Name: Soft Chewy Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups (375 grams) all-purpose flour, spooned & leveled; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup (230 grams, or 2 sticks) unsalted butter, softened; 1 cup (200 grams) granulated sugar; 1/2 cup (100 grams) light brown sugar, packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1/4 cup (50 grams) granulated sugar; 2 teaspoons ground cinnamon

There’s just something magical about a cookie that’s soft, chewy, and coated in that warm cinnamon-sugar goodness. This Soft Chewy Snickerdoodle Cookies Recipe is exactly that—a classic treat that melts in your mouth and fills your kitchen with the coziest aroma. I find myself coming back to this recipe whenever I want a little comfort bake that feels both nostalgic and totally satisfying.

A stack of five soft, golden brown cookies is placed at the center, with the top cookie broken in half showing a crumbly, tender inside. Surrounding the stack are more whole cookies scattered on a white marbled surface. In the blurry background, there is a tall clear bottle filled with white milk. The colors are warm and natural with a soft focus on the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Soft Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Soft Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Soft Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I’m honestly a sucker for cookies that strike that perfect balance of soft and chewy, and this Soft Chewy Snickerdoodle Cookies Recipe nails it every single time. It’s simple enough to whip up even on a busy day but feels like you made something special from scratch.

Perfect Texture: These cookies stay soft and chewy for days, thanks to the combination of butter and both an egg and egg yolk.
Classic Cinnamon Sugar Coating: The cinnamon-sugar blend adds that nostalgic snickerdoodle charm that makes people instantly smile.
Easy to Make: With straightforward ingredients and simple steps, it’s a recipe anyone can master—trust me, I learned a lot through trial and error.
Great for Any Occasion: Whether it’s after-school snacks, holiday cookie swaps, or just a cozy night in, these cookies fit right in.

Ingredients & Why They Work

Each ingredient in this Soft Chewy Snickerdoodle Cookies Recipe plays a role in creating that tender texture and classic flavor we all adore. Here’s why each one is important and some shopping tips from my kitchen adventures.

Flat lay of a small mound of fine all-purpose flour, a few teaspoons of cream of tartar in a small white ceramic bowl, a small white bowl with baking soda powder, a small white bowl with ground cinnamon powder, a small white bowl with salt, two sticks of softened unsalted butter, a small pile of granulated sugar beside a small pile of light brown sugar, one large whole egg with clean shell, one whole egg yolk in a small white ceramic bowl, a small white bowl with pure vanilla extract, and a small white bowl containing a mixture of granulated sugar and ground cinnamon, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for structure—make sure to spoon and level your flour to avoid overly dense cookies.
Cream of tartar: Gives snickerdoodles their signature tang and helps with that chewy texture.
Baking soda: Works with the cream of tartar for rise and softness.
Ground cinnamon: For that irresistible warm spice. Freshly ground cinnamon amps up the flavor if you can manage it!
Salt: Balances the sweetness so the flavors shine.
Unsalted butter: Softened, not melted, to achieve the perfect dough consistency and buttery flavor.
Granulated sugar & light brown sugar: The combo adds sweetness and moisture—brown sugar keeps it chewy.
Large egg & egg yolk: The egg yolk adds extra richness and chewiness without making the cookies cakey.
Pure vanilla extract: Just a touch for depth and warmth.
Cinnamon sugar coating: A simple mix of granulated sugar and cinnamon that forms the delicious exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adapting this Soft Chewy Snickerdoodle Cookies Recipe depending on mood or occasion. Feel free to mix it up—these cookies are forgiving and invite creativity!

Variation: For a little twist, I sometimes add mini chocolate chips to half the dough. It’s like a cozy hybrid between a snickerdoodle and chocolate chip cookie, and it’s a hit at parties.
Dietary Modification: If you want to make them dairy-free, swap butter for a plant-based alternative and use a flax egg instead. The texture changes slightly but still very tasty.
Seasonal Changes: Swap the cinnamon for pumpkin pie spice in fall or add a pinch of nutmeg for extra warmth.
Difficulty Level: Even if you’re a beginner baker, this recipe is straightforward—just take your time with mixing and chilling the dough for the best results.

Step-by-Step: How I Make Soft Chewy Snickerdoodle Cookies Recipe

A clear glass mixing bowl filled with thick, light brown cookie dough with a soft, crumbly texture inside. A white paddle attachment of a mixer is partially buried in the dough, mixing it. The bowl sits on a white marbled surface, and the dough is clumped around the paddle and sides of the bowl, showing a slightly uneven, fresh-made consistency. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Dry Ingredients with Care

Start by whisking together the flour, cream of tartar, baking soda, cinnamon, and salt. I like using a large bowl for this—it makes sure everything is evenly combined and prevents little pockets of one spice or leavener sneaking into the dough.

