Name: Chewy Snickerdoodle Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour 390g; 2 tablespoons powdered milk 10g; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 cup salted butter 227g, room temperature, grass-fed recommended; 1 cup granulated sugar 200g; ⅓ cup light brown sugar 66g, packed; ½ teaspoon kosher salt; 1 large egg room temperature; 1 additional large egg yolk room temperature; 1 tablespoon vanilla extract; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon

There’s something truly comforting about sniffing warm cinnamon and sugar filling your kitchen. This Chewy Snickerdoodle Cookies Recipe is exactly that cozy treat—soft, delightfully chewy, with just the right balance of sweet and spice. Trust me, once you make these, they’ll become your go-to cookie for every craving.

A stack of three soft cookies covered in cinnamon sugar is at the front, with the top cookie showing a bite taken out of it, revealing a light brown inside with a soft texture. The cookies are round with a slightly cracked surface and a powdery cinnamon sugar coating that gives them a sandy appearance. Behind the stack, more cookies are laid out on a white marbled surface, some resting on a wire cooling rack. To the left, several cinnamon sticks lie next to a white dish filled with cinnamon sugar and a cinnamon stick inside. The overall scene is warm-toned, highlighting the golden brown colors of the cookies and cinnamon. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe
Top Tip
How to Serve Chewy Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chewy Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I’m honestly hooked on this Chewy Snickerdoodle Cookies Recipe because it nails that soft yet chewy texture everyone raves about—but often struggles to get right. It feels like a little hug in cookie form!

Perfectly chewy texture: The magic combo of cream of tartar and powdered milk creates cookies that stay delightfully soft inside.
Classic cinnamon-sugar coating: Double coating means each bite bursts with that familiar, irresistible cinnamon sweetness.
User-friendly steps: Straightforward mixing and chilling that anyone—even beginner bakers—can follow to cookie heaven.
Customizable size and flavor: Make them jumbo or bite-sized and adjust the cinnamon sugar level to match your personal taste.

The image shows soft round cookies with a rough texture covered in a light layer of cinnamon sugar. One cookie is split in half to show the soft, airy, light tan inside. The cookies rest on a dark red cloth with several cinnamon sticks nearby, adding warm brown tones. At the bottom left, part of a white bowl filled with cinnamon sugar is visible, showing the grainy texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here is thoughtfully chosen to deliver perfect chewiness and flavor. The powdered milk and cream of tartar don’t often pop up in casual cookie recipes, but they’re key players here. Plus, using good quality, room temperature butter really amps up the texture and richness.

Flat lay of a large mound of all-purpose flour, a small bowl of powdered milk, a small bowl of cream of tartar, a small bowl of baking soda, a stick of salted butter softened with a pale yellow hue, a small bowl of granulated sugar, a small bowl of packed light brown sugar, a pinch of kosher salt crystals, two whole large eggs with clean shells, a small white bowl of clear vanilla extract, a small white bowl filled with granulated sugar mixed with ground cinnamon in warm brown tones, all arranged in perfect symmetry on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the cookies, providing structure while still allowing softness.
Powdered milk: Helps add chewiness by contributing protein and moisture retention.
Cream of tartar: This classic snickerdoodle ingredient gives a tender crumb and that signature tangy note.
Baking soda: Adds just enough lift without making the cookies cakey.
Salted butter (room temp): Using salted butter is my favorite shortcut—it brings subtle saltiness that balances sweet and spice.
Granulated sugar & light brown sugar: The brown sugar keeps things moist, while granulated sugar adds crisp edges.
Kosher salt: Enhances all the flavors in the cookie.
Egg & egg yolk: Adding an extra yolk boosts chewiness and richness.
Vanilla extract: A must for warmth and depth, elevating the cinnamon sugar coating.
Cinnamon & additional sugar for coating: Classic snickerdoodles get their charm here with a generous double coating, sealing in spice and sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with my Chewy Snickerdoodle Cookies Recipe, especially when baking for different occasions. You can easily tweak sizes, add mix-ins like chocolate chips or nuts, or even swap out sugars for dietary needs without losing that comforting texture.

Variation: My personal favorite twist is adding a sprinkle of flaky sea salt on top just before baking. It’s a little unexpected but perfectly balances the sweetness.
Gluten-Free: Swap all-purpose flour for a 1-to-1 gluten-free baking blend; just make sure it contains xanthan gum to maintain chewiness.
Vegan Version: Replace butter with vegan butter, use a flax egg instead, and the cookies still turn out wonderfully chewy and flavorful.
Seasonal Flavors: Adding a pinch of nutmeg or cardamom to the cinnamon sugar helps these cookies feel extra special during the holidays.

Step-by-Step: How I Make Chewy Snickerdoodle Cookies Recipe

Step 1: Whisk Your Dry Ingredients

Start by combining the flour, powdered milk, cream of tartar, and baking soda in a large bowl. Whisk them well—it’s important these are evenly mixed so your cookies rise and texture properly. I like to set this aside while I prep the wet ingredients.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer with the paddle attachment, beat your room temperature butter, granulated sugar, brown sugar, and salt on high speed for about two minutes. This gives you that beautifully pale, fluffy base. If you don’t have a stand mixer, a handheld mixer works too—just keep it going until it’s light and airy.

