The BEST Chewy Snickerdoodles Cookies recipe you’ll ever taste, these classic cookies will have you falling in love with the first bite. Packed full of flavor, they’re perfect for satisfying all those cinnamon sugar cravings!
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Pin RecipeI can’t help but sneak an extra cookie or two every time I go into the kitchen and walk past the plate of these freshly baked Snickerdoodle Cookies. (Don’t judge – I think you’ll be doing the same thing once you make this version!)
With a distinct tangy taste and the perfect amount of sweetness, this recipe is unlike any other cookie recipe you’ll ever make. My kids love them, and so do I! They’re a staple in my home during the holidays but are honestly so tasty I find myself making them all year long. These chewy cookies just can’t be topped!
Don’t miss out on our Peanut Butter Kiss Cookies, Peanut Butter Cookies, or Red Velvet Cake Mix Cookies, either! You can’t go wrong with a ton of great cookie recipes!
The Best Chewy Snickerdoodle Cookies Recipe
The beauty of these homemade cookies is that they’re soft and chewy with the perfect crispy edges. Some people like their cookies to be a bit crunchy or hard, but these cookies almost literally melt in your mouth.
And if you like that classic Snickerdoodle flavor, you’re going to be over the moon excited about these cookies. Not only is this recipe simple, but it delivers excellence every single time.
Bake up a batch, and enjoy it during a long weekend at home. Or, make up a plate to share with your neighbors and friends. Putting a plate of fresh-baked cookies on their stoop for them to open the door and find is just about the best gift, ever!
The first time I made this classic cookie, I knew it was going to be the perfect cookie from here on out. Our family is divided between softer cookies and chewy cookies so, with a mix of both, this perfect snickerdoodle hits the mark!
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Ingredients for the Best Chewy Snickerdoodle Cookies
See recipe card below this post for ingredient quantities and full instructions.
These cookies are so simple that even the kids can help out!!
- Butter – Allow to soften at room temperature. Unsalted butter is best.
- Granulated Sugar
- Eggs – Bring to room temperature for better mixing.
- Vanilla
- All-purpose flour – Gluten-free flour can be used for those with gluten sensitivities.
- Cream of tartar – This helps create a chewy consistency and provides that tangy taste we look for in Snickerdoodle recipes.
- Baking soda – Make sure it’s fresh!
- Salt
- Ground cinnamon
Variations
- Add some extra sweetness by mixing chocolate chips into the cookie dough. Just be careful – you don’t want to add too many as that will overpower the cookies.
- Make gluten-free snickerdoodle cookies by using an all-purpose gluten-free flour, such as Bob’s Red Mill flour.
- Make Snickerdoodle sandwich cookies by placing cream cheese frosting or vanilla ice cream between two cookies.
How to Make the Best Chewy Snickerdoodle Cookies
- Mix the dry ingredients: In a bowl, mix the flour, cream of tartar, baking soda, and salt. Set aside. In a separate small bowl, mix the cinnamon and three tablespoons of sugar. Set aside.
- Combine the wet ingredients: In the bowl of a stand mixer OR with a hand mixer, cream together the sugar and butter until light and creamy. Add the eggs one at a time. Then, mix in the vanilla, and blend well.
- Combine the wet and dry ingredients: Add the dry ingredients to the bowl of wet ingredients, and mix just until no streaks remain.
- Shape into balls: Shape the dough into 1-inch cookie dough balls, and roll in the cinnamon-sugar mixture.
- Place on a baking sheet: Place the cookie dough balls 2 inches apart on an ungreased cookie sheet.
- Bake: Bake for 8-10 minutes at 350 degrees or just until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Quick Tip
Using a cookie scoop to measure out each cookie dough ball will ensure uniform-sized Snickerdoodle cookies!
How to Store Chewy Snickerdoodle Cookies
Once cooled, leftover cookies can be transferred to an airtight container and stored at room temperature for 3 to 5 days. It’s normal for these cookies to soften as they age!
Serving Suggestions
Serve these chewy snickerdoodle cookies with a tall glass of creamy milk, your favorite hot beverage, or a scoop of vanilla ice cream for dessert. These snickerdoodle cookies are great for cookie exchange parties or to add to a Christmas charcuterie board or hot chocolate bar, too!
FAQs
Yes, freeze this recipe baked or unbaked! Once cooled, baked cookies can be transferred to a freezer-safe container or sealable bag and kept frozen for up to 3 months. Thaw them in the fridge overnight before serving.
Or, to freeze unbaked cookies, arrange them on a cookie sheet, and transfer them to the freezer until solid. Then, store them in a sealable bag. When you’re ready to eat, bake from frozen, adding a few minutes as needed until the cookies are golden.
Measure your ingredients carefully, using a food scale or the spoon and level method for the best results. Then, be careful not to overbake, and allow them to cool on the baking sheet before transferring them to a wire rack. The Snickerdoodles will continue to bake and set as they cool.
Once baked, store leftover cookies in an airtight container with a piece of white bread to help keep them soft.
To keep the cookies from sticking to the baking pan, you can line it with parchment paper. This is an easy way to keep the pan clean, too!
Yes, wrapped tightly with plastic wrap, the cookie dough can be stored in the fridge for up to 3 days. Bake as normal when you’re ready to use!
More Cookie Recipes
The Best Chewy Snickerdoodles Cookies
Equipment
- Baking sheet
- Mixing bowls
- Measuring cups
- measuring spoons
- Wire Rack
Ingredients
- 2 3/4 cups flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 3 tablespoon sugar
- 1 1/2 cups sugar
- 1 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- In a bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.2 3/4 cups flour, 2 teaspoon cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a small bowl, mix together the cinnamon and 3tbs of sugar. Set aside.1 tablespoon cinnamon, 3 tablespoon sugar
- In the bowl of a stand mixer OR with a hand mixer, cream together sugar and butter.1 cup butter softened, 1 1/2 cups sugar
- Add the eggs one at a time.2 large eggs
- Then mix in the vanilla and blend well.1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and mix until blended.
- Shape the dough into 1 inch balls and roll in the cinnamon-sugar mixture.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes at 350 degrees.
- Cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Been making this recipe around the holidays for years now, it’s always a hit 🤤
Thank you so much, Kat! We’re so glad you enjoy it. 😊
They tasted great but came out flat. NOT SURE WHT I DID ;(
There could be several reasons! Were your leavening agents (baking soda and cream of tartar) fresh? It could have been overmixing the dough or baking at too low of a temperature. Hope this helps!
No flour?
No quantities listed for the ingredients.
Easy!! Delicious!!
Absolutely loved these cookies. This recipe made 3 dozen. They were perfect.
Just made these for the holidays. Super easy and delicious!!
What is the yield on this recipe?
Hi! How many does this make??