Perfect Soft and Chewy Snickerdoodles

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These are seriously the best Snickerdoodle Cookies you’ll ever have!!  These have the signature soft and chewy in the centers with crisp edges, and rolled in plenty of cinnamon and sugar. This is my go-to cookie recipe, especially at Christmas time. 

A snickerdoodle cookie leaning up against a glass milk jar

Originally posted in 2015 and updated in 2020

Perfect Snickerdoodle Cookies

Did you know today was National Cookie Day? Is that not one of the best holidays ever?! In preparation for National Cookie Day, I have prepared the Perfect Snickerdoodle Cookies

People obsess over these cookies, and I totally understand why. The perfect cookie is so subjective, but these Snickerdoodles have the signature crisp edges with soft centers. These are sweet and buttery and each bite just melts in your mouth.

While Snickerdoodles make a great Christmas cookie, this is one of my go-to recipes anytime I need to bring something, or if I send a gift to a friend. They’re so easy to make and I always have the ingredients on hand. Over the years, I’ve perfected the method to get the perfect cookie every time. 

This base recipe is also very versatile. With this recipe, I’ve created dozens of variations of this cookie. It also freezes great, so you can always have a batch ready to go when friends arrive. 

an overhead shot of a white plate full of snickerdoodle cookies

Ingredients you’ll need

  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Pure vanilla extract
  • All-purpose flour
  • Baking soda
  • Cream of tartar
  • Cinnamon

What can be used as a substitute for cream of tartar?

Cream of tartar is what makes this cookie chewy with the signature tanginess because the cream of tartar prevents the sugar from crystalizing. I’ve read that you can use lemon juice or white vinegar, but I have not tried it myself. It’s just something I always keep on hand because I use this base recipe quite often. If you’d like to learn more about cream of tartar substitutes, my friend Dorothy has some tips!

How to make the Snickerdoodles

This is seriously the easiest recipe to throw together. 

  1. Beat the butter and sugar
  2. Add the eggs, vanilla extract 
  3. Combine and add the remaining dry ingredients
  4. Scoop the dough onto a parchment paper lined baking sheet and roll in cinnamon and sugar
  5. Refrigerate the dough for a minimum of 1 hour.
  6. Bake & Cool

Tips for making a perfect cookie

Start with cold butter. I know most recipes start with room temperature butter, but I always forget. So I like to slice it into 1 tablespoon size cubes and then I let my mixer do the work to soften the butter while it’s mixing with the sugar. It takes longer to soften in the mixer, but warm butter makes the cookies spread too much.

a white spatula holding creamed butter and sugar

Pre scoop the dough and roll it in the cinnamon sugar mixture prior to refrigerating the dough. I also choose to use a large cookie scoop because I like a big cookies, and using a cookie scoop ensure your cookies will bake evenly. 

Bake them on a silicone baking mat. This helps prevent the bottom from burning and the added layer also helps the cookies from spreading. Parchment paper will also work but the bottoms of the cookies will be darker.

Bake one tray at a time: Overloading the oven can cause uneven baking, especially if you have hot spots in the oven. 

When they’re hot and fresh: Use a round cookie cutter, spatula or knife and press the edges of the cookies towards the center for the perfect shape, and to make some of those gorgeous ripples along the edges. You have to do this right when they come out of the oven.

scoops of cookie dough on a cookie sheet

Why do you refrigerate the cookie dough?

Refrigerating the dough allows time for the butter to solidify again, which in turns, prevent the cookies from baking like flat pancakes. You need at least 45-60 minutes of chill time.

You can also refrigerate overnight if needed. If your dough has been in the refrigerator for longer than 2 hours, allow them to sit at room temperature for 15-20 minutes before baking.

The dough will harden in the fridge, so I always recommend pre scooping the dough prior to baking and rolling it in the cinnamon sugar prior to refrigerating so the dough is nice and soft and the coating will stick.

Stacks of snickerdoodle cookies on a black wire cooling rack 

How to freeze these cookies

To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer dough to an airtight container and freeze. Dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature. 

To freeze baked cookies, cool them completely then transfer to an airtight container and freeze.   

close up shot of a snickerdoodle cookie on a white plare

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close up shot of a snickerdoodle cookie on a white plare

Soft and Chewy Snickerdoodles

  • Author: Beyond Frosting
  • Prep Time: 60 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 20 Cookies

Description

These are the best Snickerdoodle Cookies you’ll ever have!!  These have the signature soft and chewy in the centers with crisp edges, and rolled in plenty of cinnamon and sugar. . 

