One-Bowl Classic Snickerdoodle Cookies (Soft & Chewy)

These Classic Super Soft Snickerdoodles are everything you want in a snickerdoodle cookie: soft, tangy and perfectly chewy. This recipe is one bowl and they are mixed, baked in under 25 minutes and is the perfect snickerdoodle cookie! Also check out Brown Butter Snickerdoodles, Five-Spice Snickerdoodles and Brown Butter Pumpkin Snickerdoodles. xx
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I love these Super Soft Classic Snickerdoodles (so much). It is a close second to the Chewy Oatmeal Chocolate Chip Cookie as a favorite classic cookie. Not only is it a super soft cookie it is also a MEGA chewy snickerdoodle cookie.

Here’s the glitch with snickerdoodles. They are often too thin, not enough girth and crispier than I’d like a cookie to be. This recipe is nice and fluffy, soft and chewy (chewy cookies are my jam). All of this making for the perfect snickerdoodle experience.

If you love classic cookies as much as I do, try these Vanilla Chocolate Chip Cookies, Chewy Oatmeal Chocolate Chip Cookies or these Fudgy Brownie Cookies. I also have a Brown Butter Snickerdoodle recipe (that is DIVINE) and a Five-Spice Snickerdoodle that is so warm and cozy.

You can listen to me chat about this cookie (and some of my other snickerdoodle recipes) on the Cherry Bomb podcast, She’s My Cherry Pie, with one of my favorite bakers (and friend) Jessie Sheehan. Grab all the details here!

For even more cookie inspo, check out The Cookie Book!

A bunch of classic snickerdoodles on parchment.
A stack of snickerdoodle cookies on a white surface.

How To Make The Best Snickerdoodle Recipe

Below are step-by-step photos (with captions) to make THE BEST Classic Snickerdoodles perfect every time! My biggest tips are:

  • Use a Cookie Scoop (if you have one). I like these best when the dough is scoop, plopped in the cinnamon sugar coating, gently coated in the spiced sugar and then placed on the baking sheet. I like the way they look like this. If you don’t have a cookie scoop no worries, just roll them into balls, roll in the sugar and you’re good to go!
  • Add an Extra Pinch of Cinnamon Sugar to the Tops Pre-Bake. Once you’ve rolled all the cookie dough balls in the cinnamon sugar, sprinkle the remaining cinnamon sugar mixture over the tops of the cookie dough before popping them oven (it makes pretty snickerdoodle cookies).
  • Nudge your cookies! When they’re fresh from the oven there may be some misshapen cookies. Use the side of a spatula or a round cookie cutter that is a bit larger than the cookies to nudge the cookie back into a circle.

This is such a good chewy snickerdoodle recipe, I can’t wait for you to try!

STEP ONE: Gather your snickerdoodle cookie ingredients: granulated sugar, unsalted butter, light brown sugar, real vanilla extract, eggs, cream of tartar, baking soda, salt and all purpose flour.
STEP TWO: Preheat your oven to 375°F (190℃). Line several baking sheets with parchment paper. In an electric stand mixer (hand mixer or spatula; see notes) fitted with the paddle attachment, cream the sugar, butter, brown sugar and vanilla on medium until light and fluffy, about 4 to 5 minutes. 
STEP THREE: With the mixer on low, add in the eggs one at a time, taking care to fully blend the first before adding the second. Scrape the sides and bottom of the bowl to make sure everything is incorporated.
STEP FOUR: Add in the cream of tartar, baking soda and salt and mix 1 minute more…
STEP FIVE: Add the flour and mix until until just barely combined.
STEP FIVE: Your cookie dough will look like this!
STEP SIX: To make the cookie coating, in a small bowl whisk together the granulated sugar and cinnamon.
STEP SEVEN: Use a 2-tablespoon cookie scoop (if you have one) to portion out the cookie dough balls (the dough will be soft; you can chill it for 15-30 minutes if you find it easier to handle).
STEP EIGHT: Give the dough ball a generous coating of cinnamon-sugar and and set on the baking sheet, allowing 2 inches (5 cm) of space between dough balls. Sprinkle any remaining cinnamon sugar over the tops of the dough balls.
STEP NINE: Bake in the center of the oven for 11 minutes. Use the edge of a spatula to nudge any misshapen cookies back into shape. Let the cookies cool on the cookie sheet, set over a wire rack.
A stack of snickerdoodles on a plate with a bite out of one of them.

