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The Best Soft and Chewy Snickerdoodles

A small stack of freshly baked, soft snickerdoodles generously coated in cinnamon sugar on a light plate.

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A straightforward recipe for classic Snickerdoodles that results in soft, chewy cookies with the signature crackled cinnamon-sugar top.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and 1 1/2 cups sugar together until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small, shallow dish, mix the remaining 1/4 cup sugar and 2 tablespoons cinnamon for the coating.
  7. Scoop dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Cream of tartar is necessary; it reacts with the baking soda to give Snickerdoodles their characteristic slight tang and helps create the crackled surface.
  • For maximum chewiness, slightly underbake the cookies; they will firm up as they cool.
  • To keep cookies soft for several days, store them in an airtight container with a slice of bread or a tortilla.

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