Ingredients

  • 1 cup (226g) unsalted butter
  • 2 cups (380g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (420g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar

For the coating

  • ¼ cup (47.5g) granulated sugar
  • 1 tablespoon (7.5g) cinnamon

Instructions

  1. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
  2. Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
  3. In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
  4. In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
  5. Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
  6. Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
  7. Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Notes

  •  To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer dough to an airtight container and freeze. Dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature.
  • To freeze baked cookies, cool them completely then transfer to an airtight container and freeze.
  • Salt: The original recipe did not contain salt, and I don’t use salt when I make this recipe. Some have commented that they thought this recipe needed salt because it’s very sweet. If you’d like to use salt, I’d say 1/2 teaspoon.
  • Butter: My butter is  usually colder than room temperature. I recommend slicing it into 1 tablespoon size cubes and beat for a few extra minutes.
Nutrition Information:
1 Cookie
246
22g
40mg
10g
6g
37g
.7g
2.7g
43mg
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: Snickerdoodle Cookie, Christmas Cookie, Soft and Chewy Cookie Recipe

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78 Responses
  1. Bee

    I bring cookies for my class every week and they LOVE this cookie recipe so much! I think they are perfect and very easy to make. I love how soft and chewy they are. 10/10

  2. Natalie

    This recipe was soooo good everyone in my family loved them, the only thing is that these were a little doughy on the inside even after cooking for 5 more minutes. Other than that they were amazing!

    1. Beyond Frosting

      Thank you Natalie! I am so glad these were a hit. Some people have said they preferred them with more of 20 minute bake time, but it’s a personal preference for sure.

  3. Mariana

    These are the best cookies ever! Definitely recommend if you are trying a new recipe or experimenting! ( I was ) Enjoy! 🍪🥰🤗

  4. Linda

    Loved these cookies my family enjoyed them so much they asked for them again. One thing I did change was the amount of sugar. I only added 1 cup of sugar and they were perfect. I don’t like overly sweet things so I loved them. Thanks for this recipe. 😊

    1. Beyond Frosting

      Thank you so much Linda- I am surprised to hear these still worked with half the sugar but I am so glad to hear this!

  5. Chloe

    These cookies have become my fiancé’s new favorite treat. Simple easy recipe, I used salted butter and let bake for about 15-17 minutes. They were still nice and chewy with crispy edges. Will become the new sweet treat stable in my home.

  6. Sylvia

    I made these and they taste not done all the way. I put them back in the oven and they still taste like that. What could I have done wrong?

    1. Beyond Frosting

      In my oven 11 to 12 minutes is just perfect. Some people have reported that they bake them up to 20 minutes because they prefer a cookie that’s more done in the middle. Your cookie should not be glossy on top but they will be a little under done in the center. I recommend you let them cool completely before you taste them because right out of the oven they’re still gonna be a little Doughy. Let them cool on your cookie sheet. Also if you’re baking them when they’re super cold they’re going to take a little bit longer to bake so if you’ve had them in the refrigerator for longer than an hour you might need to add a couple minutes to the baking time. Maybe around 15. But if you prefer really well done cookie I would let them go a little longer.

  7. Sara

    This is a simple, easy to make recipe that is very tasty! I did feel like it needed some salt even after having used salted butter. Next time I would add maybe quarter to half a teaspoon of salt. Otherwise than that they are very good and I would definitely use this recipe again!

    1. Beyond Frosting

      Thanks Sara for sharing! I never make them with salt (as the original recipe didn’t have it) but several people have commented that they prefer it.

  8. Flor

    I’ve been using this recipe for a long time and I finally bought a cookie scoop (3 tbsp), and it only made 14 cookies for me :/ not 24, other than that I love it!!!!

  9. Meagan

    I’m confused… The recipe says it yields 24 cookies. I used a 3tbsp cookie scoop as directed and only got 13. Anyone have this issue?

  10. Jen

    Loved this recipe, especially since it called for butter only, which is what I usually have on hand. This was a crowd pleaser for sure!

  11. Pammy

    I added 1 full teaspoon of cream of tarter. Also, my husband and I felt that the cookie was way too sweet for a snickerdoodle. Will reduce the sugar down to 1.5 cups and then adjust from there. Otherwise it’s pretty good.

