Soft and Chewy Snickerdoodles


Snickerdoodle Cookies are soft and deliciously chewy and the have just the right amount of sweet cinnamon flavor! This is a must have recipe that everyone will fall in love with.

These are just one of those classic treats we’ll all remember from our childhood so let’s keep those memories going and make them for our friend and family!


The Best Snickerdoodle Cookies!

Lately I’ve been CRAVING Snickerdoodles. Sometimes that craving just comes and there’s nothing you can do but to make a big batch of Snickerdoodles, right?


I’ve really loved my sugar cookie recipe lately (I used it for the Fruit Pizza Cookies and the Lemonade Sugar Cookies) so I just adapted that for Snickerdoodles.

I did add a chill time because I wanted a thicker cookie here, then swapped out some of the white sugar for brown (for added flavor, moister and chewiness) and of course I added plenty of cinnamon – and then that classic sugar cookie become a Snickerdoodle.

You just have to try these! They’re everything look for in a cookie and then some.


Ingredients You’ll Need for This Recipe

  • All-purpose flour
  • Baking soda
  • Cream of tartar
  • Salt
  • Unsalted butter
  • Granulated sugar and brown sugar
  • Egg and egg yolk
  • Vanilla
  • Cinnamon

Do I Have to Use Cream of Tartar?

Cream of tarter gives these cookies their traditional lightly tangy flavor and it also helps the cookies spread a little less but the cookies should still turn out okay without it if you don’t have any on hand.


How to Make Snickerdoodle Cookies

  • In a mixing bowl whisk together flour, baking soda, cream of tartar and salt.
  • In an electric mixer cream butter, 1 cup granulated sugar and brown sugar.
  • Mix in egg then blend in egg yolk and vanilla.
  • Mix in dry ingredients.
  • In a small bowl whisk together remaining granulated sugar with the cinnamon.
  • Scoop dough out 2 Tbsp at a time and shape into balls.
  • Roll each ball in the cinnamon sugar mixture.
  • Chill 30 minutes to 1 hour. Preheat oven while chilling.
  • Transfer 12 dough balls to a lined baking sheet.
  • Bake cookies in preheated oven 9 – 10 minutes.
  • Cool and enjoy!


A Cookie Recipe You’ll Have on Repeat!

I’ve made these twice in the last two weeks, apparently one batch wasn’t enough to curb the craving. The second time I made them when I had family coming over and you wouldn’t believe how quickly they vanished.

Kids love these and adults love them just as much. They are just one of those classic desserts that have been around forever and everyone get’s excited when the see (and smell) these cinnamon sugar coated cookies.

You just can’t go wrong with a batch of these. They are perfect for any get together or just a weekend treat. Trust me, they’ll disappear in no time!


Seasonal Snickerdoodle Recipes You’ll Love

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Snickerdoodle Recipe

5 from 5 votes

These are the BEST Snickerdoodles! They're soft and chewy, perfectly sweet and they have just the right amount of cinnamon. Chances are they'll become a new favorite cookie, everyone always loves these!

Servings: 30 cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes


  • 2 3/4 cups (388g) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/2 Tbsp (35g) granulated sugar
  • 2 1/2 tsp (5g) ground cinnamon


  1. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined. 
  3. Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
  4.  In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon. 
  5. Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat. 
  6. Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
  7. Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled). 

  8. Bake cookies in preheated oven 9 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked). 
  9. Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
  10. Recipe source: inspired by my sugar cookies
Nutrition Facts
Snickerdoodle Recipe
Amount Per Serving
Calories 149 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 85mg 4%
Potassium 34mg 1%
Total Carbohydrates 21g 7%
Sugars 11g
Protein 1g 2%
Vitamin A 4.1%
Calcium 1%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle
Calories: 149 kcal
Author: Jaclyn


  • Shauna: Absolutely the best snickerdoodle recipe by far!! It has all of the best elements for the perfect soft chewy cookie!:-) December 22, 2018 at 10:48am Reply

  • Amy: Is it in ferhenhite ??? April 11, 2018 at 11:03am Reply

    • Jaclyn: Yes ;) April 11, 2018 at 1:42pm Reply

  • Ruth Ann Darland: My kids want these for the Super Bowl! Can’t wait to try them! January 30, 2018 at 4:45pm Reply

  • May: These are so good!! I didn’t have cream of tartar on hand so I subbed in self raising flour and while I’m sure they tasted a bit different than they would had I followed the recipe to a T, they were a bit hit at my christmas party! Highly recommend it December 25, 2017 at 12:08am Reply

    • Jaclyn: Thanks May! January 2, 2018 at 4:23pm Reply

  • Nate T: These came out wonderful. Made with irish butter and the flavor was just spot on for how snickerdoodles should be. Thanks for the great recipe! December 23, 2017 at 6:00pm Reply

    • Jaclyn: You’re welcome! Thanks for your feedback! January 2, 2018 at 3:06pm Reply

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