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Five snickerdoodles stacked on top of each other with a cinnamon stick beside them

Chewy Snickerdoodle Cookies

  • Author: Lindsay Conchar
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 45
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Tender, buttery and slightly tangy sugar cookies are coated in cinnamon sugar and baked to perfection in this classic dessert! Whip up a batch of these Chewy Snickerdoodle Cookies and experience blissful comfort with each cozy bite.


  • 2 3/4 cups (358g) all-purpose flour (measured correctly)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) 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°F. Prepare a cookie sheet (I recommend a darker cookie sheet) with a silicone baking mat or parchment paper.
  2. Combine the flour, cream of tartar, 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.


  • Makes 40-45 cookies.
  • To Make Ahead: Wrap dough in a tight layer of plastic wrap and refrigerate for up to 48 hours. When ready to bake, let dough sit at room temperature until soft enough to scoop.
  • To Store: Keep cooled snickerdoodles in an airtight container at room temperature for up to 1 week.
  • To Freeze: Freeze cooled cookies in an airtight container for up to 3 months, thawing before enjoying. Alternatively, freeze formed and coated dough balls on a lined baking sheet for 3-4 hours, or until frozen solid. Transfer frozen dough balls to a freezer-safe container and store for up to 3 months. Bake directly from frozen, increasing cook time by 1-2 minutes.


  • Serving Size: 1 Cookie Ball
  • Calories: 86
  • Sugar: 6.7 g
  • Sodium: 57.7 mg
  • Fat: 3.4 g
  • Carbohydrates: 12.9 g
  • Protein: 1.1 g
  • Cholesterol: 16.4 mg

Keywords: snickerdoodles, snickerdoodle cookies, chewy snickerdoodle recipe