Name: Chewy Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups (375 grams) all-purpose flour, spooned & leveled; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup (230 grams or 2 sticks) unsalted butter, softened; 1 cup (200 grams) granulated sugar; 1/2 cup (100 grams) light brown sugar, packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1/4 cup (50 grams) granulated sugar; 2 teaspoons ground cinnamon

There’s something magical about that first bite into a warm, soft cookie dusted in cinnamon sugar—melting just right, never dry or crumbly. This Chewy Snickerdoodle Cookies Recipe is exactly that kind of treat, perfect for cozy afternoons or quick sweet fixes that feel homemade and truly special.

A stack of five soft, light brown cookies with a crumbly texture is shown in the center. The top cookie is slightly broken, revealing a soft, dense inside. Around the stack, there are more whole cookies lying flat, showing a smooth, slightly cracked surface. The background features a white marbled texture with a blurred white milk bottle behind the cookies. The light is soft and natural, highlighting the warm, golden-brown colors of the cookies. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how reliably soft and chewy these snickerdoodles turn out every time. You know cookies can sometimes dry out or get overly crisp, but this recipe nails that delicate balance with buttery goodness and just the right hint of cinnamon.

Unmatched Chewiness: Thanks to the combination of egg and egg yolk, these cookies stay perfectly soft in the center without being undercooked.
Aromatic Cinnamon Coating: Rolling dough balls in cinnamon-sugar just before baking seals in that classic snickerdoodle flavor you crave.
Easy to Make: With simple ingredients and no complicated steps, you can whip up a batch even on a busy day.
Reliable Results: Refrigerating the dough helps develop flavor and controls spreading for perfectly shaped cookies each time.

Ingredients & Why They Work

The magic behind chewy snickerdoodles is really in the balance of ingredients working together—flour with cream of tartar, butter for richness, and that little extra touch of cinnamon in the dough and on top. Each one brings something special to the plate.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl with cream of tartar powder, a small white bowl containing baking soda, another small white bowl filled with ground cinnamon, a small white bowl of salt crystals, two sticks of unsalted butter side by side, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, one whole large egg with a clean shell, one whole large egg yolk on a small white ceramic dish, a small white bowl with pure vanilla extract, and a small white bowl holding a mixture of granulated sugar and ground cinnamon, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but spooning and leveling it ensures you don’t overpack, keeping cookies tender.
Cream of tartar: The secret to classic snickerdoodle tang and chewy texture by acting as a mild acid.
Baking soda: Works with cream of tartar for perfect rise and spread.
Ground cinnamon: Adds cozy warmth both inside the dough and in the sugar coating.
Salt: Balances sweetness and enhances flavor.
Unsalted butter: Softened but not melted to trap air for fluffy chewiness.
Granulated sugar: Sweetens while giving slight crisp edges.
Light brown sugar: Adds moisture and depth for chew.
Egg and egg yolk: Combination helps create soft, chewy texture without being cakey.
Vanilla extract: Brings out the buttery richness and adds complexity.
Cinnamon sugar coating: Gives that signature crackly, spicy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these snickerdoodles pretty classic but sometimes like to mix it up a bit depending on the mood or occasion. You absolutely can make this recipe your own by tweaking add-ins or adjusting spices.

Variation: Once, I added finely chopped toasted pecans into the dough and it was such a delightful crunch and nutty surprise amidst all that chewiness.
Gluten-Free Version: You can swap all-purpose flour for your favorite gluten-free blend, just keep the texture in mind and maybe chill a bit longer.
Spice it Up: Feel free to add a pinch of nutmeg or cardamom for extra warmth alongside cinnamon.
Vegan Adaptation: Try plant-based butter and flax or chia egg for an egg substitute, though the texture will differ slightly.

Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe

A glass mixing bowl contains thick, light brown dough with a crumbly texture. Inside the bowl, a white mixing attachment with a central stem and two blades is partially covered by the dough, holding some chunks of it as if stirring. The dough looks soft but firm, with some rough, uneven clumps around the edges of the bowl. The background shows a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Dry Ingredients Together

Start by combining your flour, cream of tartar, baking soda, cinnamon, and salt in a large bowl. Whisk them well so everything’s evenly distributed—this makes the dough texture consistent and flavor balanced. Set this bowl aside while you work on the wet ingredients.

Step 2: Cream Butter and Sugars

Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter with granulated and brown sugar for 1-2 minutes until they're well combined and look a bit fluffy. This step is crucial because properly creamed butter traps air, giving you those lovely soft cookies.

Step 3: Add Eggs and Vanilla

Mix in the egg, egg yolk, and vanilla extract until everything’s combined. I like to stop once in a while to scrape down the sides of my bowl with a spatula to make sure nothing’s left unblended—this helps avoid uneven texture in the finished cookies.

