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Dessert

Classic Soft and Chewy Snickerdoodles

These cookies have a perfect buttery center with a lovely cinnamon sugar coating.

By Daily Recipes Book· 🌍 American· July 20, 2026
Classic Soft and Chewy Snickerdoodles
dailyrecipesbook.com
Prep
15 minutes
Cook
12 minutes
Total
27 minutes
Serves
24

There is something so comforting about a classic snickerdoodle. The combination of soft dough and that signature tangy cinnamon sugar crunch makes them a favorite for cookie jars everywhere. They are simple to make and always disappear fast when guests are over.

My top tip for this recipe is to make sure your butter is softened to room temperature but not melted. If the butter is too soft or oily, the cookies will spread too thin in the oven. You want them to stay thick and chewy.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 and 3/4 cups all purpose flour
  • 1 and 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar for coating
  • 3 teaspoons ground cinnamon for coating

Instructions

  1. 1

    Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. 2

    In a large bowl, cream together the softened butter and 1 and 1/2 cups of sugar until the mixture is light and fluffy.

  3. 3

    Beat in the eggs one at a time, then stir in the vanilla extract.

  4. 4

    In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.

  5. 5

    Slowly add the dry ingredients into the butter mixture and stir until just combined.

  6. 6

    In a small shallow dish, mix the 3 tablespoons of sugar and 3 teaspoons of cinnamon together.

  7. 7

    Scoop about 1 tablespoon of dough at a time and roll it into a ball with your hands.

  8. 8

    Roll each ball in the cinnamon sugar mixture until well coated and place them on your prepared baking sheet.

  9. 9

    Bake for 10 to 12 minutes until the edges are set but the centers still look soft.

  10. 10

    Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

💡 Tips

Store these cookies in an airtight container at room temperature to keep them soft for up to five days. You can also freeze the raw dough balls after rolling them in sugar, just add an extra minute to the baking time when you are ready to bake them from frozen.

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