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!

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

Recipe rating

  1. Abigail

    My coworkers and managers at Kohl’s love these cookies! I love them too! But I’m having a hard time getting them to spread. I usually bake them as little balls. Is there anything I can do next time to get them to spread more?

  2. Abigail

    I made these for a school project and they are AMAZING! I cut the recipe in half and got some weird measurements (1 3/8 cups of flour) since Mom made chocolate chip cookies. I would so make them again! Cinnamon is my favorite flavoring, and I need more cinnamon recipes in my life!;

  3. Jasmine

    LOVED this recipe! It mad soooo many cookies, could I all half the measurements to make less? 

  4. Angie

    Do you have suggestions for high altitude adjustments? My son took pre made cookie dough to bake at school, so they would be “fresh”, but he says they are flat and runny. Not like at home. I think it may be due to the altitude being just over 5,000 ft. because he does everything the same as when we bake them at home. (Yes, we, he is my baking assistant, even when he comes home for school holidays, he always wants to try out recipes he has found. 🙂 I’m not sure what to adjust, the flour or cooking time/temp or both. These cookies are awesome when we make them at home, but we are at sea level.

  5. Jordan

    Hi Lindsay! 
    I absolutely love your recipes and use your sit often. I tried the snickerdoodles today and they came out flat and spread out, any thoughts on how I can prevent this next time?

    Thanks so much for your time and sharing your recipes! Greatly appreciated and loved by all in my circle 🙂 

  6. Kegan H. Reich

    I used to use an old betty crocker recipe that my mom had, when I was in middle school, to make snickerdoodles. I recently tried to find that recipe, but it seems like it was eliminated from their database.

    This recipe however, is so familiar. I think you have matched, or made that recipe better. I thank you for that.

  7. Nathan P Hunzeker

    Needed an easy cookie for Christmas tomorrow. This recipe is awesome! Turned out perfect! I appreciate the “by weight” measurements…I feel like there is less room for error.

  8. Teresa Mardock

    When using parchment paper do i have to oil the parchment paper before placing the balls on the cookie prepared with parchment paper, I really need to know quickly  for I am making them for Christmas gifts need to know by tomorrow.

  9. Cécile

    Hello Lindsay
    I’m a french baker and I discovered your website thanks to your videos on You Tube.
    Last weekend, I tried your recipe of snickerdoodles.
    In France, we don’t find cream of tarter at the supermarket. So, after some research on the web, I used 2 tsp lemon juice to replace it.
    I created 20 balls of 24 grams of cookie dough each.
    My cookies dough was a little sticky than on your video and they didn’t melt in a shape cookie.
    They were not very soft either.
    Do you think it’s because of lemon juice ?
    Thank you for your answer and thank you for all your recipes 🙂
    My next test’ll be a cheesecake recipe

  10. Helen Daniel

    Do the baked cookies freeze well? Or could you freeze the dough balls, thaw and then bake?
    Trying to get as much done ahead of Christmas as possible : )

    1. Lindsay

      I don’t do a lot of freezing, so it’s hard to say for sure. I would think the baked cookies should freeze fine. I would thaw them in the fridge. I would also think freezing the dough would be fine and probably the better option.

  11. Jen

    I’m going to make these for my mom’s birthday because they are her favorite! I also wanted to make an apple pie variation (I’ve seen them referred to as appledoodles) with chunks of apples (possibly spiced apples) in them. I saw a snickerdoodle recipe that included apple cinnamon pudding mix and another recipe that used spiced apple cider powder. Since your recipes always turn out unbelievable, I thought I’d request your baking expertise and ask what you think would work best and in what amounts/ratios. Thank you so much!!

    1. Lindsay

      I’m glad to hear you enjoy my recipes! As for which mix to use, I haven’t ever used Apple cider mix in baking so I can’t speak to that one. But pudding mix usually turns out well. Usually adding a whole container to this amount of cookies would be fine. Another option would be to add apple pie spice to the cookies along with apple chunks. I would think that might give you a nice apple flavor without using a mix.

      1. Kim

        The best Snickerdoole recipe I have made. Thick, soft, chewy and yummy. My Family loved them. We always make them for Christmas.

