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Classic Soft and Chewy Snickerdoodle Cookies

Three soft, thick snickerdoodle cookies stacked on a white plate, coated in cinnamon sugar.
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A reliable recipe for making thick, soft, and chewy Snickerdoodle cookies featuring the signature cream of tartar tang and a heavy cinnamon-sugar coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small, shallow bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the cinnamon-sugar mixture until completely coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra thick cookies, chill the dough balls for 30 minutes before rolling them in the cinnamon sugar.
  • Use fresh cream of tartar for the best lift and signature slight tang.
  • If you prefer a flatter cookie, slightly increase the baking soda to 1 1/4 teaspoons.

Nutrition

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