Name: Chewy Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups (375 grams) all-purpose flour, spooned & leveled; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup (230 grams, or 2 sticks) unsalted butter (softened); 1 cup (200 grams) granulated sugar; 1/2 cup (100 grams) light brown sugar (packed); 1 large egg (room temperature); 1 large egg yolk (room temperature); 2 teaspoons pure vanilla extract; 1/4 cup (50 grams) granulated sugar; 2 teaspoons ground cinnamon

There’s just something incredibly nostalgic and satisfying about biting into a soft, buttery cookie dusted with cinnamon sugar. This Chewy Snickerdoodle Cookies Recipe nails that perfect chewy texture with a gentle cinnamon kick that keeps you coming back for more. Trust me, these cookies will quickly become a staple in your cookie jar!

A stack of five round, soft cookies is shown close-up on a white marbled surface, with the top cookie broken in half revealing a crumbly and moist inside with a light golden-brown color. Around the stack, whole cookies lie flat, slightly blurred to keep focus on the tall stack in the center. In the background, a blurry white glass bottle is visible, adding a clean and simple look to the image. The cookies have a slightly cracked top with a light sugar coating, showing a soft texture inside. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I can't get over how perfectly chewy these snickerdoodles are—soft in the middle with just the right touch of cinnamon sweetness on the outside. Having tried countless snickerdoodle recipes over the years, this one stands out as my go-to because it’s so forgiving and incredibly flavorful.

Consistently Chewy Texture: You'll love the way these cookies stay soft and chewy day after day, thanks to the mix of egg yolks and sugars.
Simple Ingredients: You likely have everything in your pantry already, making it super easy to whip up whenever the craving strikes.
Balanced Cinnamon Flavor: The cinnamon sugar coating and cinnamon in the dough add a warm, spicy sweetness without overpowering the cookie.
Easy to Make: Clear steps and a chill time in the fridge help you get perfect cookies without stress or guesswork.

Ingredients & Why They Work

All the ingredients here play a role in making these snickerdoodles just right — from the slightly tangy cream of tartar to the softness that butter and egg yolks bring. Here’s a quick rundown so you know why each one’s important and how to pick the best version for your batch.

Flat lay of three cups of all-purpose flour in a simple white ceramic bowl, a small white bowl with cream of tartar powder, another small white bowl with baking soda powder, a small white bowl containing ground cinnamon, a small white bowl with salt, a large square of softened unsalted butter on a white ceramic plate, a white ceramic bowl filled with granulated sugar, a white ceramic bowl filled with packed light brown sugar, one whole large egg with a clean shell, one whole large egg yolk resting on a pristine white ceramic dish, a small white bowl holding pure vanilla extract, and a small white bowl with a mixture of granulated sugar and ground cinnamon for coating, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Using a spoon-and-level method ensures your cookies aren’t dense or dry. This flour gives the cookie structure but keeps it tender.
Cream of tartar: The secret to snickerdoodles’ signature tang and soft texture; don’t skip it or substitute without caution.
Baking soda: Works with cream of tartar to leaven the cookie just enough for that perfect chew.
Ground cinnamon: Added directly to the dough and the coating for a layered, warm cinnamon flavor that feels cozy in every bite.
Salt: Just the right touch to balance sweetness and enhance all the flavors.
Unsalted butter: Softened—not melted—is key here for creaminess and moisture.
Granulated sugar: Brings sweetness and helps with structure.
Light brown sugar: Adds a slight molasses depth and extra chewiness.
Large egg & egg yolk: The yolk adds richness and helps keep the cookies moist and chewy.
Pure vanilla extract: Enhances flavor with a subtle warmth that complements the cinnamon perfectly.
Sugar and cinnamon for coating: Gives that classic slightly crunchy, sweet spice outer layer everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Chewy Snickerdoodle Cookies Recipe is—you can easily tweak the amount of cinnamon or swap in some mix-ins to make them your own. I often add a sprinkle of flaky sea salt on top before baking for a fun salty-sweet twist.

Variation: One of my favorite tweaks is adding a handful of mini chocolate chips to the dough for a cinnamon-chocolate hybrid—completely addicting and great for sharing with friends who like surprises.
Dietary tweaks: Try swapping in a bit of whole wheat flour for a nuttier flavor or using a butter substitute—but I recommend only partial swaps to keep the texture right.
Spice it up: You can mix a pinch of nutmeg or cardamom into the dough for a subtle but interesting flavor change that still feels cozy.

Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe

The image shows a glass mixing bowl filled with a light brown dough that looks soft and slightly crumbly. Inside the bowl, a white mixing attachment is partially covered by the dough, showing it has been mixed but still holds some texture. The dough clings to the attachment and the sides of the clear bowl. The bowl rests on a white marbled surface, giving a clean and bright look to the setting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together the dry ingredients

Start by mixing your all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt in a large bowl until well combined. This gives that classic snickerdoodle flavor and ensures even distribution of the leaveners so your cookies bake evenly.

