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The Ultimate Soft and Chewy Classic Snickerdoodle Recipe

A close-up of five freshly baked snickerdoodle cookies piled on a white plate, coated in cinnamon sugar.
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Make the best homemade snickerdoodles with this classic recipe. These cookies feature soft centers, chewy edges, and a generous coating of cinnamon sugar, using cream of tartar for that signature tang.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • For the Coating: 1/3 cup granulated sugar
  • For the Coating: 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps achieve a soft cookie texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a small, shallow bowl, combine the 1/3 cup granulated sugar and 2 tablespoons of cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon sugar mixture until fully coated. For an extra thick coating, roll them a second time.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers should still appear slightly soft. This ensures your snickerdoodles stay chewy.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crackled top and soft texture, chill the dough for 30 minutes before rolling and baking.
  • Use cream of tartar; this ingredient provides the signature tangy flavor and helps keep the cookies soft.
  • Do not overbake. Remove the cookies when the centers look slightly underdone; they will continue to set as they cool.
  • For a richer flavor, consider using a double dip in the cinnamon sugar mixture before baking.

Nutrition

Find it online: https://delicerecipe.com/best-soft-chewy-snickerdoodle-recipe/