Go Back
4.8 from 40 votes
Snickerdoodle Cookies Recipe
The Softest & Chewiest Snickerdoodle Cookies Recipe
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!

Course: Cookie, Dessert
Cuisine: American
Servings: 40
Author: Gemma Stafford
  • 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
  1. Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 

  2. In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside. 

  3. In a separate large bowl cream together the butter and sugar until light and fluffy. 

  4. Slowly, add the eggs one at a time followed by the vanilla. 

  5. Add the dry mixture into the wet and mix until just combined. 

  6. 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)

  7. 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.

  8. 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.