Thick & Chewy Snickerdoodles
These snickerdoodles are soft and pillowy in the center with slightly crisp edges, coated in a generous layer of cinnamon sugar that creates their signature crackled top.
Cream of tartar is the secret ingredient that gives these cookies their distinctive tangy flavor and chewy texture.
Why You’ll Love It
Perfectly soft and chewy centers that stay that way for days.
The cinnamon sugar coating creates a slightly crisp exterior with a beautiful crackled appearance.
Classic recipe that works every time without fussy techniques.
No chilling required – mix, roll, and bake immediately.
Makes about 24 generous-sized cookies.
The cream of tartar adds a subtle tanginess that sets real snickerdoodles apart from plain sugar cookies.
Ingredients
For the Cookies:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
Steps
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
3. In a large bowl, beat the softened butter and sugar with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. In a small shallow bowl, mix together the 3 tablespoons sugar and 1 tablespoon cinnamon for the coating.
8. Scoop the dough into 1.5-tablespoon portions and roll into balls.
9. Roll each ball generously in the cinnamon sugar mixture until completely coated.
10. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
11. Bake for 9-11 minutes until the edges are set but the centers still look slightly underdone and puffy.
12. The cookies will appear cracked on top – this is exactly what you want.
13. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Helpful Tips & Substitutions
Cream of tartar is essential for authentic snickerdoodles – don’t skip it or substitute baking powder.
If you don’t have cream of tartar, use 3 teaspoons of baking powder in place of the cream of tartar and baking soda, but the flavor will be slightly different.
Room temperature butter is critical – cold butter won’t cream properly and melted butter changes the texture entirely.
For extra thick cookies, chill the dough for 30 minutes before rolling, though this isn’t required.
Use a cookie scoop for perfectly uniform cookies that bake evenly.
Don’t overbake – pull them when they look underdone and they’ll firm up as they cool.
Vietnamese cinnamon has a stronger flavor than regular cinnamon if you want more intensity.
Serving Ideas
Serve warm from the oven with a cold glass of milk.
Stack in a cookie jar on the counter for grab-and-go snacking.
Include on holiday cookie platters alongside other varieties.
Package in cellophane bags tied with ribbon for homemade gifts.
Crumble over vanilla ice cream for a quick cinnamon-spiced dessert.
Pair with hot apple cider for a cozy autumn treat.
Make-Ahead & Storage
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Add a slice of bread to the container to keep cookies soft – replace the bread every few days.
Cookie dough balls can be frozen before coating – freeze on a sheet until solid, then transfer to a freezer bag for up to 3 months.
To bake from frozen, roll the frozen dough in cinnamon sugar and bake at 375°F for 12-14 minutes.
Baked cookies freeze well for up to 3 months – thaw at room temperature.
Refresh day-old cookies by microwaving for 10 seconds to restore softness.
A Cookie Classic
Snickerdoodles have earned their place as one of America’s favorite cookies for good reason.
The combination of buttery dough, tangy cream of tartar, and warm cinnamon sugar is simple but irresistible.
Once you nail this recipe, you’ll make it again and again.
