Soft & Chewy Classic Snickerdoodle Cookies (One Bowl!) Recipe

I can never resist a snickerdoodle that bakes up this soft, chewy, and tangy with that perfect crackly cinnamon sugar top. Even better, this updated version keeps all the classic flavor with a simpler one bowl mix.

I’m obsessed with these soft and chewy snickerdoodles because they hit that exact tangy-sweet bite I crave, with crackly cinnamon sugar on the outside and a thick, tender middle that stays soft after baking. I love that the cream of tartar gives them that classic snickerdoodle zip, not just another sugar cookie situation.

But the texture? Ridiculous.

Slightly puffy, bendy, buttery, and not dry for one second. And since they’re one bowl now, I’m even more likely to make them on a random Tuesday.

No fuss. Just big cinnamon flavor, soft centers, and cookies I keep stealing from the tray.

Ingredients

• Butter makes these cookies rich, soft, and a little dreamy.

  Don’t skip it.

• Granulated sugar brings sweetness and those tender, slightly crisp edges everyone grabs first.
• Eggs hold everything together and keep the centers chewy, not dry.
• Vanilla adds that cozy bakery smell you’ll notice before the first bite.
• Flour gives the cookies structure, so they’re soft instead of floppy.
• Cream of tartar is the snickerdoodle magic, giving that classic tangy bite.
• Baking soda helps them puff, spread, and bake up just right.
• Salt keeps the sweetness in check.

  Basically, it makes everything taste better.

• Cinnamon sugar gives the outside that sparkly, warm, slightly crunchy finish.
• Plus, that cinnamon coating makes the whole kitchen smell like a cookie shop.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups (345 g) all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3 tablespoons granulated sugar for rolling
• 2 teaspoons ground cinnamon for rolling

How to Make this

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl, beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Add 2 large room temperature eggs one at a time, mixing until incorporated, then stir in 2 teaspoons vanilla extract.

4. Add 2 3/4 cups (345 g) all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon fine salt directly to the same bowl; stir until just combined and a soft dough forms.

5. In a small bowl combine 3 tablespoons granulated sugar and 2 teaspoons ground cinnamon for the coating.

6. Scoop dough by heaping tablespoons or use a 1 1/2 tablespoon cookie scoop and roll each portion into a smooth ball.

7. Roll each dough ball in the cinnamon sugar to fully coat and place on prepared baking sheets about 2 inches apart, flattening slightly if desired for a more even top.

8. Bake for 8 to 10 minutes, until edges are set and centers still look slightly soft.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven and oven thermometer
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl
4. Electric hand mixer or stand mixer (or sturdy whisk)
5. Measuring cups and spoons plus a kitchen scale (optional for accuracy)
6. Small mixing bowl for the cinnamon sugar
7. 1 1/2 tablespoon cookie scoop or tablespoon and your hands to roll dough balls
8. Wire cooling rack and an offset or rubber spatula for transferring cookies

FAQ

Soft & Chewy Classic Snickerdoodle Cookies (One Bowl!) Recipe Substitutions and Variations

• Unsalted butter (1 cup / 226 g): Substitute with 1 cup (226 g) salted butter, but reduce added salt in recipe to 1/4 teaspoon.
• Granulated sugar (1 1/2 cups / 300 g): Replace with 1 1/2 cups (300 g) light brown sugar for a deeper, chewier cookie and slight molasses flavor; expect slightly darker color and a touch more moisture.
• Eggs (2 large): Use 1/2 cup (120 g) unsweetened applesauce for each egg to make cookies egg-free; texture will be slightly cakier and may spread less. Alternatively, use 2 tablespoons water plus 1 tablespoon ground flaxseed per egg (let sit 5 minutes).
• Cream of tartar (2 teaspoons): Replace with 1 teaspoon baking powder plus 1/2 teaspoon lemon juice or vinegar to maintain tang and leavening. If using this, omit any extra acid elsewhere.

Pro Tips

– Use room temperature butter and eggs so the butter creams easily and traps air. That gives a lighter texture and helps the cookies spread evenly instead of becoming dense.

– Don’t overmix once the flour goes in. Stir just until the dough comes together; overworking develops gluten and makes the cookies tough instead of tender.

– Chill scooped dough for 10 to 20 minutes if your kitchen is warm or the dough feels greasy. It will hold its shape better in the oven and you will get that classic crinkled top.

– Watch the bake time closely and pull the cookies when the edges are set but the centers still look a touch soft. They continue to firm as they cool, and that puckery, slightly chewy center is what makes them perfect.