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Easy Soft and Chewy Snickerdoodle Cookies

Looking for an easy soft Snickerdoodle cookie recipe? These are the best Snickerdoodle cookies you’ll ever try! This thick and fluffy classic cookie has a crispy cinnamon sugar coating on the outside and a melt-in-your-mouth, buttery, and chewy inside, making them irresistible. Best of all, they are ready in about 25 minutes, and no need to chill the cookie dough!

3 snickerdoodle cookies stacked on top of each other on a white tablecloth

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Cookies are one of the first things I ever learned to bake as a kid. Who can resist the smell of warm cookies wafting through the house? I loved making all sorts of them – from chewy oatmeal chocolate chip cookies to those fun split-second jam-filled shortbread logs (so easy!). And of course, the chewy peanut butter cookies were always a crowd-pleaser. But my all-time favorite? A thick, soft, and chewy snickerdoodle.

I still remember my very first Snickerdoodle cookie. I had just gotten home from the hospital after giving birth to our first baby girl in 2009.

A friend of ours had taken care of our boys when I went into labor, and to help keep them busy she had my boys “make mommy” some soft Snickerdoodle cookies. (We all know the boys were more excited to eat them themselves than to give any to Mom).

7 cookies on a vintage cookie sheet, one with a bite out of it, next to a jar of milk

When I got home and saw that plate of cookies, it felt so amazing to know we had such sweet and thoughtful friends.

Ever since then, Snickerdoodle cookies have been my favorite cookie! There is just something magical about a bite of crystallized cinnamon sugar with a soft and chewy inside!

🥠 What is a Snickerdoodle?

Snickerdoodle cookies are a classic American treat known for their soft and chewy texture with a distinctive cinnamon sugar coating. The cinnamon sugar gives the cookies their distinct flavor, texture, and appearance. Unlike regular sugar cookies, snickerdoodles have a unique tangy flavor, thanks to the cream of tartar.

They are formed into small round cookie balls and then rolled in cinnamon sugar before baking. This cinnamon-sugar coating makes them crackle as they bake. Nobody really knows where the name came from, but some speculate it comes from ​​”schneckennudel” (a cinnamon-spiked German dessert).

3 layered snickerdoodle cookies on an old baking sheet next to a mini jar filled with milk

These thick and chewy cookies are perfect any time of the year, but are especially popular for cookie exchanges and Christmas cookies!

They are also one of the best cookies to bake with kids! They love rolling the cookie dough balls through the cinnamon sugar. And they absolutely love eating them afterward.

🥚 Snickerdoodle Ingredients

I personally love the simplicity of the ingredients in these cookies. They are a simple mix of butter, sugar, flour,salt, eggs, milk, vanilla extract, baking soda, and, crucially, cream of tartar, which gives snickerdoodles their signature taste and texture.

The dough is then rolled in a generous cinnamon sugar mixture for that perfect sweet-spiced finish.

Most recipes only use 1 egg. But if you want the soft chewiness of the best Snickerdoodle cookies one of the secrets is to use 2 eggs! This adds moisture and richness. Plus, they help bind the dough together. When I made these with only one egg, they were not as thick, light, and fluffy. So trust me, it is much better with 2 eggs.

☁️ Why is Cream of Tartar in Snickerdoodles?

Cream of tartar is the secret ingredient that sets Snickerdoodles apart from other cookies. It not only adds a distinctive tangy flavor but also helps in creating their signature soft and chewy texture.

Cream of tartar is mostly associated as being the leavening agent. Since it is an acid, when combined with baking soda it causes the cookies to rise and become light and fluffy during baking. 

But that is not the only reason why using cream of tartar is so crucial in giving snickerdoodles their unique texture and flavor.

The cream of tartar stabilizes the snickerdoodles, preventing the sugar in the dough from crystalizing, which is what makes cookies crispy, resulting in a light, soft, pillowy, and chewy texture.

👩🏻‍🍳 How to make soft snickerdoodles

Making soft snickerdoodles is incredibly easy. Start by Preheating the Oven to 375 degrees.

Make the cinnamon sugar topping: Combine the granulated sugar and cinnamon together in a small bowl. Then set aside.

Make the dough: Start by creaming together butter and sugar until light and fluffy. This is important because this creates a smooth texture and whips air into the cookie dough.

Add in eggs, milk, and vanilla for richness, followed by your dry ingredients, including that all-important cream of tartar and baking soda. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Mix until you have a thick yet still moist dough.

formed snickerdoodle cookie dough in a silver mixing bowl

Form the cookie dough:  Using a small 2-teaspoon cookie scoop portion out little drop-sized “cookies” about a diameter in size. With CLEAN hands (wear gloves if you are obsessed about germs) roll the cookie dough portions into little balls gently between the palms of your hands.

