The best soft, chewy, and thick Snickerdoodle Recipe, with tender centers and perfectly crisp edges!
author’s note
Soft, Chewy, Perfect Snickerdoodles Every Single Time!
Snickerdoodles have been part of my life for as long as I can remember. They were one of the first recipes I ever shared here because I’ve truly been making them my whole life.
After years of making them for every event and family get-together, I can honestly say I’ve never had a Snickerdoodle better than this version. They’re thick and chewy with the softest center and those crisp cinnamon edges that make them irresistible.
My brother-in-law is a Snickerdoodle superfan, and this is his all-time favorite cookie. He requests a batch every time he visits, and he swears these are the best he’s ever had. I have to agree. This is the recipe I’m proudest to share.
Snickerdoodle Recipe Ingredients
| Ingredient | What to Know |
|---|---|
| Butter | Opt for unsalted for better salt control. |
| Sugar | A mix of white and brown sugar gives the best sweetness. |
| Egg + Egg Yolk | Adds richness and keeps the cookies soft. |
| Vanilla Extract | Boosts overall flavor. |
| Flour | Measure carefully for the right consistency. |
| Cream of Tartar | Gives the classic tang and helps the dough set. |
| Baking Soda | Helps the cookies rise. |
| Cinnamon | Adds warm flavor in both the dough and the coating. |
Quick Tip
My favorite way to bake? Simply use a kitchen scale to measure ingredients in grams. It eliminates guesswork that can come with less precise measuring using cups.
Featured Comment
I rarely review/leave comments, but I felt compelled to with this recipe.
I have searched high and low for THE snickerdoodle recipe. The recipe that creates soft, but slightly crisp and moist, but not underbaked snickerdoodles. This is that recipe. I will never make any other snickerdoodle recipe again!
Thank you for sharing!
– Kate
How To Make This Snickerdoodle Recipe (Tips)
- Butter: Hot butter leads to greasy cookies. Melt it fully, then let it cool to room temp.
- Chill the dough: This keeps the cookies thick with chewy centers.
- Roll tall cookie dough balls: Taller shapes spread into the perfect thickness.
- Generously coat in cinnamon sugar: More coating means better caramelized edges.
- Slightly underbake: Bake on a silicone baking mat or parchment paper. The centers should look soft when you pull them out; they finish cooking on the tray.
- Shape while warm: Press the edges inward with a spatula for perfectly round cookies.
Storage
- Store Snickerdoodle recipe in an airtight container at room temperature for 2-3 days.
- Freeze dough balls, place them on a baking sheet until firm, then transfer to a sealed container or freezer bag. Bake straight from the freezer as needed, adding extra a few extra minutes to the baking process.
Variations
Love this Snickerdoodle Recipe? Try my Pumpkin Snickerdoodles or Caramel Snickerdoodles!
More Delicious Cookies:
Snickerdoodle Recipe
Video
Equipment
- Food scale optional, but recommended!
- Sheet pan (15" x 10")
- Parchment paper or silicone baking mat
Ingredients
- 16 tablespoons unsalted butter melted and cooled to room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2-3/4 cups flour see note 1
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- In a large microwave-safe bowl, melt butter, then let cool to room temperature. Ensure it’s not hot to avoid greasy cookies.
- In a large bowl, combine flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon.
- In a separate bowl, mix melted and cooled butter with granulated and brown sugar until well emulsified. Add whole egg, egg yolk, and vanilla extract. Whisk until smooth.
- Mix dry ingredients into wet ingredients until just combined, ensuring there are no streaks of flour. Avoid overmixing. Cover dough tightly and refrigerate 1 hour.
- Preheat oven to 325°F. Stir together cinnamon sugar coating ingredients in a small bowl.
- Portion dough into 45-gram balls (2 packed tablespoons) and shape them into tall balls. Roll dough balls generously in cinnamon-sugar mixture. Return shaped dough balls to the fridge for 15–20 minutes or until they firm up.
