Desserts

The Best Snickerdoodle Recipe for Soft, Chewy Cookies

Name: The Best Snickerdoodle Recipe for Soft, Chewy Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 cup unsalted butter; 1 1/2 cups granulated sugar; 2 large eggs; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons ground cinnamon

Craving classic snickerdoodles? This foolproof recipe delivers soft, chewy cookies coated in cinnamon-sugar perfection. Let’s bake something unforgett...

Pin Recipe

Prep Time 15 min

Cook Time 10 min

Total Time 25 min

Servings 24

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Recipe by Bake the World Published on December 5, 2025

Craving classic snickerdoodles? This foolproof recipe delivers soft, chewy cookies coated in cinnamon-sugar perfection. Let’s bake something unforgettable!

Ingredients for Snickerdoodle recipe

2 3/4 cups all-purpose flour (spooned and leveled)
1 cup unsalted butter (softened to room temperature)
1 1/2 cups granulated sugar (divided (1/4 cup for coating))
2 large eggs (room temperature)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon (for the sugar coating)

Step-by-Step Instructions for Snickerdoodle recipe

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Tip: Ensure your oven is fully preheated for even baking.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Tip: Whisking aerates the flour for lighter cookies.
In a large mixing bowl, beat the butter and 1 1/4 cups sugar until smooth and creamy, about 2-3 minutes.
Tip: Room-temperature butter ensures even mixing.
Add the eggs one at a time, beating well after each addition.
Tip: Scrape down the bowl to ensure everything is evenly mixed.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Avoid overmixing to keep the cookies tender.
In a small bowl, mix the remaining sugar and cinnamon. Roll tablespoon-sized dough balls in the mixture to coat.
Tip: Chill dough for 15 minutes if it’s too sticky to roll.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Tip: Leave enough room for the cookies to spread.
Bake for 8-10 minutes, or until the edges are set and the centers look slightly underdone.
Tip: Cookies will continue to cook slightly as they cool.
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Cooling on a rack prevents soggy bottoms.

Pro Tips & Notes for Snickerdoodle recipe

Chill dough for 15 minutes if it’s too sticky to roll.
Cream the butter and sugar until just smooth to avoid greasy cookies.
Bake one test cookie to check spread and adjust chilling time if needed.
Use fresh cream of tartar for the best flavor and texture.
Double the cinnamon-sugar coating for an extra flavorful crust.

Storage & Reheating for Snickerdoodle recipe

Storage: Store snickerdoodles at room temperature in an airtight container for up to 5 days. To keep them extra soft, place a slice of bread in the container—it prevents the cookies from drying out. For longer storage, freeze the cookies in a single layer before transferring them to a freezer bag. They’ll last up to 3 months. To reheat, warm frozen cookies in a 300°F oven for 5 minutes or microwave for 10-15 seconds. Restoring texture is all about gentle reheating; avoid high heat to prevent over-drying.

What to Serve With This for Snickerdoodle recipe

Chai tea
The warm spices in chai complement the cinnamon-sugar coating beautifully.
Vanilla ice cream
A scoop of ice cream balances the warmth of the cinnamon.
Hot apple cider
This pairing enhances the autumnal flavors of the cookies.

Frequently Asked Questions for Snickerdoodle recipe

Why do snickerdoodles use cream of tartar?

Cream of tartar gives snickerdoodles their tangy flavor and soft, chewy texture. It’s essential for authentic results.

Can I make snickerdoodles without cream of tartar?

Yes, substitute baking powder (2 tsp) for cream of tartar and baking soda, but the flavor will be less tangy.

How do I keep snickerdoodles soft?

Avoid overbaking, store in an airtight container with a slice of bread, and don’t skip cream of tartar.

Can I freeze snickerdoodle dough?

Yes, roll the dough into balls, freeze on a tray, then store in a freezer bag for up to 3 months.

What makes snickerdoodles different from sugar cookies?

Snickerdoodles have cream of tartar for tangy flavor and are coated in cinnamon-sugar for extra warmth.

Can I use salted butter in snickerdoodles?

Yes, but reduce the added salt to 1/8 teaspoon to balance the flavor.

Why did my snickerdoodles turn out flat?

Flat cookies may result from warm dough or over-creaming butter. Chill dough and mix butter until creamy, not oily.