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Homemade soft and chewy snickerdoodle cookies with crinkled tops and cinnamon-sugar coating on a baking sheet.

Classic Soft and Chewy Snickerdoodles

Old-fashioned snickerdoodle cookies with soft, chewy centers, lightly crisp edges, and a generous cinnamon-sugar coating.
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Ingredients Method Notes

Ingredients
  

  • Cookie Dough
  • 1 cup unsalted butter softened
  • 1½ cups granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon-Sugar Coating
  • ¼ cup granulated sugar
  • 1½ tablespoons ground cinnamon

Method
 

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Combine the coating sugar and cinnamon in a shallow bowl. Set aside.
  3. Beat the softened butter and 1½ cups sugar for approximately 3 minutes, until light and fluffy.
  4. Add the eggs and vanilla. Mix until combined.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  6. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  7. Scoop 1½-tablespoon portions and roll into balls.
  8. Coat each dough ball generously in cinnamon sugar.
  9. Arrange the dough balls 2 inches apart on prepared baking sheets.
  10. Bake for 9–11 minutes, until the edges are set and the centers remain soft.
  11. Cool on the baking sheets for 5 minutes, then transfer to a wire rack.

Notes

Use softened, not melted, butter.
Spoon and level flour for accurate measurements.
Avoid overmixing the dough.
Refrigerate sticky dough for 20 minutes if needed.
Store baked cookies in an airtight container at room temperature for 4–5 days.
Freeze baked cookies for up to 3 months.