  12. Kathee Phelps

    Is there a way to add pumpkin? My grandson loves Pumpkin Snickerdoodles and I’d love to use this recipe, just don’t know how to add pumpkin.
    Grateful Nana

  13. Joyce Alexander

    Loved these cookies. Perfect texture! This will be my go to snickerdoodle recipe. Only problem, they desperately needed salt. I will add salt the next time I make them. Thank you for sharing this recipe!

  14. Kimm

    Made these cookies this week and they were so good. I doubled the batch and let them sit (after rolling them out) in the refrigerator overnight. I baked some batches up and froze the rest of the dough in balls to use later. They were chewy as stated in the recipe and delicious

  15. Danielle

    Made these last night and followed the recipe to a T. Tastes great but definitely needs to bake around 14-15 mins in my oven anyway. When I tried 10-12 they tasted raw instead of chewy. Recipe also only gave me 18 cookies, but they were delicious!

    1. Beyond Frosting

      Hi Danielle, that sounds great, I am so glad you liked it! Baking times will vary by oven, type of pan and also if you’re using a liner or not!

  16. Amanda

    I made these cookies last night. I didnt refrigerate the dough and they where absolutely perfect! Hubby took the whole batch to work!

  17. Selena

    I am so sad! My snickerdoodles did not fluff up at all. They are flat and just not pretty at all! I followed the recipe to a t. Someone told me I should have sifted the flower. Is this true?

    1. Beyond Frosting

      Hi Selena, no need to sift the flour. But please note this is not a fully cookie recipe. These are flat and chewy. The cookie dough rises and as it sets it creates those nice ripples throughout as the center stay soft and chewy.

    2. Michele

      Thank you so much for sharing this recipe. My 11 year-old son and I enjoyed baking these together. It was even more fun eating them! We followed the recipe & directions exactly and they came out AMAZING! My son was so excited because there was enough crispness on the outside, but the inside was soft and chewy the way he loves it. Plus they look beautiful. Can’t wait to make these again.

  18. Jana

    My cookies are resting in the fridge, however I had a major baker freak out…. is there really no salt in this recipe??

  19. Sharon

    I don’t have room in my fridge to roll the cookies before chilling the dough. Would it work to chill in a bowl overnight, let them adjust 10 minutes or so after taking it out, and using a cookie scoop to make balls and roll in the cinnamon sugar? Would it help the flavor to add some cinnamon sugar to the dough? Or just some cinnamon? If you could also respond by email, that would be very helpful. Thanks so much.

    1. Beyond Frosting

      Could you pre scoop the dough into a container instead of laying them on a sheet tray? The dough will be quite difficult to scoop once it’s cold. Personally I just rolling them in the cinnamon sugar but more cinnamon can’t be a bad thing!

    1. Beyond Frosting

      Hi Ashley, yes you can, but the dough gets very hard. So it’s important to pre-scoop the dough into balls and then store in an air tight container. You’ll also want to allow them to rest at room temperature for about 10-15 minutes before baking.

  20. Tyler

    They turned out perfect!?
    Rather than use an electric mixer to mix the flour mixture into the butter mixture, i sifted the flour mixture onto the butter mixture and folded it in until well combined.

  21. Gitte

    These look delish. Do you think these will spread enough/work for ice cream sandwiches? Looking for a chewy cookie, that will hold up to the ice cream.
    Thanks, Gitte

    1. Beyond Frosting

      Hi Gitte, yes I do think these would work great for ice cream sandwiches. I would still suggest to refrigerate the dough for 30 minutes, then do a test batch with 4 cookies to see if you are happy with the results. If they spread too thin, leave the dough in the refrigerator for another 30 minutes and run another test batch.

  22. Deborah Hughes

    I struggled with ‘pancake’ cookies for years, until I read this hint. Although I usually only cook with butter, when baking cookies I use 1/2 butter and 1/2 margarine. It keeps them from spreading and doesn’t seem to affect the taste! Try it!

    1. Beyond Frosting

      Hi Kelsi, I had to do some research on this as I was not exactly sure. It says you can: Replace the baking soda and the cream of tartar called for in the recipe with baking powder. But I have not tested the recipe this way.

  23. Roxana

    These look like the perfect Snickerdoodle! And that’s such an interesting tip about using cold butter – I hadn’t thought of that before. That Snickerdoodle Pie is calling my name as well! Great job girl!

  24. Taylor @ Food Faith Fitness

    I have got to try your snickerdoodle pie! That sounds incredible! These cookies made by myself will have to do for now though! These look so DELISH! How many different cookies can I indulge in today since it’s National Cookie Day?! 🙂

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