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Easy Soft and Chewy Snickerdoodle Recipe

The perfect soft and chewy snickerdoodle cooki with ever so slighlty crispy edges. .
Prep Time20 mins
Cook Time10 mins
Course: Dessert
Keyword: cookies, snickerdoodle, snickerdoodles
Servings: 28 cookies
Author: johnniemay


  • 3/4 cup sugar I like to use cane sugar because of the texture but granulated sugar is fine
  • 1/2 cup brown sugar both light and dark brown sugar will work
  • 1 cup (2 sticks) unsalted butter room temperature
  • 2 eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Cinnamon Sugar

  • 2 1/2 tbsp sugar
  • 2 tsp cinnamon


  • Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  • Add 1/2 cup brown sugar, 3/4 cup white sugar and 2 sticks of butter to a bowl and mix well. Combine until smooth.
  • Add 2 eggs to the bowl, one at a time, and mix well. Set this bowl aside.
  • In a separate bowl, add 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1/2 teaspoon salt, 1 teaspoon of cinnamon, and mix well.
  • Slowly add dry ingredients to wet ingredients in about 3 batches. Mix well after each batch.
  • Then add 1 tablespoon of vanilla extract to the batter. Mix well.
  • Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. You do not have to chill the dough, but it is much easier to roll the dough into a ball if it is chilled a little.
  • Mix 2 1/2 tbsp of cinnamon and 2 tsp of sugar ina little bowl.
  • Use a cookie dough scoop to scoop the cookies. Then roll the dough into a ball with your hands. Next gently roll the ball of dough through the cinnamon sugar mixture and place the dough on the prepared pan.
  • Bake the cookies for 8-10 minutes. Every oven is different and the size of your cookies may be different than mine. My cookies scoop uses about 2 tablespoons of dough. I baked my cookies for about 9 minutes. Remember DO NOT OVERBAKE the cookies! The cookies will look a little puffy when you remove them from the oven. Remember that the cookies will continue to cook on the pan even when they're removed from the oven.
  • Let the cookies cool on the pan for ten minutes after you remove them from the oven. Then move them to a cooling rack.