Few cookies capture the heart of home baking quite like Snickerdoodle Cookies. With their buttery centers, sweet cinnamon coating, and crackly tops, these timeless cookies are pure comfort in every bite. Whether you’re baking for the holidays, a cookie exchange, or a quiet weekend at home, this classic recipe guarantees soft, chewy perfection every time.

Snickerdoodles have that nostalgic charm that makes any kitchen feel cozier. Their crisp edges and tender centers make them the perfect balance of texture, while the warm cinnamon sugar gives them that unmistakable holiday flavor we crave all year long. Best of all—they’re simple, pantry-friendly, and bake up beautifully in under 10 minutes.

Why You’ll Love Them

Soft & chewy texture: Tender in the middle with a light crunch on the edges.
Perfectly spiced: Just the right touch of cinnamon sugar for cozy sweetness.
Easy ingredients: All simple pantry staples—no chilling required.
Stay fresh for days: These cookies remain soft and chewy when stored properly.
Holiday & everyday favorite: Perfect for Christmas, gifting, or casual baking year-round.

Time Needed

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: 40 cookies

Ingredients

1 cup unsalted butter, softened
1 ⅓ cups granulated sugar
⅓ cup brown sugar, packed
2 large eggs, room temperature
1 ½ tsp vanilla extract
3 ¼ cups all-purpose flour
1 ½ tsp cream of tartar
1 tsp baking soda
½ tsp salt
Cinnamon Sugar Coating: ⅓ cup sugar + 1 ½ Tbsp cinnamon

Instructions

Preheat the oven Set the oven to 400°F (200°C). Line two baking sheets with parchment paper or grease lightly.
Mix dry ingredients In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
Cream butter and sugars In a large bowl, beat softened butter with both sugars until light and fluffy, about 2 minutes.
Add eggs and vanilla Beat in eggs one at a time, followed by the vanilla extract.
Combine & roll Gradually add dry ingredients until fully combined. Roll 1 Tbsp of dough into balls, then coat in cinnamon sugar.
Bake to perfection Place dough balls 2 inches apart on baking sheets. Bake for 6–8 minutes, until lightly golden but still soft in the center. Cool for 2 minutes before transferring to a rack.

Tips from Chef Emma

Use room-temperature butter and eggs for the best texture.
Do not overbake! They’ll continue to set as they cool.
For thicker cookies, chill the dough for 30 minutes before baking.
Add a pinch of nutmeg for a warm, bakery-style depth.
Freeze baked cookies or dough balls for easy holiday prep!

Storage & Freezing

Store cookies in an airtight container at room temperature for up to 5 days. For long-term storage, freeze in airtight bags for up to 6 months. To serve, thaw at room temperature or enjoy slightly chilled for a soft, fudgy texture.

Nutrition Info (per cookie)

Calories: 121
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Sodium: 61mg

Final Thoughts

These Soft & Chewy Snickerdoodle Cookies bring pure nostalgia to every bite—warm, buttery, and rolled in cinnamon sugar. They’re as perfect for Christmas cookie trays as they are for cozy afternoons with coffee. A timeless favorite that never fails to make any day feel special. Save this recipe to your Baking or Holiday Cookies board—you’ll want it on repeat all year long!