- Place dough balls on a sheet pan lined with parchment or a silicone baking mat with ample spacing (about 6 at a time); bake 9–12 minutes. Avoid overbaking; slight under-baking is ideal! After baking, if any cookies have uneven edges, gently press them inward with a metal spatula. Remove tray from oven and let cookies rest on the sheet 5 minutes before transferring them to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Snickerdoodle Recipe FAQs
Yes, up to 72 hours. Keep covered in the fridge and bake as needed.
No, not for this recipe. The cookies spread too much without it.
Yes. Everything doubles cleanly.
Too much flour or overbaking. Use a scale and watch the bake time closely.
Is it ok to refrigerate the dough overnight?
Absolutely! I hope you enjoy! 🙂
I am getting married
in two weeks…can I make these now, bake them and freeze them or should I freeze them in the ball stage? Thank you
I’d freeze them in the ball stage! Congrats!!
Why is 1.5 tsp of cream of tartar instead of 1/2 tbsp? It’s much easier, plus I only dirty 1 spoon.
The same goes for 3 tsp of cinnamon when it’s easier to scoop 1 tbsp instead of 1 tsp.
The cookies were good. Although they took longer to cook 15-20 minutes at 325. Mone were also in the fridge over night and pretty solid.
Occassionally I get a bite that tastes like flower, but most ate really good maybe a little sweet at times. I’m not a snickerdoodle fan. I don’t hate them just not in live with this type of cookie. So much better than those store bought ones for work 2 weeks ago.
This may be a dumb question. Especially since no one else asked. But how do you know the butter is 80% melted.
Thank you! Can’t wait to make these! I am a huge snickerdoodle fan!
Not a dumb question 🙂 I’d watch the video on this post to see the consistency of the butter used. Enjoy!
²I’ve always seen snickerdoodlesnwith the characteristic crackled top. Your photos look like these have a consistent cinnamon top. Is there a way to make them crackled?
I’ve never even tasted a snickerdoodle…lol. Last night I was craving something sweet and different and gave these a try. I had to threaten my 12 year old son’s life to get another after he tasted these. I’m not new to baking but am new to these. I followed this recipe completely and listened to every tip. These turned out fabulous. I see no need to ever try a new snickerdoodle recipe. I don’t think I can mess with perfection. Thank you for sharing!!
Carrie you made my day! Hahaha I feel the same way with my boys when I make these cookies! Hahaha i’m so glad you enjoyed these!:)
Absolutely great! The tips were wonderful and made for a much tastier cookie, and I have been making snickerdoodles since I was a tiny kid with my great grandma. This recipe was easy to follow and the cookies just melt in your mouth. I could not tell my kids no more cookies because I was diving in with them, hehe. Definitely a cookie recipe to save!!!
I’m so glad you enjoyed these! Thanks Alysha! 🙂
This may sound silly but when you say separated on the eggs am I supposed to use them both after separating them or just the whites or just the yolks?
You’ll add in 1 whole egg and 1 whole egg yolk (discard the whites of 1 of the eggs). Enjoy!
Thats were i messed up i seperated the eggs n discarded the whites?
This is the best snicker doodle recipe I’ve ever made, they are like I bought them from our local bakery, perfect ?
I’m so glad you enjoyed these!! 🙂
These cookies are absolutely fantastic! I loved the tall cookie ball technique, that really helps with them staying soft and chewy. I will be trying that technique with other cookies to see if I can get the same effect. I did use vegan butter because my husband is lactose intolerant and they came out SOOO GOOD! This is now my go to recipe for snickerdoodles!
I would just like to say that my roommate called these cookies “truly life changing” and nearly shed a tear at how good they were.
I made a convert out of a former snickerdoodle hater. Thanks for the tips! These are seriously the best.
This is the cutest comment. I’m sooo happy to hear you guys loved these! Thanks Katie! 🙂