6 Best Thick & Chewy Snickerdoodle Cookies

Thick and chewy snickerdoodle cookies are all about soft centers, lightly crisp edges, and that irresistible cinnamon-sugar coating. This collection brings together five delicious versions, including classic favorites, giant bakery-style cookies, and a convenient no-chill option. Each recipe is made for that cozy homemade cookie experience.

Quick Summary

These 5 Best Thick & Chewy Snickerdoodle Cookies include Best Snickerdoodle Recipe, Best Snickerdoodle Cookies, Best Snickerdoodle Cookie Recipe, The Best Snickerdoodle Cookies Recipe, and Giant Snickerdoodle Recipe, plus a quick No-Chill Snickerdoodle Cookies option. The recipes focus on tender centers, buttery flavor, cinnamon warmth, and easy baking methods.

1. Best Snickerdoodle Recipe

This Best Snickerdoodle Recipe makes soft, chewy cookies with lightly golden edges and a generous cinnamon-sugar coating. Cream of tartar gives the cookies their classic snickerdoodle tang and tender texture.

Ingredients

Cookie Dough

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 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

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
3. Beat the butter and sugar until light and creamy.
4. Add the eggs one at a time, followed by the vanilla.
5. Gradually mix in the dry ingredients until a soft dough forms.
6. Stir the cinnamon and sugar together in a shallow bowl.
7. Scoop the dough into generous balls.
8. Roll each ball through the cinnamon-sugar mixture.
9. Place the cookies about 2 inches apart on the prepared baking sheets.
10. Bake for 10–12 minutes, until the edges are set and the centers remain slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

2. Best Snickerdoodle Cookies

Best Snickerdoodle Cookies have a buttery flavor, soft middle, and classic crackled surface covered in cinnamon sugar. The dough is simple to mix, making this a dependable recipe for a fresh batch of homemade cookies.

Ingredients

• 2½ cups all-purpose flour
• 1½ tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1½ tsp vanilla extract

Coating

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Heat the oven to 350°F (175°C).
2. Combine the flour, cream of tartar, baking soda, and salt.
3. Beat the butter, granulated sugar, and brown sugar until fluffy.
4. Mix in the eggs and vanilla until smooth.
5. Add the dry ingredients gradually and mix until just combined.
6. Combine the cinnamon and sugar for the coating.
7. Roll the dough into evenly sized balls.
8. Coat each ball thoroughly in cinnamon sugar.
9. Arrange them on a lined baking sheet.
10. Bake for 10–12 minutes.
11. Cool for several minutes before serving.

3. Best Snickerdoodle Cookie Recipe

This Best Snickerdoodle Cookie Recipe delivers thick, tender cookies with plenty of cinnamon flavor and a chewy center. A short chill gives the dough a little more structure and helps prevent excessive spreading.

Ingredients

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract

Cinnamon-Sugar Coating

• ⅓ cup granulated sugar
• 1½ tbsp cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk the flour, cream of tartar, baking soda, salt, and cinnamon together.
3. Cream the butter and sugars until smooth and fluffy.
4. Beat in the eggs and vanilla.
5. Gradually add the dry ingredients and mix until combined.
6. Chill the dough for 20–30 minutes.
7. Mix the cinnamon and sugar in a shallow bowl.
8. Scoop and roll the dough into thick balls.
9. Coat each ball generously in cinnamon sugar.
10. Place the dough balls on a parchment-lined baking sheet.
11. Bake for 11–13 minutes, keeping the centers soft.
12. Let the cookies cool on the baking sheet before moving them to a rack.

4. The Best Snickerdoodle Cookies Recipe

The Best Snickerdoodle Cookies Recipe combines a rich buttery dough with plenty of cinnamon sugar for a soft, chewy cookie that’s especially good straight from the oven. The simple ingredient list keeps the focus on that familiar snickerdoodle flavor.

Ingredients

• 2½ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Cinnamon Sugar

• ¼ cup granulated sugar
• 1½ tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the flour, cream of tartar, baking soda, and salt.
3. Beat the butter and sugar until creamy and pale.
4. Add the eggs one at a time and mix in the vanilla.
5. Slowly add the dry ingredients until the dough comes together.
6. Combine the cinnamon and sugar in a small bowl.
7. Roll the dough into thick, evenly sized balls.
8. Coat each one completely in cinnamon sugar.
9. Arrange on a lined baking sheet with space between each cookie.
10. Bake for 10–12 minutes.
11. Allow the cookies to rest for 5 minutes on the baking sheet before transferring them to a rack.

5. Giant Snickerdoodle Recipe

Giant Snickerdoodle Cookies turn the classic favorite into an oversized treat with a thick, soft center and plenty of cinnamon sugar. Larger portions give these cookies a fun bakery-style look while keeping that familiar homemade flavor.

Ingredients

• 3 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup unsalted butter, softened
• 1¼ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Cinnamon Sugar

• ⅓ cup granulated sugar
• 2 tbsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. Whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
3. Beat the butter and sugar until fluffy.
4. Add the eggs and vanilla and mix until smooth.
5. Gradually add the dry ingredients to form a thick dough.
6. Divide the dough into large portions, roughly ⅓ cup each.
7. Roll each portion into a ball.
8. Coat generously with cinnamon sugar.
9. Place the dough balls several inches apart on the baking sheet.
10. Bake for 13–16 minutes, watching carefully so the centers stay soft.
11. Let the giant cookies cool on the baking sheet for about 10 minutes before transferring them to a rack.

6 No-Chill Snickerdoodle Cookies

No-Chill Snickerdoodle Cookies are perfect for those moments when you want homemade cookies without waiting for the dough to rest. The dough goes straight from mixing bowl to baking sheet, making this version especially handy for quick baking.

Ingredients

• 2¼ cups all-purpose flour
• 1½ tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Coating

• ¼ cup granulated sugar
• 1 tbsp cinnamon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the flour, cream of tartar, baking soda, and salt.
3. Beat the butter and sugar until creamy.
4. Mix in the egg and vanilla.
5. Stir in the dry ingredients until just combined.
6. Roll the dough immediately into balls.
7. Coat each ball in cinnamon sugar.
8. Place on a parchment-lined baking sheet.
9. Bake for 9–11 minutes.
10. Cool on the baking sheet for several minutes before serving.