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The Softest & Chewiest Snickerdoodle Cookies

4.8 from 40 votes
Chewy, soft, and so sweet with a cinnamon sugar coating, my Snickerdoodle Cookies recipe is the one you've been looking for!
Snickerdoodle Cookies Recipe

Hi Bold Bakers!

I’ve searched far and wide for you for the perfect Snickerdoodle cookie — and I have found it! M snickerdoodles are the softest and chewiest I’ve ever made. Sweet on the inside with that cinnamon sugar dust on the outside, these cookies are as fun to make as it is to say their name.

How are Snickerdoodles Different Than Sugar Cookies?

While the interior flavor of a snickerdoodle can be similar to a soft sugar cookie, these cookies have a little more character. Snickerdoodles cookie dough is generously tossed in a mixture of sugar and cinnamon before baking. This gives the cookie their signature look and flavor. The hint of cinnamon mixed with the sweet cookie dough makes these cookies almost festive and the perfect compliment to be enjoyed all year round.

A stack of delicious snickerdoodle cookies.

Why Do Snickerdoodles Need Cream of Tartar?

Cream of tartar is crucial to the chewy texture that a Snickerdoodle is known for.  The way that the cream of tartar works is by supercharging the activation of the baking soda. This means the cookies are not dense yet still have that chewy bite. Please don’t leave it out as you won’t get a classic snickerdoodle. Cream of tartar can easily be bought on Amazon.

Are Snickerdoodles Considered a Holiday Cookie?

While snickerdoodle cookies are a great one for the holidays they are one of my favorites to make all year round. My soft and chewy snickerdoodle cookie recipe is foolproof. They are really simple to make and I love that they make such a big batch, which means leftovers and lots to share with friends and family.

Make These Cookies Next!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

The Softest & Chewiest Snickerdoodle Cookies Recipe

4.8 from 40 votes
Chewy, soft, and so sweet with a cinnamon sugar coating, my Snickerdoodle Cookies recipe is the one you've been looking for!
Author: Gemma Stafford
Servings: 40
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Chewy, soft, and so sweet with a cinnamon sugar coating, my Snickerdoodle Cookies recipe is the one you've been looking for!
Author: Gemma Stafford
Servings: 40

Ingredients

  • 2 3/4 cups (13 3/4oz/389g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8oz/225g) butter, room temperature
  • 1 1/2 cups (12oz/340g) sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • 3 tablespoons sugar
  • 1 tablespoon cinnamon

Instructions

  • Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 
  • In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside. 
  • In a separate large bowl cream together the butter and sugar until light and fluffy. 
  • Slowly, add the eggs one at a time followed by the vanilla. 
  • Add the dry mixture into the wet and mix until just combined. 
  • Roll the dough into 40 (1 tablespoon) balls then roll each ball in cinnamon sugar. Chill for 30 minutes. (Chilling helps the cookie keep its shape while baking)
  • Bake the cookies 1 1/2 inches apart for 10-12 minutes or until lightly golden brown. Allow cooling slightly before transferring to a wire rack.
  • Once cooled cover and store in an airtight container for up to 3 days. The raw dough can also be frozen pre-scooped for up to 4 weeks. 

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Dian Smith
Dian Smith
2 years ago

We dont have all-purpose flour in Australia. Would it be the same as plan flour or Self raising flour.

Abby Staggs
Abby Staggs
1 year ago

I found it!!!!
It’s about that time for me to make these. Yum…. this has to be one of my all time favorite cookies.
Thanks again Gemma, you’re the best.
As soon as I make them I’ll post a photo to add. P.S. Love your site.

RF74
2 years ago

I made one batch of this dough a while ago and kept some in the freezer. I baked four in the 5inch cast iron skillet tonight topped with vanilla ice cream from your recipe. All gone in a blink of an eye! Thank you!

Barbara Jones
Barbara Jones
9 months ago

I made 3 different kinds of cookies tonight. I love this site

Last edited 9 months ago by Barbara Jones
Shar from N. California
11 months ago

Where’s the video on this cookie?

Jgirl
Jgirl
11 months ago

I absolutely LOVE snickerdoodles! heard about them while watching totally spies and decided to try them. quick question: can i substitute cream of tartar with corn flour?

1 year ago

I didn’t have cream of tarter … I used 2:1 ratio of fresh lemon juice❤️ The birthday and all of us loved them thanks again for a wonderful recipe Gemma you’re the best❤️

Simone
1 year ago

My family love these cookies. Once you have one, you just can’t stop as they are so delicious.

Therese
Therese
1 month ago

Gemma, this may be a dumb question…do you really preheat your oven before you start mixing, even though the dough goes in the fridge for 30 minutes? I don’t think my oven takes that long to preheat, so turning it on when I put the cookies in the fridge might make more sense. Am I missing something?

Super excited to try these – I made snickerdoodles recently and they were crunchy. Such a disappointment; I think soft is what they are meant to be!

Megan H.
3 months ago

These are absolutely delicious! I haven’t had them in years, but I came across the recipe and had to give them a go. super easy, super delicious!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!