Easy Snickerdoodles Recipe with Soft Chewy Centers

Easy snickerdoodles recipe with crispy edges and soft and chewy centers. Jump to the full Snickerdoodles Recipe. Or, watch our quick, straight-forward recipe video showing you how to make them.

These soft and chewy snickerdoodles are made with butter, a hint of vanilla and our favorite, tangy cream of tartar. Then they are rolled in cinnamon and sugar. These are the best cookies.

Cinnamon Chocolate CookiesYOU MAY ALSO LIKE: If you love snickerdoodle cookies, then try these chocolate snickerdoodles. Easy chocolate cookies are rolled in cinnamon-sugar. They are one of our favorites.

How to Make Snickerdoodles with Crispy Edges and Soft and Chewy Centers

These are easy. The ingredients are simple — flour, butter, sugar, cinnamon, and vanilla. Then the crinkly top is achieved with a combination of baking soda and cream of tartar. We love easy cookie recipes, take a look at these Soft Ginger Cookies with Chocolate Chips — they are delicious and so simple.

How to Make Snickerdoodles with Crispy Edges and Soft and Chewy Centers

To make the snickerdoodles, we cream butter and sugar together for a few minutes, add eggs then mix in the flour, baking soda, cream of tartar, and some salt.

The dough is chilled for 30 minutes then rolled in cinnamon sugar.

Chilling the dough is pretty important. The time in the fridge helps the flour absorb some of the moisture from the eggs and butter, which helps make them more chewy. It also makes rolling the cookies in the cinnamon-sugar go smoothly. We actually chill these chocolate chips cookies overnight.

The dough is chilled for 30 minutes then rolled in cinnamon sugar.

What is Cream of Tartar and Why Does It Need to Be in My Cookies?

You might be wondering about the cream of tarter in the recipe. It’s is important, here’s why.

Cream of tartar is actually a byproduct of wine making (there’s our random fact of the day for you). More importantly, cream of tartar is often used to stabilize egg whites or cream while whipping them.

It is also often added to baked goods to help activate baking soda.

The cream of tartar adds tanginess and chew to the cookies — transforming these from butter-sugar cookies to snickerdoodle cookies.

Easy Snickerdoodles Recipe with Soft Chewy Centers

For more cookie recipes, check out our Soft and Chewy Oatmeal Raisin CookiesEasy Chewy Double Chocolate Cookies and our Rich Buttery Shortbread Cookies.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Recipe updated, originally posted December 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Snickerdoodles Recipe with Soft and Chewy Centers

  • PREP
  • COOK
  • TOTAL

Every time we make a batch of these cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is important, here. It’s a little sticky so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy.

Makes approximately 28 cookies

You Will Need

Cookies

2 1/2 cups (350 grams) all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon kosher salt

16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated sugar

1/2 teaspoon vanilla extract

2 large eggs, at room temperature

Cinnamon Coating

1/4 cup (50 grams) granulated sugar

1 1/2 tablespoons ground cinnamon

Directions

  • Make Dough
  • Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.

    In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.

    Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.

    • To Finish
    • Heat your oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.

      In a small bowl, mix the sugar and cinnamon together.

      Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).

      Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).

Adam and Joanne's Tips

  • Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days.
  • You can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
  • We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.
  • Recipe adapted and inspired by The Back in the Day Bakery Cookbook, Smitten Kitchen and Cooks Illustrated.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cookie / Calories 152 / Protein 2 g / Carbohydrate 21 g / Dietary Fiber 0 g / Total Sugars 13 g / Total Fat 7 g / Saturated Fat 4 g / Cholesterol 31 mg
AUTHOR: Adam and Joanne Gallagher

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161 comments… Leave a Comment
  • Rochelle December 11, 2016, 1:43 pm

    I have made snickerdoodles many times and they were good – but these were amazing! The recipe made more like 30 cookies and they spread more than I expected – so some of them look more like square-doodles. So yummy – I will be making these again!

    Reply
  • Misty December 7, 2016, 7:00 pm

    Wow! Fantastic recipe! We made these last night as an act of kindness to our neighbors. We had a few left over and were very impressed with how they taste. They’re perfectly soft with while still being a nice solid cookie in your hand as you eat. Saving this as my go to recipe.

    Reply
  • canemetz November 22, 2016, 8:59 pm

    Is unsalted butter necessary? Can I use salted butter? Also we do not have either parchment paper or silicon baking mats; will be OK just baked on cookie sheet?

    Reply
    • Joanne January 4, 2017, 1:54 pm

      Salted butter can be used, we just recommend reducing the salt called for in the recipe.

      Reply
  • Evie October 17, 2016, 2:15 pm

    I found your recipe on Taste of HOme a few weeks ago & sent a batch to my brother ~ he loved them! I baked him more this morning (or tried to) & they are flat as pancakes… :0( Must have forgotten to put in the baking soda. I’ll try again after I buy more unsalted butter. This is THE BEST Snickerdoodle recipe EVER!!! Thank you!

    Reply
  • Kaykay October 6, 2016, 8:19 am

    Excellent recipe and very delicious they almost remind me of the snickerdoodle cookies back home. I am a baker so of course that tweeked the recipe a little bit for my liking. Really loved it!

    Reply
  • Kristen O'Neil September 10, 2016, 6:17 am

    I make these snickerdoodles all the time and they are a HUGE hit. They are very soft (don’t over bake). I don’t like snickerdoodles (I hate cinnamon) but everyone tells me they are the best snickerdoodles they’ve ever had. I also sometimes use them with regular sprinkles as a tangy sugar cookie.

    Reply
  • Callie September 6, 2016, 3:05 pm

    i don’t have a lot of time to make these cookies, so could i not refrigerate them and have the cookies still turn out good?

    Reply
    • Joanne September 14, 2016, 2:40 pm

      Hi Callie, The cookies will likely spread more, but you should be okay. Try freezing the cookie dough balls for 5 minutes instead.

      Reply
  • Cindy June 28, 2016, 3:44 pm

    Used 1/2 butter 1/2 Crisco butter flavor..turned out perfect! Didn’t have enough butter on hand.. baked a few rules in jyst sugar for my hubby..he loved them.

    Reply
    • Cindy June 28, 2016, 3:46 pm

      That was a few rolled in just sugar..hate auto correct.. 5 star rating from me!!!!

      Reply
  • Cookies June 18, 2016, 12:48 am

    Mine did not turn out flat or have cracks.But they sure taste good!

    Reply
  • Molly January 23, 2016, 3:24 pm

    This has become my default Snickerdoodle recipe — they always come out perfect. Plus, the recipe is so high-yield for relatively few ingredients. Great for a potluck.

    Reply

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