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Soft and chewy snickerdoodle cookies stacked on a plate with crackly cinnamon sugar tops, one with a bite taken out

Soft and Chewy Snickerdoodle Cookies

Soft, puffy snickerdoodle cookies rolled in cinnamon sugar with crackly tops and tender, chewy centers. Cream of tartar gives them their classic tang — a beloved cookie jar staple.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough:
  • 1 cup (225 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Cinnamon Sugar Coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Equipment

  • Stand or hand mixer
  • mixing bowls
  • cookie scoop
  • baking sheets
  • parchment paper
  • wire rack
  • small bowl for coating

Method
 

  1. Cream the butter and 1 1/2 cups sugar for 2 to 3 minutes until light and fluffy.
  2. Beat in the eggs one at a time, then the vanilla.
  3. Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl.
  4. Add the dry ingredients to the butter mixture and mix on low just until combined.
  5. Cover and chill the dough for 30 minutes.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Stir the coating sugar and cinnamon together in a small bowl.
  8. Scoop 1 1/2-tablespoon balls of dough, roll smooth, and coat generously in the cinnamon sugar.
  9. Place 2 inches apart on the prepared sheets.
  10. Bake 9 to 11 minutes, until the edges are set but the centers still look slightly soft.
  11. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

Do not skip the cream of tartar — it gives snickerdoodles their signature tang and chew.
Freeze coated dough balls up to 3 months; bake from frozen with 1 to 2 extra minutes.
Store baked cookies airtight up to 5 days; a bread slice in the container keeps them soft.