There’s something magical about biting into a Snickerdoodle cookie that’s impossibly soft, yet delightfully chewy. These cookies are a perfect balance of cinnamon-sugar warmth and buttery richness, with a texture that melts in your mouth while still offering a satisfying bite. In just 30 minutes of prep and 12 minutes of baking, you’ll have a batch of golden, crackly-topped treats that fill your kitchen with an irresistible aroma. Whether you’re sharing them with friends or savoring one with a cup of coffee, these cookies are guaranteed to become a favorite.
What sets these Snickerdoodles apart is their tender, pillowy center and slightly crisp edges, creating a contrast that’s pure bliss. The generous coating of cinnamon sugar adds a sweet, spiced crunch that complements the soft dough beautifully. With a total time of just 42 minutes, this recipe is quick enough for a spontaneous baking session yet impressive enough for any occasion. One bite, and you’ll understand why these cookies are the ultimate comfort treat.
Ingredients for The Softest & Chewiest Snickerdoodle Cookies
- 2 3/4 cups (13 3/4oz/389g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8oz/225g) butter, room temperature (softened but not melted)
- 1 1/2 cups (12oz/340g) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Cinnamon Sugar Coating:
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (do not overmix).
- Roll the dough into 40 (1 tablespoon) balls. Roll each ball in the cinnamon sugar coating until fully coated.
- Chill the dough balls for 30 minutes (this helps the cookies keep their shape while baking).
- Place the cookies 1 1/2 inches apart on the prepared cookie sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container for up to 3 days. For longer storage, freeze the raw dough balls for up to 4 weeks.
Storage & Freezing Tips for Perfect Cookies
Store your Snickerdoodles in an airtight container at room temperature for up to 3 days to keep them soft and chewy. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying. You can also freeze the raw dough balls (rolled in cinnamon sugar) for up to 4 weeks—just bake straight from the freezer, adding 1-2 extra minutes to the baking time.
Time-Saving Tricks for Busy Bakers
If you’re short on time, skip the chilling step—though the cookies may spread slightly more. To speed up prep, use a cookie scoop to portion the dough evenly. You can also mix the dry ingredients ahead of time and store them in a sealed container for up to a week. For quicker cleanup, reuse the same bowl for wet and dry ingredients by mixing the dry ingredients first, then transferring them to another container before creaming the butter and sugar.
Recipe Variations to Mix It Up
Add a twist to your Snickerdoodles by mixing in 1/2 cup of white chocolate chips or chopped pecans for extra texture. For a spiced version, add a pinch of nutmeg or cardamom to the cinnamon sugar coating. If you prefer a softer cookie, reduce the baking time by 1-2 minutes. For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking blend.
Equipment You’ll Need for Success
To make these cookies effortlessly, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A silicone baking mat or parchment paper is essential for easy cookie removal. A small cookie scoop (1 tablespoon size) ensures uniform dough balls, and a wire rack helps the cookies cool evenly without becoming soggy.
The Softest & Chewiest Snickerdoodle Cookies
Ingredients
Cinnamon Sugar Coating
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Cookie Dough
- 2 3/4 cups all-purpose flour 13 3/4oz/389g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter room temperature, 8oz/225g
- 1 1/2 cups sugar 12oz/340g
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.
- In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate large bowl cream together the butter and sugar until light and fluffy.
- Slowly, add the eggs one at a time followed by the vanilla.
- Add the dry mixture into the wet and mix until just combined.
- Roll the dough into 40 (1 tablespoon) balls then roll each ball in cinnamon sugar. Chill for 30 minutes. (Chilling helps the cookie keep its shape while baking)
- Bake the cookies 1 1/2 inches apart for 10-12 minutes or until lightly golden brown.
- Allow cooling slightly before transferring to a wire rack. Once cooled cover and store in an airtight container for up to 3 days. The raw dough can also be frozen pre-scooped for up to 4 weeks.
