These snickerdoodles are soft and chewy with a delicious cinnamon sugar coating. The recipe is simple and there’s no need to chill the dough—so you can go from ingredients to fresh cookies quickly. These cookies always receive rave reviews and keep you reaching for another.
This post was updated November 26, 2023 with new photos and recipe tips.
If you want the perfect chewy snickerdoodle cookie, this recipe delivers. The cookies are pillowy soft with just the right thickness, buttery vanilla flavor and a slight tang that defines a classic snickerdoodle. The cinnamon sugar coating adds a delightful crunch to the edges—pure perfection.
Every baker should keep a few classic cookie recipes on hand, like peanut butter, chocolate chip and oatmeal raisin. Add these snickerdoodles to your list for an all-time favorite. 
Why Is It Called a Snickerdoodle?
According to The Joy of Cooking, snickerdoodles may have German roots and the name could derive from “Schneckennudel,” a type of sweet bun. Alternatively, the name might be a made-up word with no real meaning. Either way, in my book it simply means delicious.
Making the Cookies
Snickerdoodles are essentially sugar cookies with a slight tang, extra softness, and a cinnamon sugar coating. Recipes vary—some use butter, oil, shortening, or a combination—but using butter gives the best flavor. Here’s how to make them:
- Preheat the oven to 350°F (180°C) and line cookie sheets with parchment or silicone baking mats. This dough does not need chilling, so you can preheat right away.
- Whisk together the dry ingredients: flour, cornstarch, cream of tartar, baking soda and salt. Whisking first helps distribute the cream of tartar evenly.
- In a separate bowl, beat the softened (not melted) butter with the granulated sugar until creamy and mostly lump-free. Avoid overbeating; excessive creaming can make cookies spread too much.
- Beat in 1 large egg plus 1 additional egg yolk and the vanilla extract. The extra yolk increases chewiness and the mixture will look fluffier.
- Slowly add the dry ingredients to the butter mixture, starting on low speed to prevent flour from flying. If the dry mix looks lumpy, sift it first. The dough should not stick to your fingers; if it does or you prefer thicker cookies, add 1–4 tablespoons more flour.
- Make the cinnamon sugar coating by stirring together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon. Pour onto a small plate.
- Scoop the dough into balls of about 1 to 1.5 tablespoons (a cookie scoop works well) and roll each ball in the cinnamon sugar until fully coated.
- Place the coated dough balls on the prepared sheets about 2 inches (5 cm) apart.
- Bake one sheet at a time in the center of the oven for 9–11 minutes, until the tops are just set and crinkled.
After baking, you may notice crinkles on the tops and the cookies should no longer look doughy. Cool them on the baking sheet for at least 5 minutes to finish setting, then transfer to a wire rack to cool completely. 
Why Is There Cream of Tartar in Snickerdoodles?
Cream of tartar gives snickerdoodles their signature tang and contributes to a pillowy soft texture. It reacts with baking soda to leaven the cookies. Skip it and you’ll end up with a cinnamon-coated sugar cookie that tastes good but lacks the classic snickerdoodle tang.
Can You Make Snickerdoodles Without Cream of Tartar?
If you don’t have cream of tartar, substitute 2 teaspoons baking powder in place of the cream of tartar and baking soda combined. The result won’t be identical, but it’s the best practical alternative.
Freezing Snickerdoodles
Both dough balls and baked cookies freeze well:
- After rolling dough into cinnamon-coated balls, place them on a sheet and chill until firm (about 60 minutes). Then transfer in a single layer to a freezer bag and freeze up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time—do not thaw first.
- Baked and cooled cookies can be layered with wax or baking paper between them, stored airtight, and frozen. Thaw in the fridge then bring to room temperature before serving.
These snickerdoodles are ideal any time of year, especially during the holidays when warm cinnamon sugar is irresistible. This recipe is quick because the dough doesn’t require chilling. If you want cookies that are:
- Soft
- Chewy
- Buttery with vanilla
- Slightly tangy
- Crispy at the edges from cinnamon sugar
- Quick and easy to make
…then this snickerdoodle recipe is for you.
Chewy Snickerdoodles
Equipment
- Cookie sheets
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour (344 g) — for thicker cookies use 3 cups (375 g)
- 2 teaspoons cornstarch
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup (226 g) unsalted butter, softened but not melted
- 1 1/3 cups (267 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
- Beat the butter and 1 1/3 cups granulated sugar until fluffy.
- Beat in the egg, the extra egg yolk, and the vanilla; the mixture will look lighter.
- In another bowl, whisk together the flour, cornstarch, cream of tartar and baking soda.
- Gradually add the dry ingredients to the butter mixture, starting on low speed. If the dry ingredients are lumpy, sift them first.
- Combine 3 tablespoons sugar and 1 tablespoon cinnamon on a plate.
- Scoop 1–1.5 tablespoon dough balls, roll in the cinnamon sugar, and place 2 inches (5 cm) apart on the baking sheets.
- Bake one sheet at a time in the center of the oven for 9–11 minutes, until tops appear set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Eggs: Use 2 eggs total but only the yolk from the second egg.
- Flour: For thicker cookies, use 3 cups (375 g) flour.
- Cream of Tartar: Key for the tangy snickerdoodle flavor. If unavailable, substitute 2 tsp baking powder and omit the baking soda.
- Storage: Store in an airtight container at room temperature up to 5 days.
- Nutrition: Values are estimates per cookie, assuming about 30 cookies per batch.
Nutrition
Calories: 141 kcal; Carbohydrates: 19 g; Protein: 2 g; Fat: 7 g; Saturated Fat: 4 g; Sugar: 10 g. (Estimates per cookie.)