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]
Is it just me or did your old recipe use half shortening and half butter?
Made these yesterday. They taste perfect and delicious! They turned out a little flatter than I expected- but that might be due to chill time and scoop size. They are cute and taste perfect.
I add nutmeg to my mix..very good
ddelicious snicker doodles.
I haven’t had a Snickerdoodle in years. These are AWESOME! Will definitely make them again!
I’ve made these cookies countless times and my coworkers rave about them. I honestly can’t make them enough to satisfy the crowds! Follow the instructions to a T and you can’t go wrong. I had to play with the baking time because just a little too long in the oven gives me crunchy cookies. I tested my oven one cookie at a time to find the perfect time.
Oh MY GOSH!!!! Snickerdoodles are my sons favorite cookies! I used to make Snickerdoodles for my son when he was younger and I lost the recipe:(..over the last 7 years I have tried other recipes and failed to make them like I used to. They wouldn’t deflate like my old recipe and would stay puffy which we aren’t a fan of. I have tried tons of recipes and have NOT been able to make them the way we are used to. I became so frustrated that Snickerdoodles became the bane of my existence too! I even said I wasn’t going to try to make any Snickerdoodles ever again because I had failed so many times (dramatic I know, lol). But it was just so discouraging to not have them turn out like in the past. My son came home from college for Christmas break and he said, “Can we please try to find a Snickerdoodle recipe like you used to make for me in elementary school?”. So then last night I decided to try another recipe that I found online..it was almost right but not quite…I decided to give it one last college try with your recipe!!! Finally!!! After all these years the cookies did what the are supposed to! And my son can eat them and remember all the memories of having them in his youth!!! Thank you! The chilling of the dough and pans is KEY. Do both and you will have the tastiest cookies ever!:)
Awww I love this!! Thank you for taking the time to share your story, xo
Amazingly delicious!
Is the dough supposed to be real thick?
Hi Jodie, Yes it is a thick dough!
Snickerdoodles had been the bane of my existence as well until I found your recipe. One of my sister’s ex boyfriends made the best snickerdoodles ever. Chewy, soft. I searched the internet everywhere and tried a bunch, but mine never came out the same. I even underbaked them. Your recipe and tips saved me from going behind my sister’s back and secretly contacting her ex lol thank you!
I love your recipes. I have tried several and all are fantastic. This Snickerdoodle recipe is the best I have ever found and is my go to recipe. I made them for my best friend and he loves them too, so much he asked for the recipe. I have made them for many people and functions and they are always a hit and disappear fast. Thank you so much for such a great recipe! :)
Quick question, how do you manage to get them perfectly uniform? I roll out the balls and they all seem to look the same but come out of the oven totally different. Do you have a trick or am I just defective. ;)
Hi Sarah, I just use a cookie scoop to scoop the dough and then roll them between my palms.
I’m a huge proponent of frozen cookies and so I’m wondering how well the Snickerdoodles freeze??
My husband and I find that frozen cookies are great for portion control…….it takes more time to eat a frozen cookie and they are not as accessible as cookies in a cookie jar. And they are quite good
Hi Barbie, I have never frozen these myself, but I think they would freeze well. Enjoy!
These Snickerdoodles were amazing! Hands down, the best I’ve ever baked or eaten. I made 5 dozen to send overseas to a friend and his troops. Can’t wait to get their reaction!
I am at an altitude of 5000ft and i tried adding 1/4 cup more of flour to the recipe. The cookies still flattened out. Should I add more?
Hi Sabrina, I am admittedly not an expert at high altitude baking, but I have compiled some tips:
https://apex-male.info/high-altitude-baking-tips/%3C/a%3E%3C/p%3E
These. are. awesome.
I feel bad, but after baking these, it’s time to kick my grandma’s snickerdoodle recipe to the curb. My husband loved them, I liked that they stayed soft & delicious, and my office raved.
Thanks for yet another knock out recipe, brown eyed baker!!! <3
These cookies looked wonderful. I can never make good snickerdoodles. When you mentioned that you put the dough and pan in the refrig I thought here is my answer!!! But still I have puffed up snickerdoodles. We really like the flat kind but can never make them. Ok, what did I do wrong now?
This look amazing! I was wondering if i could cut them out in shapes? Would they hold? Thank You and Merry Christmas!!! <3
Hi Alex, This cookie batter isn’t the right consistency to roll out and cut out shapes. Merry Christmas to you!
I stumbled on your posting today quite by accident. I read of your history of trouble with the Snickerdoodle, and was very puzzled by your woes. I mastered Snickerdoodles when I was a mere girl of 10 – well over 40 years ago. Then I read the recipe that finally gave you success, and I chuckled. You finally followed the “correct” recipe. This is the recipe I learned from my mother all those decades ago. It is the one she learned from her mother. This aging baker thanks you for today’s chuckle.
to autumn besauce lately, I have been craving all things cinnamon. I came across this recipe for Snickerdoodle Bread recently on the boards, and thought it might be worth a try. Afterall, it looked easy
Delicious! I normally don’t like eating snickerdoodles, but these are fantastic. Thanks for the wonderful recipe.
the ice cream sandwich is even better if you add salted caramel
These cookies are incredible!!! I’ve made these over 30 times and each time they turn out incredibly!!!!!!!! USE THIS RECIPE!
Lol I just baked a recipe off the internet last night that was a toal failure! The snickerdoodles did to me what they do to the-brown-eyed-baker all the time: go completely flat and just plain suck! And I can bake ANYTHING! I’m trying this recipe Today/tonight and I’ll report back on my success or failure (once again.
I never grew up with snickerdoodles, and before I made these this week for the apple pie ice cream, I had never had them. When I read the recipe, I wondered what made people so in love with snickerdoodles, they were, afterall, just cinniamon butter cookeis. My entire feelings about this cookie can be described by the thoughts that popped into my head after the first bite: “Oh. I get it.”
I was too impatient to cool the pan between batches (I only have one cookie sheet) so I just made double sized cookies and remembered to only eat half a cookie at a time. My husband liked these a lot – he’s a big fan of soft cookies – so I guess this might become a family tradition for us, haha.
My kiddos LOVE these cookies. I’m planning on making them for my daughters bake sale. I’ve never doubled/tripled the recipe. What are your thoughts?
Hi Mercedes, I have done this around the holidays, and never had a problem. Enjoy!
When i make these these cookies they’re always a hit. I omitted the cinnamon sugar mixture for a couple of of the cookies for my mom. she loved the plain cookies but asked if i can add peanut butter to the recipe. Since i know she likes how these cookies come out (instead of following one of your peanut butter cookie recipes) i was just wondering if there are any changes in the recipe if I add regular smooth peanut butter. How much peanut butter should i add into the recipe? Can i just scoop peanut butter out of the jar and straight into the butter and sugar and cream them together then? Thanks!
Hi Melissa, You would add the peanut butter as you noted, but it would change the consistency of the cookies. You may need to play around with the ratios of flour, butter, etc.
These cookies were a hit with my family! I had to keep baking just to feed them! Thanks for sharing!
Hi Michelle! Any ideas why it didn’t flatten enough after baking? It flattened slightly but not similar to the pictures. Your blog is our favorite! Thanks for your help!
This Snickerdoodle recipe brought me to this website, and now I’m hooked! My husband asked me what I wanted for dessert, and after looking up some things online I ended up here with this recipe. He made them, I ate them:) And now I want to make everything posted here…thank you!