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The Best Classic Soft and Chewy Snickerdoodle Recipe

Stack of three snickerdoodle cookies, with the top one broken open to show the soft, chewy interior.
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Welcome! I’m Sarah, and I’m so happy you’re here. This classic snickerdoodle cookie recipe delivers soft centers, chewy edges, and a generous coating of cinnamon sugar. Learn the simple steps to achieve that signature crackled top every time.

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)
  • 3 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 375°F (190°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 the mixture is light and fluffy.
  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.
  6. In a small, shallow bowl, combine the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough 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.
  9. Bake for 8 to 10 minutes. For soft and chewy cookies, remove them when the edges are set but the centers still look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • The cream of tartar is essential; it provides the signature slight tang and helps create the crackle top.
  • For extra chewy centers and crispy edges, slightly underbake the cookies. They will continue to set as they cool.
  • If you want a thicker cookie, chill the dough for 30 minutes before rolling and baking.

Nutrition

Find it online: https://cutcooktaste.com/best-classic-soft-chewy-snickerdoodle-recipe/