Soft and Chewy Snickerdoodle Recipe (2024)

Soft, chewy, buttery cookies coated in cinnamon and sugar. This snickerdoodle cookie recipe is delicious, easy to make, and turns out perfect every time!

Soft and Chewy Snickerdoodle Recipe (1)

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!

Soft and Chewy Snickerdoodle Recipe (2)

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.

Soft and Chewy Snickerdoodle Recipe (3)

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!

Soft and Chewy Snickerdoodle Recipe (4)

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 tablespoondon’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!

Soft and Chewy Snickerdoodle Recipe (5)

FAQ’s

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 explainingthe 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.

Soft and Chewy Snickerdoodle Recipe (6)

Baking Tips

  • 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

Video Tutorial

Soft and Chewy Snickerdoodle Recipe (7)

Soft and Chewy Snickerdoodle Recipe

4.91 from 66 ratings

Prep Time: 25 minutes mins

Cook Time: 10 minutes mins

Chilling Time: 1 hour hr

Total Time: 55 minutes mins

Soft, chewy, buttery cookies coated in cinnamon and sugar. This snickerdoodle cookie recipe is delicious, easy to make, and turns out perfect every time!

Print RecipePin Recipe SaveLeave a Review

Ingredients

Servings: 54 cookies

For the cookies:

  • 3 cups (375 grams) all-purpose flour,
  • 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

Instructions

  • 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.

Notes

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.

Cuisine: American

Course: Dessert

Author: Danielle

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Soft and Chewy Snickerdoodle Recipe (2024)

FAQs

Why are my snickerdoodles so soft? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie.

Why are my snickerdoodles crunchy? ›

Granulated Sugar and Ground Cinnamon: These two are mixed together to create the classic cinnamon-sugar coating that snickerdoodles are known for. The sugar caramelizes slightly as the cookies bake, giving them a slightly crisp exterior.

Are snickerdoodles supposed to be soft when they come out of the oven? ›

They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews! Snickerdoodle is sort of a strange name, yes?

What is the secret to soft cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

How do you make cookies soft and not hard? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Why didn't my snickerdoodles spread out? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

What happens if you don't use cream of tartar? ›

In other applications where whipped whites provide structure, the meringue base would be weaker, and possibly collapse, without a stabilizer like cream of tartar.

Why didn't my snickerdoodles crack? ›

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

How do you soften snickerdoodles? ›

Bread releases moisture into the air, while sugar (present in large quantities in cookies), absorbs moisture out of the air. Don't have any white bread? Use a slice of apple instead. Just slip a wedge in with your cookies, cover, and let sit overnight.

What is the secret to a crunchy cookie? ›

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

Are my snickerdoodles undercooked? ›

Here are some signs to look out for: Colour: Raw or undercooked cookies tend to have a pale appearance, lacking that golden or slightly browned hue that indicates they're fully baked. Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently.

Are snickerdoodles supposed to be gooey in the middle? ›

These snickerdoodle cookies are soft and chewy in the middle, crisp at the edges, and crunchy all over thanks to a coating of cinnamon sugar.

Why did my cookies come out too soft? ›

Q: Why are my cookies not crisp enough? They are underbaked. Lower your oven temperature and bake longer but at a lower temperature. Using too much flour or the wrong kind of flour.

Why are my cookies soft instead of crunchy? ›

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

How do you know if snickerdoodles are undercooked? ›

Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.

Why didn't my snickerdoodles flatten out? ›

Too Much Flour

This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake. Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking.

Top Articles
Latest Posts
Article information

Author: Fr. Dewey Fisher

Last Updated:

Views: 6060

Rating: 4.1 / 5 (62 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Fr. Dewey Fisher

Birthday: 1993-03-26

Address: 917 Hyun Views, Rogahnmouth, KY 91013-8827

Phone: +5938540192553

Job: Administration Developer

Hobby: Embroidery, Horseback riding, Juggling, Urban exploration, Skiing, Cycling, Handball

Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.