If you love a cookie that’s soft in the middle with lightly crisp edges and a sweet cinnamon sugar crust, these snickerdoodles hit every note. They’re cozy, buttery, and pleasantly tangy, thanks to cream of tartar. The dough comes together fast, and the bake is quick—perfect for weeknights, bake sales, or a last-minute dessert.
No chilling required, and the results are reliably soft and chewy every time. If you’ve ever had snickerdoodles turn out cakey or dry, this recipe fixes that for good.
What Makes This Recipe So Good
- Guaranteed soft and chewy: The right fat-to-flour ratio, plus a short bake time, keeps the centers tender.
- Classic tang: Cream of tartar gives snickerdoodles their signature flavor and texture.
- No chill needed: The dough is ready to roll and bake right away.
- Consistent results: Simple, repeatable steps make this a reliable go-to recipe.
- Perfect cinnamon sugar ratio: A generous coating adds crunch and warmth without overpowering the cookie.
Ingredients
- 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
For the cinnamon sugar:
- 1/3 cup (65 g) granulated sugar
- 1 1/2 tablespoons ground cinnamon
- Pinch of salt (optional, enhances flavor)
How to Make It
- Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt until evenly combined.
Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy. This traps air for a soft texture.
- Add eggs and vanilla: Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla until smooth and glossy.
- Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until no dry streaks remain.
Do not overmix—stop as soon as the dough comes together.
- Make cinnamon sugar: In a small bowl, stir together the sugar, cinnamon, and a pinch of salt.
- Form dough balls: Scoop the dough into 1 1/2-tablespoon portions (about 30 g each). Roll each into a smooth ball.
- Coat generously: Roll each dough ball in the cinnamon sugar until fully covered. Don’t skimp—this creates that signature crinkly crust.
- Arrange and bake: Place on prepared sheets, spacing about 2 inches apart.
Bake 9–11 minutes, until edges are set and centers look slightly puffy and underdone.
- Optional crackle boost: For extra crinkles, give the pan a firm tap on the counter right after baking, then again at the 2-minute mark.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. They’ll finish setting as they cool, staying soft inside.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days. Slip in a slice of sandwich bread to keep them soft.
- Freezer (baked): Freeze baked cookies in a single layer, then transfer to a bag or container for up to 2 months.
Thaw at room temp.
- Freezer (dough): Freeze rolled, unbaked dough balls after coating in cinnamon sugar. Bake from frozen at 350°F, adding 1–2 minutes.
Why This is Good for You
- Feel-good baking ritual: Baking can lower stress and spark creativity. A warm kitchen and a simple recipe are a mood boost.
- Portion-friendly: Smaller cookies satisfy a sweet tooth without going overboard.
- Recognizable ingredients: Butter, flour, sugar, eggs—no mystery additives.
You know exactly what’s going in.
- Sharing factor: Bringing a batch to friends or neighbors builds connection, which is great for emotional well-being.
Pitfalls to Watch Out For
- Overbaking: If you wait for full browning, they’ll turn dry. Pull them when centers still look soft.
- Too much flour: Scooping straight from the bag packs flour and creates cakey cookies. Spoon and level, or weigh your flour.
- Skipping cream of tartar: It’s not optional for true snickerdoodles.
It creates tang and that classic chewy texture.
- Cold butter or eggs: Room-temperature ingredients blend better and give you a smoother dough.
- Under-flavored coating: Use enough cinnamon sugar and roll thoroughly for an even crust.
Alternatives
- Brown butter upgrade: Brown the butter, then cool until solid before creaming for deeper, nutty flavor.
- Extra chewy: Swap 1/4 cup of flour for 1/4 cup bread flour, or add 1 tablespoon of cornstarch to the dry mix.
- Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1 extra tablespoon of milk if the dough feels dry.
- Dairy-free: Replace butter with high-quality vegan butter sticks. Choose one with similar fat content for best texture.
- Pumpkin spice twist: Replace half the cinnamon in the coating with pumpkin pie spice for a fall vibe.
- Jumbo bakery style: Scoop 3-tablespoon dough balls and bake 12–14 minutes.
Tap the pan for crackles.
FAQ
Do I really need cream of tartar?
Yes. Cream of tartar provides tang and helps create that soft, chewy interior with crinkly tops. Without it, you’ll get a tasty sugar cookie, but it won’t be a true snickerdoodle.
Can I chill the dough?
You don’t have to, but you can chill for 30–60 minutes if your kitchen is warm or you want thicker cookies.
Let the dough sit a few minutes before scooping if it becomes too firm.
Why did my cookies turn out cakey?
Cakey cookies usually mean too much flour or overbaking. Weigh your flour or use the spoon-and-level method, and pull the cookies when the centers still look slightly underdone.
Can I reduce the sugar?
You can reduce the sugar in the dough by about 2–3 tablespoons without hurting texture. Don’t skip the cinnamon sugar coating—it’s key to flavor and that crisp edge.
How do I keep them soft for days?
Store in an airtight container with a slice of bread or a damp (not wet) piece of paper towel on a separate layer.
Replace it after a day or two as needed.
What if I don’t have brown sugar?
Use all granulated sugar and add 1 teaspoon of molasses if you have it. If not, all-white sugar works, but you’ll lose a touch of depth and chew.
Can I make them smaller or larger?
Absolutely. Smaller cookies bake in about 8–9 minutes; larger ones take 12–14.
Watch the edges and pull when the centers look puffy and soft.
Wrapping Up
These soft and chewy snickerdoodles deliver everything you want from a classic: warmth, sweetness, and that unmistakable cinnamon sugar crackle. The method is simple, forgiving, and consistent, so you get bakery-quality cookies without fuss. Keep this recipe on hand for holidays, potlucks, or any time you want a treat that never fails.
One bowl of dough, a quick roll in cinnamon sugar, and you’re set for a perfect batch every time.