Step 3: Mix in Eggs and Vanilla

Scrape down the bowl, then add your large egg, extra egg yolk, and vanilla extract. Mix just until combined—don’t overdo it here or your dough might turn a little tough.

Step 4: Add Dry Ingredients in Three Parts

Add the dry mix to the wet ingredients in three additions, mixing gently in between. Scrape down the sides of your bowl to make sure everything is evenly incorporated. The dough will be slightly sticky but firm enough to scoop after chilling.

Step 5: Chill the Dough and Prep Cinnamon Sugar

Wrap your dough and chill it for 30 minutes—this step is key for flavor development and keeps the cookies from spreading too much. While it chills, mix together your cinnamon sugar for the first coating. Trust me, prepping this early saves time later and means no scrambling.

Step 6: Scoop, Roll, and Coat

Preheat your oven to 375°F and line your baking sheet with parchment. Using a #20 cookie scoop (about 1.5 tablespoons), measure the dough, roll it into balls, then roll each in the cinnamon sugar coating. Give each cookie some breathing room—about 4 inches apart—to keep their shape.

Step 7: Bake and Finish with a Second Cinnamon Sugar Dip

Bake for 9 to 11 minutes until the edges are set but centers still look a little soft. While cookies bake, toss out the old cinnamon sugar and quickly mix a fresh batch. Once out of the oven and slightly cooled on the pan, dip the tops of each cookie into the new cinnamon sugar mixture, then transfer to a cooling rack. This double coating is what gives these cookies their iconic sweet crust.

Top Tip

Having made these chewy snickerdoodles many times, I’ve picked up a few tricks that really take them to the next level. These tips helped me avoid common baking pitfalls and I’m excited to pass them along to you.

Don’t skip the chilling: It solidifies butter so cookies bake up thicker and prevents excessive spreading.
Double cinnamon sugar coating: Fresh cinnamon sugar after baking gives that perfect sweet crunch with every bite.
Room temperature ingredients: This helps your dough mix evenly and gives you that lovely, tender crumb.
Proper spacing: Giving cookies enough room on the pan avoids flattened edges and helps them keep that chewy center.

How to Serve Chewy Snickerdoodle Cookies Recipe

chewy snickerdoodle cookies - Serving Suggestion

Garnishes

While these cookies stand perfectly on their own, I love to add a sprinkle of powdered sugar or a tiny drizzle of melted white chocolate for parties. Sometimes, a light dusting of extra cinnamon sugar right before serving adds a pleasant sparkle and aroma.

Side Dishes

They’re fantastic paired with a glass of cold milk, chai tea, or even a scoop of vanilla ice cream for a quick dessert. I’ve also served these alongside my morning coffee or hot cocoa, making the perfect cozy snack.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a festive tin with parchment layers, or stacked them tied with a rustic twine and cinnamon sticks for gifting. You could even sandwich them with cream cheese frosting for an indulgent treat that guests always rave about.

Make Ahead and Storage

Storing Leftovers

After baking, I let the cookies cool completely, then store them in an airtight container at room temperature. They stay chewy and fresh for up to 4 days, but if you want them soft longer, toss in a slice of bread to keep moisture in.

Freezing

I often freeze the unbaked dough balls—rolled and coated—on parchment-lined trays. Once frozen solid, pop them into a ziplock bag. When you’re ready, just bake them adding a minute or two to the baking time. Fresh cookies, anytime!

Reheating

To revive leftover cookies, I warm them in a 300°F oven for about 5 minutes or pop them in the microwave for 10 seconds. This brings back their fresh-baked warmth and chew without drying out.

Frequently Asked Questions:

What makes these snickerdoodles chewy instead of cakey?

The combination of cream of tartar and powdered milk in the dough helps create that tender but chewy texture, while the extra egg yolk adds richness and moisture. Also, chilling the dough prevents too much spreading, which keeps them soft inside.

Can I use salted butter instead of unsalted?

Absolutely! This recipe calls for salted butter, which I prefer because it adds just the right amount of salt to balance all the sweetness and enhances the cookie's flavor. Just be sure to adjust the salt added if substituting with unsalted butter.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes firms it up so the cookies hold their shape better during baking. Also, spacing the dough balls about 4 inches apart on the baking sheet ensures they don’t run into each other and flatten out.

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance, shape into balls, and freeze them unbaked. When ready, bake straight from frozen for just a few extra minutes. This makes last-minute baking super convenient.

Final Thoughts

This Chewy Snickerdoodle Cookies Recipe has become one of my sweetest kitchen wins—literally! They’ve brightened chilly afternoons, been the star of holiday cookie exchanges, and comforted me when I needed a little pick-me-up. I hope when you try this recipe, it brings that same warmth and joy into your home. Honestly, you’ll love the way these cookies taste and feel with every perfect chewy bite.