Soft and Chewy Snickerdoodle Recipe
Soft, chewy, buttery cookies coated in cinnamon and sugar. This snickerdoodle cookie recipe is delicious, easy to make, and turns out perfect every time!
I’ve mentioned it before, but one of my main goals on the blog is to update and share some of my favorite classic recipes with you. Because while everyone loves over the top desserts every now and then, you just can’t beat a classic. Today’s snickerdoodle recipe is one that took me several attempts to get just right, but it’s by far the best snickerdoodle recipe I’ve ever tried!
What Exactly Is A Snickerdoodle?
Snickerdoodle cookies are similar to sugar cookies since they’re soft, chewy, and flavored with vanilla. The main difference is that a snickerdoodle uses cream of tartar which adds a little but of tanginess to the cookies and then they are coated in a cinnamon sugar mixture.
And yes, they’re just as delicious as they sound! In fact, I made a test batch of cookies and sent them with my husband to work and they were gone by the end of the day. Now that’s when you know a recipe is good!
Ingredients For This Recipe
For this recipe, you’ll need just a few simple ingredients. Here’s a simple breakdown of each ingredient and what it does in these cookies:
- All-Purpose Flour: When it comes to creating thicker snickerdoodle cookies you need a slightly higher amount of flour in your recipe, so you’ll be using three cups of flour.
- Cream Of Tartar: Adds that classic tanginess we all know and love when it comes to snickerdoodles. This is also one of the ingredients that reacts with the baking soda.
- Ground Cinnamon: There’s some cinnamon in the cookie dough for flavor and in the cinnamon sugar coating too.
- Baking Soda & Salt: The baking soda helps lift the cookies and the salt balances out the sweetness.
- Unsalted Butter: This is what gives your cookies that beautiful, buttery flavor. If using salted butter, reduce the salt to 1/8 – 1/4 teaspoon.
- Sugar: Traditionally snickerdoodle cookies are made with just granulated sugar, but I prefer to use a mix of granulated sugar and brown sugar. The brown sugar adds moisture to the dough, keeps the cookies soft, and makes them chewy.
- Egg & Egg Yolk: I found that two eggs were too much, so there’s one egg and one egg yolk. You can save the leftover egg white and use it in these candied pecans or these strawberry turnovers.
- Vanilla Extract: For flavor, pure vanilla extract is always best.
How To Make Snickerdoodle Cookies
To make this cookie dough, you’ll start by whisking together your flour, cream of tartar, baking soda, ground cinnamon, and salt. This will help ensure that everything is evenly dispersed when you mix it into the wet ingredients.
Next, you’ll cream together the butter, brown sugar, and granulated sugar. Once the butter and sugars are well combined, mix in the egg, egg yolk, and vanilla extract. I suggest stopping at this point to scrape down the sides of your bowl and mix again to ensure that all of the wet ingredients are well combined.
Then, you’ll add the dry ingredients to your wet ingredients and mix them together until just combined. The mixture may seem a little crumbly when you first start mixing in the dry ingredients, this is normal, just keep mixing and I promise the cookie dough will come together.
Once you’ve mixed up the cookie dough, I suggest letting it chill for at least 1 hour. The dough chilling allows the butter to firm back up so the cookies bake up thicker and don’t spread as much. Dough chilling is almost always a must for thicker cookies, so don’t skip this step!
Once the dough is chilled, you’ll measure out the cookie dough and roll each ball of dough in a cinnamon-sugar mixture. One important thing, make sure to only measure out about one tablespoon or 1 and 1/4 inch balls of cookie dough.
I find that balls of cookie dough any larger than one tablespoon don’t tend to bake up nearly as thick. If you don’t have a one tablespoon cookie scoop, just measure the first few scoops of cookie dough with a measuring tablespoon, then you can eyeball the rest from there!
Do I have to use cream of tartar?
The cream of tartar is one of the ingredients that reacts with the baking soda in these cookies. If you don’t have any on hand, you may replace the cream of tartar and baking soda in this recipe with 2 teaspoons of baking powder.
Why are my cookies flat?
There are a couple of reasons that these cookies can turn out flat. First, if the butter is too warm the cookies will spread more in the oven. If you experience your cookies spreading too much, simply chill the rest of the cookie dough longer. The second reason could be because your baking soda isn’t fresh. I wrote a full post explaining the difference between baking soda and baking powder here which also explains how to test your baking soda to ensure that it’s fresh. I also recommend using a silicone baking mat if have one, the mat helps to grip the cookies better so they don’t spread as much in the oven.
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- The cookie dough may seem a little crumbly once you add the dry ingredients, but this is normal! Keep mixing the dry ingredients and the mixture will come together just fine.
