Craving a cookie that is soft in the middle, crisp on the edges, and full of warm cinnamon flavor? These snickerdoodle cookies check every box. With their buttery texture and sugary finish, they are the perfect treat for festive baking or any day that calls for something sweet.
table of contents
Table of Contents
Why You’ll Love This Recipe
✔️ Soft centers and lightly crisp edges
✔️ Classic cinnamon sugar coating with bold flavor
✔️ Easy ingredients found in any pantry
✔️ Great for parties, gifts, or casual snacking
✔️ Dough freezes well for quick baking later
✔️ Always a crowd-pleaser for all ages
Ingredients Needed
Cookie Dough
- 1 cup salted butter, softened
- 1 and 1/3 cups white sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, measured correctly
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 and 1/2 teaspoons cream of tartar
Cinnamon Sugar Coating
- 1/3 cup white sugar
- 1 and 1/2 tablespoons ground cinnamon
Tip: Let the butter soften and measure flour without packing it into the cup.
How to Make Soft and Chewy Snickerdoodle Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat butter in a bowl until creamy and smooth.
- Add sugars and beat until light and fluffy.
- Mix in eggs and vanilla extract until fully combined.
- In another bowl, whisk together flour, baking soda, salt, and cream of tartar.
- Gradually stir the dry mixture into the wet ingredients just until mixed.
- Shape dough into 1.5 to 2 inch balls.
- Combine cinnamon and sugar in a small bowl, then roll each dough ball in the mix.
- Place dough balls on prepared sheets with enough space between each one.
- Bake 9 to 11 minutes until edges are set and centers are slightly underdone.
- Right after baking, use a spoon to gently shape the edges inward for a thick, round cookie.
- Let cookies cool for several minutes on the pan before transferring to a wire rack.
- While still warm, roll cookies again in cinnamon sugar for extra flavor.
Baking Tip: Removing cookies while centers look soft gives the best chewy texture.
Helpful Notes
Cream of tartar is key for that signature tang and chewiness. Use a cookie scoop for uniform sizes. Freeze extra dough balls and bake as needed by adding a few more minutes to the bake time. Optional mix-ins like white chocolate or nutmeg can add a fun twist.
Conclusion
These cookies bring together buttery richness, sweet cinnamon flavor, and a perfect chewy bite. Whether you’re baking for holidays, gifting treats, or just craving a warm cookie, this recipe delivers every time. Save it, share it, and enjoy every bite.
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Irresistibly Soft Snickerdoodle Cookies with Cinnamon Sugar Magic
These snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar. A perfect treat for holiday baking or anytime you’re craving something sweet and comforting.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
1 cup salted butter, softened
1⅓ cups white sugar
⅓ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1½ teaspoons cream of tartar
⅓ cup white sugar (for coating)
1½ tablespoons ground cinnamon (for coating)
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat the butter until creamy. Add white sugar and brown sugar, and beat until light and fluffy.
3. Add eggs and vanilla extract. Mix until smooth and combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
5. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
6. Roll the dough into 1.5 to 2 inch balls. Mix cinnamon and sugar in a bowl, and coat each ball evenly.
7. Place cookies on baking sheets with space between. Bake for 9 to 11 minutes, until edges are set but centers are soft.
8. Immediately after baking, reshape the edges with a spoon if needed. Let cool, then roll in remaining cinnamon sugar.
Notes
For best results, do not overbake. Cookies will continue to cook slightly on the baking sheet after being removed from the oven.
You can freeze dough balls for future use. Bake from frozen with an extra minute or two.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180