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White plate with cinnamon sticks and stack of snickerdoodle cookies, top one bitten.

Simple Snickerdoodle Recipe (chewy)

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This is the best snickerdoodle cookie recipe with a chewy center, tangy flavor, crisp edges and a crackly cinnamon-sugar coating. Make a double or triple batch for the holidays and give them as gifts. They keep and travel well. 

  • Total Time: 25 minutes
  • Yield: 40 cookies



For the cinnamon coating:

  • 2 tablespoons (30g) sugar
  • 1 teaspoon ground cinnamon

For the cookie dough:

  • 1 1/2 cups sugar
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 375ºF / 190ºC.
  2. Lightly butter cookie sheets or line them with parchment paper.

For the cinnamon coating:

  1. In a small shallow bowl, mix the sugar and 1 1/2 teaspoons cinnamon. Reserve.

For the cookie dough:

  1. Beat butter with sugar in a large bowl for 2 minutes, until creamy.
  2. Add eggs, one at a time, and mix well.
  3. Add vanilla and mix.
  4. Sift dry ingredients: flour, cinnamon, baking soda, cream of tartar, and salt (I measure them and sift directly over the butter, but you can do it in another bowl if you want). Add to the butter and mix well until no dry spots remain. Don't overmix at this point.
  5. Take teaspoons of dough and make balls the size of walnuts. 
  6. Roll them in the cinnamon sugar and place them on the prepared baking sheet, spacing them a few inches apart as they expand during baking. 
  7. Bake for 12-15 minutes, until the top is dry and the cookies barely start to crackle. 
  8. Let cool for 5 minutes and lift them carefully with a spatula. Let cool completely on a wire rack and keep in tins or airtight cookie jars. 
  9. You can chill the dough, covered to prevent dryness, for a day before baking. 



  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Cinnamon: this is a cinnamon cookie, so use the best one you can afford. 
  • Cream of tartar: the ingredient that sets these cookies apart and makes them what they are. So there's no substitute. If you leave it out, you have cinnamon cookies, not snickerdoodles. 
  • Make ahead: these cookies keep well for several days, so you can make them a few days before you plan to eat or gift them. 
  • Large batch: you can double the recipe (a good idea if making lots of these cookies for the holidays) and use the stand mixer to make the dough. 
  • Size: I use a cookie dough scoop that's 1,57 inches (4cm), the small one of this cookie scoop set). If you use a larger one, the cookies will take a few more minutes to bake, and the recipe will render fewer cookies. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/40
  • Calories: 108
  • Sugar: 8.2 g
  • Sodium: 50.5 mg
  • Fat: 4.9 g
  • Carbohydrates: 14.9 g
  • Fiber: 0.3 g
  • Protein: 1.3 g
  • Cholesterol: 21.5 mg