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
  • Amy November 30, 2014, 8:39 pm

    If you freeze the dough balls to cook later, can they be cooked from frozen or do they need to thaw prior to baking? Thanks

    • Joanne December 4, 2014, 3:58 pm

      Hi Amy, You can bake from frozen.

  • Jessica November 24, 2014, 3:18 am

    Great recipe 5 stars!!!!!

  • Rachel November 23, 2014, 4:51 pm

    Used cream of tartar. These are the best cookies I’ve ever made- possibly the best I’ve ever had period. Make these.

  • Charlotte November 23, 2014, 3:14 am

    I made these a couple months ago and they turned out puffy and great! However I just made them again and they were really flat 🙁 any idea what I did wrong?

    Could it have been that the dough wasn’t cold enough? I left it in the fridge for almost an hour but it did sit out while some were in the oven. Other than that, I think I followed the recipe the same each time… any input it appreciated!

    • Joanne November 26, 2014, 2:44 pm

      It’s possible you need a new box of baking soda? It can go bad. It is best the dough is really cold. If our kitchen is warm, we’ll keep the dough in the fridge (prepped even balls on a baking sheet) until we are ready to slide them into the oven.

    • Cici March 14, 2015, 11:07 pm

      I’d check the cream of tartar. Mix 1/2 tsp in half cup warm water. Add good pinch of baking soda. If there’s a chemical reaction (fizzes) then it’s good 🙂

  • Shea November 22, 2014, 5:14 pm

    These came out SO PERFECTLY! Every step was easy and concise- I had to half the recipe due to er, supply constraints (WHO USED ALMOST ALL THE BUTTER?!) and they came out like l was about to enter these in a show. The flavour is fantastic, the mouthfeel is perfect, and each bite evokes a nostalgia of eating snickerdoodles- one in each hand- as a kid.

    Thank you for this fantastic recipe!

  • Sona November 22, 2014, 1:59 pm

    Hi there 🙂 I was just wondering, would it be ok to use just brown sugar for the cookies? And then white sugar for the coating?

    And also, if I did use brown sugar for the coating, what will the difference be?

    • Joanne November 26, 2014, 2:47 pm

      Hi Sona, Good question. The cookies should turn out nicely — possibly a little softer and with a more caramel-y flavor, but we have never used brown sugar for Snickerdoodles before. You should give it a try! We’d love to hear about your results.

  • Stephanie November 18, 2014, 12:32 pm

    Perfect snicker doodle cookies I made them with my 6 yr old and 3 yr old. They loved it and it was very easy!

  • Katie November 17, 2014, 3:23 pm

    So delicious! I cheated and used baking powder instead.. Still tastes like snickerdoodle to me! 🙂 Yummy!

  • Sheila Blais November 6, 2014, 10:00 am

    awesome…..made them 3 days ago. just my husband and me at home now so froze half of them. They taste just the same after they thaw. My go to Snickerdoodle Cookie recipe from now own.

  • Lacey October 31, 2014, 11:03 am

    It’s a rainy blustery day here and thought I would try these yummy snickerdoodles. Problem is, I have everything but the Cream of Tartar and was wondering if boosting the amount of baking soda in it’s place is possible. Don’t want to run to the store because it is pouring! Realize they may not taste exactly as yours, but am anxious to try these. Whadja think?
    Thank you.

    • Joanne January 8, 2015, 2:01 pm

      Try eliminating the cream of tarter and baking soda and instead use 2 teaspoons of baking powder. The cookies will be different, but still should taste great.


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