Name: Chewy Snickerdoodle Cookies Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups (375 grams) all-purpose flour, spooned & leveled; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup (230 grams, or 2 sticks) unsalted butter, softened; 1 cup (200 grams) granulated sugar; 1/2 cup (100 grams) light brown sugar, packed; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons pure vanilla extract; 1/4 cup (50 grams) granulated sugar; 2 teaspoons ground cinnamon

There’s nothing quite like the warm, cozy scent of cinnamon sugar filling your kitchen—and that’s exactly why this Chewy Snickerdoodle Cookies Recipe holds a special place in my heart. Soft, buttery, and perfectly chewy, these cookies turn every bite into a little celebration. Trust me, once you make them, they’ll become your go-to treat, too.

A stack of five soft, golden brown cookies is shown, with the top cookie slightly broken, revealing a crumbly and moist inside texture. The cookies have a slightly cracked surface and are round with uneven edges. Around the stack, there are several whole cookies placed on a white marbled surface. In the background, there is a blurred white bottle, adding to a cozy and simple setting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I honestly can't get enough of how reliably delicious this chewy snickerdoodle recipe is. They hit that sweet spot everyone craves—soft and chewy inside, with a slightly crisp cinnamon-sugary coating that makes each cookie irresistible. Plus, it’s straightforward, so even baking beginners can nail it at home.

Consistently Chewy Texture: Thanks to a mix of egg and egg yolk, these cookies come out soft and tender every single time.
Classic Cinnamon Sugar Coating: Rolling the dough in cinnamon sugar right before baking gives them that nostalgic snickerdoodle charm.
User-Friendly Ingredients: You probably have everything you need already in your pantry, making it super easy to whip up spontaneously.
Perfect Batch Size: Makes about 54 cookies, ideal for sharing or freezing for later sweet moments.

Ingredients & Why They Work

Each ingredient in this Chewy Snickerdoodle Cookies Recipe plays a vital role in creating that perfectly tender texture and classic flavor. Knowing why helps you appreciate (and trust) this recipe even more when you see it come together.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few teaspoons of cream of tartar and baking soda in small white ceramic bowls, ground cinnamon and salt each in their own small white bowls, two sticks of unsalted butter softened and unwrapped, a small pile of granulated sugar and a separate pile of light brown sugar on the white ceramic surface, one large whole egg with clean shell, one large egg yolk shown separately in a small white ceramic bowl, a small white bowl containing pure vanilla extract, and another small white bowl holding a mixture of granulated sugar and ground cinnamon, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base that gives structure to the cookies without making them tough.
Cream of tartar: The secret behind that iconic snickerdoodle tang and helps keep the cookies tender by stabilizing the egg whites.
Baking soda: Provides just enough lift for a soft, pillowy cookie.
Ground cinnamon: Blends into the dough and also the coating for that irresistible warm spice.
Salt: Balances the sweetness and enhances all the flavors.
Unsalted butter: Softened butter ensures creamy, rich flavor and contributes to the chewy texture.
Granulated sugar & Light brown sugar: The combo lends sweetness and moisture—with that hint of caramel from the brown sugar.
Egg & Egg yolk: The yolk adds extra fat, making these cookies soft and chewy rather than cakey.
Pure vanilla extract: Amplifies the sweetness and adds depth to the flavor.
Cinnamon sugar coating: Coats each cookie in a crunchy, sweet layer that crisps perfectly in the oven.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Chewy Snickerdoodle Cookies Recipe now and then to suit whatever mood or snack time calls for. Feel free to get creative—each batch can be your own little experiment.

Variation: Once, I swapped out half the butter for browned butter and ended up with cookies that tasted like cozy autumn afternoons—rich and nutty without losing chewiness.
Healthier Swap: Use coconut sugar instead of white sugar for a deeper, caramel-like sweetness and a slight nutritional boost.
Texture Twist: Add a handful of finely chopped pecans for some crunch alongside that chewy goodness.
Seasonal Flavor: Mix a pinch of nutmeg or cardamom into the dough for a warm spice upgrade during holidays.

Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe

The image shows a clear glass bowl filled with a light brown, thick dough mixture that looks soft and crumbly. Inside the bowl, a white mixer attachment is partially buried in the dough, its blades covered in the thick dough. The dough clumps around the mixer and the sides of the bowl, showing a crumbly and slightly creamy texture. The bowl is placed on a white marbled surface, and the close-up view focuses on the texture of the dough and the mixing tool. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Dry Ingredients Together

Start by combining the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt in a large bowl. I like to whisk them until fully blended—that way, every cookie gets the right amount of spice and lift. Set this bowl aside while we move on to the wet ingredients.

