Soft & Chewy Snickerdoodles are an absolute classic! They’re soft-baked and smothered in cinnamon sugar. One of the key features of a snickerdoodle cookie is the signature tang from cream of tartar, which sets them apart from your typical sugar cookies. Perfect for holiday baking or anytime you're craving cinnamon goodness!
These cookies are soft-baked, meaning you’ll want to pull them out of the oven while they still look a bit under-baked. Trust me! As they cool, they set perfectly, keeping that soft, chewy interior. They’re lightly spiced with cinnamon and are rolled in a delicious cinnamon-sugar coating like any classic snickerdoodle recipe that takes them over the top! To keep them extra soft, I’ve added a few of my favorite tricks like an extra egg yolk, addition of cornstarch, and brown sugar for extra flavor and chewiness.
Need more Christmas cookie baking inspiration? Try my easy gingerbread cookie cake, red velvet cake mix cookies, slice and bake cinnamon roll cookies, or hot cocoa cookies.
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Why you'll love this recipe
- If you’re a fan of cinnamon, these soft and chewy snickerdoodle cookies will become your go-to!
- Who doesn’t love a soft, cinnamon sugar coated cookie.
- They’re the perfect cookie to enjoy any time of year, but especially when you’re craving something cozy!
Ingredient Notes
- Cream of tartar: cream of tartar is the special ingredient that gives them their unique, slightly tangy flavor, making them so much more than just a sugar cookie rolled in cinnamon sugar.
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Jessica's Recipe Tips
- Here’s my secret to the perfect snickerdoodle: pull them out of the oven before they’re fully baked! Letting them set as they cool gives you that amazing chewy center .
I love baking these cookies for the holidays! Wrap them up all cute with a little bow and send them off in pretty little boxes to family and friends.
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📋 Recipe
Soft & Chewy Snickerdoodles
Ingredients
Snickerdoodles
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cream of tartar
- 2 teaspoon cinnamon
- 1 ½ teaspoon corn starch
- pinch salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper, set aside.
- In a large bowl (or the bowl of your stand mixer fitted with the paddle attachment) cream butter and sugars together until light and fluffy. Beat in eggs and vanilla until completely combined. Add flour, baking soda, cream of tartar, cinnamon, corn starch and salt and mix until just combined without over-mixing.
- Whisk cinnamon and sugar together in a small bowl.
- Roll dough into 1 ½-2" balls, roll in cinnamon sugar and place on prepared baking sheet. Bake for 10-11 minutes. Cookies will seem under-done with finished baking but when they set up they will keep a soft and chewy interior. If you like crispier cookies, bake for a minute or two longer. Allow cookies to cool on hot pan for 10 minutes before transferring to wire racks to finish cooling completely.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Missy says
THE.BEST.SNICKERDOODLES.EVER! I followed the recipe as written. Perfection!
Janet says
Made these today. Very good. Do not over mix, as stated. Dough will be Fragile. Roll gently.
I used an insulated cookie pan with parchment, and had to adjust the time to 13 / 14 minutes. Best way to tell when they were done was by smell, and look for starting to crack on top.
Kristen says
OMG I need to get some photo tips from you. These look so good! I would have eaten them all!