Name: Chewy Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 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 nothing quite like the warm, cozy aroma of cinnamon sugar filling the kitchen, and that’s exactly what you get with this Chewy Snickerdoodle Cookies Recipe. These cookies strike the perfect balance between soft and chewy, making every bite utterly irresistible.

A stack of four soft, golden brown cookies is shown close up, with the top cookie broken in half to reveal a dense, moist inside with a slightly crumbly texture. The cookies have a smooth, slightly cracked surface and a warm, light tan color. Around the stack, more whole cookies lie scattered on a white marbled surface, creating a cozy and inviting scene. A glass bottle of milk appears softly blurred in the background. 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 Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I’ve tried many snickerdoodle recipes over the years, but this one has a special place on my cookie tray because it’s reliably soft and chewy, never dry or crumbly. It’s like each cookie is a warm hug in sugar and cinnamon.

Consistently Chewy Texture: Achieved by the perfect combination of both egg and egg yolk—this keeps the cookies tender and moist.
Cinnamon-Sugar Coating: A simple mix that gives an irresistible, crisp flavor burst right on the cookie's surface.
Made Ahead Convenience: The dough chills beautifully, so you can prepare it in advance and bake fresh cookies whenever you want.
Easy to Follow: Clear steps make this recipe friendly for bakers of any skill level, plus it’s quick to pull together.

Ingredients & Why They Work

Every ingredient in this Chewy Snickerdoodle Cookies Recipe plays a key role, delivering that classic flavor and texture we all crave. Here’s why each one matters and a tip to make shopping easier.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with cream of tartar powder, a small white bowl containing baking soda powder, a small white bowl with ground cinnamon, a small white bowl with salt crystals, two sticks of softened unsalted butter placed side by side on the white ceramic plate, a small white bowl filled with granulated sugar, a small white bowl holding light brown packed sugar, one large whole egg with a clean shell, one large whole egg yolk placed in a small white bowl, a small white bowl filled with pure vanilla extract, a small white bowl containing a mixture of granulated sugar and ground cinnamon, all ingredients arranged with perfect symmetry and realistic proportions, placed 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: Provides structure without making the cookies tough—make sure to spoon and level for accuracy to avoid dry cookies.
Cream of tartar: This classic snickerdoodle secret adds tang and helps create the characteristic chewy texture and slight tang.
Baking soda: Acts as a leavening agent for just enough lift without puffing the cookies too much.
Ground cinnamon: Infuses warm spice into the dough and the coating—go for fresh cinnamon for the best punch.
Salt: Balances the sweetness and enhances all the flavors.
Unsalted butter: Softened for easy creaming, it adds moisture and rich flavor.
Granulated sugar: Sweetens and helps create that signature crisp edge.
Light brown sugar: Adds moisture and subtle caramel notes that keep the cookies chewy.
Egg & egg yolk: The combination ensures tenderness and moisture, while the extra yolk adds richness.
Pure vanilla extract: Elevates the flavor with sweet, fragrant notes.
Sugar and cinnamon for coating: The final dusting that gives each cookie its iconic snickerdoodle snap and sweetness.

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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 adding little twists depending on the season or mood, and you totally can too. This recipe is a perfect base to experiment with—feel free to get creative or stick to the classic, it always delivers.

Variation: Once, I swapped half the cinnamon in the coating for pumpkin pie spice during fall, and it was deliciously festive without overwhelming the classic flavor.
Dairy-free option: Use a dairy-free butter substitute and the cookies still turn out great—just keep an eye on the dough texture.
Extra chew: Adding a teaspoon of corn syrup to the dough keeps these cookies unbelievably tender if you want to double down on chewiness.

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

The image shows a clear glass bowl filled with rough, thick dough of light brown color, with a slightly grainy texture. Inside the bowl, a white mixing paddle attachment is partially covered by the dough, with some dough clinging to its flat surfaces and edges. The bowl rests on a white marbled countertop, with soft natural light highlighting the texture of the dough and the glossy surface of the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Dry Ingredients to Perfection

Start by whisking together the flour, cream of tartar, baking soda, cinnamon, and salt. I always do this in a large bowl so everything is fully combined and evenly distributed—it’s a little step that makes a huge difference in consistent flavor and texture.