A mini cookie dough scoop filled with a small amount of snickerdoodle cookie dough

Cover in cinnamon sugar: Roll each ball in a bowl of Cinnamon Sugar. Keep rolling until each ball is thoroughly covered in cinnamon sugar. You can even use a spoon to sprinkle extra on top.

3 balls of cookie dough in a tupperware of cinnamon sugar mixture

Place on Baking Sheet: Place each cookie ball on an ungreased cookie sheet, allowing space between each cookie for expansion during cooking. Usually this is about 2-3″ apart. I prefer using a Silicone baking mat so that my cookies always bake evenly and they never stick to the pan. Plus it makes clean-up much easier.

12 balls of cookie dough balls rolled in cinnamon sugar sitting on a cookie sheet with baking mat ready to go into the oven.

Bake: Bake at 375 degrees for 10-15 minutes. The cookies are done when the edges just start to turn a light golden brown and are just set and the centers are soft and cracked. Do not over bake, or they will be extra crispy.

3 layered snickerdoodle cookies on an old baking sheet next to a mini jar filled with milk

If your oven is preheated, it usually only takes about 9-12 minutes. But I always start checking my cookies right around 9 minutes and remove them immediately when they are light golden brown on the edges.

The baking time also depends on the size of your cookie balls. If your cookie balls are larger it may take a few extra minutes. Likewise, if your cookie balls are smaller, you will need less time.

Allow to Cool: Give them 10 minutes on the baking sheet to cool and set up a bit, then transfer them to a wire rack to cool completely.

fresh snickerdoodle cookies cooling on a black wire cooling rack.

I like to use a cookie spatula to make it easy to transfer the cookies without them getting squished or misshapen.

fresh snickerdoodle cookies being transferred to a cooling rack with a cookie spatula

For soft Snickerdoodle cookies

Do NOT overbake.

The key to soft and chewy snickerdoodles is resisting the urge to bake them until they’re completely firm. These cookies love to stay soft, so take them out of the oven when the edges are just set and the centers are still a little bit soft. They’ll continue to firm up as they cool on the baking sheet, leaving you with that perfect balance of chewy inside and crispy outside.


What do I do with my leftover cinnamon sugar?

I always have leftover cinnamon sugar. And growing up on a farm with the mantra “waste not want not” it always hurt throwing away leftover cinnamon sugar. But, it has been contaminated by the raw egg in the dough. What do you do?

3 balls of cookie dough in a tupperware of cinnamon sugar mixture

I found a solution. After mixing up the cinnamon sugar, I portion out only a small amount at a time for rolling the cookies. If I need more for the cookies as I go along, I add more. This way not all of the cinnamon sugar gets contaminated with the raw egg from the cookie dough.

At the end, I put any remaining unused cinnamon sugar into a sugar shaker to use later. We love to sprinkle it on top of freshly buttered toast or for cinnamon apples. Or I store it in an airtight container and save it to use the next time I make snickerdoodles.

🫙 How to Store

These traditional cookies are so popular they disappear fast! It may be a miracle if you have any left after an hour! But if you want to stash some away for later, it is important to store them properly so they stay fresh.

To keep snickerdoodles soft, store them in an airtight container at room temperature. They’ll stay fresh and delicious for about 6-7 days, if they last that long!

3 cookies layered together on an old cookie sheet with a jar of milk on a wood table.

🍪 Cookie Variations

While classic snickerdoodles are perfect as they are, feel free to experiment with some of the variations below.

Chocolate Chips: Add about 1 cup of chocolate chips to the cookie dough before forming it into balls.

Reese’s Pieces: Add in a cup of Reese’s Pieces to make peanut butter snickerdoodles for a delightful twist.

Cinnamon Chips: If you are a cinnamon fiend, you can also add 1 cup cinnamon chips to the recipe for even more cinnamon flavor.

Chocolate Drizzle: For a fun alternative; try drizzling a little-melted chocolate over each cookie in zig zag designs. The best way to do this is to melt your chocolate, coat a fork in chocolate, and work the fork back and forth over each cookie to drizzle the chocolate.

Candy Stuffed: A favorite for the holidays is caramel-stuffed Snickerdoodles. Roll a small bite-sized candy bar into the center of the dough before rolling in the cinnamon sugar and baking. The best ones to use are Rolos, bite-sized Snickers, caramel Twix, or even Mars bars! They turn out amazing!

What is the difference between a Snickerdoodle and a sugar cookie?

The main difference lies in the ingredients and coating. Snickerdoodles are rolled in cinnamon sugar and contain cream of tartar, giving them their unique flavor and texture, while sugar cookies are typically plain with a sweeter, more buttery flavor.

