Name: BEST Snickerdoodle
Yield: 22

The best soft, chewy, and thick Snickerdoodle Recipe, with tender centers and evenly crisp edges!

Stack of freshly baked snickerdoodle cookies on a plate, with one broken in half to reveal the soft and satisfying interior.

author’s note

Soft, Chewy, reliable Snickerdoodles Every Single Time!

Snickerdoodles have been part of my life for as long as I can remember. They were one of the first recipes I ever shared here because I’ve truly been making them my whole life.

After years of making them for every event and family get-together, I can honestly say I’ve never had a Snickerdoodle better than this version. They’re thick and chewy with the softest center and those crisp cinnamon edges that make them irresistible.

My brother-in-law is a Snickerdoodle superfan, and this is his all-time favorite cookie. He requests a batch every time he visits, and he swears these are the best he’s ever had. I have to agree. This is the recipe I’m proudest to share.

Various ingredients for making the snickerdoodle recipe arranged on a kitchen counter, including flour, sugar, eggs, and cinnamon.

Snickerdoodle Recipe Ingredients

Ingredient	What to Know
Butter	Opt for unsalted for better salt control.
Sugar	A mix of white and brown sugar gives the best sweetness.
Egg + Egg Yolk	Adds richness and keeps the cookies soft.
Vanilla Extract	Boosts overall flavor.
Flour	Measure carefully for the right consistency.
Cream of Tartar	Gives the classic tang and helps the dough set.
Baking Soda	Helps the cookies rise.
Cinnamon	Adds warm flavor in both the dough and the coating.

Quick Tip

a reliable way to bake? Simply use a kitchen scale to measure ingredients in grams. It eliminates guesswork that can come with less precise measuring using cups.

Mixing dry ingredients with added butter in a bowl to create the dough for this satisfying dessert.

Featured Comment

I rarely review/leave comments, but I felt compelled to with this recipe.

I have searched high and low for THE snickerdoodle recipe. The recipe that creates soft, but slightly crisp and moist, but not underbaked snickerdoodles. This is that recipe. I will never make any other snickerdoodle recipe again!

Thank you for sharing!
– Kate

How To Make This Snickerdoodle Recipe (Tips)

Butter: Hot butter leads to greasy cookies. Melt it fully, then let it cool to room temp.
Chill the dough: This keeps the cookies thick with chewy centers.
Roll tall cookie dough balls: Taller shapes spread into the reliable thickness.
Generously coat in cinnamon sugar: More coating means better caramelized edges.
Slightly underbake: Bake on a silicone baking mat or parchment paper. The centers should look soft when you pull them out; they finish cooking on the tray.
Shape while warm: Press the edges inward with a spatula for evenly round cookies.

Adding eggs, egg yolk, and vanilla to the dry ingredients in a bowl to finish making the dough.

Storage

Store Snickerdoodle recipe in an airtight container at room temperature for 2-3 days.
Freeze dough balls, place them on a baking sheet until firm, then move to a sealed container or freezer bag. Bake straight from the freezer as needed, adding extra a few extra minutes to the baking process.