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Classic Soft and Chewy Snickerdoodle Cookies with Cream of Tartar

Close-up of three soft, round snickerdoodle cookies coated in cinnamon sugar, one broken open to show the texture.
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Make the best homemade snickerdoodles featuring soft centers, chewy edges, and a signature crackled top, all coated in rich cinnamon sugar. This easy recipe uses simple pantry staples.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1 and 1/3 cups granulated sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 and 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 and 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for rolling)
  • 3 tablespoons ground cinnamon (for rolling)

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, 1 and 1/3 cups granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a shallow dish, combine the remaining 1/3 cup granulated sugar and the ground cinnamon for the coating.
  7. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should look set, but the centers should still appear slightly soft. This helps achieve a chewy texture.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest texture, slightly underbake the cookies; they will firm up as they cool.
  • Using cream of tartar is essential for the classic tangy flavor and the signature crackled top of a true snickerdoodle.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before rolling and baking.

Nutrition

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