Quick Summary
This roundup features six soft and chewy snickerdoodle cookie recipes that are easy to bake and packed with classic cinnamon flavor. You’ll find Soft Snickerdoodle Cookies, Soft & Chewy Snickerdoodle Cookies, Chewy Snickerdoodle Cookies, Soft Chewy Snickerdoodle Cookies, Snickerdoodles That Stay Soft, and Soft & Chewy Classic Snickerdoodle Cookies. Every recipe includes simple pantry ingredients, easy step-by-step instructions, and bakery-style results.
1. Soft Snickerdoodle Cookies
Soft Snickerdoodle Cookies have tender centers, lightly crisp edges, and a generous cinnamon-sugar coating. They’re a classic homemade cookie that’s always a crowd-pleaser.
Ingredients
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup granulated sugar
- 1½ tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla.
- Gradually mix in the dry ingredients.
- Roll dough into balls and coat generously in cinnamon sugar.
- Place on lined baking sheets.
- Bake for 9–11 minutes until the edges are set.
- Cool for several minutes before serving.
2. Soft & Chewy Snickerdoodle Cookies
These bakery-style snickerdoodles stay soft for days while delivering the perfect balance of cinnamon, vanilla, and buttery goodness.
Ingredients
- 2½ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Combine the flour, cream of tartar, baking soda, and salt.
- Cream the butter and both sugars.
- Beat in the eggs and vanilla.
- Gradually mix in the dry ingredients.
- Roll into balls and coat in cinnamon sugar.
- Arrange on baking sheets.
- Bake for 10–11 minutes.
- Let cool before serving.
3. Chewy Snickerdoodle Cookies
Chewy Snickerdoodle Cookies have soft centers with a rich cinnamon flavor and just enough crispness around the edges for the perfect bite.
Ingredients
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugar until fluffy.
- Beat in the egg, egg yolk, and vanilla.
- Add the dry ingredients until combined.
- Roll dough into balls and coat in cinnamon sugar.
- Bake for 10–12 minutes.
- Allow the cookies to cool on the baking sheet before transferring to a rack.
4. Soft Chewy Snickerdoodle Cookies
Soft Chewy Snickerdoodle Cookies are packed with warm cinnamon flavor and have a perfectly tender center with lightly crisp edges. They’re an easy homemade cookie that’s always a hit with family and friends.
Ingredients
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup granulated sugar
- 1½ tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients.
- Roll the dough into 1½-inch balls and coat generously in the cinnamon sugar mixture.
- Arrange on parchment-lined baking sheets.
- Bake for 9–11 minutes until the edges are set and the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
5. Snickerdoodles That Stay Soft
These Snickerdoodles That Stay Soft remain tender for days thanks to a perfectly balanced dough. Every bite is buttery, chewy, and coated in sweet cinnamon sugar.
Ingredients
- 2½ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the flour, cream of tartar, baking soda, and salt.
- Cream the butter with both sugars until fluffy.
- Beat in the eggs and vanilla extract.
- Gradually stir the dry ingredients into the wet mixture.
- Roll dough into balls and coat each one in cinnamon sugar.
- Place on prepared baking sheets, leaving space between each cookie.
- Bake for 10–11 minutes until just set.
- Allow the cookies to cool completely before storing in an airtight container.
6. Soft & Chewy Classic Snickerdoodle Cookies
Soft & Chewy Classic Snickerdoodle Cookies deliver everything people love about this timeless favorite—pillowy centers, crisp edges, and a generous coating of cinnamon sugar. They’re perfect for holiday cookie trays, bake sales, or enjoying with a cup of coffee.
Ingredients
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Sugar
- ¼ cup granulated sugar
- 1½ tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Gradually combine the dry ingredients with the wet ingredients.
- Roll the dough into balls and coat each one thoroughly in cinnamon sugar.
- Arrange on lined baking sheets.
- Bake for 9–11 minutes until the edges are lightly golden and the centers remain soft.
- Let the cookies cool for several minutes before transferring to a cooling rack.
The combination of butter, cream of tartar, and the right baking time helps create soft, chewy snickerdoodles. Baking the cookies just until the edges are set while the centers remain slightly soft keeps them tender after cooling.
Cream of tartar gives snickerdoodles their signature tangy flavor and contributes to their soft, chewy texture. It also reacts with baking soda to help the cookies rise and develop their classic crackled tops.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container helps maintain moisture, keeping the cookies soft and fresh without changing their flavor.
