Print

The Ultimate Soft and Chewy Snickerdoodle Cookie Recipe

A close-up stack of three soft, chewy snickerdoodle cookies generously coated in cinnamon sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic snickerdoodle cookies that stay soft and chewy with crisp edges every time. This reliable recipe uses simple pantry staples to achieve the signature crackled top and rich cinnamon-sugar flavor.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a shallow dish, combine the 1/3 cup granulated sugar and 2 tablespoons of cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture, coating completely.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. Do not overbake to keep them chewy.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cream of tartar is essential; it gives snickerdoodles their signature slight tang and helps achieve the soft, chewy texture you want.
  • For the best crackled top, roll the dough balls generously in the cinnamon-sugar mixture before baking.
  • To prevent dry cookies, watch the baking time closely. Pull them out when the centers look slightly underdone.
  • If you prefer thicker cookies, chill the dough for 30 minutes before rolling and baking.

Nutrition

Find it online: https://mdlatdmm.com/best-soft-chewy-snickerdoodle-recipe/