Easy snickerdoodle cookies are tender, buttery treats rolled in cinnamon and sugar and baked until soft with lightly crisp edges. This classic recipe yields chewy centers and a slight tang from cream of tartar—making these snickerdoodles a favorite for holidays, gift plates, or any cozy gathering.

Classic Snickerdoodle Recipe

Snickerdoodles are a timeless cookie for a reason. The combination of a soft, buttery interior, slightly crisp edges, and a generous coating of cinnamon sugar makes them irresistible. This recipe focuses on a thicker, soft-baked cookie that holds its shape and keeps a chewy center.

These cookies are perfect straight from the oven, but they also travel well for parties and make great additions to cookie trays. If you enjoy variations, you can adapt the dough for flavored snickerdoodles (pumpkin, orange, or chocolate) while keeping the technique the same.

What Makes These the Best Snickerdoodles?

• Double coating the dough in cinnamon and sugar creates a pronounced flavor and a pretty finish.
• Cream of tartar in the dough gives snickerdoodles their signature mild tang and contributes to the chewy texture.
• Chilling the dough prevents excessive spreading so the cookies stay thick and soft in the middle.
• The recipe is easy to scale, and the dough can be frozen as whole balls or a single disk for later baking.

Key ingredients you’ll need:

• Butter
• Sugar
• Eggs
• All-purpose flour
• Cream of tartar
• Vanilla extract
• Baking soda
• Salt
• Cinnamon

How to Make Soft, Chewy Snickerdoodles

• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, beat the butter and sugar together for 2–3 minutes until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
• Gradually add the dry ingredients to the butter mixture, mixing until just combined.
• Cover the dough lightly and chill in the refrigerator for 1 hour. Chilling firms the fat so the cookies bake up thicker and don’t spread too much.
• When ready to bake, preheat the oven to 400°F and line a baking sheet with parchment paper.
• Combine 3 tablespoons sugar with 3 tablespoons cinnamon in a small bowl for rolling.
• Roll the chilled dough into 1½-inch balls, roll each ball in the cinnamon-sugar, then roll again for a double coating.
• Place the coated dough balls on the prepared sheet and bake 8–10 minutes, until the edges are just beginning to turn golden. Remove from the oven while centers are still slightly underdone to preserve chewiness; transfer to a wire rack to cool.

Why Chill Snickerdoodle Dough?

Chilling the dough solidifies the fat, which slows melting in the oven and prevents excessive spreading. The result is a thicker cookie with a chewy center and nicely textured edges. If you skip chilling, expect flatter cookies.

Storage and Freezing

Store baked snickerdoodles in an airtight container at room temperature for up to five days. For longer storage, freeze fully cooled cookies in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag. Frozen cookies keep well for up to three months—thaw at room temperature about 20 minutes before serving.

You can also freeze the dough. Shape it into a disk and wrap tightly, or roll into balls and freeze on a tray. When ready, thaw dough in the refrigerator for 2–3 hours (or overnight), then roll in cinnamon-sugar and bake as directed.

Do You Need Cream of Tartar?

Yes—cream of tartar gives snickerdoodles their classic tang and helps create the characteristic texture. If you don’t have it on hand, a small substitution can be made in a pinch (acid like lemon juice or vinegar), but the flavor will be slightly different.

Pro Tips for Perfect Snickerdoodles

• Beat butter and sugar until very light and fluffy to incorporate air for a tender texture.
• Measure flour correctly—spoon it into the measuring cup and level with a knife rather than scooping directly from the bag.
• Use room-temperature eggs for a smoother, lighter dough.
• Don’t forget the cream of tartar for the signature tang and chew.
• Chill the dough for at least one hour to control spread and improve texture.
• Double-roll the cookie balls in cinnamon-sugar for a bold, even coating.
• Remove the cookies from the oven when the edges are just turning golden; centers should still look slightly soft for the best chew.
• If you prefer flatter cookies, gently press dough balls down before baking using the bottom of a cup.

Chewy Snickerdoodle Cookie Recipe

Update Notes: This post was originally published in December 2018 and updated with a revised recipe, new photos, step-by-step instructions, and tips in October 2023.

Enjoy these chewy, cinnamon-scented snickerdoodles—perfect for sharing or keeping all to yourself.