Soft and Chewy Snickerdoodles
This is, hands-down, the best recipe for snickerdoodles you’ll find! They are super soft and chewy with a gorgeous crinkly topping perfect for holding in pockets of delicious cinnamon. Included below are a few quick tips for recreating these beauties time and again!
Snickerdoodles are a cookie classic – soft, tender butter cookies with a slight tang and chewy texture that are rolled in cinnamon-sugar and baked. A holiday staple, for sure, but also an every day, any day kind of cookie, as well!
Everyone and anyone has a recipe for snickerdoodles, but I’m here today to tell you that these are the absolute best of the best. 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?
I’ve often wondered how the name originated and when I started doing some research, it seems there are a few different theories. All seem to agree that the name is German in origin; the cookies seem to have surfaced in New England in the late 1800s, likely from someone of either German or Dutch descent.
The cookies have also been called snipdoodles or cinnamon sugar cookies, but no direct German translation seems to make sense, so it may just be a little bit of a whimsical spin on a couple of different words.
Snickerdoodles vs sugar cookies
Some think of snickerdoodles as simply drop sugar cookies that have been rolled in cinnamon-sugar, but this oversimplification is far from accurate.
While both cookies have the same basic list of ingredients (butter, sugar, eggs, vanilla, flour, and baking powder/soda), there is one key ingredient in snickerdoodles that turns them into something altogether different:
Cream of Tartar
This magical little ingredient does two things to make snickerdoodles, well… snickerdoodles:
- It is an acid, so its presence gives the cookies that ever-so-slight tangy flavor.
- Also because it’s an acid, it helps to create a more tender texture, keeping the cookies both soft and chewy, which is a texture combination you don’t find in traditional sugar cookies.
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A few quick tips!
- Chill, chill, chill! – Be sure to follow the chilling instructions for the pan and dough. It helps the cookies hold their shape and not spread.
- Baking Pans Prep – I recommend using parchment paper to line the pans to eliminate any possibility of the cookies spreading.
- Cream of Tartar – This is a key ingredient in snickerdoodles, but if you find yourself in a serious pinch, you can use 2 teaspoons baking powder and omit BOTH the cream of tartar AND the baking soda. Just remember the flavor will be slightly different.
- Cinnamon – Use your favorite, high-quality cinnamon since you’ll be getting a heft taste of it. I keep Simply Organic ground cinnamon in my pantry.
- Scoop – I like to use this cookie scoop for uniform cookies.
- Make-Ahead – You can prepare the dough and store it, covered, in the refrigerator for up to 3 days before scooping and baking.
- Storage – Store the cookies in an airtight container for up to 4 days.
- Freezing – You can freeze the baked cookies for up to 3 months in an airtight container. Thaw at room temperature then enjoy!
More cookie classics
And might I suggest a snickerdoodle ice cream sandwich because, why not?
Watch How to Make Snickerdoodles:
If you make these snickerdoodles and love them, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Soft and Chewy Snickerdoodles
Ingredients
- 2¾ cups (330 g) flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) unsalted butter, at room temperature, (2 sticks )
- 1½ cups (298 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
- Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
- Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
- Cream together the butter and sugar until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
- Chill the dough for at least 30 minutes.
- In the meantime, mix together the sugar and cinnamon in a small bowl.
- Preheat oven to 350 degrees F.
- Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
- Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
- Chill the dough and cookie sheets between batches.
- Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Notes
- Chill, chill, chill! – Be sure to follow the chilling instructions for the pan and dough. It helps the cookies hold their shape and not spread.
- Baking Pans Prep – I recommend using parchment paper to line the pans to eliminate any possibility of the cookies spreading.
- Cream of Tartar – This is a key ingredient in snickerdoodles, but if you find yourself in a serious pinch, you can use 2 teaspoons baking powder and omit BOTH the cream of tartar AND the baking soda. Just remember the flavor will be slightly different.
- Cinnamon – Use your favorite, high-quality cinnamon since you’ll be getting a heft taste of it. I keep Simply Organic ground cinnamon in my pantry.
- Scoop – I like to use this cookie scoop for uniform cookies.
- Make-Ahead – You can prepare the dough and store it, covered, in the refrigerator for up to 3 days before scooping and baking.
- Storage – Store the cookies in an airtight container for up to 4 days.
- Freezing – You can freeze the baked cookies for up to 3 months in an airtight container. Thaw at room temperature then enjoy!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Originally published in 2009, this has been updated to include new photos and more in-depth recipe tips.
[Photography by Dee of One Sarcastic Baker]
These are beyond. And with ice cream – next level beyond. I was going to take them to work but now I think this batch is going in the freezer as dough so that I can pop a couple into the convection oven now and then. I fear baking too many of these at once because I will devour them. Thank you for a perfect recipe. I have been looking for a soft snickerdoodle ever since I tried the ones at Noodles. Mine came out a bit flatter than theirs do, but maybe from frozen they’d be a bit thicker.
These are addictive and simply amazing cookies!!!
These are the best snicker doodles the only thing i did differently was not chill the dough but they still came out perfect
These are amazing cookies, I made them for my son to take to school.
I did adjust the sugar/cinnamon mixture for the final step. I always roll them in the mixture and pat them flat. Then put them on the cookie sheet. This is a trick that I learned a long time and makes them perfect.
These cookies are the best snickerdoddles I have ever eaten. I have made them twice in one week. Getting ready to make a third batch. Thanks for sharing!
I made this about a month ago and my family loved them so much that they want me to make some for the holidays! My mother has been making snickerdoodles since I was little and she is quite a critique of my baking. When she tried these she was so amazed at how soft and delicious they were. That is a huge compliment ha! So thank you for this amazing recipe! Now off to go bake some more!
