Published: September 26, 2018 · Updated: March 2, 2026

These Soft and Chewy Snickerdoodles are not only soft and chewy but they have a double dose of cinnamon.  There’s cinnamon in the cookie dough, and the cookies get rolled in cinnamon sugar. These cookies are awesomely delicious!

Snickerdoodle Cookies.

What could be better than a couple of Snickerdoodles and a glass of milk?  A tall stack of Snickerdoodles and a tall glass of milk. These cookies are buttery, soft and chewy, and they get a double dose of cinnamon. 

You heard me.  I added cinnamon to the cookie dough, before rolling the dough into balls and coating them in a cinnamon-sugar coating.  They are crispy on the outside and soft and chewy in the center. What more could you ask for?

Easy steps for an easy recipe

  1. Mix together some cinnamon and sugar and set aside.
  2. Mix the cookie dough ingredients together.
  3. Roll the dough into balls, then roll them in the cinnamon/sugar mixture and place on a cookie sheet.
  4. Bake until cookies are golden brown around the edges but very soft in the centers.
snickerdoodles-17_fotor

While the cookies are baking they will puff up, but they will flatten as they are cooling.

Snickerdoodle Cookies.

Tips for this recipe

  • Don’t over-bake the cookies. They should be slightly brown around the edges with soft centers. If you over-bake them, they will become hard upon cooling instead of chewy.
  • Don’t omit the cream of tartar. The cream of tartar is what helps them to puff up in the oven, and not go overly flat when cooled. They flatten just enough to make them chewy. Cream of tartar reacts with the baking soda to create lift and a chewy texture in the cookies.
  • Measure the flour properly. Either weigh your flour on a scale, or spoon it into your measuring cup, and level off with a knife edge. I also use a fork or spoon to fluff up or aerate the flour in the container or bag before measuring.
  • Make sure your baking soda is fresh. If your baking soda has been sitting in the pantry for several months, stop to check it for freshness before using. Here’s an easy way to test it. If it’s no longer good, pitch it and get a new box before making this recipe.
Snickerdoodle Cookies.

FAQ’S

What can I use if I don’t have Cream of tartar?

You can use 2 teaspoons of lemon juice or white vinegar.

What can I use if I don’t have Cream of tartar or baking soda?

You can use 1 tablespoon of baking powder.

How can I make these really thin?

Reduce the oven temperature to 350 degrees. The cookies will bake longer and spread more.

Can I freeze the cookie dough?

Certainly. The best way, is to roll the dough into balls. Place them on a cookie sheet in a freezer until partially frozen. Then place them in a large freezer bag. Freeze for up to 3 months. Thaw completely, then roll them in the cinnamon sugar just before baking.

Snickerdoodles.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback.

To see different recipes each day, feel free to follow along on Facebook, Pinterest & Instagram.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Snickerdoodles.

Soft and Chewy Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 34 Cookies 1x
  • Category: cookies
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These snickerdoodles are soft and chewy and have a double dose of cinnamon.  There’s cinnamon in the cookie dough, and the cookies get rolled in cinnamon sugar.  Never enough cinnamon!  They are awesomely delicious!

Ingredients

Units Scale

Coating

  • 4 tablespoons sugar
  • 1 teaspoon cinnamon

Cookies

  • 2 3/4 cups all-purpose flour (spoon & leveled or aerated)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 teaspoons cinnamon
  • 1 cup butter, unsalted
  • 1 1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
Instacart Get Recipe Ingredients

Instructions

Preheat oven to 375 degrees.

Coating

  1. In a small bowl, mix together the sugar and cinnamon and set aside.

Cookies

  1. In a medium bowl, whisk together the flour, salt, soda, cream of tartar and cinnamon. Set aside.
  2. Add the butter to the bowl of a stand mixer or use a hand mixer. Mix on high speed until the butter is very light and creamy. Add the sugar and mix on medium-high speed until the sugar granules have dissolved into the butter. Add the eggs and vanilla and mix on medium speed until well combined. Add the dry ingredients in thirds, mixing after each addition, just long enough to incorporate. Do not over mix.
  3. Using a small cookie scoop, drop a scoopful of dough into the palm of your hand. Gently roll it into a perfect ball. Gently drop the ball in the bowl of cinnamon sugar, turning it until it is completely coated. Place the dough ball on a parchment lined cookie sheet. Repeat until you’ve used all the cookie dough.
  4. Bake cookies for 8-10 minutes until cookies are lightly browned around the edges. They will still be slightly doughy on top but will finish baking when removed from the oven. If you pick up the edge of one with a metal spatula, they should be golden brown on the bottom as well as edges. Cookies will be slightly puffed up in the oven but will flatten as they cool. Remove cookies from oven and allow them to set on cookie sheet for about five minutes. Transfer cookies to a wire rack to finish cooling and store in an airtight container.

Notes

  • These cookies puff up in the oven but flatten as they cool
  • I used the smallest size cookie scoop for these cookies which yielded 34 good size cookies.

Cookies can be wrapped tightly and frozen for up to 3 months.