Step 2: Cream Butter and Sugars Until Fluffy

This is a crucial step! Beat softened butter with both granulated and brown sugar for about 1-2 minutes. You'll know you're there when the mixture is lighter in color and has a creamy feel. This brings air into the dough, ensuring lighter cookies, while the brown sugar retains moisture for that chewy texture.

Step 3: Add Eggs and Vanilla, Then Incorporate Dry Ingredients

Mix in the egg, egg yolk, and vanilla until fully combined. Be sure to scrape the bowl sides so no buttery pockets remain. Then add your dry ingredient mixture in batches, mixing just until combined—overmixing can make cookies tough, and we want soft chewiness!

Step 4: Chill the Dough for Perfect Texture

Cover your dough tightly and pop it in the fridge for at least one hour. This step is a game-changer. Chilling firms up the dough, helps control spread in the oven, and intensifies the cinnamon flavor. If you have time, I even let it chill overnight for deeper taste.

Step 5: Scoop, Roll, and Coat in Cinnamon Sugar

Preheat your oven to 350°F (177°C). Use a 1 tablespoon scoop to portion out dough balls—rolling them to about 1¼ inches diameter ensures even baking. Roll each ball in the cinnamon sugar mixture—this coating is what makes these snickerdoodles shine!

Step 6: Bake, Cool, and Enjoy

Bake for 8-10 minutes until the tops are set but the centers still look slightly underbaked—that’s the secret to softness. Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. This resting period lets them set gently without losing that soft chew.

Top Tip

From my experience, perfect snickerdoodles come from attention to detail at each stage. Here are some key tips I’ve picked up to help you create your very best Soft Chewy Snickerdoodle Cookies Recipe batch.

Softened Butter is Key: If your butter is too soft or melted, the cookies will spread too much and lose their chewy texture.
Don’t Skip the Chill: Refrigerating the dough isn’t just a suggestion—it dramatically improves texture and flavor.
Just Combine Dry Ingredients: Mix the flour mixture into wet ingredients only until no streaks remain to keep cookies tender.
Cool on the Baking Sheet: Let the cookies rest before moving to a rack to avoid breaking their soft centers.

How to Serve Soft Chewy Snickerdoodle Cookies Recipe

Snickerdoodle Cookies - Serving Suggestion

Garnishes

I usually enjoy these cookies just as they are, but sometimes I dust a few with a tiny pinch of powdered sugar for a delicate look. When serving for guests, a small bowl of cinnamon-infused whipped cream or honey butter makes a fun dipping treat.

Side Dishes

Pairing snickerdoodles with a warm cup of chai tea or rich hot chocolate is a match made in heaven. They also go surprisingly well with a simple glass of cold milk or a scoop of vanilla ice cream for an easy dessert twist.

Creative Ways to Present

For festive occasions, I arrange these cookies on a slate board with sprigs of fresh rosemary and cinnamon sticks for a rustic look. Or wrap a stack with a colorful ribbon for bake sale gifts and holiday gifts—everyone loves a homemade touch!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper to keep them from sticking. They stay wonderfully soft and chewy for up to 4 days—though that rarely happens in my house!

Freezing

If I want to save some for later, I freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They thaw quickly at room temperature and retain that soft chewiness just like fresh.

Reheating

To freshen up the cookies after storage, I pop them in a 300°F oven for about 5 minutes or microwave for 10 seconds. It brings back that just-baked softness and warm cinnamon scent—so good!

Frequently Asked Questions:

What makes this a soft chewy snickerdoodle cookie?

The combination of both an egg and an egg yolk, along with cream of tartar and brown sugar, creates a tender, moist, and chewy texture unique to this snickerdoodle recipe. Also, chilling the dough before baking is essential for softness.

Can I use salted butter instead of unsalted?

You can, but I recommend using unsalted butter so you can control the salt level. If using salted butter, reduce or omit the additional salt in the recipe to keep the flavors balanced.

How long do these snickerdoodle cookies stay fresh?

Stored in an airtight container at room temperature, these cookies typically stay fresh and soft for up to 4 days. You can extend their life by freezing them, which preserves texture and flavor.

Why do I need to chill the dough before baking?

Chilling the dough firms up the butter, which controls how much the cookies spread in the oven. It also helps the flavors meld and develops the chewy texture that makes snickerdoodles so irresistible.

Final Thoughts

This Soft Chewy Snickerdoodle Cookies Recipe is truly a keeper in my baking repertoire. The way these cookies come out soft in the center with just the right amount of cinnamon-spiced sugar crunch on the outside always brings a smile. I encourage you to give this recipe a try—it’s straightforward, reliably delicious, and bound to become one of your favorites for cozy moments at home. Don’t forget to enjoy the process, and maybe sneak a warm cookie when you think no one’s watching!