- Make sure to chill the cookie dough for at least 1 hour so the butter is chilled when the cookies go into the oven. This will prevent the cookies from spreading too much and ensure a thicker cookie.
- Be sure to measure out the cookie dough, you only need one tablespoon of cookie dough per cookie. You can either use a one tablespoon cookie scoop or a measuring tablespoon. Each ball of cookie dough should measure about 1 and 1/4 inches wide.
More Cookie Recipes To Try!
- Chocolate Chip Cookies
- Soft Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Thumbprint Cookies
- Classic No-Bake Cookies
Soft and Chewy Snickerdoodle Recipe
For the cookies:
- 3 cups (375 grams) all-purpose flour, spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (230 grams, or 2 sticks) unsalted butter softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
For the cinnamon sugar coating:
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar together for about 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix until just combined. Cover tightly and refrigerate for at least 1 hour.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. Each ball of cookie dough should measure about 1 and 1/4 inches once you roll it into a ball.
- In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place back on the baking sheets, making sure to leave a little room between each one.
- Bake for 8-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
Is it weird that these cookie pictures just make me so happy?! Well, I love snickerdoodles so that’s probably why. I’m craving them now for sure.
No, not at all! I feel the same way when it comes to snickerdoodles 🙂 Thanks, Kaylin!
These are like little bites of heaven when they’re fresh from the oven. So, so good! Thank you for sharing- my family loves them!
I agree, Dara! They’re definitely one of my favorite cookies 🙂
I’m totally imagining how beautiful the house would smell when these cookies are baking – Cinnamon buttery goodness! Can’t wait to make them!
Thanks, Samina! Hope you enjoy the cookies if you try them! 🙂
Made these last night they were perfect ❤
So happy to hear that, Brandi!
How many cookies does one batch make?
If you measure one tablespoon of cookie dough per cookie it will make about 4 dozen.
These are the best Snickerdoodles ever! Shared this on fb too!
Thank you, Cindy! I’m glad you liked the cookies!
These show beautifully! I have a pumkin snicker doodle recipe very much like this you’d love!! They are pillowy and soft…perfect ?
Thank you, Linda!
I have to admit… I always print recipes and never bake them. Finally…. Ibjust backed these cookies they are my fav so I had to learn. I dont know much of what to use more of or not but I follow theough and the 49 cookies are gone within the hr ??♀️
Thank you for this recipe…
So happy to hear that, Jen!
I’m getting ready to bake these – my boyfriend’s fave cookie from his youth – for his birthday. I realize I only have extra large eggs. Is there really THAT much difference, or should I just use one whole egg?
It may not be a huge difference, but an extra large egg will add more moisture to the cookie dough. I’ve made this dough with two large eggs before, but it tends to spread more. I would really suggest using large eggs if you can, if not then you may only want to use 1 extra large egg.
I have been making cookies since I was a kid, but even though I followed your recipe to the tee, it came out crumbly in the dough. Would you recommend to use another egg? I made sugar cookies from another recipe and they came out tasting really good, but they were hollow and spread which I have never seen that before. What would you recommend?
Did you make sure to spoon and level your flour for the snickerdoodles?
This recipe was a huge success. I made a double batch for my husband’s students and colleagues and they all raved about them. I’m making them again with a little pumpkin pie spice and orange colored sugar for Halloween.
So glad everyone liked the cookies, Marilyn! The pumpkin pie spice and orange sugar sounds fantastic too!
Okay, first of all, the recipe is awesome! They are delicious and my house smells so yummy!
Now, I ran out of unsalted butter and used 1/2 cup of unsalted butter and 1/2 cup of shortening with two tablespoons of water, but dough turned out crummy. Any suggestions on how to fix it? I baked a batch and they came out good anyway, but just wondering if you knew why.
Glad you liked the cookies, Brenda! I’m not sure why the dough wouldn’t turn out with the shortening though. Did you make any other adjustments?
I love this recipe. I added a couple of handfuls of caramel bits and OMG! SOOOOO GOOD!!
Caramel bits sound like a great addition, Kelly!
I followed the recipe to the T but the dough still seems pretty crumbly. Will adding a little more butter help? How crumbly should the dough be before baking?
Thanks for the recipe!
Did you make sure to spoon and level your flour? If so, the dough seems a little crumbly at first but should come together. If it just seems too crumbly, you could add a little milk to the dough to add some moisture (I would try 1-2 teaspoons to start with).
Just curious, what does one whole egg, and just the yolk of another egg do for the cookie? I’m only asking because I have never seen a recipe like this one before.
The egg yolk provides more moisture to the cookie dough so that it’s not too dry or crumbly and it also helps to make the cookies chewier.
