze well for up to 3 months! I have some notes in the recipe with freezing instructions.
These were the best snickerdoodles I’ve ever had! Thanks for sharing. ❤
My grandmother used to make snickerdoodles every year for Xmas. I don’t have her recipe so I found this recipe and OMG these are the best snickerdoodles that I’ve ever eaten. So soft and moist and delicious!!! I will be making these every year.
Just baked these & love them!!
I made these cookies 2 years ago and they came out perfect, I have now made 3 batches today and each time they’ve been awful! I’m not sure what I’m doing differently! I spoon and level like I’m supposed to and the mixture is still so crumbly, then when I finally got the mixture to stay together long enough to chill and roll into balls they just stayed ball and did not spread out at all. Please help!
Sorry you’re having trouble with the recipe, Krista. Are you making any changes from how you made them in the past? Have you double checked the ingredients to make sure you’re using the right measurements? Are you using 2 sticks of butter? If you’re not using enough, then the dough will be crumbly and the cookies won’t spread when they’re baking.
I had the same issue. I cook/bake a lot. It seemed like a lot of flour to me for 2 sticks of butter and 1 egg and 1 yolk.
I ended up adding a little water to make the dough a dough. And that seemed to be a workable solution. And I double checked the ingredients and measurements to make sure I didn’t mess up somewhere.
So soft and delicious!
Amazing. Perfect flavor and texture. I weighed each ball of dough to make them 30g each, which made 31 cookies. I made them last night and they’re all gone between a family of 4 except for five that I’m saving for a friend haha. Thank you!