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The Best Soft and Chewy Snickerdoodles You Will Ever Make

A stack of freshly baked snickerdoodles, coated in cinnamon sugar, resting on a light gray plate.
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I am happy you are here. This recipe delivers the perfectly soft and chewy snickerdoodles with that signature crackled top and tangy cinnamon-sugar coating. This is a foolproof recipe for comfort baking.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, 1 and 1/3 cups granulated sugar, and brown sugar until light and fluffy. This step builds texture.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. In a shallow dish, combine the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets. For extra crackle, you can roll them a second time in the sugar mixture.
  9. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. This ensures a chewy center.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cream of tartar is essential; it provides the signature slight tanginess that defines a true snickerdoodle.
  • For the best crackled top, chill the dough for 30 minutes before rolling and baking.
  • Do not overbake. Remove the cookies when they look slightly underdone in the center; they will continue to set as they cool.
  • For a double cinnamon flavor, roll the cookies in the cinnamon-sugar mixture once before baking and again immediately after removing them from the oven.

Nutrition

Find it online: https://www.purecookingjoy.com/best-soft-chewy-snickerdoodles-recipe/

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