Soft and chewy Snickerdoodle cookies with warm cinnamon flavor—crispy at the edges and tender in the center. These cookies are simple to make and always a crowd-pleaser.
Have you ever bitten into a snickerdoodle hoping for a soft, pillowy center, only to find it dry and crumbly? This recipe avoids that disappointment. The dough has rich butter and pure vanilla, and every cookie is rolled in a cinnamon-sugar coating for the signature sweet-spicy finish.
Why I love this recipe
These cookies strike the perfect balance between soft and slightly crisp. The edges brown just enough while the centers stay chewy. The dough needs only a short chill—about 30 minutes—so you get great texture without a long wait.
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cream of tartar (or substitute below)
- 3/4 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar coating:
- 1/4 cup sugar
- 2 tsp ground cinnamon
No cream of tartar? No worries! Replace both the cream of tartar and baking soda with 1 teaspoon of baking powder.
Step by Step
- Mix the cinnamon and sugar for the outer coating in a small bowl and set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl with a hand mixer or stand mixer for about 1 minute, until light and fluffy. Beat in the egg and vanilla until combined.
- Gradually add the flour, cream of tartar, cinnamon, baking soda, and salt to the butter mixture. Mix until just incorporated, leveling the flour before measuring for accuracy.
- Scoop dough into balls about 1 1/2 to 2 tablespoons each. Roll each ball in the cinnamon-sugar coating until evenly covered. Place coated balls on a parchment-lined baking sheet about 2 inches apart. Chill the dough balls in the refrigerator for 30 minutes to 1 hour to reduce spreading while baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake the chilled cookies for 10–14 minutes, until edges are lightly golden. For chewier cookies, remove them from the oven on the earlier side; they will continue to set as they cool.
Tips for Best Results
- Do not skip chilling: the brief chill prevents the cookies from spreading too thin and helps preserve a chewy center.
- Pull cookies from the oven slightly underbaked if you want a softer, chewier texture; they continue to firm as they cool.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days to maintain texture and flavor.
To freeze, layer cookies between parchment paper in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
If you try this recipe, please comment and leave a rating—I love hearing from you!
Recipe at a glance
- Total time: about 55 minutes (including chilling)
- Yield: about 24 cookies
- Prep time: 10 minutes; Chill: 30 minutes; Cook: 10–15 minutes
Nutrition (approx.): 112 calories per cookie; 10.3 g sugar; 4.1 g fat; 17.6 g carbohydrates; 1.3 g protein.