Soft and Chewy Snickerdoodle Cookies
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These soft and chewy Snickerdoodle Cookies have lightly crisp edges, tender centers, and plenty of cinnamon-sugar coating. Cream of tartar gives them the subtle tang and classic crackled texture that distinguishes a traditional snickerdoodle from an ordinary sugar cookie.
The dough comes together with basic pantry ingredients and doesn’t require chilling, so you can have a warm batch ready in about 30 minutes. Just roll the dough into balls, coat them generously in cinnamon sugar, and bake until the edges are set, but the centers are still soft.
Besides being my go-to cookie, I also love to bake other classics like chewy chocolate chip cookies and buttery sugar cookies.
If you’re a fan of sweet treats, I suggest you explore these delights as well—though once you try these Snickerdoodles, you might not look back!
Table of contents
Why I Love This Recipe
- Soft and chewy: The cookies have lightly crisp edges with soft, tender centers.
- No chilling required: Mix, roll, and bake the dough immediately.
- Classic flavor: Cream of tartar provides the signature tang that traditional snickerdoodles are known for.
- Simple ingredients: Everything you need is probably already in your pantry.
- Makes a large batch: One recipe produces approximately 36 cookies.
What Makes a Snickerdoodle Different From a Sugar Cookie?
Snickerdoodles may look similar to sugar cookies, but their flavor and texture are different. Traditional snickerdoodles contain cream of tartar, which gives the cookies their characteristic tang and helps create a soft, chewy texture.
Before baking, the dough balls are also rolled in cinnamon sugar. As the cookies spread in the oven, the coating forms a lightly crisp, crackled exterior while the centers remain tender.
Ingredients You’ll Need
When creating these easy cookies, every ingredient has its special role.
- Granulated sugar: Not only sweetens the cookies but adds a subtle crunch.
- Butter: Provides richness and a soft, tender texture. You can use margarine if you’re in a pinch.
- Eggs: Help bind everything together and add moisture, ensuring a chewy texture.
- All-purpose flour: The backbone of the cookies, giving them structure.
- Cream of tartar: Adds tanginess and helps with the cookies’ distinct texture.
- Baking soda: Balances with the cream of tartar to create lift.
- Salt: Enhances flavors seamlessly.
- Ground cinnamon & extra sugar for coating: Essential for that classic Snickerdoodle flavor and texture on the outside.
How to Make Snickerdoodles
Once you’ve gathered the ingredients, creating these cookies is a breeze! Here’s a step-by-step guide:
Tips for Soft and Chewy Snickerdoodles
- Measure the flour carefully. Scooping it directly from the container can pack in too much flour and make the cookies dry.
- Use softened, not melted, butter. Melted butter can cause excessive spreading.
- Coat the dough generously. The cinnamon-sugar exterior is an important part of the flavor and appearance.
- Don’t overbake the cookies. They will continue setting as they rest on the hot baking sheet.
- Bake one test cookie first. If it spreads too much, refrigerate the remaining dough for 20–30 minutes.
Serving Recommendations
Serve these Snickerdoodles warm, perhaps paired with a scoop of vanilla ice cream or alongside a hot cup of tea or coffee.
They’re also delightful when dunked in cold milk.
Recipe Variations
For a twist, try adding a touch of nutmeg to the cinnamon-sugar coating, or incorporate a handful of white chocolate chips into the dough for extra sweetness.
Frequently Asked Questions
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days. When you’re ready to bake, simply bring the dough to room temperature before shaping and baking them.
Yes, the dough freezes beautifully! Shape the dough into balls, cover them tightly, and freeze for up to 3 months. When you’re ready to bake, just roll the frozen dough balls in cinnamon-sugar and bake, adding an extra minute or two to the baking time.
If you don’t have cream of tartar, you can substitute with a tablespoon of lemon juice or vinegar per teaspoon needed in the recipe, though this might alter the classic Snickerdoodle texture slightly.
Of course! Substitute the all-purpose flour for a 1:1 gluten-free baking flour. Be sure to check that all other ingredients are gluten-free as well.
Once cooled, store these Snickerdoodles in an airtight container at room temperature for up to a week. They remain delicious and chewy!
I like chewy Snickerdoodles too. Baking your cookies slightly longer than normal will accomplish a nice chewy Snickerdoodle. I prefer to cook them for 9 minutes at 400 degrees F. And let them cool completely on the cookie sheet before removing them.
Definitely! Feel free to adjust the sugar or cinnamon levels in the coating to suit your taste preferences.
These homemade Snickerdoodles deliver everything you want from the classic cookie: soft centers, lightly crisp edges, subtle tang, and a generous coating of cinnamon sugar. Since the dough doesn’t require chilling, they’re also easy enough to make whenever a cookie craving hits.
Soft and Chewy Snickerdoodle Cookies
Ingredients
- 1 ½ cups granulated sugar
- 1 cup butter, softened
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
For the Coating:
- 2 Tbsp granulated sugar
- 2 tsp ground cinnamon
Directions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2 minutes.
- Add the eggs into the butter-sugar mixture, blending until smooth and well combined.
- Gradually mix in the all-purpose flour, cream of tartar, baking soda, and salt. Continue to mix until the dough comes together.
- In a small bowl, stir together the sugar and ground cinnamon for the topping until evenly combined.
- Shape the dough into small balls, using approximately 1.5 tablespoons of dough for each. Roll each ball in the cinnamon-sugar mixture to coat them generously.
- Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake on the center rack for around 8-9 minutes or until the cookies are just set but remain soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
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