⍰ Frequently Asked Questions

Can I Freeze Snickerdoodle Cookies?

Absolutely! Freeze them in an airtight container for up to 3 months for a fresh-baked taste anytime. Allow the cookies to completely cool for at least 2 hours or more. Place in an airtight freezer-safe container and store in the freezer.

If you will be stacking the cookies, make sure to place a layer of parchment paper or wax paper between the layers to prevent the cookies from sticking to each other. Thaw overnight in the refrigerator before serving.

When Do I Know Snickerdoodles Are Done Baking?

They’re done when the edges start to turn golden, but the center still looks a bit soft. They’ll firm up as they cool.

Why Are My Snickerdoodle Cookies Flat?

Make sure your baking soda and cream of tartar are fresh and don’t overmix the dough.

Is My Cream Of Tartar Still Good?

If it’s less than six months old and stored in a cool, dry place, it should be fine. Otherwise, it might l
lose its potency.

A good way to test its potency, mix a half teaspoon with some baking soda in warm water. If it fizzes like a tiny science experiment, your cream of tartar is good to go for perfectly fluffy baked goods!

How Do You Fix Dry Snickerdoodle Dough?

Add a splash (one to two tablespoons) of liquid, like water or milk until the dough comes together without being sticky. Remember, a little goes a long way, so add slowly and mix well after each addition.

Why Are My Cookies Hard Instead Of Chewy?

Overbaking is the usual culprit. Keep an eye on them and remember they’ll continue to cook slightly on the baking sheet after you remove them from the oven.

Another possibility overmixing the dough. To keep your snickerdoodles soft and chewy, mix the dough just until it comes together. No need to go overboard – a few streaks of flour are okay. Overmixing develops the gluten in the flour, which can lead to tough cookies.

Whether it’s for cookie exchanges, Christmas cookies, spring baking, or just because, this easy snickerdoodle recipe will have you whipping up the softest, chewiest snickerdoodle cookies in no time. They’re a crowd-pleaser for any occasion and a favorite activity for baking with kids. Happy baking!

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Yield: 24-28

Soft Snickerdoodle cookies Recipe

3 snickerdoodle cookies stacked on top of each other on a white tablecloth

Looking for the best soft Snickerdoodle cookies recipe? These easy Snickerdoodle cookies are taking the internet by storm! Crisp cinnamon on the outside, and soft, chewy, and buttery goodness on the inside!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


Cookie Dough

  • 1 cup butter (unsalted at room temperature)
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 3/4 cup sifted all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon finely ground sea salt

Cinnamon Sugar Coating

  • 2 Tablespoons Cinnamon
  • 1/3 Cup Granulated sugar


  1. Preheat the oven to 375 Degrees
  2. Cream the butter and sugar together.
  3. Sift together the flour, baking soda, cream of tartar, and salt.
  4. Add the eggs, milk, vanilla, and dry ingredients to the creamed butter and sugar mixture.
  5. Mix the dough on medium speed until all the dough sticks together into one large lump. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to ensure nothing is left sticking to the side of the mixing bowl.
  6. With a cookie scoop, portion out small amounts of dough. Gently with the palms of your hands, roll them into small round balls of dough.
  7. Roll the cookie dough balls into cinnamon sugar until they are thoroughly covered.
  8. Place approximately 2" apart on an ungreased cookie sheet.
  9. Bake 10-15 minutes
  10. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.


This recipe makes approximately 24-28 small snickerdoodle cookies.

*To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

Cream of Tartar: Cream of tartar is required for this recipe. Please see the text of the post for more information.

Freezing Instructions: Allow the cookies to completely cool for at least 2 hours or more. Place in an airtight freezer-safe container and store in the freezer for up to 3 months. If you will be stacking the cookies, make sure to place a layer of parchment paper or wax paper between the layers to prevent the cookies from sticking to each other. Thaw overnight in the refrigerator before serving.

Kamut Flour substitute:

Kamut flour is a non-GMO natural wheat flour that is high in protein and easier on the stomach than regular gluten flour. It has a ratio of 3/4 cup kamut to 1 cup of regular flour. So for this recipe, you will use approximately 2 3/4 cups kamut flour.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 181Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 119mgCarbohydrates: 27gFiber: 0gSugar: 14gProtein: 2g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

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Sandy VanHoey

Thursday 18th of April 2013

My daughters favorite cookie. I have to print this one out and try it. She usually buys hers at the store


Sunday 10th of February 2013

Yey!!! Snickerdoodles have been one of my favorites for a long, long time but I've never been able to find a recipe that made them as well as the bakery bought ones--made these tonight and I can finally add it to my "favorite recipes" list, thank you for sharing!!

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