Name: Irresistibly Chewy Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 tsp vanilla extract; 3 tbsp granulated sugar (for coating); 1 tbsp ground cinnamon (for coating)

Why You’ll Love Irresistibly Chewy Snickerdoodle Cookies Recipe

You’ll love this recipe for its perfect chewy texture and nostalgic flavor. Unlike crispy versions, these snickerdoodles stay soft for days, thanks to the precise balance of ingredients and baking time. They’re simple to make, require no chilling, and fill your kitchen with the warm, comforting aroma of cinnamon sugar. Whether you’re a seasoned baker or just starting out, this recipe guarantees deliciously consistent results every time.

Ingredients

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

All-purpose flour
Cream of tartar
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Ground cinnamon (for rolling)
Additional granulated sugar (for rolling)

Directions

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
In a small bowl, mix cinnamon and sugar for rolling.
Roll dough into 1-inch balls and coat each ball generously in the cinnamon-sugar mixture.
Arrange cookies on the prepared baking sheets, leaving space for spreading.
Bake for 8–10 minutes, or until the edges are set but the centers still look slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Extra Cinnamon: Add a touch more cinnamon to the dough for a bolder spice flavor.
Stuffed Snickerdoodles: Place a caramel or white chocolate square in the center of each dough ball before baking.
Gluten-Free Version: Use a gluten-free all-purpose flour blend for the same chewy texture.
Brown Butter Twist: Brown the butter first for a nutty, toffee-like flavor depth.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container to maintain moisture. For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature before serving. If you prefer warm cookies, microwave for 10–15 seconds before enjoying.

FAQs

1. Why do snickerdoodles use cream of tartar?

Cream of tartar gives snickerdoodles their distinct tangy flavor and chewy texture while preventing sugar crystallization.

2. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 15 minutes before rolling into balls.

3. Can I freeze the dough?

Absolutely. Freeze rolled dough balls on a tray, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

4. Why did my cookies turn out flat?

This can happen if the butter was too soft or melted. Chill the dough slightly before baking for puffier cookies.

5. Can I use margarine instead of butter?

Butter provides the best flavor and texture, but margarine can work in a pinch—just expect slightly less richness.

6. Do I need to chill the dough?

Chilling isn’t required, but if your kitchen is warm, chilling for 15–20 minutes can help prevent overspreading.

7. Can I make jumbo snickerdoodles?

Yes! Just roll larger dough balls and increase baking time by 2–3 minutes.

8. What makes snickerdoodles different from sugar cookies?

Snickerdoodles include cream of tartar, giving them a tangy taste and chewy texture, while sugar cookies are sweeter and denser.

9. Can I double this recipe?

Definitely. The recipe doubles easily and is perfect for holiday batches or gifting.

10. What’s the best way to keep them soft?

Store in an airtight container with a slice of bread or a marshmallow to retain moisture.

Conclusion

Irresistibly Chewy Snickerdoodle Cookies are a timeless treat that delivers soft, cinnamon-sugar perfection in every bite. With their melt-in-your-mouth texture and warm, nostalgic flavor, they’re a cookie jar favorite for any occasion. Easy to make and impossible to resist, these snickerdoodles are sure to become your go-to recipe for comfort and sweetness.