The Best Soft + Chewy Snickerdoodle Cookie Recipe

If you are looking for the best soft, chewy and irresistible snickerdoodle cookie recipe, you’ve come to the right place!

Snickerdoodles are an old-fashioned cookie that take me back to my childhood in just one bite.

In the 1980s, I’d watch my mom whip up these classic cookies, roll them in sugar and cinnamon and bake them. Later, I’d slip my hand into the cow-shaped cookie jar and sneak a few.  

And yes, we had light blue wallpaper with happy cows to match that cookie jar!

While the kitschy cow kitchen decor may have faded from style, these classy snickerdoodles have stood the test of time.  They are sweet, soft, and have a surprising tang. The outside of the cookie is slightly crunchy, with a chewy center hidden within!

We’ve used the classic sugar and cinnamon roll combo: just before you bake your cookies you’ll need to roll them in this sweet mixture to get the signature snickerdoodle flavor.

These snickerdoodles are mouth-watering, plus they are fast and easy to make. Let’s dive in!

Jump to Recipe

Ingredients Needed

This cookie uses simple ingredients you likely have on hand in your pantry:

White Flour: I like to use fresh organic flour whenever possible.

Sugar: White sugar gives this cookie its classic sweetness.

Cinnamon: Snickerdoodles are famous for being rolled in cinnamon and sugar right before they are popped into the oven.

Eggs: The eggs provide the protein to hold this recipe together.

Softened Butter:  While my mom’s classic recipe called for margarine, I’ve upgraded this cookie to feature butter. Leave your butter on the counter 3-4 hours before baking this treat to soften it up.

Cream Of Tartar:  Cream of Tartar prevents sugar from crystalizing, giving these cookies that coveted chewy texture. It also lends snickerdoodles that signature tangy flavor we all know and love.

Baking Soda: Baking soda adds flavor and texture to these cookies and helps the dough spread out as they bake.

Salt: A little bit of salt enhances the sweetness! 

Vanilla: I am a huge vanilla fan, so you’ll often see me add an extra dose to my recipes. I use two teaspoons of vanilla in this recipe, which rounds out the flavors nicely.  

My goal is to bring you the best tasting, easiest cookie recipes – check out this chocolate chip cookie recipe!

How To Make Snickerdoodle Cookies

These classy cookies are so easy to make. Here are step-by-step instructions with photos:

First, preheat the oven to 375 degrees. You want it to be nice and hot at time of baking. Then, line a cookie sheet with parchment paper. Then you can start whipping up your goodies!

Step 1: Add the flour, baking soda, salt, and cream of tartar to a bowl and mix well with a whisk.  (No photo shown).

Step 2: Cream the sugar, vanilla, eggs and butter in a separate bowl until all ingredients are thoroughly blended:

Step 3: Add the dry flour mixture to the wet ingredients. (I like to slowly add the flour, mix, then add a bit more). Beat until just combined. The combination should look like this:

Step 4: Mix three tablespoons of sugar with one tablespoon of cinnamon to roll the cookie dough balls in.

Step 5: Use a tablespoonful of dough and create a rounded cookie ball, then roll each ball into the sugar and cinnamon mixture. Place on your baking sheet, spacing the cookies about 2-3 inches apart.

Step 6: Bake for 8-9 minutes at 375 degrees- remove when the cookies are still a little gooey in the center!

Important baker’s secret: Remove the cookies BEFORE they are baked fully. You’ll want the center to look slightly under cooked when removing the tray from the oven. This is how you get those soft and chewy cookies that are just slightly crisp on the outside!

Once the cookies are done baking, leave them on the sheet for 3-5 minutes to cool, then transfer to a wire cookie rack.

Get our recipe for mouth-watering pumpkin spice snickerdoodles here.