Name: Chewy Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (375 grams), spooned & leveled; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup unsalted butter (230 grams, or 2 sticks), softened; 1 cup granulated sugar (200 grams); 1/2 cup light brown sugar (100 grams), packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1/4 cup granulated sugar (50 grams); 2 teaspoons ground cinnamon

There’s something truly comforting about biting into a warm, soft cookie with that perfect cinnamon-sugar kiss. This Chewy Snickerdoodle Cookies Recipe is my go-to when I want that cozy, nostalgic treat that always hits the spot. They’re incredibly easy to make and turn out wonderfully soft and chewy every single time.

A stack of four light brown, soft-looking cookies with a slightly rough texture is shown close up, one cookie on top is broken in half revealing a moist and crumbly inside, with more whole cookies blurred in the background on a white marbled surface and a glass bottle of milk blurred softly behind. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

Honestly, this Chewy Snickerdoodle Cookies Recipe has been a lifesaver during cookie cravings and last-minute gatherings. What makes it stand out for me is the perfect balance between a chewy interior and that lightly crisp, cinnamon-sugar coated exterior. It’s like a warm hug baked into a cookie!

Reliable Texture: These cookies come out chewy and soft every time — no guesswork involved.
Simple Ingredients: You probably already have everything needed in your pantry, making it an easy bake.
Quick Prep: In under an hour, you’ll have warm cookies coming out of the oven.
Classic Cinnamon Flavor: The cinnamon and sugar coating adds just the right hint of sweetness and spice.

Ingredients & Why They Work

Each ingredient in this Chewy Snickerdoodle Cookies Recipe plays a key role in creating that perfect texture and flavor. Here’s a quick breakdown so you understand why you really want each one in this cookie dough.

Flat lay of a heaping mound of all-purpose flour on a simple white ceramic plate, two whole large brown eggs with clean shells, several sticks of unsalted butter softly stacked on a white ceramic dish, a small white bowl filled with granulated sugar, a small white bowl holding packed light brown sugar, a small white bowl with fine ground cinnamon, a small white bowl of cream of tartar powder, a small white bowl of baking soda powder, a small white bowl of fine salt, a small white bowl containing pure vanilla extract, and a small white bowl with a mixture of granulated sugar and ground cinnamon, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation that gives structure without weighing the cookie down.
Cream of tartar: Classic snickerdoodle magic ingredient—adds that tangy flavor and chewy texture.
Baking soda: Helps the cookies rise a little and crisp slightly on the edges.
Ground cinnamon: Mixed in the dough and as a coating, it provides that warm, cozy spice.
Salt: Balances sweetness and enhances flavor.
Unsalted butter: Using softened butter makes the cookie rich and tender.
Granulated sugar: Helps with both sweetness and a slight crispy crunch.
Light brown sugar: Adds moisture and that deep caramel flavor aiding chewiness.
Egg + egg yolk: The egg yolk adds extra richness and softness.
Pure vanilla extract: To round out all the flavors beautifully.
Cinnamon sugar coating: The final touch that delivers the iconic snickerdoodle exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Chewy Snickerdoodle Cookies Recipe is — you can easily tweak it to match your mood or occasion. Here are some ways I’ve tried customizing it, but feel free to get creative!

Variation: Sometimes I swap white sugar for all brown sugar to amp up the chewiness, and it’s deliciously rich.
Dairy-Free Switch: Use vegan butter and a flax egg to make it work for dairy-free diets without sacrificing taste.
Extra Spice: A pinch of nutmeg or cardamom adds a surprising twist if you want to try a new flavor direction.
Chunk Add-In: Mixing in white chocolate chips or chopped pecans gives a nice crunchy or melty surprise inside.

Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe

The image shows light beige cookie dough with a soft, slightly crumbly texture swirling around a white plastic paddle attachment inside a clear glass mixing bowl. The dough clings to the paddle and the sides of the bowl in uneven clumps, while some smaller bits scatter near the surface. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dry Goodies

I whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a big bowl. This is key to evenly distributing everything so every cookie has that perfect snickerdoodle taste.

Step 2: Cream Butter and Sugars

Using a mixer, I beat the softened butter with both granulated and brown sugar until it looks light and fluffy, about 1 to 2 minutes. This step really sets the foundation for a tender, chewy cookie.

