If you love cookies that are soft, chewy, and coated in warm cinnamon sugar, these Soft Snickerdoodle Cookies are everything you want and more. With their tender centers, lightly crisp edges, and classic tangy-sweet flavor from cream of tartar, these cookies are a timeless favorite that never disappoints.
Chilling the dough and baking just until set ensures that signature soft texture—making these snickerdoodles perfect for holidays, bake sales, or anytime cookie cravings.
Why You’ll Love These Snickerdoodles
Ultra-soft and chewy texture
Classic cinnamon-sugar coating
Easy, dependable cookie recipe
Perfect for freezing and gifting
These cookies stay soft for days—if they last that long!
Ingredients
Cookie Dough
1 cup butter, softened
1½ cups sugar
2 large eggs
1 teaspoon vanilla extract
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Cinnamon Sugar Coating
3 tablespoons sugar
3 teaspoons cinnamon
Directions
Preheat oven
Preheat oven to 350°F (175°C).Mix wet ingredients
In a large bowl, cream together softened butter, 1½ cups sugar, vanilla extract, and eggs until smooth and well combined.Combine dry ingredients
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.Make the dough
Gradually blend dry ingredients into the butter mixture until fully combined.Chill
Chill the dough and an ungreased cookie sheet in the refrigerator for 10–15 minutes.Prepare coating
In a small bowl, mix 3 tablespoons sugar and 3 teaspoons cinnamon.Shape cookies
Scoop 1-inch balls of dough and gently roll them in the cinnamon-sugar mixture.Bake
Place cookies on the chilled, ungreased cookie sheet and bake for 10 minutes.Cool properly
Remove cookies from the pan immediately and cool on a wire rack.
Tips for Soft, Perfect Snickerdoodles
Do not overbake—cookies should look slightly underdone in the center.
Chilling helps prevent spreading and keeps cookies thick and soft.
Use cream of tartar for authentic snickerdoodle flavor.
Remove cookies right away to stop carryover cooking.
Serving Suggestions
Serve snickerdoodles with a cold glass of milk, hot coffee, or cocoa. They’re perfect for cookie trays, lunchboxes, or cozy evenings at home.
Frequently Asked Questions (FAQ)
Why do I need cream of tartar?
It gives snickerdoodles their classic tangy flavor and chewy texture.
Can I skip chilling the dough?
Chilling helps control spreading and keeps cookies soft, so it’s recommended.
How do I keep snickerdoodles soft?
Store in an airtight container with a slice of bread to retain moisture.
Can I freeze the dough?
Yes. Freeze dough balls for up to 3 months and bake from frozen, adding 1–2 minutes.
Soft Snickerdoodle Cookies Recipe
Prep Time
15 Minutes
Chill Time
10–15 Minutes
Cook Time
10 Minutes
Total Time
35–40 Minutes
Servings
24–30 Cookies
Ingredients
Dough
1 cup butter, softened
1½ cups sugar
2 eggs
1 teaspoon vanilla extract
2¾ cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Coating
3 tablespoons sugar
3 teaspoons cinnamon
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Cream butter, sugar, vanilla, and eggs.
Step 3
Mix flour, cream of tartar, baking soda, and salt.
Step 4
Combine wet and dry ingredients.
Step 5
Chill dough and cookie sheet 10–15 minutes.
Step 6
Roll dough balls in cinnamon sugar.
Step 7
Bake 10 minutes and remove immediately.
Important Information
Nutrition Facts (Per Serving – Approximate)
Nutrition values vary based on cookie size. This information is approximate and not intended as medical advice.
