Chewy Snickerdoodle Cookies Recipe

You know those cookies that feel like a warm hug? Yeah, these are those cookies. I’ve made them a hundred times—and I still get excited every single time.

They’re soft, chewy, and covered in cinnamon sugar. Like, melt-in-your-mouth kind of chewy. And that little crackly top? Oh yes, it’s magic.

These snickerdoodles are super easy. No fancy stuff—just a cozy cookie that makes your whole kitchen smell like home. If you love sweet, soft cookies, this one’s for you.

So, wanna bake a batch with me? I’ll show you exactly how I do it. Let’s make some cookie joy together.

4o Cookies!

Why You’ll Love This Recipe

• Soft and Chewy Every Time: No dry or cakey bites here—these cookies are chewy in the center with crisp, cinnamon-kissed edges.
• Simple Ingredients: All you need are basic baking staples.
• No Chill Time Required: These are ready to bake as soon as you finish mixing.
• Perfect for Sharing: Great for parties, gifting, or just a cozy night in.
• Kid-Approved: Their sugary coating makes them a hit with little ones.

What You Need to Know Before You Start

Prep & Bake Time

• Prep Time: 15 minutes
• Bake Time: 8–10 minutes
• Total Time: Around 25 minutes

Yield:
This recipe makes about 24 cookies, depending on size.

Difficulty Level:
Beginner-friendly. If you can mix and roll, you can master this recipe.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Electric hand or stand mixer
• Silicone spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Wire cooling rack

Ingredients for Chewy Snickerdoodle Cookies

Here’s what you’ll need to make these soft and cinnamon-packed cookies (exact measurements are in the recipe card below):

Dry Ingredients:

• All-purpose flour – gives the cookies their structure.
• Baking soda – helps them spread.
• Cream of tartar – gives snickerdoodles their signature tang and soft texture.
• Ground cinnamon – mixed in the dough and coating for warm spice.
• Salt – enhances all the flavors.

Wet Ingredients:

• Unsalted butter – softened to room temperature for easy mixing.
• Granulated sugar – sweetens the dough and creates a crisp edge.
• Eggs – bind everything together and add richness.
• Vanilla extract – boosts flavor depth.

For Rolling:

• Granulated sugar
• Ground cinnamon

This simple combo gives each cookie that signature cinnamon-sugar sparkle.

Variations for Chewy Snickerdoodle Cookies

Gluten-Free Version: Use a 1:1 gluten-free flour substitute with similar results.

Add Nutmeg: A pinch of nutmeg in the dough gives extra warmth.

Brown Butter: Swap regular butter for browned butter for deeper flavor.

Cinnamon Sugar Swirl: Fold a cinnamon sugar mixture into the dough for a marbled effect.

Stuffed Snickerdoodles: Add a dollop of cream cheese or caramel in the center for a surprise filling.

How to Make Chewy Snickerdoodle Cookies (Step-by-Step Instructions)

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. This dry blend will help the cookies rise, spread, and hold their soft texture.

3. Cream Butter and Sugar

In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy—about 2–3 minutes. This step builds air into the dough for the right texture.

4. Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is fully combined.

5. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—don’t overmix, or the cookies may turn out tough.

6. Make Cinnamon Sugar Coating

In a small bowl, stir together the cinnamon and sugar for rolling. This mix will give each cookie its classic snickerdoodle flavor and crackled finish.

7. Shape and Roll

Use a cookie scoop or tablespoon to scoop about 1.5 tablespoons of dough per cookie. Roll each ball lightly in your hands, then coat completely in the cinnamon sugar mixture.

8. Bake the Cookies

Place the dough balls on the prepared baking sheets about 2 inches apart to allow for spreading. Bake in the preheated oven for 8–10 minutes, or until the edges look set and the centers are still slightly soft.

9. Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The centers will firm up as they rest, giving that perfect chewy bite.

Serving and Decoration Ideas

Simple is best when it comes to snickerdoodles. Their crinkly tops and cinnamon sparkle make them naturally eye-catching, but here are a few ways to enjoy or serve them:

• With Warm Drinks: Pair with coffee, hot chocolate, or chai for a cozy treat.
• Holiday Platters: Mix with sugar cookies and gingerbread for a festive spread.
• Ice Cream Sandwiches: Scoop vanilla or cinnamon ice cream between two cookies.
• Drizzle with White Chocolate: For a touch of sweetness and contrast in color.
• Pack as Gifts: Stack in cellophane bags or tins for a simple, homemade gift.

How to Store Chewy Snickerdoodle Cookies

• At Room Temperature: Store in an airtight container for up to 5 days. To keep them extra soft, tuck in a slice of sandwich bread—it helps retain moisture.
• In the Freezer (Baked): Freeze fully cooled cookies in a freezer-safe container or zip-top bag for up to 2 months. Thaw at room temp before eating.
• In the Freezer (Dough): You can freeze unbaked dough balls (already rolled in cinnamon sugar) for easy baking later. No need to thaw—just bake straight from frozen and add an extra 1–2 minutes to the baking time.

Tips and Tricks for Snickerdoodle Success

• Use Room Temperature Butter: This blends better and gives your cookies a light, even texture.
• Don’t Skip Cream of Tartar: It’s what gives snickerdoodles their signature tang and chewy bite. Without it, they’ll taste more like sugar cookies.
• Watch the Bake Time: Take them out when the edges are set but the centers still look soft—they’ll firm up as they cool.
• Space Them Out: These cookies spread while baking, so give them enough room on the tray.
• Double the Cinnamon Sugar: If you like extra coating, make a larger batch of the cinnamon sugar so every cookie gets a thick roll.

Nutrition

Serving Size	1 cookie (based on 24 cookies)
Calories	130
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	20mg
Sodium	80mg
Total Carbohydrates	18g
Sugar	10g
Protein	1g
Fiber	<1g

Note: Nutrition is estimated and may vary depending on exact ingredients used.

Snickerdoodle FAQs

Can I make these ahead of time?
Yes. You can refrigerate the dough for up to 2 days or freeze dough balls for longer storage.

Why use cream of tartar?
It helps give snickerdoodles their signature chewy texture and tangy flavor.

Can I skip the cinnamon coating?
You could—but it wouldn’t be a true snickerdoodle. That coating is part of the charm!

Do I need to chill the dough?
No chilling is necessary for this recipe, but you can chill it for 30 minutes to slightly reduce spreading if desired.

Conclusion

These Chewy Snickerdoodle Cookies are the kind of recipe that becomes a staple in your kitchen. They’re quick, made from pantry ingredients, and always come out soft and full of cinnamon flavor. Whether you’re baking with kids, prepping for a holiday tray, or just craving something cozy, this is a cookie that delivers.