Soft Snickerdoodle Cookies

Name: Soft Snickerdoodle Cookies
Prep time: 30 min
Cook time: 11 min
Total time: 60 min
Ingredients: 1 cup salted butter, softened ((2 sticks); if unsalted, add an extra 1/4 teaspoon of salt.); 1 1/3 cups granulated sugar; 1/3 cup packed brown sugar (Light or dark both work.); 2 large eggs, room temperature; 2 teaspoons vanilla extract; 3 1/4 cups all-purpose flour, spooned and leveled (For softer cookies, avoid packing the cup.); 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 1/2 teaspoons cream of tartar (Gives signature snickerdoodle tang.); 1/3 cup granulated sugar ((for rolling)); 1 1/2 tablespoons ground cinnamon ((for rolling))

By:

Olivia Parker

| Posted on:

February 24, 2026

Soft, chewy snickerdoodle cookies with cinnamon-sugar coating.

Recipes

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I’ve been making this soft snickerdoodle cookie recipe for years when I want a pillowy, buttery treat that’s quick enough for an afternoon bake and special enough for a bake sale. These cookies get their classic tang and tender chew from cream of tartar and a short, gentle mixing method. If you love soft cookies with a crackly cinnamon shell, this is a reliable go-to — and if you want another crowd-pleasing cookie to compare textures, try the soft and chewy chocolate chip cookies on the site for a chocolatey benchmark.

Why you’ll love this dish

This recipe produces cookies that are soft at the center, slightly crisp at the edges, and packed with cinnamon sugar flavor. They come together with pantry staples, and the technique is forgiving enough for home bakers. Make them for school events, a comforting weekend bake, or when you want a nostalgic cookie that doesn’t dry out after a day.

“Lightly crackled tops, a warm cinnamon sugar kiss, and the kind of chew that keeps you reaching for one more — these snickerdoodles are exactly what home baking should taste like.”

What makes them special:

Cream of tartar gives the signature snickerdoodle tang and helps the cookies stay tender.
Soft centers come from slightly underbaking and the post-bake push that creates height and chew.
The dough is quick to mix; no chilling is required unless you want thicker, taller cookies.

Step-by-step overview

Before you bake, here’s the process at a glance:

Soften butter and cream it with sugars.
Add eggs and vanilla.
Whisk dry ingredients separately, then fold into the wet mix until just combined.
Shape into 1½ to 2 inch balls and roll in cinnamon sugar.
Bake 9 to 11 minutes until edges are set and centers are glossy.
Gently push edges toward centers right out of the oven to create taller cookies.
This sequence keeps mixing minimal so the cookies stay tender and soft.

What you’ll need

1 cup salted butter, softened (2 sticks)
1 1/3 cups granulated sugar
1/3 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour, spooned and leveled (see notes)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1/3 cup granulated sugar (for rolling)
1 1/2 tablespoons ground cinnamon (for rolling)

Ingredient notes and swaps:

If you only have unsalted butter, add an extra 1/4 teaspoon of salt.
For a softer cookie, use the exact flour measurement and avoid packing the cup; spoon and level is best.
Brown sugar adds deeper flavor and moisture; light or dark both work.

How to prepare it

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, beat softened butter until creamy and smooth.
Add the granulated and brown sugars. Beat until light and fluffy, scraping the bowl as needed.
Add eggs one at a time, beating after each. Stir in vanilla until combined.
In a separate bowl, whisk together flour, baking soda, kosher salt, and cream of tartar.
Add the dry ingredients to the wet. Mix gently until just combined and a soft dough forms. Do not overmix.
Shape dough into 1½ to 2 inch balls. In a small bowl, mix 1/3 cup granulated sugar and 1½ tablespoons ground cinnamon. Roll each dough ball thoroughly in the cinnamon-sugar.
Place coated dough balls on prepared baking sheets with about 2 inches between each for spreading.
Bake 9 to 11 minutes. Look for set edges and slightly glossy centers. Do not wait for the center to look fully matte.
Immediately after removing from the oven, use the back of a spoon or your fingertips to gently push the cookie edges toward the center. This step yields a taller, chewier cookie.
Cool on the baking sheet for several minutes, then transfer to a wire rack to finish cooling.

Best ways to enjoy it

Serve these snickerdoodles warm or at room temperature. Pairing ideas:

With a tall glass of cold milk or milk alternative for a classic combo.
Alongside coffee, chai, or cinnamon-spiced tea to echo the cookie’s flavors.
Plate three cookies with a scoop of vanilla ice cream for a simple dessert.
Box them in a parchment-lined tin for gifting; they travel well for short trips.

Storage and reheating tips

Storage:

At room temperature: Store cooled cookies in an airtight container for 3 to 4 days. Put a slice of bread in the container to help them stay soft.
In the freezer: Freeze baked cookies up to 3 months in a freezer-safe container. Thaw at room temperature before serving.
Freeze dough: Shape and flash-freeze dough balls on a tray, then store in a bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the time.

Reheating:

Microwave a cookie for 6 to 10 seconds to revive softness.
For a crisper edge and warm center, reheat in a 300°F oven for 3 to 5 minutes.

Food safety: baked cookies are safe to eat once fully baked. Cool to room temperature before sealing in containers to avoid condensation and sogginess.

Pro chef tips

Measure flour properly by spooning into the cup and leveling with a knife; packed flour makes dense cookies.
Use room temperature eggs and butter so the batter emulsifies quickly and evenly.
Don’t overmix after adding flour. Overdeveloped gluten equals tough cookies.
Watch the first batch closely; ovens vary. Remove when edges are set and centers still glossy. They’ll finish while cooling.
For taller cookies, chill dough balls 15 to 30 minutes before baking or bake slightly less time then push edges inward right away.
If you like testing texture against other recipes, compare results with this alternate soft and chewy chocolate chip cookie to refine timing and feel.

Creative twists

Browned-butter snickerdoodles: brown the butter and cool before creaming for a nutty depth.
Citrus twist: add 1/2 teaspoon orange zest to the dough for a bright lift.
Spiced shell: add 1/4 teaspoon ground nutmeg and a pinch of cloves to the cinnamon-sugar for warm spice.
Gluten free: substitute a 1-to-1 gluten free flour blend; expect slightly different spread and texture.
Vegan option: use plant-based sticks and an egg replacer like flax egg; results will be slightly different in chew.

Common questions

How long does it take from start to finish?

Active mixing and shaping take about 20 to 30 minutes. Baking in batches means total time depends on oven capacity, but plan 45 to 60 minutes from start to finished cooling.

Can I make the dough ahead of time?

Yes. Shape dough balls and refrigerate for up to 48 hours for slightly thicker cookies. For longer storage, freeze dough balls for up to 3 months and bake from frozen.

Why does this recipe include cream of tartar?

Cream of tartar adds the classic snickerdoodle tang and helps produce a soft, slightly chewy texture by stabilizing the cookie’s structure.

My cookies spread too much. What went wrong?

Common causes: too-warm dough, over-softened butter, packed flour, or too little chilling in warm kitchens. Chill dough balls 15 to 30 minutes and ensure you measure flour by spooning and leveling.

Can I halve or double the recipe?

Yes. Halving is straightforward. If doubling, mix in two batches or use a very large mixer to ensure even creaming and incorporation.