Soft and Chewy Snickerdoodle Cookies
The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!
This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch. I made this snickerdoodle cookie recipe 30 years ago and it is still the best I have ever tasted.
This is such a popular Christmas cookie because I have yet to find anyone who doesn’t love snickerdoodle cookies! When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. Whenever I make these cookies, they disappear so darn fast!
So what makes a perfect snickerdoodle cookie?
A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar.
How to make the BEST Snickerdoodle Cookie:
- Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
- Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
- Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
- Bake just until the edges begin to become a light golden color. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.
- My favorite baking tools for perfect Snickerdoodle cookies — light-colored baking sheets, parchment paper sheets, KitchenAid mixer.
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. It’s one of my favorite things seeing you make these recipes in your own kitchen. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM — FACEBOOK — PINTEREST
Check out some more of my most popular cookie recipes:
Levain Bakery Chocolate Chip Cookies
MJ’s Top Secret Chocolate Chip Cookies
Lemon Sugar Cookies
Soft Chewy Sugar Cookies
Grandma Geri’s Gingersnaps
Chocolate Mint Chip Cookies
Mrs. Claus Peppermint Bark Chocolate Cookies
The Best Snickerdoodle Cookie Recipe. Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and cinnamon.
If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! Happy Baking!
Hello! I made these yesterday and they were so good. My kids loved them. I only managed a bite before they all disappeared and yes, it was delicious. Thank you for sharing the fabulous recipe. Have a great day!
Forgot the stars!
I somehow wound up with 75 cookies. I am positive I did the measurements correctly. However, they did get eaten pretty fast! So delicious!!
Hi Julie,
Can I ask what size cookie scoop you used to yield 75 cookies? And roughly how big your cookies were in diameter? Thanks in advance!!
A phenomenal cookie!!
I’m 17, bored in quarantine and decided to make these (my first time) and oh….my….goodness.. D.E.L.I.C.I.O.U.S! Very easy to make and tastes sooo good. Crispy edges and soft in the middle! I will definitely make these again. 10/10!
I did the same thing and thought the same thing. I swear it took maybe 48 hours before the cookie jar was empty. I had about 2 dozen or so!
i made these cookies a month ago and they did not disappoint!!! Going to make them again this week. If I halved all the ingredients, would it turn out alright?
This is a great recipe! I love it.
Hi! Do you happen to have the weighted measurements for this recipe? Thank you!
I’m curious what a small ball is, I have a cookie scoop that is 1.5 T, is that too big? I can’t wait to try these this weekend. I’ve been packing my husbands work lunch since the pandemic and he’s loving homemade cookies.
A purple thumb press disher–.75 ounce/1.75 Tbs./#40–made cookies 4 inches in diameter.
This is a great recipe.
You used 1.5 tbs and made 40 cookies?
MD means a #40-size cookie scoop. It doesn’t say how many cookies it made. I wondered too.
These are some of the best cookies I have ever made! they are so easy and quick and my family ate all 24 of them in under two days! Would definitely recommend to any one looking to impress, or those who just want a delicious treat! The ball size depends on how big you would like the cookies. I prefer larger ones so I use 1.5 inches.
Do I need unsalted butter or can I use just any butter?
I think you can use whatever butter you want and it won’t make that much of a difference. I used salted butter even though the recipe called for unsalted and I just added less salt to the dry mix since the butter already had it. Hope this helps 🙂
You’re awesome
Oh. My. Goodness. We just made this recipe. I just ate my first cookie. Still warm. They are fantastic and so simple. Awesome.
This was my first time making snickerdoodles and I am very satisfied! I came out with exactly 24 cookies which rarely happens when I follow recipes (usually I end up with more haha). The first batch was picture perfect and the cookies were so soft. The second batch I decided to double-roll in the sugar coating since I realized I had a lot. I found that they weren’t as aesthetically pleasing as the single-roll so I would stick to single-rolling. Also, I cooked my second batch a little longer by mistake so they were still soft but not too soft; this could be an option for people who don’t like their cookies too soft but still delicious. Thank you so much, I’m looking forward to trying more recipes from your website~
First time making snickerdoodles and I am in loveeeeeeeeeee!!!!!