Step 3: Add Eggs and Vanilla

Next, I mix in the egg, yolk, and vanilla extract, scraping the bowl’s sides to make sure everything's evenly combined — this helps with consistent dough texture and flavor.

Step 4: Combine Dry and Wet Ingredients

Now, gently fold the dry ingredients into the wet mix, being careful not to overmix to keep the dough tender. Once combined, chilling the dough for at least an hour helps the flavors develop and makes handling easier.

Step 5: Scoop, Coat, and Bake

I preheat the oven to 350°F, line baking sheets with parchment, then scoop out dough balls about 1 ¼ inches wide. Each ball gets rolled in the cinnamon sugar mixture before going on the sheet—this is where that classic snickerdoodle magic happens! Bake for about 8 to 10 minutes, just until the tops are set but still soft.

Step 6: Cool and Enjoy

Letting the cookies cool on the baking sheet for 5 to 10 minutes is crucial—they firm up just enough without losing that chewiness. After that, I transfer them to a wire rack to cool completely or enjoy them still warm with a glass of milk.

Top Tip

I’ve baked these cookies countless times, and a few little tricks have made a big difference in consistently nailing that chewy texture you want from a snickerdoodle. Here’s what I’ve learned along the way:

Use Softened Butter: Not melted, just softened, so it creams well with the sugars for a tender crumb.
Chill the Dough: This step is non-negotiable for me—it helps prevent cookie spreading and deepens the flavors.
Don’t Overbake: Take the cookies out as soon as the tops appear set but still soft to the touch, as they continue cooking as they cool.
Coat in Cinnamon Sugar While Cold: When the dough is chilled, the coating sticks better and gives a prettier finish.

How to Serve Chewy Snickerdoodle Cookies Recipe

Snickerdoodle Cookies - Serving Suggestion

Garnishes

I keep it classic with just a dusting of extra cinnamon sugar on top for some sparkle. Sometimes, I add a tiny pinch of flaky sea salt right after baking—it balances the sweetness and makes each bite pop.

Side Dishes

These cookies pair perfectly with a tall glass of cold milk, coffee, or chai tea. For an indulgent twist, I like serving them alongside vanilla ice cream for a quick dessert treat.

Creative Ways to Present

For holiday get-togethers, I arrange these chewy snickerdoodles in a circle with a dollop of whipped cream and a sprinkle of cinnamon in the center — it’s a simple yet festive display that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftover cookies store best in an airtight container at room temperature. I find they stay soft and chewy for up to 4 days this way. If they start to firm up, a few seconds in the microwave bring back their fresh-baked softness.

Freezing

I like to freeze baked cookies between layers of parchment paper in a zip-top bag. They keep well for 2 to 3 months. When ready to eat, I thaw them at room temperature or warm them slightly in the oven.

Reheating

A quick 10–15 seconds in the microwave or a 5-minute warm-up in a 300°F oven is all it takes. This little reheating step revives their soft, chewy texture like they just came out of the oven.

Frequently Asked Questions:

How do I keep my snickerdoodles chewy and not cakey?

To keep your snickerdoodles chewy, make sure not to overbake them—take them out when the tops are just set. Using both brown sugar and egg yolk adds moisture, which also enhances chewiness. Chilling the dough helps prevent spreading and keeps the texture soft.

Can I make this recipe vegan?

Absolutely! Substitute vegan butter and replace the egg and egg yolk with flax eggs (1 tablespoon flaxseed meal plus 3 tablespoons water per egg). The texture will still be soft and chewy, though slightly different in flavor.

Why is cream of tartar important in snickerdoodles?

Cream of tartar provides that signature slight tang and helps create the chewy texture by reacting with baking soda. It’s what differentiates snickerdoodles from regular cinnamon sugar cookies and is definitely worth including.

How should I store homemade snickerdoodle cookies?

Store them in an airtight container at room temperature to keep them soft for several days. You can also freeze them—either baked or shaped dough—for longer storage. For best texture, reheat briefly before serving.

Final Thoughts

This Chewy Snickerdoodle Cookies Recipe is truly one of my favorites to come back to time and again. Whether you’re baking for the holidays, a casual afternoon treat, or a last-minute gift, these cookies are forgiving, quick, and absolutely delicious. I hope you enjoy making (and eating!) them as much as I do—it’s like sharing a little sweetness and warmth with every bite.