Why Cream of Tartar in Snickerdoodle Cookies?

When cream of tartar is combined with baking soda, it acts as a leavening agent. Cream of tartar gives these cookies their awesome tangy flavor and chewy texture.

Could you replace cream of tartar with baking powder in this cookie? You could, but you wouldn’t have a snickerdoodle anymore…they would be soft, cinnamon sugar cookies. Cream of tartar is the key ingredient that makes a snickerdoodle cookie a snickerdoodle cookie.

Cream of tartar is also often used to stabilize meringues as well. I use it in both these crispy french meringues and this chocolate pavlova recipe.

My point being, it’s worth a trip to the store if you don’t have it in your baking stash.

A bunch of super soft snickerdoodles on a white surface.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

A hand holding a snickerdoodle cookie.

Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)

This isn’t necessary for these cookies, but I love a mixer moment. 

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I use for mixing

My favorite Baking Scale 

A stack of snickerdoodle cookies.

I love this easy snickerdoodle recipe! Along with this classic recipe, I also have a Brown Butter Snickerdoodle recipe (that is DIVINE), Bakery Style Brown Butter Pumpkin Snickerdoodles and a Five-Spice Snickerdoodle that is so warm and cozy. I hope you’ll try them all!

If you’d like to brush up on my favorite cookie tips, Head over to My 10 Favorite Tips for Better Cookies!

Enjoy your Classic Super Soft Snickerdoodles!

Rebecca Firth

One-Bowl Classic Snickerdoodle Cookies (Soft & Chewy)

These Classic Super Soft Snickerdoodles are everything you want in a snickerdoodle cookie: soft, tangy and perfectly chewy. This recipe is one bowl and they are mixed, baked in under 25 minutes and is the perfect snickerdoodle cookie! Also check out Brown Butter Snickerdoodles, Five-Spice Snickerdoodles and Brown Butter Pumpkin Snickerdoodles. xx
5 from 4 reviews
Print Save Rate
Prep Time: 10 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Snickerdoodles, Cookies, Drop Cookies, Dessert, Cinnamon
Servings: 26 Cookies

Ingredients

For the Cookie Dough

  • 1 1/4 cup (250 g) granulated sugar
  • 16 tablespoons (226 g) unsalted butter ( room temperature)
  • 2 tablespoons (28 g) light brown sugar (packed)
  • 2 teaspoons real vanilla extract
  • 2 large eggs (room temperature)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 3/4 cups (372 g) all-purpose flour (how to measure flour)

For the Cookie Coating

  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon cinnamon

Instructions

For the Cookie Dough

  • Preheat your oven to 375°F (190℃). Line several baking sheets with parchment paper.
  • In the bowl of a electric stand mixer (see note below) fitted with the paddle attachment, cream the sugar, butter, brown sugar and vanilla on medium speed until light and fluffy, about 4 to 5 minutes. With the mixer on low, add in the eggs one at a time, taking care to fully blend the first before adding the second. Scrape the sides and bottom of the bowl to make sure everything is incorporated. Add in the cream of tartar, baking soda and salt and mix 1 minute more. Add the flour and mix until until just barely combined.

For the Cookie Coating

  • To make the cookie coating, in a small bowl whisk together the granulated sugar and cinnamon.
  • Use a 2-tablespoon cookie scoop (if you have one) to portion out the cookie dough balls. Give the dough ball a generous coating of cinnamon-sugar mixture and and set on the baking sheet, allowing 2 inches (5 cm) of space between dough balls. Sprinkle any remaining cinnamon sugar over the tops of the dough balls.
  • Bake in the center of the oven for 11 minutes. Use the edge of a spatula to nudge any misshapen cookies back into shape. Let the baked cookies cool on the cookie sheet, set over a wire rack. Enjoy the best snickerdoodles! xx

Notes

Bread Flour

This recipe was originally made with all-purpose flour and bread flour. If you prefer a chewier cookie, use 1 3/4 cups (237 g) bread flour + 1 cup (135 g) all-purpose flour. 

Mixer vs Your Arms

I mention a mixer in the instruction, however, this is definitely a recipe that can easily be made with an electric hand mixer, stand mixer or a large bowl and spatula. Make sure you really cream your butter and sugar so that you get that awesome cookie texture.

