The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy)

Why You’ll Love This Recipe

These Snickerdoodles are the ultimate soft and chewy cookies, with a perfect balance of cinnamon and sugar. They have a slightly crisp edge with a tender, buttery center, making them irresistible for any cookie lover. Perfect for holidays, bake sales, or just a cozy treat with a cup of coffee or milk.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Directions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a small bowl, mix the cinnamon and 3 tablespoons of sugar.
7. Roll dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture.
8. Place coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until edges are lightly golden but centers remain soft.
10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Extra Soft Snickerdoodles: Use an extra egg yolk for a richer texture.
• Brown Butter Snickerdoodles: Brown the butter before mixing for a deeper flavor.
• Pumpkin Spice Twist: Add 1 teaspoon pumpkin spice to the dough for a fall-inspired treat.
• Stuffed Snickerdoodles: Add a small caramel or chocolate piece inside the dough ball before baking.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Freezing: Store unbaked dough balls in the freezer for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
• Reheating: Microwave for 5-10 seconds for a freshly baked texture.

FAQs

Why do Snickerdoodles need cream of tartar?

Cream of tartar gives Snickerdoodles their classic tangy flavor and helps create their soft texture.

Can I use baking powder instead of baking soda and cream of tartar?

Yes, but the cookies may not have the same distinct flavor and texture.

Why are my Snickerdoodles flat?

Ensure your butter isn’t too warm and chill the dough if needed to prevent excessive spreading.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I make them more chewy?

Slightly underbake them, removing them from the oven when the centers still look soft.

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can work in a pinch.

What makes Snickerdoodles different from sugar cookies?

Snickerdoodles contain cream of tartar, which gives them a tangy flavor and a chewier texture.

Can I add mix-ins like chocolate chips?

Yes! Chocolate chips, nuts, or even white chocolate work great in this recipe.

How do I get a thicker cookie?

Chill the dough for 30 minutes before baking to prevent spreading.

Can I double the recipe?

Yes, just be sure to mix in a large enough bowl and adjust baking time if needed.

Conclusion

This Snickerdoodle recipe is the perfect combination of soft, chewy, and full of warm cinnamon flavor. Whether you’re baking for a special occasion or just want a comforting treat, these cookies will become a household favorite. Try different variations to make them your own!

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