Soft & Chewy Snickerdoodle Cookies
These Soft & Chewy Snickerdoodle cookies are thick, tender, and coated in sweet, spiced cinnamon sugar – everything you love about a classic snickerdoodle!
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There’s nothing quite as cozy and comforting as a batch of Soft and Chewy Snickerdoodle Cookies. The combination of their signature tangy flavor, tender texture, and generous coating of cinnamon sugar, make them a timeless favorite. Best of all, they’re quick and easy to whip up – no chilling required! A true crowd-pleaser, they’re guaranteed to delight cookie lovers of all ages.
How to Make Snickerdoodle Cookies
Mix
You can use a stand mixer with a paddle attachment or an electric handheld mixer for the cookie dough. It starts with creaming butter and sugar, then mixing in eggs and vanilla extract. The dry ingredients are added last which include flour, cream of tartar, baking soda, and salt.
Portion and Roll
Use a 3 tablespoon size cookie scoop to portion the dough. Roll each scoop of dough into a ball then roll into a mixture of cinnamon and sugar to fully coat the dough ball. Place the coated dough balls on parchment-lined baking sheets, spacing them out at least 2 inches apart.
Bake
The cookies bake at 350°F for 11-13 minutes, or until they start to turn golden brown just around the edges.
Finish
While the cookies are still hot out of the oven, reshape any as needed by scooting the edges into a round shape with a small rubber spatula. Sprinkle the tops with more of the cinnamon sugar mixture. Allow the cookies to cool for at least 10 minutes then enjoy!
Snickerdoodle FAQs
Does the cookie dough need to chill?
Nope! Unlike many other cookie recipes, this dough doesn’t require chilling, making these Snickerdoodle Cookies quick and effortless to whip up.
What size cookie scoop should I use?
I find that the perfect size for these cookies (my favorite for many of my cookie recipes) is a #24 scoop, which is about 3 Tablespoons.
What is the best way to store Snickerdoodles?
The cookies should be stored in an airtight container or zip-top bag at room temperature, for up to 3 days.
Can the cookies be frozen?
Yes, these cookies freeze great! Arrange the cookies in a single layer on a baking sheet (or two) and freeze them for at least an hour, until firm. Layer the cookies in an airtight container or zip-top bag and freeze for up to 3 months. This will help the cookies keep their shape and not stick together when you store them. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for 3-4 hours or overnight before serving.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
Tips for the Best Snickerdoodle Cookies
- Cream of Tartar – this is what gives the cookies their classic subtle tangy flavor that you typically find in a snickerdoodle cookie. It also helps contribute to the thick and chewy texture.
- Cinnamon Sugar Coating – the cookies are rolled in a mixture of granulated sugar and cinnamon before baking creating the signature crunchy exterior coating. For an extra touch of sweetness and texture, I like to sprinkle a little more on top of the cookies right after they come out of the oven.
- Don’t Overbake – the cookies bake up thick, soft, and chewy but the key is not to overbake them. Take them out of the oven once they just start to brown around the edges.
More Cookie Recipes You’ll Love
- Bakery-Style Chocolate Chip Cookies
- White Chocolate Pistachio Cookies
- Ginger Molasses Cookie Sandwiches
- Peanut Butter Monster Cookies
- Mini Frosted Sugar Cookies
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Soft and Chewy Snickerdoodle Cookies
Ingredients
For the Cookie Dough
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 1½ cup (300g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 Tablespoon (8g) cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating
- ¼ cup (50g) granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until combined and fluffy. Scrape the bowl well, then add the eggs one at a time and vanilla with the mixer on low speed. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, cream of tartar, baking soda, and salt. Mix until all the ingredients are well incorporated.
- In a small bowl, combine the sugar and cinnamon for the coating. Portion the dough using a #24 cookie scoop (about 3 Tablespoons). Roll each scoop into a ball, then roll in the cinnamon sugar mixture until completely coated.
- Place the cookies onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake at 350°F for 11-13 minutes or until golden brown around the edges.
- Sprinkle the cookies with the remaining cinnamon sugar while hot, if desired. Allow to cool for at least 10 minutes and enjoy!
