Easy Snickerdoodles with Soft Chewy Centers

Classic snickerdoodles recipe that makes cookies with crispy edges and soft, chewy centers. Jump to the Easy Snickerdoodles Recipe

Easy Snickerdoodles Recipe with Soft Chewy Centers

How to Make Snickerdoodles with Crispy Edges and Chewy Centers

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. By the way, we love these cinnamon and sugar coated cookies so much, we made a chocolate version.

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

These cookies 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.

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 snickerdoodle 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.

For more cookie recipes, check out our Soft and Chewy Oatmeal Raisin CookiesEasy Chewy Double Chocolate Cookies and our Rich Buttery Shortbread Cookies. You might also love our Homemade Cinnamon Rolls!

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 with Soft 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

Watch Us Make the Recipe

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 the speed to low, and then 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 Bake Cookies
    • 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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171 comments… Leave a Comment
  • Kelly December 6, 2015, 3:15 am

    I wanted to make some cookies today with the ingredients I had. Just made a batch of it today minutes ago. It totally reminded me of the cookies I had in my childhood. Savory and sweet! Yielded 41 cookies instead of 28-30 cookies. Didn’t have a cookie scoop, used hands instead. Got batter stuck all over, but I enjoyed licking them off 🙂

    Cookies were crunchy on the outside, and soft on the inside. I had a friend over to taste them… fresh from the oven. And he gobbled down 5 cookies in one sitting. Great recipe!!

  • Rosie December 1, 2015, 12:34 am

    I will definitely try this recipe but I like to have the cookie about 3″ Do you know what size of scooper can I use?


    • Joanne December 22, 2015, 1:09 pm

      A large cookie scoop might be best.

  • jangle November 19, 2015, 1:44 pm

    Can light margarine be used instead of butter? ty

    • Joanne December 22, 2015, 1:20 pm

      We have never tried this recipe with anything but butter so I cannot comment on whether or not margarine will work.

  • Austin October 28, 2015, 1:12 pm

    Perfect fall cookies, I would recommend adding another egg for those of you who like a super soft, fluffy, flat cookie, like me.

  • Taylor October 2, 2015, 11:41 pm

    I am not a good baker. I messed up several parts of this recipe even. But, the explanations helped me make it through and I’m now baking my third dozen cookies (the recipe made 3 dozen for me). Already, the first two dozen are almost gone. They were delicious.

  • EJ Punk September 17, 2015, 5:05 pm

    These are the best cookies ever and I don even like snickerdoodles! My dad is going to loveee them for his birthday. Thank you for sharing:)

  • Gloria August 16, 2015, 6:25 pm

    Awesome cookies!

  • Alyssa August 15, 2015, 8:07 pm

    These were fabulous! The dough was a little gooey, but after refrigeration, they baked up great! I made smaller ones and cooked them 6-7 minutes, and came out beautifully.

  • Sue June 6, 2015, 3:19 am

    The taste is a bit too flour-y. Also, the cookie rises way too much. Other than that, it’s excellent.

  • cassandra June 2, 2015, 6:37 pm

    Just made these for my son’s last day of school tomorrow, and these are awesome. Snickerdoodles are my son’s favorite, and we have tried 5 recipes which disappointed us. Your recipe is a keeper. Only change was that for our oven, we need to bake for 14 minutes. Thank you!

  • Paige May 17, 2015, 11:51 am

    So happy I found this recipe! I grew up eating these all the time, and I haven’t found a really good recipe in a long time. Cant wait to make these!

  • Paula May 7, 2015, 10:21 am

    I am making these cookies this morniing for the second time this week. They are WONDERFUL! The cream of tartar gives them such great flavor! This is officially my favorite cookie recipe. Thanks!!!

  • Ava April 14, 2015, 7:24 pm

    I love these! My mom and I made these they were very good!

  • Cici March 14, 2015, 10:58 pm

    I was looking for a recipe without shortening and this turned out perfect! Thank you!

    P.S. Using Penzey’s Vietnamese Extra Fancy Cinnamon made it extra amazing!

  • Debbie March 2, 2015, 9:34 pm

    These were “cake-like”; very disappointing. I was asked if I bought them or made them!

    • Joanne March 3, 2015, 2:30 pm

      So sorry you didn’t like them! The cookies should be a little soft in the middle and chewy around the edges.


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