This classic Chewy Snickerdoodle Cookies Recipe delivers perfectly soft centers, crisp edges, and that signature tangy cinnamon-sugar crackle in every single bite.
This Chewy Snickerdoodle Cookies Recipe is more than just a recipe to me; it’s a direct line to my happiest childhood memories. I can still picture myself standing on a stool in my grandmother’s sun-drenched kitchen in Ohio, carefully rolling balls of soft dough in a bowl of cinnamon sugar. The smell was pure magic. Snickerdoodles have a unique, tangy flavor that sets them apart from a regular sugar cookie, and that’s all thanks to one key ingredient: cream of tartar. It’s a fascinating ingredient, and you can learn all about what it does in snickerdoodles on The Kitchn. Recreating that perfect, soft, and tangy cookie from my memory was a true labor of love, and I’m so excited to share the delicious result with you.
🟫 Why This Is So Good
- Perfectly Soft and Chewy – This recipe is specifically designed for that irresistible soft, chewy texture that makes a snickerdoodle so comforting. No dry, crumbly cookies here!
- Signature Tangy Flavor – The cream of tartar provides that classic, subtle tang that is the hallmark of a true, old-fashioned snickerdoodle.
- Incredible Cinnamon Aroma – The warm, fragrant scent of cinnamon that fills your house while these are baking is reason enough to make them. It’s pure coziness.
- Simple, Classic Ingredients – There’s nothing fancy here, just simple pantry staples coming together to create something truly special and nostalgic.
The first time I made a truly perfect batch of these for my own kids, it felt like a full-circle moment. I let them help me roll the dough balls in the cinnamon sugar, their little hands getting happily messy just like mine used to. When the cookies came out of the oven, puffy and crackled, the whole kitchen smelled exactly like my grandma’s. My son, Leo, took his first warm bite, and his eyes lit up. “Mom, these are the best cookies ever,” he said. That was it. My heart melted. This Chewy Snickerdoodle Cookies Recipe had officially been passed down to a new generation. The secret to that perfect texture starts with properly creaming your butter and sugar, a step that’s worth doing right. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- The Butter: Use properly softened, room-temperature unsalted butter. It should be soft enough to indent with your finger but not greasy or melted. This is crucial for the cookie’s texture.
- Cream of Tartar: This is the non-negotiable, secret ingredient for a true snickerdoodle. It provides the signature tang and helps create that soft, chewy texture. Do not skip it!
- The Cinnamon: Since cinnamon is a star flavor, use a good quality, fragrant ground cinnamon. The flavor will be much more pronounced and delicious.
- Pure Vanilla Extract: A good quality vanilla, like a classic Madagascar Bourbon Pure Vanilla Extract, adds a wonderful depth and warmth that complements the cinnamon beautifully in this Chewy Snickerdoodle Cookies Recipe.
🟫 Making It Step by Step
Prepare the Cookie Dough
In a medium bowl, start by whisking together the all-purpose flour, baking soda, cream of tartar, and 2 teaspoons of ground cinnamon. Set this aside. In a large bowl, using a hand mixer or a stand mixer, beat the softened butter and the granulated and brown sugars together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, followed by the pure vanilla extract. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Roll in Cinnamon Sugar and Bake
In a small, shallow bowl, mix together some additional granulated sugar and ground cinnamon for the coating. Using a cookie scoop or your hands, shape the dough into 1.5-inch balls. Roll each ball generously in the cinnamon-sugar mixture until it’s completely coated. Place the coated dough balls about 2 inches apart on a baking sheet lined with parchment paper. For an optional but recommended step, you can chill the dough balls for 20-30 minutes to ensure a thicker, chewier cookie.
Preheat your oven to 375°F (190°C). Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are puffy and still look slightly soft. They will continue to set as they cool on the baking sheet. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This process creates the perfect Chewy Snickerdoodle Cookies Recipe.
🟫 Making Sure It Turns Out
- Don’t Skip the Cream of Tartar: I know I’ve said it before, but it’s the most important rule of snickerdoodles! It’s essential for both the tangy flavor and the chewy texture.
- Don’t Overbake: This is the key to a chewy cookie. Pull them from the oven when the centers are still puffy and soft. They will look slightly underdone, but they will set up perfectly as they cool.
- Chill for Thicker Cookies: If you prefer a thicker, puffier cookie that spreads less, a short 20-30 minute chill in the refrigerator after rolling the dough into balls works wonders.
The first time I tried to recreate my grandmother’s recipe from memory, I made the classic mistake of overbaking. I waited until the cookies looked completely firm and golden all over in the oven. The result? They were hard and crunchy, a perfectly fine cookie, but not the soft, pillowy snickerdoodle I remembered. It was a disappointing moment, but it taught me the most valuable lesson in cookie baking: trust the process and pull them out early! That single change is what perfected this Chewy Snickerdoodle Cookies Recipe.
