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The Best Soft and Chewy Classic Snickerdoodle Recipe

A stack of soft, freshly baked snickerdoodle cookies generously coated in cinnamon sugar, resting on a white plate.
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Make classic Snickerdoodle cookies that are perfectly soft in the center with slightly crisp edges. This recipe uses simple pantry staples and cream of tartar for the signature tang and crackled top.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for rolling)
  • 3 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, mix the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until completely coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. For soft and chewy cookies, remove them when the edges are set but the centers still look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the ultimate soft and chewy texture, do not overbake. Pull them from the oven when the centers look soft.
  • Cream of tartar provides the necessary acid to react with the baking soda, giving the cookies their characteristic tang and helping them spread and crackle.
  • If you want a thicker cookie, chill the dough for 30 minutes before rolling and baking.

Nutrition

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