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There’s nothing more comforting than a batch of soft, chewy Snickerdoodle cookies. With their signature tang, tender interior and a crisp cinnamon-sugar coating, these cookies are a classic for a reason. They’re quick to make, don’t require chilling, and are perfect for sharing — a simple recipe that yields reliably delicious results.
How to Make Snickerdoodle Cookies
Mix
Use a stand mixer with a paddle attachment or an electric hand mixer. Start by creaming the butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in vanilla. Finish by folding in the dry ingredients: all-purpose flour, cream of tartar, baking soda, cornstarch and salt. Mix only until everything is incorporated.
Portion and Roll
Portion the dough with a #24 cookie scoop (about 3 tablespoons). Roll each portion into a ball and coat it thoroughly in the cinnamon-sugar mixture. Arrange the coated dough balls on parchment-lined baking sheets, leaving about 2 inches between each so they can spread evenly.
Bake
Bake the cookies at 350°F for 11–13 minutes, or until the edges just begin to turn golden. The centers should still look slightly soft — they’ll continue to set as the cookies cool.
Finish
While the cookies are still warm, use a small spatula to nudge the edges into a round shape if needed. For an extra touch, sprinkle additional cinnamon sugar over the tops while they’re hot. Let the cookies cool for at least 10 minutes before serving.
Snickerdoodle FAQs
Does the cookie dough need to chill?
No — this recipe is designed to be mixed and baked right away, so you can enjoy fresh cookies with minimal waiting.
What size cookie scoop should I use?
A #24 scoop (about 3 tablespoons) produces thick, bakery-style cookies that bake up soft and chewy.
Favorite Tools
What is the best way to store Snickerdoodles?
Store the cookies in an airtight container or zip-top bag at room temperature for up to three days to keep them soft.
Can the cookies be frozen?
Yes. Freeze the cookies in a single layer on a baking sheet until firm, then transfer to an airtight container or freezer bag for up to three months. Thaw at room temperature for several hours before serving.
Baking Tip: Weigh Your Ingredients!
For consistent results, weigh ingredients on a kitchen scale instead of relying on cups. Scales provide accuracy and reduce cleanup. Gram measurements are included in the recipe for precision.
Tips for the Best Snickerdoodle Cookies
- Cream of Tartar – this ingredient gives snickerdoodles their classic tang and helps create a thick, chewy texture.
- Cinnamon Sugar Coating – rolling the dough in cinnamon and sugar before baking produces the signature crisp exterior. Sprinkle a little extra on warm cookies for added sweetness and texture.
- Don’t Overbake – remove cookies when the edges just turn golden so the centers remain soft and chewy.
More Cookie Recipes You’ll Love
- Bakery-Style Chocolate Chip Cookies
- White Chocolate Pistachio Cookies
- Ginger Molasses Cookie Sandwiches
- Peanut Butter Monster Cookies
- Mini Frosted Sugar Cookies
If you try this recipe and enjoy it, please leave a comment. Happy baking!
Soft and Chewy Snickerdoodle Cookies
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Ingredients
For the Cookie Dough
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 1½ cup (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 Tablespoon (8g) cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating
- ¼ cup (50g) granulated sugar
- 1 Tablespoon cinnamon
SHOP INGREDIENTS
Instructions
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Preheat oven to 350°F. Line two baking sheets with parchment paper.
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Cream the butter and granulated sugar until fluffy. Scrape the bowl, then add the eggs one at a time and the vanilla, mixing on low until combined.
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Add the flour, cornstarch, cream of tartar, baking soda and salt. Mix until just incorporated.
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Combine the cinnamon and sugar in a small bowl. Scoop the dough with a #24 scoop (about 3 tablespoons), roll into balls and coat completely in the cinnamon-sugar.
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Place the cookies on the prepared sheets, spacing at least 2 inches apart.
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Bake at 350°F for 11–13 minutes, until edges are lightly golden.
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If desired, sprinkle remaining cinnamon sugar on hot cookies. Allow cookies to cool at least 10 minutes before enjoying.
HI THERE!
I’m Rachel
I’m the dessert lover and recipe developer behind Sweet Kitchen Cravings. Here you’ll find classic, approachable recipes designed to impress family and friends.
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