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
  • Ella February 6, 2015, 10:19 pm

    So delicious and simple recipe, never had anything so good in my life! I’m so happy to now this great reciepe and share it with my friends! Where do you get such a great reciepe. Yum!

  • zubeyda February 5, 2015, 7:48 pm

    I had everything but cream of tartar
    i had to use baking powder in replace but i wanted to do chewy ones. i made some last night using a different recipe and it came out very soft which i don’y like.
    will baking powder make a deference to the chewy part.

    • Adam March 2, 2015, 2:38 pm

      The baking soda and cream of tarter are what make these puff up them fall a little after baking, which makes them on the chewier side.

  • Traci February 4, 2015, 8:48 am

    I would like to bake these awesome cookies today because it’s the only day I actually have the time to bake but I don’t plan to serve them for 3 days. Can I freeze the cookies after I bake them so they still seem fresh in 3 days?

    • Adam March 2, 2015, 2:38 pm

      Yes, definitely.

  • Shatara Johnson-Bey February 1, 2015, 5:52 pm

    These snicker doodle cookies are the absolute best. I have made four batches within a two months time frame, since I came across this recipe. This is definitely my go to recipe and my kids and coworker’s love them!! Thanks for sharing!!

  • Sarah Grace January 30, 2015, 12:45 pm

    I was low on butter so I subbed half of the fat with coconut oil and I am soooooo glad I did because I loved it! Gives just a slight coconut taste, plus is healthier too. I also used a little coconut sugar instead of some of the reg. sugar. They were soft and chewy! Perfect.

    • Apple December 17, 2015, 1:44 pm

      Did they stay shelf-stable with the coconut oil? I often find cookies get melty when I sub coconut oil and they have to be refrigerated.

  • Matthew Kines January 25, 2015, 10:19 am

    This may sound silly but I was craving Snickerdoodles for some reason the other day.I’ve never made them before so I went and serched for a recipe. After going through quite a few sites for Snickerdooles I came across yours and decided to use it. OOh my goodness!!! They were so easy to make and WHAT A HIT!!! I got just over 2 dozen big cookies, which is the way I like them, and by the end of the day there were 5 left. This is a wonderful recipe! They came out cruchy on the outside and wonderfully chewy on the inside. I give you 5+ stars on this one!!!! Thank you!

  • Jessica January 18, 2015, 10:52 pm

    So I just tried the recipe and after three hours the dough was still sticky and I followed the recipe to the T without a doubt and double checked everything! I decided to make a small batch and it came out flat and not chewy! Should I let it chill longer because I couldn’t make balls, it was too sticky!!!! And I really want to make these!!!

    • Adam March 2, 2015, 2:39 pm

      Chilling for longer or adding a little more flour to the dough might help. Sorry the cookies didn’t work out as planned.

  • Rachel January 17, 2015, 1:44 pm

    The cinnamon to sugar ratio looks too heavy on the cinnamon, am I reading correctly 1 1/2 TABLESPOONS cinnamon and 1/4 cup sugar??

    • Adam March 2, 2015, 2:40 pm

      Yep, that’s correct. If you find that’s too much for your tastes, simply reduce the amount of cinnamon.

      • Tracy Montefort December 11, 2015, 10:34 pm

        I have always been of the mind that one cannot have to much cinnamon! 🙂 Getting ready to make these now and most likely will add extra!

  • Chelsie January 10, 2015, 3:16 pm

    these made the most amazing cookies i’ve ever eaten! and they were extremely easy to make as well! thank you for the lovely recipe

  • Karin December 23, 2014, 4:26 pm

    Made them today for the holiday and omg they are perfect!!!!!!! Almost taste like the Great Cookie 😉


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