Step 2: Cream the Butter and Sugars

Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter with both sugars until it’s light and fluffy—about 1 to 2 minutes. Don’t rush this part; good creaming incorporates air for a softer bite. Then mix in the egg, egg yolk, and vanilla extract until fully combined.

Step 3: Combine Wet and Dry Mixtures

Gently add the dry ingredients to the wet mixture. Mix just until everything comes together—overmixing can make the cookies tough, so stop as soon as you see the last streaks of flour disappear. Then cover and refrigerate the dough for at least an hour to develop flavor and control spreading.

Step 4: Shape, Coat, and Bake

Preheat your oven to 350°F (177°C). While it’s warming up, scoop the dough into balls about one tablespoon in size, roll each into the cinnamon-sugar mixture, and place on lined baking sheets. Don’t crowd them—the cookies will spread. Bake for 8-10 minutes until the tops look set but soft. Let them cool on the sheet a bit before moving to a wire rack for full cooling.

Top Tip

After making this recipe several times, I've nailed down some tricks that help the cookies come out perfect every single time. These helped me avoid crumbly or flat cookies, and they can help you too.

Accurate Measuring: Spoon and level your flour to avoid packing too much in, which can dry out the cookies.
Don’t Skip Chilling: I learned the hard way that chilling the dough helps keep these cookies soft and stops them from spreading too thin.
Use Room Temperature Eggs: They blend easier and give you a better dough consistency and fluffier cookies.
Watch Bake Time: Pull the cookies once the tops look set but still soft to avoid overbaking and losing chewiness.

How to Serve Chewy Snickerdoodle Cookies Recipe

chewy snickerdoodles - Serving Suggestion

Garnishes

I typically keep things classic—just a light dusting of cinnamon-sugar after baking adds a lovely sparkle and little extra bite. Sometimes I drizzle a bit of melted white chocolate over the cooled cookies for a festive touch that still lets the cinnamon flavor shine.

Side Dishes

These cookies are perfect paired with a tall glass of cold milk or a warm cup of chai tea. I’ve also served them alongside pumpkin soup during chilly evenings, which surprisingly complements the cinnamon beautifully.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies in a circle around a bowl of cinnamon-spiced cream cheese dip—that way, guests get a little extra flavor twist. Wrapping them in parchment and tying with twine also makes sweet, simple gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature and include a slice of bread inside. This little trick keeps the cookies soft for up to a week—it’s magic how that bread helps maintain moisture!

Freezing

The dough freezes wonderfully. I usually scoop it into balls, flash freeze on a baking sheet, then transfer to a freezer bag. When I want fresh cookies, I bake them straight from frozen—just add a minute or two to the baking time.

Reheating

If you want that fresh-baked feel, warming leftover cookies in a 300°F oven for 5 minutes works wonders. It restores softness and brings the cinnamon aroma right back to life.

Frequently Asked Questions:

How do I keep my snickerdoodles chewy?

To keep your snickerdoodles soft and chewy, make sure to include both an egg and an egg yolk in the dough, and don’t overbake—pull them when the tops are set but still soft. Also, chilling the dough before baking helps control spreading and texture.

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend that includes xanthan gum for structure, but results may vary. It’s best to test a small batch first for texture and flavor adjustments.

Is cream of tartar necessary?

Cream of tartar is a classic ingredient in snickerdoodles that provides their signature tang and chewiness. While you might be able to omit it, your cookies won’t have the same texture or taste that makes snickerdoodles unique.

How long do snickerdoodle cookies keep fresh?

Stored in an airtight container at room temperature with a slice of bread, snickerdoodles stay soft and fresh for up to a week. You can also freeze them for longer storage.

Final Thoughts

This Chewy Snickerdoodle Cookies Recipe has become a go-to for me whenever I want a comforting treat that feels like home. It’s simple, forgiving, and yields cookies that everyone loves. I hope you enjoy making them as much as I do—once you try this recipe, you might find yourself reaching for cinnamon sugar and butter more often!