Soft Chewy Snickerdoodle Cookies (Printable)

Soft, chewy snickerdoodles with a sweet cinnamon-sugar crust for a nostalgic indulgence.

# What's Needed:

→ Dry Ingredients

01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ Cinnamon-Sugar Coating

09 - 1/4 cup granulated sugar
10 - 1 1/2 teaspoons ground cinnamon

# How to Make It:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
03 - In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until fully incorporated.
06 - In a small bowl, combine granulated sugar and ground cinnamon for the coating.
07 - Shape dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
08 - Place coated dough balls on prepared baking sheets, spacing them 2 inches apart. Bake for 10 minutes or until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Tips for Success:

01 -
  • They're impossibly chewy in the center with just the right amount of crispy edges, the kind of texture that makes you reach for another before the first one is even finished
  • The cinnamon-sugar coating is thick and sweet, creating that nostalgic flavor that tastes like childhood and comfort all at once
  • They stay soft for days in an airtight container, making them perfect for lunchboxes, gift giving, or late-night snacking when you need something sweet
02 -
  • The cream of tartar is absolutely essential and cannot be replaced with lemon juice or vinegar; it's what makes these snickerdoodles and not just sugar cookies with cinnamon on top
  • Room temperature ingredients are not optional—they create the proper emulsion and texture that makes these cookies light and chewy, not dense and tough
  • Underbaking is your friend; the cookies will continue to cook on the hot pan after you remove them from the oven, so pull them out slightly early rather than waiting for them to look fully baked
03 -
  • Keep an oven thermometer in your oven; many home ovens run hot or cold, and this recipe is temperature-sensitive enough that even 15 degrees makes a difference in how they bake
  • If your dough seems too soft, chill it for 30 minutes before scooping; soft dough can be harder to work with and spreads unevenly in the oven

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