Soft & Chewy Snickerdoodle Cookies
These Soft & Chewy Snickerdoodle Cookies are thick, buttery, perfectly spiced with cinnamon, and rolled twice in cinnamon sugar for irresistible crackly tops. Made with cream of tartar for the classic tangy flavor and tender texture, they're easy to make with simple pantry ingredients and stay soft for days. Whether you're baking for the holidays, cookie exchanges, or an everyday dessert, this homemade snickerdoodle recipe delivers bakery-style cookies every single time.
Ingredients
Cookie Dough
- 1 cup unsalted butter (226g) softened
- 1½ cup granulated sugar (300g)
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2¾ cup all-purpose flour (345g) or gluten-free flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Sugar Coating
- ½ cup granulated sugar (50g)
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Mix together the cinnamon and sugar for the coating in a shallow bowl.
- Beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients just until combined.
- Scoop approximately 2 tablespoons of dough for each cookie and roll into smooth balls.
- Roll each dough ball twice in the cinnamon-sugar mixture.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Bake for 8–10 minutes until the edges are lightly golden and the centers still look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chill your cookie dough for about 15-20 minutes if your kitchen is warm. This helps create a lift in the cookie. This step is optional!
Notes
Recipe Notes
- Don't overmix the dough after adding the flour.
- Spoon and level your flour for the most accurate measurement.
- For extra-thick cookies, chill the dough for 20 minutes.
- Roll twice in cinnamon sugar for bakery-style results.
- Cookies will continue baking as they cool on the hot pan.
Estimated Nutrition (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 188 |
| Carbohydrates | 27 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Sodium | 95 mg |
| Potassium | 28 mg |
| Fiber | 0.5 g |
| Sugar | 16 g |
| Calcium | 10 mg |
| Iron | 1 mg |