Soft Chewy Snickerdoodles are a timeless classic in American baking, known for their tender centers, slightly crisp edges, and unmistakable cinnamon sugar coating. Unlike crisp or cakey versions, this recipe focuses on achieving the ideal balance: cookies that remain soft and chewy even after cooling, with a rich buttery flavor and warm spice in every bite.
Snickerdoodles are often associated with nostalgia, holidays, and comfort baking. Their simplicity is deceptive—while the ingredient list is straightforward, technique and ratios play a critical role in delivering the perfect texture. This recipe is designed to be reliable, repeatable, and bakery-quality without unnecessary complexity.
Whether baked for cookie exchanges, family gatherings, or everyday enjoyment, these snickerdoodles deliver consistent results and classic flavor that appeals to all ages.
Why This Recipe Works
The success of these Soft Chewy Snickerdoodles comes from precise balance and intentional technique.
Using a combination of granulated sugar and brown sugar creates a cookie that spreads properly while retaining moisture. Brown sugar contributes chewiness, while granulated sugar supports structure and crisp edges.
Cream of tartar is essential in traditional snickerdoodles. It provides the signature tangy undertone and works with baking soda to create a soft, tender crumb. Without it, the cookies lose their classic flavor profile.
Slight underbaking ensures the centers remain soft. The cookies finish setting as they cool, locking in chewiness without becoming dry.
Rolling the dough in cinnamon sugar twice—before and after baking—intensifies flavor and creates the iconic snickerdoodle exterior.
Recipe Information
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 33 cookies
Category: Dessert / Cookies
Cuisine: American
Ingredient Breakdown
Butter
Salted butter provides richness and flavor. Using softened butter ensures proper creaming with the sugars, creating air pockets that support soft texture.
Sugar
Granulated sugar contributes sweetness and structure, while brown sugar adds moisture and chewiness. The combination produces a balanced cookie that spreads without becoming flat.
Eggs
Eggs bind the dough and add moisture. Using room-temperature eggs promotes even mixing and smoother dough.
Vanilla Extract
Vanilla enhances sweetness and rounds out the cinnamon flavor without overpowering it.
Flour
All-purpose flour provides structure. Measuring accurately is critical to avoid dry or overly dense cookies.
Baking Soda
Baking soda reacts with the cream of tartar to create lift and softness.
Cream of Tartar
A defining ingredient in snickerdoodles, cream of tartar adds subtle tang and helps prevent excessive browning while maintaining a tender crumb.
Cinnamon Sugar Coating
A mixture of granulated sugar and ground cinnamon creates the classic snickerdoodle exterior, delivering warmth and aroma with every bite.
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Sheets
Preheat the oven to 350°F. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream the Butter
In a large bowl, beat the softened butter until smooth and creamy. This step ensures even distribution of fat and supports proper texture.
Step 3: Add Sugars
Add the granulated sugar and brown sugar. Beat until light and fluffy. Proper creaming incorporates air, which contributes to soft, chewy cookies.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined and smooth.
Step 5: Incorporate Dry Ingredients
Add the flour to the bowl. Sprinkle the baking soda, salt, and cream of tartar evenly over the flour. Mix gently until just combined. Avoid overmixing, which can lead to tough cookies.
Step 6: Shape the Dough
Scoop the dough into balls approximately 1½–2 inches wide. Uniform sizing ensures even baking.
Step 7: Roll in Cinnamon Sugar
In a separate bowl, mix the granulated sugar and cinnamon. Roll each dough ball thoroughly to coat.
Step 8: Bake
Place dough balls on prepared baking sheets, leaving about 2 inches between each. Bake for 9–11 minutes, until the edges are set and the centers appear slightly underbaked.
Step 9: Cool and Re-Roll
Allow cookies to rest on the baking sheet for 3–5 minutes, then transfer to a cooling rack. While still warm, roll each cookie again in cinnamon sugar for intensified flavor.
Texture and Flavor Profile
These snickerdoodles feature:
• Soft, pillowy centers
• Slightly crisp edges
• Warm cinnamon aroma
• Balanced sweetness with subtle tang
• Chewy texture that remains tender over time
The double cinnamon sugar coating enhances both appearance and flavor, creating a classic cookie that feels nostalgic yet refined.
Tips for Best Results
• Use room-temperature butter and eggs
• Measure flour accurately using the spoon-and-level method
• Do not overbake—soft centers are key
• Roll cookies again while warm for maximum flavor
• Allow cookies to cool fully before storage
Variations
Extra Chewy Snickerdoodles
Increase brown sugar slightly and chill dough for 30 minutes before baking.
Crispy Edge Version
Bake an additional 1–2 minutes for firmer edges.
Stuffed Snickerdoodles
Fill dough balls with cream cheese or cinnamon filling.
Pumpkin Snickerdoodles
Add pumpkin spice and a small amount of pumpkin purée for seasonal variation.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend.
Serving Suggestions
Soft Chewy Snickerdoodles pair well with:
• Hot coffee or tea
• Cold milk
• Hot chocolate
• Holiday dessert spreads
• Ice cream sandwiches
They are suitable for gifting, events, and everyday enjoyment.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
To refresh softness, warm cookies briefly in the microwave for 5–7 seconds.
Nutrition Overview
Approximate Nutrition Per Cookie:
Calories: 147 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 4 g
Sugar: 12 g
Values may vary based on ingredient brands and portion size.
Frequently Asked Questions
Why is cream of tartar necessary?
It provides tangy flavor and contributes to soft texture when paired with baking soda.
Can I skip the second cinnamon sugar roll?
Yes, but rolling twice intensifies flavor and improves appearance.
Why are my snickerdoodles flat?
Butter may be too warm, or flour may be under-measured.
Can I chill the dough?
Yes. Chilling for 30–60 minutes reduces spread and enhances chewiness.
Can I make these ahead?
Yes. Dough can be refrigerated for up to 48 hours before baking.
Soft Chewy Snickerdoodles are a cornerstone of classic American baking. With their tender centers, warm cinnamon sugar coating, and balanced sweetness, they offer comfort and familiarity in every bite.
This recipe focuses on precision and technique to deliver consistent results—cookies that stay soft, chewy, and flavorful long after baking. Whether prepared for holidays, gatherings, or everyday indulgence, these snickerdoodles remain a dependable favorite.
Soft Chewy Snickerdoodles
Ingredients
- 1 cup salted butter softened
- 1â…“ cups granulated sugar
- â…“ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoons cream of tartar
- For Rolling:
- â…“ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the granulated sugar and brown sugar. Mix until light and fluffy.
- Beat in the eggs and vanilla extract until fully combined and smooth.
- Add the flour to the bowl. Sprinkle the baking soda, salt, and cream of tartar over the flour. Mix gently until just combined—do not overmix.
- Scoop the dough into balls about 1½–2 inches wide.
- In a separate bowl, mix the sugar and cinnamon. Roll each dough ball in the mixture to coat.
- Place dough balls on the prepared baking sheets, leaving about 2 inches between each.
- Bake for 9–11 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and let the cookies rest on the pan for 3–5 minutes, then transfer to a cooling rack.
- While still warm, roll each cookie once more in the cinnamon sugar for extra flavor.
Notes
