Why You’ll Love This Recipe

Chewy Snickerdoodles are a classic cookie favorite with a soft, tender center and slightly crisp edges, coated in a fragrant cinnamon-sugar blend. Their signature tang comes from cream of tartar, giving them a unique flavor that sets them apart from other sugar cookies. Perfect for holidays, bake sales, or an everyday sweet treat, these cookies are comforting, simple, and irresistibly chewy.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsalted buttergranulated sugareggsvanilla extractcream of tartarbaking sodasaltground cinnamon

directions

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract and mix until well combined.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

In a small bowl, mix additional granulated sugar with ground cinnamon for rolling.

Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 30 cookies.Preparation time: 15 minutesBaking time: 8-10 minutesCooling time: 10 minutesTotal time: 35 minutes

Variations

Add a touch of nutmeg or cardamom for a warm spice twist.

Use brown butter in place of regular butter for a rich, nutty flavor.

Swap out a portion of the sugar for brown sugar to enhance chewiness.

Stuff the center with a caramel or chocolate piece for a fun surprise.

storage/reheating

Store Snickerdoodles in an airtight container at room temperature for up to 5 days.For longer storage, freeze the baked cookies for up to 2 months.To refresh their texture, warm in the microwave for 5-7 seconds.

FAQs

Why do Snickerdoodles use cream of tartar?

Cream of tartar gives Snickerdoodles their signature tangy flavor and chewy texture.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.

Do I need to chill the dough?

It’s not necessary, but chilling for 30 minutes can help prevent spreading.

Can I skip the cinnamon?

You can, but they won’t have the classic Snickerdoodle flavor.

Can I make them gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend for best results.

Why are my cookies too hard?

Overbaking is the most common cause—take them out when they’re just set.

How do I keep them soft?

Store with a slice of bread in the container to retain moisture.

Can I double the recipe?

Absolutely, this recipe scales well for larger batches.

Can I use margarine instead of butter?

Butter is preferred for flavor and texture, but margarine can be used if needed.

Are these cookies kid-friendly?

Yes, they’re sweet, soft, and full of cinnamon flavor that kids love.

Conclusion

Chewy Snickerdoodles are a timeless cookie that combines warm cinnamon, tangy flavor, and a perfectly soft texture. Whether you’re baking for a crowd or just a cozy night in, these cookies are sure to satisfy every sweet tooth. With a few pantry staples and simple steps, you’ll have a batch of comforting classics ready in no time.