Name: Chewy Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 2 teaspoons ground cinnamon (plus extra for rolling); 1 cup unsalted butter, softened; 1 cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract

Soft, cinnamon-sugar-coated snickerdoodle cookies with golden edges and irresistibly chewy centers — this Chewy Snickerdoodle Cookies treat delivers all the nostalgic charm of childhood baking. I love how quick and easy they are to whip up whenever the craving strikes. With a delicate balance of sweetness and spice, they’re the perfect cookie for cozy afternoons, holiday platters, or just because.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups all‑purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 teaspoons ground cinnamon (plus extra for rolling)

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

Directions

I preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

In one bowl, I whisk together the flour, baking soda, cream of tartar, and ground cinnamon.

In another bowl, I beat the softened butter with both sugars until the mixture is light and fluffy.

I add the eggs one at a time, then stir in the vanilla extract.

I gently fold the dry ingredients into the wet mixture until everything is just combined — I make sure not to overmix the dough.

I scoop out dough balls about 1–2 inches wide, roll them in a mixture of sugar and extra cinnamon, and place them on the baking sheet.

I bake for 8–10 minutes, until the edges are golden but the centers still look a bit soft.

I let the cookies sit on the tray for a minute, then move them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Calories: Around 120 kcal per cookie

Variations

When I want to switch things up, I sometimes add a touch of nutmeg to the cinnamon sugar for rolling — it gives the cookies an even warmer, spicier kick. For a seasonal twist, I’ve also tried adding pumpkin spice or even a bit of chai spice mix. If I want extra softness, I’ll chill the dough for 30 minutes before baking. And for a fun finish, I occasionally sprinkle coarse sugar on top for extra crunch.

Storage/Reheating

I keep these cookies in an airtight container at room temperature, where they stay soft for up to 5 days. If I want to store them longer, I freeze the baked cookies in a zip-top bag for up to 3 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them for a few seconds in the microwave to bring back that fresh-baked texture.

FAQs

How do I keep snickerdoodles from getting hard?

I make sure not to overbake them — I take them out when the centers still look a little underdone. As they cool, they firm up just right and stay chewy.

Can I freeze the dough?

Yes, I scoop the dough into balls and freeze them on a tray first. Once solid, I transfer them to a freezer bag. When I want cookies, I just bake them straight from frozen — they only need an extra minute or two.

What does cream of tartar do in snickerdoodles?

Cream of tartar gives snickerdoodles their signature tangy flavor and soft texture. I never skip it — it’s what makes them different from regular sugar cookies.

Can I use salted butter instead?

I prefer unsalted butter so I can control the salt level, but if I only have salted butter, I reduce the added salt in the recipe slightly or skip it entirely.

Why did my cookies spread too much?

If my cookies spread too thin, it’s usually because the butter was too soft or I didn’t chill the dough. Sometimes just refrigerating the dough for 20–30 minutes helps with thicker, chewier cookies.

Conclusion

These chewy snickerdoodle cookies are everything I want in a quick, comforting bake — warm spices, buttery dough, and soft centers that melt in the mouth. Whether I’m baking for the holidays or just looking to treat myself, this recipe never fails to satisfy.

Recipe:

Chewy Snickerdoodle Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Soft and chewy snickerdoodle cookies with a cinnamon-sugar coating, perfect for cozy afternoons or holiday platters. Made with pantry staples and ready in just 30 minutes.

Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 teaspoons ground cinnamon (plus extra for rolling)

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon.
In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
Add the eggs one at a time, then stir in the vanilla extract.
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Scoop out 1–2 inch dough balls, roll them in a cinnamon-sugar mixture, and place on the baking sheet.
Bake for 8–10 minutes, until edges are golden but centers are slightly soft.
Let cookies sit on the tray for 1 minute, then transfer to a wire rack to cool completely.