I made slight alterations and these turned out perfect! I used 3 cups of flour instead of 2 and 3/4, 1 teaspoon of cream of tarter instead of 1 and 1/2 teaspoons, and 3/4 teaspoon salt instead of 1 teaspoon. I didn’t refrigerate the dough and I used 1/8 cup dough for each cookie. I formed them into balls and, after rolling them in the cinnamon and sugar mixture, flattened them slightly and put them straight onto an ungreased, unlined cookie sheet. (I use the ones Costco sells, which are a thick aluminum, I believe.) They took 10 minutes in a 350 degree oven. After removing them from the oven, I let them set on the cookie sheet for 2 minutes before putting them on paper towels to cool. These are delicious!
Addition to my earlier comment: I did not use unsalted butter, but I reduced the salt in the recipe to 3/4 teaspoon. I just rolled them in the cinnamon sugar mixture once, but I also took a spoon and covered them again, like she suggests and they had just the right amount of coating on them.
This is the best snickerdoodle cookie recipe ever! I am not going to look any further!
I divided the dough into 2 portions wanting to make them fresh the next day but the 12 cookies just disappeared, even before they could cool down! So I made the next batch right away!
Thank you for sharing this precious recipe!
I’m wary of these “the best ___” recipes online, but this one actually is the best 🙂 It makes about 36 medium-small (not quite bite-sized) cookies. It has a lot of butter….but that gives it the buttery smooth flavor, and is the secret to “soft and chewy” cookies. I feel like you can’t go wrong with this cookie even if you’re a beginner baker. It was a hit with friends last night; we sent the cookies around 3 times and they were almost gone within the hour!
Super soft. So light. More like sugar cookies than snickerdoodle, but I LOVE them.
I accidentally made these with self rising flour, and they still turned out amazing. They just rose and were more fluffy than I expected, but it still turned out great!
Incredibly delicious!
They were really delicious. And looked exactly like the picture. I wish they were chewy and had a little more cinnamon but overall really good!
*Chewier
I dont have any cream of tartar. Is there a recommended substitute?
Tha ks!
I used baking powder instead of cream of tartar. You can sub with equal parts
Looked online and you can use lemon juice in place of cream of tarter. I did but the ratio was 1 part cream of tarter to 2 parts lemon juice. I thought it might be too much with the doubling but it was perfect
These cookies are so good! They are chewy and thick, and even days later they are still delicious. Just a few days later I made these cookies again, and I doubled the recipe.
These are so delicious! I know it’s your recipe but I feel like I mastered it. Thank you for sharing – it will forever by my go-to recipe for Snickerdoodle cookies.
Oh yes, new favorite SD recipe! They were flawless! (Easy, quick and delicious, the trifecta of cookie love)
Thanks!!
Charlie, Katy TX
Delicious!!! Yummy.
I have made this recipe for my very particular, snickerdoodle-loving husband and son at least 3x now and I have miraculously managed to make them perfectly every time! I appreciate the recommendation to imprint your thumb in the center of the dough balls! This helps them not puff up in the middle, cook evenly, and result in the perfect amount of firmness around the edges and chewyness throughout :p
These are exellent!
Hi! I made this recipe and WOW! AMAZING!! Can you freeze the dough? And if so, how long ?
Awesome recipe. Easy to follow and turned out great!
I seem to be in the minority based on all of the other reviews, but I felt like these cookies turned out incredibly salty. As I was adding the salt, I was surprised to see that the recipe called for an entire teaspoon, but I always make a new recipe exactly as written the first time to see if I like it or not. With some tweaks I imagine that these cookies can be really good, but as is, they were not my favorite.
If you are making these cookies, I personally recommend that you decrease the amount of salt in them.
