Easy Chewy Snickerdoodles

I got a little too confident the first time I made these Easy Chewy Snickerdoodles and baked them a few minutes too long — they turned out more like cinnamon crisps than cookies! But once I tried again (and pulled them out while still soft), they were absolute perfection. Honestly, I smiled because it reminded me that every sweet success starts with a little trial and error — and that’s half the fun of baking.

Why You’ll Love This Recipe

This recipe is all about ease and satisfaction. There’s no chilling required, so you can go from mixing bowl to warm, chewy cookies in about 25 minutes. The texture is perfectly soft and pillowy inside with just a hint of crispness on the edges.
You’ll love how forgiving and fun this recipe is — it’s the kind of bake that fills your home with cinnamon warmth and brings people running to the kitchen. These cookies also make beautiful gifts or additions to any cookie platter during the holidays.

Ingredients Detailed

• 225g unsalted butter, at room temperature – gives the cookies that rich, melt-in-your-mouth texture.
• 300g granulated sugar – adds sweetness and helps the edges crisp slightly.
• 1 large egg (50g without shell), at room temperature – binds everything together and gives that chewy bite.
• 1 tsp vanilla – brings warmth and depth to the flavor.
• 300g all-purpose flour, sifted – the soft structure of the cookie.
• 1 tsp cinnamon – for that cozy, classic snickerdoodle spice.
• 1 tsp cream of tartar – adds the signature tang and chew.
• 1 tsp kosher salt – balances the sweetness.
• ½ tsp baking soda – helps the cookies puff up just right.
• 100g granulated sugar + 4 tsp cinnamon (for rolling) – creates the perfect crackly coating that sparkles once baked.

Directions (Step-by-Step Cooking Guide)

1. Preheat and prepare. Heat your oven to 350°F (180°C) and line a few baking sheets with parchment paper. This helps your cookies bake evenly and prevents spreading.
2. Cream the butter and sugar. In a mixer, beat the butter and granulated sugar together until the mixture turns light and fluffy. Take a moment to scrape down the bowl so everything blends perfectly.
3. Add the wet ingredients. Mix in the egg and vanilla until the batter looks smooth and creamy — this is where the buttery sweetness really starts to shine.
4. Combine dry ingredients. In a separate bowl, sift together the flour, cinnamon, cream of tartar, baking soda, and salt. Add this to the wet mixture and stir until just combined. Don’t overmix — that’s the secret to keeping them soft.
5. Shape the dough. Using a cookie scoop or spoon, form balls about 40g each. Roll them between your palms, then toss generously in the cinnamon-sugar mixture until fully coated.
6. Bake to perfection. Arrange the dough balls on your parchment-lined trays, leaving space between each. Bake for 11–12 minutes, just until the cookies puff and the edges start to set.
7. Cool and enjoy. Let them rest on the pan for about 10 minutes — they’ll deflate slightly and settle into that chewy texture. Move to a wire rack to cool completely (if you can wait that long).
8. Repeat and store. Continue baking the rest of your dough and store any leftovers in an airtight container.

Cultural or Technique Note

Snickerdoodles are a beloved American classic — simple drop cookies with roots that go back generations. They’re known for their tender crumb, sweet cinnamon coating, and that unique tang from cream of tartar. Unlike sugar cookies, snickerdoodles have a warm spice that makes them feel comforting and festive year-round.

Serving Suggestions

• With a glass of cold milk or warm cider
• Crumbled over vanilla ice cream
• Packed in holiday cookie tins for gifting
• Paired with hot coffee or chai for a cozy afternoon treat

Pro Tips for Success

• Use room temperature butter and eggs for even mixing and perfect texture.
• Double roll in cinnamon sugar for a thicker, more flavorful coating.
• Use parchment paper instead of silicone mats to avoid over-spreading.
• Don’t overbake — they’ll finish setting as they cool on the pan.
• Scoop evenly to help each batch bake consistently.
• Store tightly sealed to keep that soft, chewy texture for days.

Common Mistakes to Avoid

Overmixing the dough: It’s tempting to keep stirring, but once the dry ingredients disappear, stop. Overmixing develops too much gluten, and that means tough, dense cookies instead of soft, chewy ones. Stir gently and trust the process — a little imperfection in the dough gives perfect texture once baked.

Too soft butter: When butter is overly warm or almost melted, your cookies will spread to thin and lose their chewy centers. Butter should be soft enough to press a finger into but still slightly cool. If it’s greasy or shiny, pop it back in the fridge for a few minutes before using.

Undercoating with cinnamon sugar: The magic of a snickerdoodle is in its crackly cinnamon coating. Don’t be shy here — roll the dough generously (even twice!) so that every bite has that warm, sweet spice. A light roll just won’t give that classic flavor or texture.

Overbaking: Snickerdoodles can go from chewy to crunchy in a blink. Pull them out when they look puffed and soft, even if the centers seem underdone. They’ll continue to cook as they rest on the pan, setting into that perfect soft bite.

Crowding the pan: Give your cookies breathing room. Crowded trays lead to uneven baking and merged edges. Leave at least two inches between each dough ball so they can spread evenly and develop their own golden halo.

Storage & Reheating

Fridge: Store your cookies in an airtight container for 3–4 days. They’ll stay soft and fragrant, especially if you slip in a small piece of bread to help maintain moisture.
Freezer: For longer storage, freeze baked or unbaked cookies for up to 2 months. If freezing dough balls, wait to roll them in cinnamon sugar until just before baking — this keeps the coating fresh and crisp.
Reheat: Warm baked cookies in a 300°F oven for a few minutes or microwave for 10–15 seconds. The gentle heat revives that freshly baked softness and releases the butter-cinnamon aroma all over again.

Frequently Asked Questions (FAQ)

Q1: How do you store snickerdoodle cookies?
Keep them in an airtight container at room temperature, away from direct sunlight. They’ll stay soft and delicious for about five days. If they start to firm up, a short warm-up in the microwave will bring back that fresh-from-the-oven feel.

Q2: Can I make them thicker?
Definitely. For thicker, puffier cookies, add up to 20g more flour (320g total). You’ll get a taller, cakier cookie with a slightly denser chew — perfect if you like a little more bite in each mouthful.

Q3: Can I make the dough ahead of time?
Yes! You can scoop and freeze the dough balls ahead of time. When ready to bake, roll them in cinnamon sugar straight from the freezer, then bake at the same temperature, adding a few extra minutes to the timer.

Q4: What if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their signature tang, but if you’re out, don’t worry. Use a simple vanilla cookie dough and roll it in the same cinnamon-sugar mix. You’ll still get soft, sweet cookies with that comforting cinnamon touch — just without the slight tang.

Closing Paragraph

These easy chewy snickerdoodles are everything a homemade cookie should be — soft, buttery, and full of cinnamon warmth. They’re wonderful straight from the oven or tucked into lunchboxes, and they’ll easily become one of your go-to cookie recipes. If you make them, I hope they bring the same joy to your kitchen that they do to mine. Don’t forget to share your batch with friends or family — that’s the best part of baking.

Final Thoughts

Every time I bake these snickerdoodles, I’m reminded how the simplest recipes can bring the biggest comfort. There’s magic in watching sugar turn golden, in tasting that first warm cookie, and in knowing something homemade can feel so special. I can’t wait for you to try them and make them part of your own cozy traditions.