These snickerdoodle cookies are soft, chewy, and coated in the perfect layer of cinnamon-sugar! With their classic tang and crinkly tops, they’re cozy, simple, and irresistible.
Why You’ll Love This Recipe
Packed with Flavor
These snickerdoodles are coated in the perfect layer of cinnamon-sugar that gives every bite that warm, cozy sweetness. Plus, they’ve got that signature tang from the cream of tartar that makes them taste just like the classic cookies you know and love.
Perfect Texture
Soft, chewy centers with slightly crisp edges — the ultimate snickerdoodle texture! They stay tender for days and have that irresistible crinkly top that makes them look just as good as they taste.
Simple and Straightforward
No fancy steps or ingredients required. Just a few pantry staples and one bowl of dry and wet ingredients each, making it easy enough for beginner bakers, but delicious enough to impress anyone. No chilling time required either!
Cozy Anytime Treat
Whether it’s for a holiday cookie box, an afternoon pick-me-up, or a late-night bake, these cookies are pure comfort. They’re cozy, nostalgic, and guaranteed to disappear fast!
How to Make Snickerdoodle Cookies
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 350°F (180°C) conventional and line two large baking sheets with parchment paper. Set aside.
In a medium bowl, combine flour, baking soda, cream of tartar, and salt. There’s no need to sift—just stir with a whisk until well combined, then set it aside.
In a large bowl, combine butter, white sugar, and brown sugar. Using a hand or stand mixer on medium speed, cream for 3 minutes until light and fluffy.
Add egg, egg yolk, and vanilla to the butter mixture and mix on low speed until just combined.
Add the dry ingredients and mix on low speed until a soft dough forms. Do not overmix the dough.
Using a medium cookie scoop (about 1½ tablespoons), portion the snickerdoodle cookie dough onto your prepared baking sheets, leaving around 2 inches between each cookie. If you don’t have a scoop, a tablespoon works fine. Once portioned, roll each piece of dough in your palms to cream a smooth ball.
In a small bowl, mix together the sugar and cinnamon for the coating. Roll each dough ball generously in the cinnamon sugar mixture, then place them back on the trays.
Bake one tray at a time for about 14 minutes, or until the edges are set but the centers still look soft and slightly puffy. The edges should feel set to the touch but still have a bit of movement.
Let the cookies cool on the tray for about 15 minutes, then carefully transfer them to a wire rack to cool completely. Once cooled, they’re ready to enjoy!
How to Store Snickerdoodle Cookies
Once the cookies have cooled, store them in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to help maintain their chewy texture.
You can also freeze them. Place the cookies in a freezer-safe container or bag with parchment between the layers and freeze for up to 2 months. When ready to eat, let them thaw at room temperature.
Snickerdoodle Recipe (Soft & Chewy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cookie Dough
- 2¼ cups (270 g) all-purpose flour
- ½ tsp baking soda
- 1¼ tsps cream of tartar
- ½ tsp salt
- ¾ cup (170 g) unsalted butter - softened
- ¾ cup (150 g) white granulated sugar
- 6 tbsps (75 g) soft light brown sugar
- 1 large egg - room temperature
- 1 large egg yolk - room temperature
- 1½ tsps vanilla extract/essence
Topping
- 2½ tbsps (30 g) white granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (180°C) conventional (see note 1 if using a convection oven with a fan) and line two large baking trays with parchment paper. Set aside.
- In a medium bowl, combine flour, baking soda, cream of tartar, and salt. There’s no need to sift—just whisk everything together until well combined, then set it aside.
- In a large bowl, combine butter, white sugar, and brown sugar. Using a hand or stand mixer on medium speed, cream for 3 minutes until light and fluffy.
- Add egg, egg yolk, and vanilla and mix on low speed until just combined.
- Add the dry ingredients and mix on low speed until a soft dough forms. Do not overmix the dough.
- Using a medium cookie scoop (about 1½ tablespoons), portion the dough onto your prepared trays, leaving around 2 inches between each cookie. If you don’t have a scoop, a tablespoon works fine. Once portioned, roll each piece of dough in your palms to cream a smooth ball.
- In a small bowl, mix together the sugar and cinnamon for the coating. Roll each dough ball generously in the cinnamon sugar mixture, then place them back on the trays.
- Bake one tray at a time for about 14 minutes, or until the edges are set but the centers still look soft and slightly puffy. The edges should feel set to the touch but still have a bit of movement.
- Let the cookies cool on the tray for about 15 minutes, then carefully transfer them to a wire rack to cool completely. Once cooled, they’re ready to enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
