This easy snickerdoodle recipe is soft and chewy with a sweet cinnamon sugar flavor and signature tang. A must-have holiday treat, our recipe comes together with simple steps, minimal equipment, and no chilling!
Ingredients⬇️
Dough
1 cup (2 sticks) salted butter, room temperature (see notes)
1 ½ cups white sugar
2 eggs, room temperature
1 teaspoon vanilla
2 1/2 cups flour
1 Tablespoon cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon cinnamon
Topping⬇️
⅓ cup sugar
1 Tablespoon cinnamon
Instructions⬇️
✨Preheat the oven to 350°F. Line a baking sheet with a silpat liner or parchment paper. Set aside.
In a large bowl, mix together the butter and sugar until smooth with a wooden spoon or spatula.
1 cup (2 sticks) salted butter, room temperature, 1 ½ cups white sugar
✨Stir in the eggs and vanilla extract until combined.
2 eggs, room temperature, 1 teaspoon vanilla
✨Add the flour, cornstarch, cream of tartar, baking soda and cinnamon. Gently mix until all the flour is incorporated. Don't over-mix the cookie batter.
2 1/2 cups flour, 1 Tablespoon cornstarch, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon cinnamon
In a shallow bowl, mix together the topping ingredients until combined.
⅓ cup sugar, 1 Tablespoon cinnamon
✨Using a small cookie dough scoop, drop 1 ½ inch balls of dough into the cinnamon sugar mixture (see notes). Gently roll around until all the sides are coated and you have a ball shape. It’s okay if the dough balls are not perfectly round, the baking process should fix this! ✨Place each coated dough ball on the prepared baking sheet 2 inches apart. If desired, sprinkle additional cinnamon sugar on top of each dough ball.
✨Bake for 9-10 minutes, or until the cookies are very puffed and cracked on top. The middle will be very soft and that’s okay. The cookies will continue to bake on the baking sheet outside of the oven. Don’t over bake or you won’t have a soft chewy cookie!
✨Allow the cookies to cool for 10 minutes (or until set) on the baking sheet then move the cookies to wire cooling racks.
✨Store at room temperature in an airtight container for up to 1 week or the freezer for up to 3 months.
What I love most about this snickerdoodle recipe is how it avoids the common pitfalls of dry or thin cookies, delivering a soft and chewy texture every time. Adding cornstarch to the dough is a game changer—it helps keep the cookies tender and thick, preventing them from spreading too thin during baking. I’ve tried numerous snickerdoodle variations, but this one stands out due to its perfect balance of sweetness and that signature cinnamon tang. When mixing the dough, be careful not to over-mix after adding the flour and leavening agents. Over-mixing can lead to dense cookies, so mix just until incorporated. Rolling the dough balls thoroughly in the cinnamon sugar topping ensures an even coating and delightful crackled tops after baking. These cookies bake quickly at 350°F—around 9 to 10 minutes—and it’s crucial to remove them once puffed and cracked, even if the centers seem underdone. They continue to set on the baking sheet and remain soft inside. Cooling them on the pan helps retain moisture and chewiness. For storage, keeping them in an airtight container at room temperature maintains freshness for up to a week. You can also freeze them for up to three months, perfect for preparing batches ahead of holiday gatherings. In my experience, using salted butter adds a subtle depth to the flavor, but you can substitute unsalted butter if preferred—just adjust salt accordingly. Additionally, I like adding a bit more cinnamon in the topping for a stronger flavor punch, which perfectly complements the cookie dough’s tangy notes. Overall, this recipe is perfect for anyone craving classic snickerdoodles that are soft, thick, and bursting with cinnamon flavor—the type that brings back nostalgic memories but with a homemade twist that feels just right.