Name: Chewy Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons granulated sugar (for coating); 1 teaspoon ground cinnamon (for coating)

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Why You’ll Love Chewy Snickerdoodle Cookies Recipe

These chewy snickerdoodle cookies are everything a cookie lover dreams of—soft centers, lightly crisp edges, and that unmistakable cinnamon-sugar coating. They’re quick to make, require simple pantry staples, and deliver nostalgic, comforting flavor in every bite. Whether you’re baking for the holidays or simply craving a homemade treat, this recipe is a winner every time.

Ingredients

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

all-purpose flour
baking soda
cream of tartar
salt
unsalted butter, softened
granulated sugar
large egg
vanilla extract

Cinnamon Sugar Coating:
granulated sugar
ground cinnamon

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
Gradually stir in the dry ingredients until a soft dough forms.
In a small bowl, combine the sugar and cinnamon for the coating.
Scoop tablespoon-sized portions of dough and roll each into a ball.
Roll each ball in the cinnamon sugar mixture until fully coated.
Arrange the cookie dough balls on the prepared baking sheet, leaving about 2 inches between each.
Slightly flatten each dough ball with your palm.
Bake for 8–10 minutes, or until the edges are set but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 120 kcal per cookie

Variations

Add a twist of spice: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar mix for a new flavor layer.
Stuff them: Add a soft caramel center by placing a small caramel candy in the center of each dough ball before baking.
Make it gluten-free: Use a 1:1 gluten-free flour blend to accommodate dietary needs.
Brown butter version: Swap regular butter with browned butter for a deeper, nutty flavor.
Extra chewy: Add an extra egg yolk to make the cookies even softer and chewier.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container.
For longer storage, freeze cookies in a single layer before transferring to a freezer bag—good for up to 3 months.
To reheat, warm cookies in the microwave for 5–10 seconds to bring back that fresh-baked feel.

FAQs

What makes snickerdoodles chewy instead of crispy?

The key is using the right ratio of fat and sugar, along with slightly underbaking them so the centers stay soft while the edges set.

Do I need cream of tartar for snickerdoodles?

Yes, cream of tartar gives snickerdoodles their signature tang and helps create that soft, chewy texture.

Can I make the dough ahead of time?

Absolutely. Store the dough in the refrigerator for up to 48 hours before baking. Let it sit at room temperature for 15 minutes before scooping.

Can I freeze the dough?

Yes, shape the dough into balls, coat them in cinnamon sugar, and freeze. Bake directly from frozen—just add an extra minute or two.

Why did my cookies turn out flat?

Flat cookies often result from butter that’s too soft or melted. Try chilling the dough for 20–30 minutes before baking.

Can I substitute baking powder for cream of tartar and baking soda?

Yes, but it will alter the texture and flavor slightly. Use 1 teaspoon of baking powder in place of both.

What’s the best way to get even cookies?

Use a cookie scoop to ensure uniform size, which helps them bake evenly.

Do snickerdoodles need to be refrigerated after baking?

No, they’re best stored at room temperature in an airtight container.

Can I double the recipe?

Yes, this recipe scales well. Just make sure to mix thoroughly and bake in batches.

What’s the difference between sugar cookies and snickerdoodles?

Snickerdoodles include cream of tartar and are rolled in cinnamon sugar, giving them a tangy flavor and distinct texture that sets them apart from standard sugar cookies.

Conclusion

These chewy snickerdoodle cookies are a timeless classic that combine warmth, sweetness, and comfort in every bite. Easy to make and even easier to love, they’re perfect for any occasion—or no occasion at all. Bake a batch today and enjoy the magic of cinnamon and sugar baked into soft, pillowy perfection.

Chewy Snickerdoodle Cookies