Step 2: Cream Butter and Sugars

In a stand mixer or with a hand mixer, beat the softened unsalted butter with granulated sugar and brown sugar for 1 to 2 minutes until smooth and well combined. You’ll see it becomes lighter and just a little fluffy, which is perfect for those chewy cookies.

Step 3: Add Eggs and Vanilla

Mix in the large egg, egg yolk, and vanilla extract until fully incorporated. Don't forget to scrape the sides of the bowl a few times here—getting every bit mixed ensures you won’t have dry flour hiding at the edges.

Step 4: Combine Wet and Dry Ingredients

Now, slowly add the dry ingredients to the wet mixture. Mix on low speed just until everything comes together—overmixing can toughen the cookies, and we want soft and chewy! Once done, cover the dough tightly and pop it in the fridge for at least one hour. This chilling step helps the dough firm up, making the cookies easier to shape and improving their texture.

Step 5: Scoop and Coat

Preheat your oven to 350°F (177°C). Line your baking sheets with parchment or silicone mats for easy cleanup. Use a tablespoon cookie scoop or spoon to portion the dough into balls about 1¼ inches wide. Roll each ball in a cinnamon sugar mixture made with ¼ cup granulated sugar and 2 teaspoons cinnamon. This coating creates that classic snickerdoodle sparkle and crunch on top.

Step 6: Bake and Cool

Bake for 8 to 10 minutes until the cookie tops just set—don’t wait until they brown because that can make them crisp instead of chewy. Let them cool on the baking sheet for 5 to 10 minutes to finish cooking gently, then transfer to a wire rack to cool completely. This waiting (and cooling) always feels tough, but it’s worth it!

Top Tip

After making this recipe dozens of times, I can tell you the little chilling step makes all the difference. It’s the magic behind chewy, not flat, snickerdoodles every time. Here are my best tips to ensure success:

Chill the Dough: Don’t skip the refrigerator rest. It’s key for managing spread and perfect chewiness.
Don’t Overbake: Aim for a soft top with no golden brown edges yet—cookies will finish baking once out of the oven.
Even Scoops: Use a scoop to get cookies uniform in size so they bake evenly.
Roll Smoothly: When coating in cinnamon sugar, roll gently to keep balls intact and avoid cracking.

How to Serve Chewy Snickerdoodle Cookies Recipe

Snickerdoodle Cookies - Serving Suggestion

Garnishes

I usually keep the garnishes simple here—just a fresh sprinkle of cinnamon sugar if I want extra sparkle. For a small twist, dipping half the cookie edge in melted white or dark chocolate adds a lovely touch, especially for gifting.

Side Dishes

Nothing pairs better with these chewy snickerdoodles than a tall glass of cold milk or warm chai tea. On holiday mornings, I love serving them alongside a steaming latte for that perfect cozy combo.

Creative Ways to Present

For parties, I arrange these cookies on a tiered stand surrounded by cinnamon sticks and sprigs of fresh rosemary—it makes a charming, fragrant centerpiece. Wrapping them individually in parchment with a ribbon creates a thoughtful, homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover snickerdoodles in an airtight container at room temperature. They stay soft and chewy for up to 5 days—if they start to crisp, a quick zap in the microwave for 10 seconds brings back fresh-baked warmth.

Freezing

If you want to stash cookies for longer, freezing works wonderfully. Freeze the baked cookies in a single layer on a sheet, then transfer to a freezer-safe container. When you pull them out, let thaw at room temperature or warm for a few seconds in the oven or microwave to revive their chewy magic.

Reheating

To reheat, I place the cookies on a baking sheet and pop them into a 300°F oven for about 5 minutes—this revives softness without drying them out. Another fast trick is the microwave for 10-15 seconds if you’re in a hurry.

Frequently Asked Questions:

What makes these snickerdoodles chewy instead of cakey?

The use of both an egg and an extra egg yolk adds fat and moisture, which keeps the cookies soft and chewy. Plus, chilling the dough prevents too much spread, maintaining that tender texture.

Can I use salted butter instead of unsalted?

You can, but be sure to reduce or omit the additional salt in the recipe to avoid oversalting. I prefer unsalted butter for better control over flavor.

Why do I need to chill the dough?

Chilling the dough helps it firm up, which prevents the cookies from spreading too thin during baking. It also enhances flavor development and contributes to the chewy texture you’re aiming for.

How long will these cookies keep fresh?

Stored in an airtight container at room temperature, these snickerdoodles stay fresh and chewy for up to five days. You can revive softness with a brief microwave or oven warming if needed.

Final Thoughts

Honestly, this Chewy Snickerdoodle Cookies Recipe feels like a warm hug in cookie form. I love keeping a batch ready because they brighten even the busiest days with a little sweetness and nostalgia. Give this recipe a try—you’ll see why it’s become such a beloved classic in my kitchen. I’m confident it’ll bring you joy and plenty of compliments too!