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

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


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


  • 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
  • Brittany October 23, 2014, 7:02 pm

    I made these for school and everyone loved them!!!!! SUCH a great recipe! i added some cinnamon to the cookie dough as well and then sprinkled some on top when they came out of the oven. I will definetly be using this recipe again!

    • Joanne October 24, 2014, 12:03 pm

      That’s great, Brittany. More cinnamon is never a bad call when it comes to Snickerdoodles!

  • Lara October 16, 2014, 4:55 am

    I just tried the variation of 12 tablespoons of the gold’n soft 50% vegetable oil with 4 tbs of vegetable oil, preheated my oven to 350, baked 9.5 minutes, let cool 5 minutes, Perfect! I could not wait. I had to experiment and it’s 1:51 am now. Hubby and I are having them with coffee. He just said “I can see why, you could eat a bunch of those” ***Smiles***

    I just followed you on twitter and will try the “Chimichurri sauce” on our Turkey (we are having one in 3 days when it thaws:)

    Thank You!


  • gela October 6, 2014, 9:02 pm

    These were amazing! Not too sweet but just enough to get a hint of it. The only thing I altered, is the baking time by 4 more minutes – my oven cooks a little longer. Cheers!

  • Becki September 30, 2014, 6:59 pm

    How many does this recipe make?

    • Joanne October 3, 2014, 11:13 am

      28 to 30 cookies

  • Amber September 18, 2014, 12:14 am


    I had a snickerdoodle at a meeting today and I hadn’t had one in years! I was inspired to make my own. I found this recipe this evening and thought I’d give it a try. I whipped it up while I made dinner. It was a snap! I used salted butter because that’s all I had, so I reduced the salt just slightly. I baked them at 400 degrees for 8 minutes and I placed my cookies on parchment paper. I think that is so important for consistent, even cooking. They turned out PERFECT!!! They look exactly like the photo. They’re nice and soft on the inside and very chewy. Thank you, thank you!

  • Claudia September 10, 2014, 10:16 am

    My family loved these cookies exclaiming they were the best cookies I ever made. Thank you for the clearly written instructions. These were delicious.

  • Stacy September 7, 2014, 4:53 pm

    Looking forward to trying these cookies. Do they freeze well, after baking?

  • Shannon September 1, 2014, 9:55 pm

    I followed the recipe, and for some reason my dough never formed. What do you suggest that I do

    • Joanne October 23, 2014, 12:07 pm

      Hi Shannon, I’m not sure why your dough would not have come together. Was it crumbly? If so, next time try wrapping it up and refrigerating for a few hours then take it out and knead it. If that doesn’t work, you could try kneading in a few teaspoons of milk or water.

  • Kylie August 23, 2014, 6:39 am

    I lost my normal recipe and was told to make some for a potluck, (snickerdoodles are my specialty) and they taste fine. but my biggest issue was the outside was really thin and crunchy. The middle was pretty soft though. The only thing I can figure that would do this is that I was using foil instead of parchment? I followed everything else to a T. I used a cookie scoop, dropped it into the topping and placed it on the cookie sheet, didn’t push it down or anything. Any ideas?

    • Kylie August 23, 2014, 6:40 am

      also as an FYI, with my cookie scoop, about 2 tsp. and a double batch made 158 cookies….definitely wasnt expecting that many! lol just so people know!

  • impulsebaker August 22, 2014, 7:53 pm

    Tried to whip these up for a craving tonight and my dough was NOT workable even after refrigerating for 1.5 hours… Added more flour and they are in the oven now. Smell lovely, but I hope the addition didn’t destroy the recipe… Thoughts??

    • Caitlyn January 23, 2015, 10:25 pm

      Did it work when you added more flour.?


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