Soft and Chewy Snickerdoodle Cookies

Soft and chewy snickerdoodle cookies always take me back to when I was first learning to bake and wanted something simple but foolproof and comforting. One weekend I decided to try a recipe that didn’t require chocolate or frosting but still promised big flavor. I made a batch of snickerdoodles and fell in love with the buttery dough and cinnamon sugar crackle on top and I’ve been hooked ever since.

These cookies are thick with golden edges and soft centers and every bite is packed with cinnamon warmth and that signature tang thanks to the cream of tartar. They’re nostalgic and cozy and they’ve become one of my most baked recipes when I want something that pleases everyone with very little fuss.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Unsalted butter – Creates a rich soft base and helps keep the cookies chewy
• Granulated sugar – Sweetens the dough and gives that classic snickerdoodle texture
• Eggs – Add moisture and structure to the dough
• Vanilla extract – Enhances all the warm cinnamon flavors
• All-purpose flour – Provides structure and keeps the cookies thick and tender
• Cream of tartar – Adds that traditional tang and gives the cookies their signature chew
• Baking soda – Helps the cookies rise slightly and spread just right
• Salt – Balances the sweetness and boosts the spice flavor
• Ground cinnamon – Used in the coating to give that snickerdoodle finish
• Extra granulated sugar – Mixed with cinnamon for rolling the dough

Tools You’ll Need

• Mixing bowls – One for the dry ingredients and one for the wet
• Electric hand mixer or stand mixer – Makes creaming the butter and sugar fast and easy
• Measuring spoons and cups – For accurate and consistent baking
• Rubber spatula – Helps scrape down the sides and fold the dough smoothly
• Cookie scoop – Keeps the cookie sizes uniform for even baking
• Baking sheets – Gives a flat surface for evenly baked cookies
• Parchment paper – Prevents sticking and helps with easy cleanup
• Cooling rack – Keeps the cookies from becoming too soft underneath

Instructions

Step 1: Preheat the Oven

I begin by preheating the oven to 350°F and lining two baking sheets with parchment paper.

Step 2: Cream the Butter and Sugar

In a large bowl I beat the softened butter and granulated sugar together until light and fluffy and this takes about 2 minutes with a mixer.

Step 3: Add Eggs and Vanilla

I mix in the eggs one at a time then add the vanilla extract and beat until everything is smooth and well blended.

Step 4: Mix the Dry Ingredients

In another bowl I whisk together the flour cream of tartar baking soda and salt then I slowly mix the dry ingredients into the wet ingredients until a soft dough forms.

Step 5: Make the Cinnamon Sugar Coating

In a small bowl I combine extra granulated sugar with ground cinnamon for rolling.

Step 6: Roll and Coat

I scoop the dough into balls and roll each one in the cinnamon sugar mixture making sure they’re evenly coated.

Step 7: Bake

I place the coated dough balls on the prepared baking sheets about 2 inches apart and bake for 9–11 minutes until the edges are set but the centers still look soft.

Step 8: Cool

Once out of the oven I let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.

Tips

For extra chewy cookies don’t overbake take them out when the centers still look slightly underdone

Chilling the dough for 20 minutes can help reduce spreading and deepen the flavor

You can make them smaller or larger just adjust the baking time accordingly

Ways to Serve

These cookies are perfect with a hot drink like tea coffee or cider

I love packing them into cookie tins during the holidays

They also pair beautifully with ice cream or tucked into a dessert platter

Frequently Asked Questions

Why is cream of tartar used in Soft and Chewy Snickerdoodle Cookies?

It gives the cookies that signature tangy flavor and soft chewy texture—don’t skip it if you want authentic snickerdoodles.

Can I make Soft and Chewy Snickerdoodle Cookies without chilling the dough?

Yes but a short chill helps the cookies keep their shape and makes them easier to roll.

How should I store Soft and Chewy Snickerdoodle Cookies?

Keep them in an airtight container at room temperature and they’ll stay soft for up to 5 days.

Can I freeze the dough for Soft and Chewy Snickerdoodle Cookies?

Absolutely scoop and roll the dough in cinnamon sugar then freeze on a baking sheet before transferring to a freezer bag.

See You in the Kitchen

I hope you make a batch of these soft and chewy snickerdoodle cookies soon because they’re cozy simple and full of sweet cinnamon comfort. Let me know how they turn out and whether you keep them classic or put your own spin on them!

Happy Cooking!

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