Step 2: Cream the butter and sugars until fluffy

Beat your softened butter along with the granulated and brown sugar for about 1-2 minutes. You're looking for a smooth, fluffy texture that holds some air—this is the secret to that cloud-like crumble on your first bite. Don't rush this step.

Step 3: Add eggs and vanilla

Mix in the whole egg, egg yolk, and vanilla extract until everything is fully combined. The extra egg yolk adds moisture and richness which help with chewiness—trust me on this trick; it’s a game-changer!

Step 4: Combine wet and dry ingredients, then chill

Slowly add your dry mix to the wet and stir until just combined—overmixing can toughen the cookies. Cover your dough tightly and refrigerate for at least an hour. This step isn’t just for convenience; chilling firms up the dough and helps prevent cookies from spreading too much.

Step 5: Shape, coat, and bake

Preheat your oven to 350°F (177°C). Scoop about a tablespoon of dough, roll it into a ball, then coat the balls generously in the cinnamon sugar mixture. Place them spaced about two inches apart on your lined baking sheet. Bake 8-10 minutes until tops look set but soft to the touch—don’t overbake!

Step 6: Cool and enjoy

Let the cookies cool on the baking sheet for 5-10 minutes—it helps them finish setting without becoming too crisp. Then move them to a wire rack to cool completely (or eat warm if you can’t wait, like me!).

Top Tip

After making this recipe many times, I’ve learned a few tricks that helped me perfect my chewy snickerdoodles and avoid common pitfalls. These tips will keep your cookies tender and flavorful every single bake.

Properly soften butter: Leaving butter too hard or too melted changes texture; it should be pliable but still hold its shape when pressed.
Don’t skip chilling: Refrigerating the dough solidifies the fats which leads to less spreading and a chewier center.
Watch your bake time: I usually check at 8 minutes and remove them as soon as the edges look set but the centers are still slightly soft.
Use fresh cream of tartar: It gives that classic snickerdoodle tang and lift. If yours is old, the cookies might turn out flat and flavorless.

How to Serve Chewy Snickerdoodle Cookies Recipe

Chewy Snickerdoodles - Serving Suggestion

Garnishes

I keep things simple with a dusting of extra cinnamon sugar right before baking, but sometimes I add a tiny drizzle of melted white chocolate or a sprinkle of flaky sea salt once they’ve cooled. It sounds fancy, but honestly, it just makes them feel special for sharing.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a warm mug of chai tea. For holiday get-togethers, I like serving them alongside cream cheese frosting or a warm fruit compote for dipping.

Creative Ways to Present

I’ve wrapped these cookies in parchment with a little cinnamon stick tied on top for gift-giving. For parties, arranging them in a wreath shape on a platter with holiday greenery or ribbons makes an eye-catching, edible centerpiece.

Make Ahead and Storage

Storing Leftovers

Store your baked snickerdoodles in an airtight container at room temperature. If you want them soft the next day, place a slice of bread in the container to help retain moisture—it’s a classic bakery trick that really works!

Freezing

I often freeze leftover dough balls—just flash freeze on a tray and then transfer to a freezer bag. When you’re ready to bake, let them thaw slightly, then roll in cinnamon sugar and bake from there. Cookies come out just as fresh and chewy as the first time.

Reheating

To revive stored cookies, warm them in a 300°F oven for 5 minutes or pop a cookie in the microwave for 10-15 seconds. This refreshes the chewiness beautifully—just don’t overheat or they’ll dry out!

Frequently Asked Questions:

Can I make this recipe gluten-free?

You can substitute a 1:1 gluten-free baking flour blend for all-purpose flour, but results may vary slightly in texture. Make sure your blend includes xanthan gum to help with chewiness.

Why do snickerdoodle cookies need cream of tartar?

Cream of tartar gives snickerdoodles their classic tang and contributes to the chewy, tender texture by acting as a leavening acid to activate the baking soda properly. Skipping it can result in flatter, less flavorful cookies.

How do I keep my snickerdoodles soft for days?

Storing cookies in an airtight container with a slice of white bread helps keep them moist. Additionally, reheating briefly before serving refreshes their softness.

Can I prepare the dough ahead of time?

Yes! You can refrigerate the dough for up to 3 days before baking or freeze it for longer storage. Just make sure to keep it tightly covered and bring it back to a slightly firm temperature before scooping and baking.

Final Thoughts

This Chewy Snickerdoodle Cookies Recipe truly brings back fond memories and creates new ones every time I bake a batch. The irresistible chew, that cozy cinnamon flavor, and how easy it is to pull together make it one I always come back to. I hope when you try it, it feels as comforting and joyful in your kitchen as it does in mine. Happy baking, friend!