Chewy Snickerdoodle Cookies Recipe

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These Chewy Snickerdoodles Cookies are truly the best snickerdoodles you can make! Soft and buttery cookies covered in cinnamon and sugar. Such a classic cookie recipe and one of my favorites!

These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

Soft and Chewy Snickerdoodles

Cookies are one of the best parts of Christmas. And since cinnamon is one of my very favorite ingredients and flavors, these snickerdoodles are no doubt one of my favorite cookies. They make the prefect Christmas cookie! There’s nothing quite like a warm stack of freshly baked snickerdoodles with a tall glass of cold milk. It’s pure cozy comfort in cookie form.

What Makes this Recipe the Best?

There are many things to love about this easy snickerdoodle cookies recipe, but here are my top highlights:

  • It’s a no chill cookie recipe. There’s no need to refrigerate the cookie dough before baking!
  • It has the perfect amount of cinnamon. These cookies have the ideal amount of cinnamon. They also make your home smell amazing!
  • It makes soft and chewy cookies. Is there anything better than biting into a pillowy snickerdoodle? Probably not!

These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

How to Make Snickerdoodle Cookies

Preheat oven to 400F.

Cream the butter and sugar. To get started making these snickerdoodles, you’ll want to cream the butter and sugar together. It should be light and fluffy when it’s ready. You’ll then add the eggs and vanilla extract, and finally the dry ingredients.

Combine the dry ingredients and add to the butter mixture. The dry ingredients includes one of the most important ingredients in a classic snickerdoodle – the cream of tarter. It gives the snickerdoodle that tangy flavor we all know and love, so it’s definitely a must!

Roll the dough into balls. Once the cookie dough is prepared, it’s time to roll it into balls. I didn’t refrigerate it before hand, but you certainly could. If you wanted to make them ahead even, you could refrigerate the dough for a couple of days before using.

Roll the cookie dough balls in cinnamon sugar. After you roll the dough into balls, roll them in the cinnamon and sugar mixture and make sure they are fully coated.

Bake your snickerdoodles. These cookies bake for only 6-8 minutes. You’ll be eating homemade snickerdoodles in no time!

These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

Tips for Success

  • Bake at 400F. When it comes to baking these cookies, it was important to me that they don’t spread too thin, but I also didn’t want to add a bunch of flour and have them be too dry or dense. One way to make sure they don’t spread too much is to bake them at a little higher temperature. These cookies bake at 400 degrees. It helps the edges set more quickly, therefore not spreading too much.
  • Use a dark cookie sheet. The other thing I suggest for these cookies is to use a dark cookie sheet. The dark color absorbs heat more quickly, also helping to set the edges of the cookies more quickly.

The final snickerdoodle is soft, chewy and delicious! An addicting cookie that I come back to over and over. You just can’t beat a cookie covered in cinnamon and sugar!

These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

How to Store These Cookies

These cookies will keep in an air tight container on the counter for up to 1 week.

Can I Freeze Snickerdoodles?

You can freeze the cookie dough for up to 3 months. Simply follow the recipe up until the cookie dough is rolled into balls and coated with cinnamon sugar. Place the cookie dough balls on a baking sheet lined with parchment paper, then freeze the cookie dough flat for about 3-4 hours. Once the balls are frozen you can transfer them to a freezer safe container or Ziploc bag.

When baking snickerdoodles from frozen dough add an additional 1-2 minutes to the baking time.

These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

You might also like:
Snickerdoodle Dulce De Leche Cheesecake
Apple Snickerdoodle Cupcakes
White Chocolate Dipped Cranberry Oatmeal Cookies
Chocolate Crinkle Cookies
Gingerbread Cookies with Eggnog Icing
Snickerdoodle Fudge
Snickerdoodle Banana Bread

Read transcript
These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

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close up image of Classic Chewy Snickerdoodles

Soft and Chewy Snickerdoodle Cookies

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 53 minutes
  • Yield: 40-45 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar! Such a classic cookie recipe and one of my favorites!