🟫 Perfect Serving Ideas
A warm, fresh-from-the-oven Chewy Snickerdoodle Cookies Recipe is a thing of beauty that needs little accompaniment. They are the absolute perfect companion to a tall glass of cold milk for an after-school snack. They are also wonderful with a hot cup of coffee or tea on a cozy afternoon. These cookies are a must-have for holiday cookie exchanges and are always one of the first to disappear from the dessert table.
🟫 Making It Different
While the classic version is hard to beat, you can certainly add your own twist. For a fun addition, try adding a cup of white chocolate chips or cinnamon chips to the dough. You could also experiment with the rolling mixture by adding a pinch of cardamom or nutmeg for a warmer spice profile. For a truly decadent treat, sandwich a scoop of vanilla or cinnamon ice cream between two cookies.
🟫 Storage and Leftovers
Store the cooled cookies in an airtight container at room temperature. They will stay wonderfully soft and chewy for up to 5 days. You can also freeze the unbaked, rolled dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag. You can bake them directly from frozen, just add a minute or two to the baking time for fresh-baked cookies anytime!
🟫 Tips That Actually Help
- Use a Cookie Scoop: For uniformly sized cookies that bake evenly, a medium cookie scoop is your best friend.
- Line with Parchment Paper: Always line your baking sheets with parchment paper. It prevents the cookies from sticking and ensures even browning on the bottom.
- Cool on the Pan: Let the baked cookies rest on the hot baking sheet for 5 minutes before moving them. This allows the centers to finish setting up perfectly.
The biggest “aha!” moment for me was discovering the optional chill time. I noticed that some of my batches were spreading a little more than I remembered from my grandmother’s kitchen. Giving the rolled dough balls just 20-30 minutes in the fridge before baking made a huge difference. It helps the butter firm up, which leads to less spread and a thicker, chewier final cookie with more pronounced, beautiful cracks. It’s the little trick that takes this Chewy Snickerdoodle Cookies Recipe from great to perfect.
This Chewy Snickerdoodle Cookies Recipe is more than just a sweet treat; it’s a tangible piece of my family history, a recipe steeped in love and warm memories. The scent of them baking is the scent of my grandmother’s kitchen, of happy, simple times. It’s a joy to be able to share that feeling with my own children and now with all of you. I hope you’ll bake a batch and create your own warm memories.
🟫 Frequently Asked Questions
→ Do I absolutely have to use cream of tartar? Yes! For a true snickerdoodle with its signature tangy flavor and soft, chewy texture, cream of tartar is essential. Without it, you’ll have a simple cinnamon sugar cookie.
→ Why did my cookies come out flat? This can be caused by a few things: your butter was too soft or melted, you didn’t use enough flour, or your baking soda is old. Chilling the dough before baking can also help prevent spreading.
→ Can I make the cookie dough ahead of time? Yes, you can refrigerate the prepared dough for up to 3 days. You can also freeze the rolled dough balls for up to 3 months.
→ Why aren’t my cookies crackly on top? The classic snickerdoodle crackle comes from the reaction between the cream of tartar and baking soda. A short chill time also helps the cracks to form as the cookies spread in the oven.
→ Can I make this Chewy Snickerdoodle Cookies Recipe gluten-free? You can try substituting a good quality 1:1 gluten-free all-purpose flour blend, but the final texture may be slightly different.
→ How much cinnamon sugar should I use for rolling? A good starting point is about ¼ cup of granulated sugar mixed with 1-2 tablespoons of ground cinnamon. You can always mix more if you run out.
Print
Chewy Snickerdoodle Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
Description
A classic Chewy Snickerdoodle Cookies Recipe for perfectly soft, tangy cookies with a signature cinnamon-sugar crust.
Ingredients
→ For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
→ For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 2 tbsp ground cinnamon
Instructions
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and 2 tsp of cinnamon.
- Cream Butter & Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
- Roll & Bake: Mix the ¼ cup sugar and 2 tbsp cinnamon for the coating in a small bowl. Roll the dough into 1.5-inch balls and coat them generously in the cinnamon sugar. Place 2 inches apart on the prepared baking sheets.
- Finish: Bake for 10-12 minutes, until the edges are set and the centers are puffy and soft. Let the Chewy Snickerdoodle Cookies Recipe cool on the pan for 5 minutes before moving to a wire rack.
Notes
- Don’t Skip Cream of Tartar: This ingredient is essential for the classic tangy flavor and chewy texture of a snickerdoodle.
- Don’t Overbake: For the ultimate chewy texture, remove the cookies from the oven when the centers still look slightly soft.
- Chill for Thicker Cookies: For a thicker cookie that spreads less, chill the rolled dough balls for 20-30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Chewy Snickerdoodle Cookies Recipe