Freezing Ya Balls for a Puffier Cookie

You can give these dough balls an optional, short 15 minute stint in the freezer. This will make your cookie even puffier. Chill the dough balls and then roll in the cinnamon-sugar coating for the prettiest cookies.

Storing Cookie Dough

Wrapped tightly and stored in an airtight container,  cookie dough can hang in the fridge for up to three days.

Freezing Cookie Dough

For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash in an air-tight container.
For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough  balls on a parchment-lined baking sheet. Once frozen, after several hours, stash in an air-tight container. When baking, they  can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie.
If you want the cookies to look similar to the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.

Want More Cookie Inspo?

Head over to My 10 Favorite Tips for Better Cookies!
 
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

Comments

Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating




16 Comments

  • Lauri January 6, 2024 at 2:15 PM

    5 stars
    DELICIOUS!!! I love the tweaks made to The Cookie Book recipe – these are the bomb! Buttery, cinnamon-y melt-in-your mouth! I did the freezer tip and love them!!

    Reply
  • Dad October 28, 2023 at 8:25 AM

    5 stars
    Bring them on. Promise not tell my Dr, a eating contest I can win. The best!!!!

    Reply
    • Rebecca Firth October 30, 2023 at 11:02 AM

      Dad?!?! Are you not supposed to be eating sweets?!?!

      Reply
  • Jaiden October 25, 2023 at 1:28 PM

    5 stars
    These are my go to snickerdoodles. They are THE BEST I have ever made. The recipe is basically foolproof. I have gotten so many compliments when I make them & they really are soooo easy. Popping the dough in the fridge/freezer before baking is magical.

    Reply
    • Rebecca Firth October 30, 2023 at 11:03 AM

      I’m so happy you love them, this means SO MUCH! Thank you thank you thank you! xoxo

      Reply
  • Cheryl July 29, 2015 at 3:34 PM

    Yes, delicious! But baking at midnight isn’t as much fun as it sounds.

    Reply
    • DisplacedHousewife July 29, 2015 at 5:02 PM

      I completely agree on midnight baking!! Thanks for the edit note!! xx

      Reply
  • Jessica | A Happy Food Dance June 8, 2015 at 2:25 PM

    I LOVE snickerdoodles – but you’re totally right, they have to be soft and chewy. Bread flour does wonders with cookies! I want to eat 45 of these – for breakfast, right now….

    Reply
    • DisplacedHousewife June 10, 2015 at 9:41 PM

      Hi Jessica!! I knew you’d get my bread flour thing…it’s genius. Wish I would have known years ago!! xx

      Reply
  • Ani June 4, 2015 at 7:01 PM

    Yum! And happy belated birthday to you! I’m sorry I missed it. I’ve been in a moody, angsty, feeling sorry for myself funk lately and I am trying like crazy to snap out of it. Your posts are good medicine! ;) These look wonderful and I too am an advocate for freezing dough balls. Cookies fresh from the oven are one of life’s greatest pleasures. And the smell… who needs scented candles when you’re baking warm, spicy snickerdoodles?? Yum! I need them now! You’re the best. <3 Ani

    Reply
    • DisplacedHousewife June 10, 2015 at 9:41 PM

      All I can say Ani, is I hear you!!! I hope you’re feeling better and thank you for the birthday wishes!! Smooches from across the States. xx

      Reply
  • Sam @ SugarSpunRun June 2, 2015 at 6:33 PM

    I absolutely love snickerdoodles, and this recipe looks just perfect. Thanks for sharing! (And Happy Birthday!)

    Reply
  • DisplacedHousewife June 1, 2015 at 11:35 PM

    Hi Lynn!! You have to freeze your dough. It’s the best thing on the planet. It makes the cookies even fluffier. Make sure to tack on a couple of minutes to the bake time if the dough balls are frozen. Happy baking!! xx

    Reply
  • Lynn | The Road to Honey June 1, 2015 at 7:45 PM

    Well Happy Birthday you young thing. :-) I hope it was a good one (and you had good weather).

    I think I need more snickerdoodles in my life because a snickerdoodle once in every blue moon is simply not enough. BTW. . .I’m loving your tip on freezing and baking a fresh cookie every night. . .brilliant on so many fronts (and as a bonus. . .the house will smell divine) !

    Reply