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The Ultimate Soft and Chewy Snickerdoodle Recipe with Guaranteed Crackled Tops

A close-up stack of three soft, chewy snickerdoodles generously coated in cinnamon sugar.
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Follow this easy recipe to make classic snickerdoodles that stay soft and chewy. These cookies feature a perfect cinnamon sugar coating and the signature crackled top, using simple pantry staples.

Ingredients

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  • 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 350°F (175°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 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft. This helps achieve the chewy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best soft and chewy cookies, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • Cream of tartar is essential; it reacts with the baking soda to give snickerdoodles their characteristic slight tang and helps create the crackled surface.
  • Do not overbake. Removing them when the centers look slightly underdone ensures a melt in your mouth texture after cooling.

Nutrition

Find it online: https://mistyplate.com/best-soft-chewy-snickerdoodles-recipe/