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Stack of soft and chewy snickerdoodle cookies on a rustic plate, with one cookie broken open to show the tender center, surrounded by cinnamon-sugar and a small bowl of ground cinnamon in the background.

The Best Soft and Chewy Snickerdoodle Cookie Recipe

These classic snickerdoodle cookies are soft, chewy, and coated in a delightful cinnamon-sugar mixture, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 55 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter softened
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 1 1/2 teaspoon Cream of Tartar for less tang, use 1 teaspoon
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt
For Coating
  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon

Equipment

  • Large mixing bowl
  • Small bowl
  • Baking sheet
  • Parchment paper
  • Spoon
  • Oven

Method
 

Instructions
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, cream softened butter and sugar until light and fluffy, then mix in eggs and vanilla until well combined.
  3. Gradually stir in flour, cream of tartar, baking soda, and salt until just incorporated.
  4. Combine sugar and cinnamon in a separate small bowl for the coating.
  5. Optionally refrigerate the dough, then roll into balls and generously coat twice with the cinnamon-sugar mixture. For flatter cookies, gently press down on the center of each ball.
  6. Place coated dough balls on a parchment-lined baking sheet and bake for 9-11 minutes. Allow them to cool on the baking sheet for a few minutes before transferring.

Notes

For best results and easier handling, refrigerate the dough for 20-30 minutes before rolling. To achieve flatter cookies, gently press down the center of each dough ball before baking.