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Soft and Chewy Snickerdoodle Cookies Perfect Every Time

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These soft and chewy snickerdoodle cookies are simply the best ever, really!  I know, I know everyone says their cookie recipe is the best but in my opinion, these are the perfect snickerdoodle cookie recipe ever.

Homemade snickerdoodle cookies on a white plate. Text overlay says Soft & Chewy Snickerdoodles.

When I was a little girl as the Christmas holidays approached my grandmother would make this snickerdoodle cookie recipe so often it was almost a staple in our home.  Now I enjoy spoiling my children with this favourite treat!

Soft and Chewy Snickerdoodle Cookie Baking Tips

Now, this is a really easy recipe to make but there are a few tips that will help you make the perfect cookie.

Use REAL butter, seriously these cookies are best made with butter not margarine, shortening or another oil.

Don’t over bake your cookies.  I bake mine for 10 minutes until the sides are starting to brown.  I would rather pull the cookies out of the oven a little sooner rather than later.  The cookies will continue to cook on the pan for a while after removing them from the oven.

Use a cookie scoop to measure out the perfect amount of cookie dough every time. Using a handy cookie scoop will make all of your cookies the same size and they will cook evenly in the oven.

Yes, you can roll them by hand but you always end up with some cookies larger and smaller than most of them.  This means you have some cookies undercooked and others overcooked on each baking tray.  Use a cookie scoop to make the perfect cookie!

Don’t chill the dough.  Ok, sure you can chill the cookie dough if you want to but you don’t HAVE to. With my recipe, the cookies bake up perfectly every time without chilling. This means we can have cookies ready to eat in 20 minutes, whoo hoo!

Lots of snickerdoodle cookies on a white serving plate.

Family Favourite Christmas Cookies

Easy snickerdoodle cookie recipe |

Soft and Chewy Snickerdoodle Cookies

The best soft and chewy snickerdoodle cookie recipe! Easy to make and doesn’t require chilling the dough.
5 from 8 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Cookies
Servings 20 cookies
Calories 214 kcal


  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1/4 cup sugar
  • 2 tsp. ground cinnamon


  • Mix the 1/4 cup of sugar and cinnamon together and set aside.
  • Cream together your butter, eggs and sugar.
  • Mix together the flour, baking soda, salt and cream of tartar.
  • Slowly add the dry ingredients to your wet ingredients while mixing, mix well.
  • Use your cookie scoop to form dough balls the size of a walnut, about 1 1/2 inches.
  • Roll the cookie dough balls in your cinnamon sugar mixture.
  • Place on an ungreased baking sheet 2 inches apart.
  • Bake for 10 to 12 minutes at 400F. The cookies will be light brown and soft on the top. As they cool the tops will firm up and crack and crinkle a bit.


Serving: 1gCalories: 214kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 195mgPotassium: 109mgFiber: 1gSugar: 18gVitamin A: 309IUVitamin C: 0.02mgCalcium: 13mgIron: 1mg

Nutrition information isn’t always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.

Tried this recipe?Let us know how it was!
Recipe Rating

Pamela Arsena

Tuesday 13th of December 2016

These are my absolutely favorite cookies!