I just made these and they are delicious! This is the perfect Snickerdoodle recpie. It tastes like (the better parts of) my childhood.
I wanted to try my hand at snickerdoodles this year (for the first time ever!) because they’re one of my absolute favorite cookies. This recipe was GREAT! I used margarine instead of butter and foil instead of parchment (I hate parchment paper) and didn’t chill the cookie sheets… but they still turned out crispy on the outside, gooey on the inside, tasty tasty tasty! They needed a little bit longer to cook in my oven (not tested for temperature) but well worth the wait. This recipe is going in my recipe box and it will be my go-to every single year. THANK YOU!!
Just took the first batch out of the oven….FABULOUS COOKIES!!!!!!! Whole family says I’m the new Queen baker!!! YAY!!! Thanks for sharing!!! Blessings!
I tried the recipe last night, but mine came out all puffy… what did I do wrong?
Hi Michelle,
I don’t have cream of tartar. Any substitute for it?
Hi Suad, Unfortunately, cream of tartar is a crucial ingredient to snickerdoodles.
My mother inlaw always declares she is keeping me if my husband and I ever divorce cause she loves these cookies, I’m not allowed in there house without 2 things these snickerdoodles and German chocolate cake. My sister inlaw visited recently she NEVER eats sweets like ever and she couldn’t stop , 100% these are true hit!
I have had great success with this recipe! Thanks a ton.
Immediately goes to my top five cookie recipe favorites! I can’t believe I only saw this now! I love all your recipes!
I’ve been searching through recipe after recipe, and I stumbled upon this great blog. I can’t wait to try this recipe!
The whole chilling the pan actually made things worse for me. When I just kept it out of the fridge they came out looking like yours
These look stunning! Does the recipe call for white or brown sugar? Another site uses brown sugar and I’m not sure if it only applies to that particular recipe or if all snickerdoodles use brown sugar. Thanks for sharing this recipe!
Hi Allison, This recipe uses granulated sugar; my apologies for not making that clear!
I love snickerdoodles and have been baking them since I was a young teen, from a recipe my Aunt had given me. They’re a bit tricky because to get them just right you have to time them perfectly. They turn out best when they’re chewy inside but lightly crunchy outside. These type of cookies will absolutely spread too much if you don’t have chilled dough but I’ve never needed to chill the cookie sheets. With these cookie you’ll want to take them out of the oven even when they don’t appear to be done and they’re “too soft”. They crisp up as they cool. Form the dough into balls about 1 rounded tbsp with a cookie scoop if you have one. Forming the dough into balls definitely help keep them as thicker cookies or else the dough will soften and spread out too much during baking. The recipe I use has half shortening and half butter. If you used only butter they’d get more crisp but if you used only shortening the dough would be greasy and spread out way too much so using both together is the best way to get perfect snickerdoodles. I think my Aunt got her recipe from an old Betty Crocker cookbook. I love your idea for the cookie ice cream sandwich – stellar idea!! A farm near where I live makes homemade Tahitian vanilla ice cream. I’ll have to make some cookie sandwiches soon :) The flavor would go so well with the Snickerdoodles.
I was wondering if we can make the dough ahead of time and freeze it for a few days before baking? If I can freeze it, is it best to freeze them in the little ball shapes? Then add the cinnamon sugar the day i’m baking.
Also, you have a few chocolate chip cookie recipes and i was wondering which one do you think is best to make chewy choc chip cookies? and is it ok to freeze the dough as well?
Hi Melissa, If it is only a couple of days, I would just refrigerate the dough. However, I would not shape them until you are ready to bake. My favorite chocolate chip cookie recipe is the NY Times Chocolate Chip Cookies: https://apex-male.info/2012/10/16/the-new-york-times-chocolate-chip-cookies/%3C/a%3E. That dough can actually be refrigerated for up to 3 days.
when whisking the dry ingredients, do I need to sift it first?
Hi Samantha, Not usually, unless a recipe specifically calls for it.
I stumbled across this recipe and decided to give it a shot. My dad took some into his work, and his coworkers have been emailing him all day asking me to make more!
wow! I absolutely love this recipe! I used it to make 4 dozen for a church function and they were gobbled up by kids and adults! thank you so much for you site and recipes!!! new avid follower!!!
i made these but they would not turn out flat but stay in a round ball shape and if tried let it flatten in the oven it would burn
These cookies are absolutely incredible. I’m eating one as I write this, and I cannot get over the flavour, the texture and just how beautiful these cookies truly are! I’ve never tasted a snickerdoodle this divine before. Thanks so much for the amazing recipe. :-) I’ll be making these as often as I can.
Is it necessary to chill the dough?
Yes, if you don’t, the cookies will spread and be quite flat.
Very good cookie. I was trying to replicate the snickerdoodles from The Great Cookie for my husband. He ate about 2 dozen before I even put them away. Guess they were a hit! Great job!
These are great!! :) thank you!
This is for the lady who wondered what was her problem in making snickerdoodles.
Reading the various recipes online, I believe the difference between them is the oil. 1 cup butter in one recipe, and 1/2 cup butter plus 1/2 cup shortening in the other.
These are excellent! I have tried many other snickerdoodles that say they are soft on the inside & crispy on the outside, but they didn’t turn out well. I love that these stay puffy and soft. This is a keeper!
I just made these — my first attempt at Snickerdoodles! — and they came out great. I have made several recipes from your blog now, and each one has been a success. Thank you for posting things that are consistently delicious! It’s great to have such a reliable blog to go to for the recipes I want.
I have to agree with your post! I am now truly addicted to the site and have also been coming back just to get new ideas for dinners that my hubby and 4 year old will like that are fairly easy to follow recipes that actually turn out great!