  • 2 3/4 cups (358g) all purpose flour
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 tbsp ground cinnamon


  1. Preheat oven to 400 degrees. Prepare a cookie sheet (I recommend a darker cookie sheet) with a silicone baking mat or parchment paper.
  2. Combine the flour, cream of tarter, baking soda and salt in a medium sized bowl. Set aside.
  3. Add the butter and 1 1/2 cups of sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.
  4. Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.
  5. Add the vanilla extract and mix until well combined.
  6. Add the dry ingredients and mix until combined.
  7. Combine the remaining 3 tablespoons of sugar with the cinnamon in another small bowl.
  8. Create balls of one tablespoon of cookie dough each.
  9. Roll each ball of cookie dough in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
  10. Bake for 6-8 minutes.
  11. Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack.
  12. Store cookies in an airtight container.

Keywords: chewy cookies, easy snickerdoodle, christmas cookies, best snickerdoodle, what is a snickerdoodle


These Chewy Snickerdoodles are soft and buttery cookies that are covered in cinnamon and sugar!

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

  1. Holly

    My husband loves snickerdoodles but I have never made them before. I found this recipe on Pintrest and tried it the same day. It was WONDERFUL! My whole family loved them and that is not an easy task!! Thank you so much for posting this!!

  2. Jamie

    I liked that this recipe didn’t call for chilling the dough. However my cookies came out very spread out and not fluffy enough. 
    I redid a batch to make sure my measurements were right and the same thing happened (I adjusted the oven temp thinking it may help with the crispness) /: 

  3. Brad

    Great recipe Lindsey! I love to cook and entertain. I baked these cookies for holiday entertainment. It was a big hit.

  4. Meisha Wangerin

    Thanks for the receipe!! The cookies tasted delicious but they were rather thick, I wish they were spred thin just a lil more. Any suggestions on what I did wrong? They we’re still rather domed rather than flat like a cookie, but still very tasty. Maybe I should make them bigger next time?

    1. Lindsay

      Hmm, there could be a number of reasons. How did you measure your flour? I measure by weight to be sure that it’s accurate, but if you are using a scoop, you don’t want to pack the flour in. Or did you happen to refrigerate the cookie dough at all?

      It sounds like your cookies didn’t spread very well, so either something wasn’t measured quite right making a thicker cookie dough, or they were cold when they went in the oven, or something else that would have affected the way they spread when baking.

  5. ashley

    Yum! Thank you for this recipe! It was so easy to make and turned out so well. The cookies are crunchy on the outside and impossibly chewy in the middle. They also have that perfect snickerdoodle taste, if you know what i mean! Highly recommend

  6. Marie

    I’ll be making these delicious for sure, juat wondering, is it ok to mix up the batter and bake them off the next day?

  7. Angie

    Very delicious! I love snickerdoodles also, but I couldn’t find my recipe. I tried yours and it is excellent. This will be my new go to snickerdoodles recipe!!  Thank you!

      1. Inger-Helen

        Can I substitute the crème of tartar with something else? They’re out everywhere where I live😔

  8. Ruth

    Hello Lindsay. I love your recipes they are the best. Here in Spain we don’t use to do this type of cookies so I am about to do them this weekend. My only doubt is, do you think I can change the butter for olive oil? We don’t use to use much butter here at home, as I can’t eat it, so I always try to substitute the butter for olive. Do you think it will work?
    Thank you for all your help. Hugs from Barcelona.

    1. Jessa

      Could I leave out the tartar? Or is this an absolute must for the dry ingredients? I’ve been a cookie making machine and have most of the basics in my pantry but no tartar- really want to make these today. Butter currently sofenting.

      1. Lindsay

        The tartar is kind of iconic in snickerdoodles. You could leave it out but they aren’t quite the same.

      2. Amythist

        I have now made this recipe as well as your sugar cookies and both are amazing! Thank you!

About Lindsay

I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12