Step 4: Combine Wet and Dry Ingredients

Add your dry ingredients to the wet mixture and mix on low speed until just combined. Don’t overmix here; you want everything incorporated but not to develop gluten too much or you'll lose that tender chew.

Step 5: Chill the Dough

Tightly cover your dough and pop it in the fridge for at least an hour. This downtime helps the dough firm up, which controls spreading in the oven and enhances flavor. Trust me, this one step makes a huge difference.

Step 6: Scoop, Roll, and Coat

Preheat your oven to 350°F (177°C). Line your baking sheets with parchment or silicone mats. Scoop dough with a tablespoon or cookie scoop to about 1 ¼ inch balls. Roll each in a cinnamon sugar mixture to coat generously, then arrange on your baking sheets leaving space between each so they don’t crowd.

Step 7: Bake and Cool

Bake for 8-10 minutes until the tops look set but centers are still soft. They might barely look underdone—that’s perfect! Let cookies cool on the baking sheet for 5-10 minutes, which helps them finish setting without losing softness. Then, transfer to a wire rack to cool fully.

Top Tip

From experimenting with many cookie recipes, I found a few simple tips that unlock the perfect chewy snickerdoodle success every time. These small details make a big difference you won't want to miss.

Chill Your Dough: Don’t skip this! Chilling firms up the dough, prevents spreading, and boosts flavor development.
Use Both Egg and Egg Yolk: Egg yolk adds richness and moisture, which is key for softness without being gummy.
Proper Butter Temperature: Use softened (not melted) butter for the best creaming and texture.
Cinnamon Sugar Coating: Rolling cookie balls in cinnamon sugar right before baking gives that delightful crackly, flavorful exterior.

How to Serve Chewy Snickerdoodle Cookies Recipe

chewy snickerdoodles - Serving Suggestion

Garnishes

I usually keep it simple with the cinnamon-sugar coating; it’s classic and never disappoints. But when I want to jazz it up, a quick dusting of powdered sugar or a drizzle of melted white chocolate brings a lovely festive touch, especially for gift-giving.

Side Dishes

These chewy snickerdoodle cookies pair amazingly with a cold glass of milk or a warm cup of chai tea. For brunch or holiday gatherings, I love serving them alongside spiced cider or a cozy hot chocolate with marshmallows.

Creative Ways to Present

For birthdays or special events, I’ve stacked them on pretty tiered trays with fresh cinnamon sticks and sprigs of rosemary for a rustic, inviting look. Wrapping a few inside cellophane bags tied with twine or festive ribbons makes them just the sweetest homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover snickerdoodles in an airtight container at room temperature, separating layers with parchment paper to keep them from sticking. They stay wonderfully soft for up to 4-5 days, though they rarely last that long!

Freezing

If I want to save some dough for later, I portion and freeze the raw dough balls on a baking sheet, then transfer them to a zip-close bag once firm. You can bake frozen dough balls directly—just add a couple minutes to the bake time for fresh-out-of-the-oven deliciousness anytime.

Reheating

To refresh cookies that have cooled or stored a few days, I pop them in the microwave for about 10 seconds or warm them briefly in a 300°F oven for 3-4 minutes. This softens them back up and brings out that fresh-baked aroma again.

Frequently Asked Questions:

What makes snickerdoodles chewy instead of cakey?

The key to chewy snickerdoodles lies in using both an egg and an extra egg yolk, which provides extra moisture and richness. Additionally, chilling the dough before baking controls spreading and helps maintain a soft, dense center.

Can I make these cookies without cream of tartar?

Cream of tartar adds the characteristic tang and soft texture typical of snickerdoodles but if you don’t have it, you can substitute with an equal amount of lemon juice or white vinegar mixed with baking soda. This creates a similar reaction to achieve that classic flavor and chewiness.

How long do chewy snickerdoodle cookies stay fresh?

When stored in an airtight container at room temperature, these cookies stay soft and fresh for about 4-5 days. For longer storage, freezing either baked cookies or dough balls is a great option to maintain quality.

Why should I chill the dough before baking?

Chilling the dough firms it up, making it easier to handle and helping cookies keep their shape instead of spreading too much. It also allows the flavors to develop, resulting in richer-tasting cookies with ideal texture.

Final Thoughts

This Chewy Snickerdoodle Cookies Recipe is one I keep coming back to because it delivers every time: soft, buttery, perfectly spiced, and genuinely comforting. Whether you’re a seasoned baker or just want a fuss-free cookie that feels like a warm hug, I promise these will quickly become your new go-to. So grab your mixing bowl and enjoy making memories one chewy cookie at a time!