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 Easy Soft Sugar Cookies, 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!
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!
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.
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!
Shop This Snickerdoodle Cookie Recipe
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.
My favorite extra-large Cookie Sheets
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
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!
Soft & Chewy Classic Snickerdoodle Cookies (One Bowl!)
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
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!!
I’m so happy you liked them!! xo
Bring them on. Promise not tell my Dr, a eating contest I can win. The best!!!!
Dad?!?! Are you not supposed to be eating sweets?!?!
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.
I’m so happy you love them, this means SO MUCH! Thank you thank you thank you! xoxo
Yes, delicious! But baking at midnight isn’t as much fun as it sounds.
I completely agree on midnight baking!! Thanks for the edit note!! xx
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….
Hi Jessica!! I knew you’d get my bread flour thing…it’s genius. Wish I would have known years ago!! xx
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
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
I absolutely love snickerdoodles, and this recipe looks just perfect. Thanks for sharing! (And Happy Birthday!)
Thank you Sam!! xx
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
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) !