Wanted to adjust my rating based on my roommate’s review of the cookies:
My roommate absolutely adored these cookies and made no mention of the salt. I asked her to try them without telling her my own opinion and she’s a big fan. I feel like this proves that I’m definitely in the minority when it comes to these cookies as I still personally think that the cookies are on the salty side, but I’m glad that they’ll be eaten and enjoyed.
The average review between us would be 3.5/5.
These turned out so good and they were super simple to make! Definitely recommend!
These ARE the best snickerdoodle cookies. They really ARE! They were easy to make, and the dough is like silk. The cookies are so light and tender and flavorful. I’ve eaten (and even baked) a lot of snickerdoodles in my time, but this is the only recipe I’ll use from now on!
How long can I leave the dough in the refrigerator? I made it 5 days ago & havet had time to bake them! Please let me know (:
So yummy!
I really enjoyed making these the only downside was that the dough is sooooo sticky and hard to work with. The cookies came out great. Just kind of ugly due to the difficulty working with the dough.
So glad I came across this I was wondering if I did something wrong due to the sticky mess the dough made but popping it in the freezer did help so I could roll it ,
Snickerdoodles are my husband’s favorite cookie and I’ve never found a recipe that he just loved….until today. He is raving about these cookies! Love this recipe!
The best sugar cookies in the world! I didn’t chill the dough and they came out beautiful!
My 11 year old grandson was spending the night with us and wanted to bake cookies. I didn’t have chocolate chips for his favorite cookie and it was late at night, so I thought about what we could make with the ingredients I had on hand. I came up with snickerdoodles and found this recipe. They turned out great and he loved them (so did Grammie!) Some were big, some were small, and the second tray baked longer than the first, but they were all delicious. I don’t think you can mess up this recipe! We’ll be baking these again.
Should I use less flour?
Everytime I make cookies they’re too cakey because of how much flour that’s always too much.
This replaces my old “favorite” snickerdoodle recipe. They were so flavorful. I also tried your lemon cookie and liked it even more than the snickerdoodle one. Girl, you are on to something with your cookies.
Definitely the best snickerdoodle recipe! Thanks for sharing!
The most massive,delicous,sugary cookies ever!!
I will totally make these again, i baked them at 350 for 15mins.
Amazing!
I LOVE this recipe! I’ve already made it quite a few times – it’s quick and easy to make. These cookies are a go-to if you’re looking for a quick weeknight dessert if you have people coming over.
A really perfect recipe! I followed the recipe exactly and they came out with crisp edges and a chewy center. I yielded 48 cookies, with most being about 3″wide when baked for 9 1/2 mins. These cookies were so good our family loved them!
Absolutely delicious! I substituted lemon juice for cream of tartar, but still came out amazing! My husband said it was the best cookie I’ve ever made. Super excited for this to become a regular for parties in the future!
I’m making these tomorrow. I have a new #40 cookie scoop I’m going to use. How far apart should they be on the cookie sheet? I couldn’t find the answer in any of the comments. And how many will it make with that size scoop? With two sticks of organic butter at stake, I’d rather not experiment. 😉
I’m making these tomorrow using a new #40 cookie scoop. With that size scoop, how far apart should they be in the cookie sheet? I assume they spread quite a bit. And using a #40 scoop, how many cookies will it make? With two sticks of organic butter at stake, I don’t want to experiment. 😉
Such a good recipe! I tend to ruin everything i bake, but this was so helpful! My family can’t stop scarfing then down by the minute! Thank you so much!
Almost, Too melt in your mouth. Did as the recipe said, enjoyed watching the butter and sugar go together in this, smooth, soft mixture, then putting in the rest of the ingredients, refrigerating it, then forming the cinnamon sugar coated balls. Taste is great, but I prefer a sturdier cookie.
To all my GF bakers, this recipe works perfectly for us gluten-free! Just use a GF 1:1 flour substitute. Excellent recipe, thank you so much for sharing. Snickerdoodles are my favorite!