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Snickerdoodle Cookies Recipe

The Softest & Chewiest Snickerdoodle Cookies

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Chewy, soft, and so sweet with a cinnamon sugar coating, my Snickerdoodle Cookies recipe is the one you’ve been looking for!

Hi Bold Bakers!

I’ve searched far and wide for you for the perfect Snickerdoodle cookie — and I have found it! M snickerdoodles are the softest and chewiest I’ve ever made. Sweet on the inside with that cinnamon sugar dust on the outside, these cookies are as fun to make as it is to say their name.

How are Snickerdoodles Different Than Sugar Cookies?

While the interior flavor of a snickerdoodle can be similar to a soft sugar cookie, these cookies have a little more character. Snickerdoodles cookie dough is generously tossed in a mixture of sugar and cinnamon before baking. This gives the cookie their signature look and flavor. The hint of cinnamon mixed with the sweet cookie dough makes these cookies almost festive and the perfect compliment to be enjoyed all year round.

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Why Do Snickerdoodles Need Cream of Tartar?

Cream of tartar is crucial to the chewy texture that a Snickerdoodle is known for.  The way that the cream of tartar works is by supercharging the activation of the baking soda. This means the cookies are not dense yet still have that chewy bite. Please don’t leave it out as you won’t get a classic snickerdoodle. Cream of tartar can easily be bought on Amazon.

Are Snickerdoodles Considered a Holiday Cookie?

While snickerdoodle cookies are a great one for the holidays they are one of my favorites to make all year round. My soft and chewy snickerdoodle cookie recipe is foolproof. They are really simple to make and I love that they make such a big batch, which means leftovers and lots to share with friends and family.

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4.41 from 5 votes
Snickerdoodle Cookies Recipe
The Softest & Chewiest Snickerdoodle Cookies Recipe
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins

Chewy, soft, and so sweet with a cinnamon sugar coating, my Snickerdoodle Cookies recipe is the one you've been looking for!

Course: Cookie, Dessert
Cuisine: American
Servings: 40
Author: Gemma Stafford
  • 2 3/4 cups (13 3/4oz/389g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8oz/225g) butter, room temperature
  • 1 1/2 cups (12oz/340g) sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
  1. Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 

  2. In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside. 

  3. In a separate large bowl cream together the butter and sugar until light and fluffy. 

  4. Slowly, add the eggs one at a time followed by the vanilla. 

  5. Add the dry mixture into the wet and mix until just combined. 

  6. Roll the dough into 40 (1 tablespoon) balls then roll each ball in cinnamon sugar. Chill for 30 minutes. (Chilling helps the cookie keep its shape while baking)

  7. Bake the cookies 1 1/2 inches apart for 10-12 minutes or until lightly golden brown. Allow cooling slightly before transferring to a wire rack.

  8. Once cooled cover and store in an airtight container for up to 3 days. The raw dough can also be frozen pre-scooped for up to 4 weeks. 


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. RF74 on August 20, 2019 at 2:38 am

    I made one batch of this dough a while ago and kept some in the freezer. I baked four in the 5inch cast iron skillet tonight topped with vanilla ice cream from your recipe. All gone in a blink of an eye! Thank you!

  2. Jessica on July 28, 2019 at 11:37 am

    Hi Gemma!

    My family and I so enjoy your recipes- especially my preschooler who has become very good at making popsicles based off of your videos. 🙂

    Can the butter in this recipe be replaced with a non-dairy alternative like coconut oil?

    Thanks and keep baking!

    • Gemma Stafford on July 29, 2019 at 3:14 pm

      I’m thrilled to hear that, Jessica! Thanks for trying out my recipes and letting me know.

      The butter can be replace for vegan butter because it is the same texture and consistency of regular butter. Unfortunately coconut oil will not work.


  3. Nancy Perine on July 16, 2019 at 1:26 am

    Hi Gemma … I had fun cruising around your website/blog. Your recipe for “The Softest & Chewiest Snickerdoodle Cookies” caught my eye. I had a lot of fun making these and perfect timing to have on hand when some friends dropped by for coffee. Thanks so much for sharing!

    Aloha .. Nancy On Maui

    • Gemma Stafford on July 16, 2019 at 4:19 am

      Hi Nancy on Maui,
      I wish I were there too!
      I am delighted this recipe suits you, thank you so much for being here with us. The visitors will never leave now!
      Gemma 🙂

  4. Dian Smith on July 15, 2019 at 4:51 am

    We dont have all-purpose flour in Australia. Would it be the same as plan flour or Self raising flour.

    • Gemma Stafford on July 16, 2019 at 1:29 am

      Hi Dian,
      Plain flour is all-purpose flour, it is just a different name for the same thing. In Ireland and the UK, it is called plain flour too, and there is also a Cream Flour, which is also plain but with lower gluten content, just to confuse further!
      Good to have you with us in OZ,
      Gemma 🙂

  5. Angelita Francisco on July 15, 2019 at 1:37 am

    Can’t wait for tomorrow to try this new Snickerdoodle recipe.

    • Gemma Stafford on July 15, 2019 at 3:23 am

      Hi Angelita,
      I am happy to hear this, do try it, it is pretty delicious!
      Gemma 🙂

  6. Antoniette on July 15, 2019 at 12:16 am

    I want to try out this recipe am just wondering sinc your cookies are flat and in the instructions you said roll the balls in cinnamon sugar and chill and then bake… No need to flatten it?

    • Gemma Stafford on July 15, 2019 at 3:16 am

      Hi Antoinette,
      this is a soft dough and it flattens as it bakes, all things being equal. Chill it first for best results,
      Gemma 🙂

  7. RF74 on July 14, 2019 at 8:34 pm

    Absolutely amazing recipe, as always! I used brown sugar in the coating. I put my dough in the freezer to cool it down faster. When these balls went to the oven, they were kinda frozen. The cinnamon brown sugar coated surface is crispy, the edge is chewy and of course the center is nice soft! Taste good both very warm and at cool down to room temperature. Mahalo!

    • Gemma Stafford on July 15, 2019 at 2:36 am

      I am really happy to hear this, thank you, and thank you too for the photo, I appreciate it.
      mahalo nui iā ‘oe,
      Gemma <3

  8. RF74 on July 14, 2019 at 4:38 pm

    This is my husband’s favorite. Gonna make this today. Mahalo!

    • Gemma Stafford on July 15, 2019 at 2:26 am

      Hi there,
      thank you for posting your pics, I really appreciate that extra effort, it is encouraging for others.
      I am happy that you will make these cookies for your boy, I am sure he will love them, and you too!
      Gemma 🙂

      • RF74 on July 15, 2019 at 3:50 am

        He loved them a lot!

  9. Sebastián on July 14, 2019 at 10:10 am

    Hi Gemma, i’m stocked to make this recipe, i’ve never made snickerdoodles before nor tasted them. I’m curious why is cream of tartar an ingredient in this recipe? And if i don’t have it on hand, can i just skip it?
    Thank you – have a nice day 🙂

    • Gemma Stafford on July 15, 2019 at 2:11 am

      Hi Sebastian,
      this is a soft cookie, and the cream of tartar, which is an acid reacts with the bicarbonate of soda to slightly raise and soften this cookie. It is what makes it chewy. If you cannot get it it may help to use baking powder, which has the acid ingredient, plus a little lemon juice, which will bring the extra acid to it, but it is not ideal.
      I hope this is of help,
      Gemma 🙂

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