  12. Cait

    Snickerdoodles are my favorite cookie ever. I’m an avid baker and I bake all types of cookies but I’ve never been able to make a single batch up to my bakery level standards. This was probably my 15th recipe I’ve tried and it was INCREDIBLE. I will never try another recipe. (Note: I did sub white vinegar in place of the cream of tartar. Might be a bit too acidic for some but I prefer the extra bit of bite!) 

  13. Sarah

    These were great – perfect texture combination of crispy and chewy.  For a variation we added a combination of spices to the sugar mixture to roll the balls in – a little nutmeg, allspice, and clove as well as the cinnamon. The original cinnamon-only cookies were delicious and the added spices just gave them a bit more depth.  Both wonderful!  

  14. Sheena

    Lindsey can I use salted butter and cut the measurement or if I use the same amount would it change the cookie much? Thanks

  15. Peter Wiggin

    I really enjoyed these cookies! I was hoping for a really spread out cookie, but mine turned out to be scone like. Any suggestions on what might have gone wrong?

  16. christine brown

    Thanks for this recipe! I had a craving and it’s always nice to have an excuse for having purchased cream of tartar!

    1. Lindsay

      I mention in the recipe that you use one tablespoon of cookie dough per ball. I prefer to use that sort of measurement than a ball size. It seems more accurate.

  17. Tina Hans

    Delicious! A little Crunchy on the outside and chewy on the inside. When out of the oven, I added a little more cinnamon sugar to the cookies. So good.

      1. Sarah S.

        Found this recipe on Pinterest and tried it. I’m using it for my bake sale but I can’t stop eating them as I’m packaging them. I did about 6-9 min in the oven depending if my pan was warm or not. I had a pan waiting and I put it in while another pan was in there. The first pan came out and I almost forgot about the last batch of cookies. I took them out but it cooked all the way through, still good but it isn’t chewy and came out rather thick and round. Still taste good but the times you specified were perfect.

  18. Jessica Roberts

    I made these cookies last night with my 3 year old son. The recipe was easy to follow and delicious! Chewy and soft just like we like them!

    1. Lindsay

      You can, but it is kinda an iconic part of a snickerdoodle and it would change up the texture and flavor of the cookie a bit.

  19. Kat Bruns - Kathryn Bruns Photography

    These are the best dang snickerdoodles I’ve ever had. I cannot stop eating them, and I’ll probably never use another recipe!

  20. Amanda

    I love snickerdoodle cookies and couldn’t wait to try this recipe. However, I put them in at 400 for 8 mins and they came out raw. I put them in for another 3 mins but they still weren’t right.

    1. Lindsay

      I’m sorry you had trouble, but that’s a pretty normal baking time for the size of cookie specified. Did you happen to make larger cookies that would have needed more time?

  21. Jan

    Great recipe! They came out awesome. I subbed 1/2 tsp of the cinnamon with nutmeg, and added a dash of cloves, plus about 1/2 teaspoon of superfine “popcorn” salt to the rolling mixture. So, so good.

  22. Linda

    Hello, good morning
    I’m going to try this recipe. My mother had, (almost) the same exact recipe. Except she used shortning instead of butter. When I decided to try her recipe I was apprehensive about using shortning. So that is why I want to bake your recipe. I’m excited and can’t wait to bake my childhood favorite. But, can you tell me the difference between using shortning vs butter? A added fact, my mother’s recipe is about 60 70 years old. Thank you.

    1. Lindsay

      They are similar in many ways, but in this case differ in flavor and texture. The shortening is firmer, so the cookies will bake a little differently.

  23. John Schnautz

    I love snicker doodles. This is a 5 star recipe for sure. Soft chewy and full of great snicker doodle flavor.

  24. SophieEV

    And again another perfect recipe! I had another one that had more butter, and I always thought there was something to improve, and yours uses less butter, and the snickerdoodles are so so good! Also, no chilling, that’s so much easier! Thank you so much!

  25. 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!!

  26. 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) /: 

  27. Brad

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

  28. 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.

  29. 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

  30. 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?

  31. 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😔

  32. 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, a baby girl 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