My first time to make snickerdoodles. And I must say that they are awesome!
I only made one batch and will freeze the rest for the rest of the holiday season.
Thanks so much for sharing your recipe!
So glad you liked the cookies, Lisa!
Will me not using an electric mixer make a huge difference? Lol I don’t have one of those
It’s fine if you don’t have one. Just make sure your butter is softened enough so you can mix it with the sugar.
I had great results with the recipe even at 9,300 ft elevation. Additionally, we were short of butter, I misread the egg details and only had brown sugar for the dough. Still, they were a big hit at home and with relatives. I really like the cinnamon in the dough as well. I’m going to have my 9th grade cooking students make these to share with faculty and staff this Christmas.
So glad the cookies turned out great for you, Paul! Hope your students and staff enjoy the cookies too.
I would love to make these for me and my Love. But I was wondering if I could use Stevia instead. I have the kind that measure cup for cup like sugar, but I’m not sure if it will cream properly. I may still end up trying it tonight, but I would love any tips.
I’ve never tried Stevia in these cookies, I think it would affect the taste and texture of the cookies though.
These were the best snickerdoodles ever!!! I had to fuss at my hubby for eating too many! ?
So funny, Debbie! Glad you and your husband liked the cookies!
My cookies don’t seem to spread like yours. Any suggestions?
Did you make sure to spoon and level your flour? Too much flour can cause the cookies to not spread. You can slightly flatten them before you bake them and that should help them spread.
My little ones love these cookies, so does by hubby! But its definitely settling the sweets craving ive been having this pregnancy! Thank you for the delicious recipe
So happy to hear that, Alexis!
Thanks for sharing your recipe for the snickerdoodles. They are delicious! I really like adding cinnamon to the batter. Makes one of my favorite cookies taste even better!
So glad you liked the cookies, Dave!
Love these Snickerdoodles – they turned out chewy yet a little crisp around the edges. Easy to make; great directions. These will be my Snickerdoodle go tos from now on. If I could figure out how to post the pictures you would see 48 perfect cookies. Well , 47! I followed the recipe exactly which I also appreciate.
So glad you liked the cookies, Randee! You can also feel free to e-mail me a picture or tag me on Instagram!
Best snickerdoodle recipe. I used King Aurther’s GF measure for measure and they came out perfect. The egg yolk did the trick not too flat. Thank you for sharing.
Glad to hear the gluten-free flour worked great, Steffie!
These were delicious! Refrigerating the dough before baking was definitely key to making them thicker. I am definitely making these cookies again. I was very pleased with how these came out – sometimes the recipes that I find online look good but don’t turn out well and that was definitely not the case with these.
So glad you liked the cookies, Christina!
These cookies are AMAZING! Thanks for sharing, I love chewy and I love cinnamon – and I ADORE SNICKERDOODLES! I was out of cream of tartar, so I substituted 1 tsp COT + 2 tsp baking soda = 1 TBS baking powder. Still worked out excellent. The kids love them as much (or more) and this was an easy win. Thanks!
So glad you liked the cookies, Ellen!
I have never made a better snikerdoodle! Everyone was blown away by how good these are! I thought they would spread out a bit while baking but they stayed in their semi-ball shape. I thought I had messed them up when they came out of the oven but once they set, OMG….soooooo good!
So glad you liked the snickerdoodles, Janelle. You can slightly flatten them before you bake them and that should help them spread.
I do a lot of baking for Foster Kids and the latest request was for Snickerdoodle cookies. I found your recipe and just wanted to drop a note. These bake so beautifully! Melt in your mouth delicious and so easy to make! i had one issue…. my husband found them before I packaged them up and devoured about half! 😀 Fabulous recipe! Thank you and Merry Christmas!
That’s so kind of you, Debra! I’m glad the cookies turned out great and I hope the kids enjoyed them too. Merry Christmas to you as well! 🙂
How would I substitute the cream of tartar I do not have any on hand and want to make these cookies
You can probably substitute the cream of tartar and baking soda with baking powder. I haven’t tested it, but I would probably use about 2 teaspoons baking powder.
HI, all I have is regular salted butter. Will this make a difference?
You’ll want to reduce the salt, I would probably use 1/8-1/4 teaspoon of salt if you use salted butter.
Cookie Recipe didn’t work for me. Not sure what happened never failed at making cookies. The only thing that makes since to me would be if because I don’t have a hand mixer or KitchenAid and I did it all by hand.
I’m not sure what could have happened, Emily. This cookie dough is pretty thick so I do suggest using a mixer. What was wrong with the cookie dough or cookies when you made them? Did you make sure to spoon and level your flour?