The ultimate BEST EVER SNICKERDOODLE COOKIES! Crisp edges, soft and chewy center, and SO much flavor! These are the BEST EVER! Recipe via chelseasmessyapron.com | #snickerdoodle #cookie #dessert #bake #baking #treat #holiday #cookies #christmas #cinnamon #sugar #easy #video #tutorial

The best soft, chewy, and thick Snickerdoodle Recipe, with tender centers and perfectly crisp edges!

Stack of freshly baked snickerdoodle cookies on a plate, with one broken in half to reveal the soft and delicious interior.

Why We Love This Snickerdoodle Recipe

  1. Foolproof: Easy to follow steps ensure success every time.
  2. Perfectly Spiced: Just the right amount of cinnamon for the best flavor.
  3. Melt-in-Your-Mouth: Soft interior with crisp edges.
  4. Crowd-Pleaser: Loved by all, making them perfect for gatherings and events.
  5. Tangy Twist: Subtle tanginess from cream of tartar.

Various ingredients for making the snickerdoodle recipe arranged on a kitchen counter, including flour, sugar, eggs, and cinnamon.

Snickerdoodle Recipe Ingredients

  • Butter: Opt for unsalted for better salt control.
  • Sugar: We’re combining white and brown for the perfect sweetness.
  • Eggs: Use 1 large egg plus 1 large egg yolk for richer flavor.
  • Vanilla Extract: Enhances overall flavor.
  • Flour: Measure accurately for the right consistency.
  • Cream of Tartar: Provides tanginess and stabilizes the dough.
  • Baking Soda: Helps the cookies rise.
  • Cinnamon: Adds extra flavor in both dough and topping.

Quick Tip

Our 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.

Mixing dry ingredients with added butter in a bowl to create the dough for this delicious dessert.

How To Make This Snickerdoodle Recipe

  1. Mix dry ingredients in a bowl.
  2. In another bowl, whisk melted butter with sugars until smooth. Add remaining wet ingredients.
  3. Combine dry and wet ingredients.
  4. Chill dough.
  5. Preheat oven to 325°F.
  6. Roll dough into large balls and coat with a mixture of white sugar and cinnamon.
  7. Bake for 9-12 minutes,.
  8. Cool cookies on a rack after resting on sheet for 5 minutes.

Adding eggs, egg yolk, and vanilla to the dry ingredients in a bowl to finish making the dough.

Tips For Success

  • Correctly measure flour: Measure flour accurately to avoid dry or crumbly cookies.
  • Room temperature eggs: Use room temperature eggs for a lighter texture and even dispersion.
  • Kitchen Tools: Use a silicone baking mat or parchment paper for this Snickerdoodle Recipe.
  • Press edges inwards: After baking, gently press any uneven edges inward with a metal spatula.
  • Roll tall cookie dough balls:Roll taller, skinnier dough balls for cookies with crisp edges and a chewy center.
  • Keep the dough cold: Maintain cold dough for better texture.

Snickerdoodle dough being shaped, coated in cinnamon sugar, and baked to perfection on a baking sheet for a delicious recipe.

Storage

Storage

  • Store Snickerdoodle cookies 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.

Snickerdoodle cookies arranged on a plate, fresh out of the oven, warm and inviting with a golden-brown exterior, dusted with cinnamon sugar, and packed with the best flavor.

Variations

Love this Snickerdoodle Recipe? Try our Pumpkin Snickerdoodles or Caramel Snickerdoodles!

More Delicious Cookies

5 from 60 votes

Snickerdoodle Recipe

This is the ultimate Snickerdoodle recipe! Soft, thick, and chewy with perfectly tender centers and crisp, cinnamon-sugar-coated edges.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 22 cookies

Equipment

  • Kitchen Scale optional, but recommended!
  • Sheet pan
  • Parchment paper or silicon 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 cup flour see note 1
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon

Cinnamon Sugar Coating

  • 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 itโ€™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 325ยฐF. 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 15โ€“20 minutes or until they firm up.
  • Place dough balls on a sheet pan lined with parchment or a silicon baking mat with ample spacing (about 6 at a time); bake 9โ€“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.

Video

Recipe Notes

Note 1: Proper flour measurement is crucial. Excess flour can lead to dry cookies, while too little can cause spreading. Consider using a kitchen food scale and switch to โ€œmetricโ€ for accuracy. Aim for 395 grams of flour for this recipe.
Storage: Keep cookies in an airtight container at room temperature 2โ€“3 days, or freeze cookie dough up to 3 months: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. When baking from frozen, no need to thaw; bake frozen dough, adding extra minutes as needed.

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 86mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hi there! Iโ€™m Chelseaโ€“the recipe developer, photographer, writer, and taste tester behind Chelseaโ€™s Messy Apron (although my little ones help me out quite a bit with the taste testing part!). I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.

Thanks again for stopping by!

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5 from 60 votes (3 ratings without comment)

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194 Comments

  1. Trish says:

    5 stars
    My family loves these! Iโ€™ve made them successfully the past couple years, but this latest batch didnโ€™t spread. Any thoughts on what I might have done wrong? They still tasted good. I just had to smash them down a little to make them look more normal lol.

    1. Chelsea Lords says:

      Most likely too much flour! Be sure to level off the flour measurement and not press it down too hard into flour container/bag! ๐Ÿ™‚

  2. Amy S. says:

    5 stars
    Fantastic recipe! I’m not known for my baking skills, but all the tips made me look like like a pro. My 18 yo son and his friends actually sent me text compliments after devouring these at school.

    1. Chelsea says:

      Ah I am so thrilled to hear this! Thanks so much Amy! ๐Ÿ™‚

  3. callie says:

    5 stars
    As your sister, I have to say these are the BEST snickerdoodle recipe out there!! thanks for making me so popular with my friends โ™ฅ๏ธ๐Ÿคช

    1. Chelsea says:

      Yay! I’m so happy to hear this Callie! ๐Ÿ™‚

  4. Andrea says:

    You mentioned sugar cookies don’t have cream of tartar. Mine does. However, much, much less.

    1. Chelsea Lords says:

      Oh interesting! I’ve never seen that, thanks for sharing! ๐Ÿ™‚

  5. Chris says:

    Hello,
    I want to double this recipe, can you tell me what the recipe would be doubled?

    Thank you so much
    Chris

    1. Chelsea Lords says:

      I’d recommend just making the dough twice instead of trying to double. It gets tricky with the single egg yolk when doubling