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A stack of snickerdoodle cookies broken in half to show the interior texture.
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4.89 from 52 votes

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!
Course Dessert
Cuisine American
Keyword cookies, snickerdoodle
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 55 minutes
Servings 54 cookies
Author Danielle


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) 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.


Store cookies in an airtight container at room temperature for up to 1 week.
To prepare ahead of time: Cookie dough may be mixed together, covered tightly, and refrigerated for up to 3 days. Allow the dough to sit at room temperature for 20 to 30 minutes if it’s too hard to scoop, then scoop, roll in the cinnamon sugar mixture, and bake the cookies.
Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Roll in the cinnamon sugar coating just before baking and bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Cream Of Tartar: If you don’t have any cream of tartar on hand, you can replace the cream of tartar and baking soda in this recipe with 2 teaspoons of baking powder.
Butter: If using salted butter, I recommend reducing the salt in these cookies to 1/8 - 1/4 teaspoon of salt.