Soft Chewy Snickerdoodle Cookies Recipe

Snickerdoodles are distinctively chewy, soft, and full of cinnamon sugar flavor. What makes them so irresistible? They’re simple to prepare and even easier to enjoy. Those crackled tops, a hint of tanginess, and the ideal chewy texture combine to make these snickerdoodles a bake-you’ll return to again and again.

Looking for more easy cookie recipes for beginners? Try Crispy Gingersnaps (no molasses) or Chocolate Sugar Cookies.

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Are snickerdoodles sugar cookies with cinnamon?

Snickerdoodles share ingredients with sugar cookies, but they are not exactly the same. Both are soft and coated with cinnamon sugar, yet snickerdoodles gain their signature tang and chew from a key ingredient: cream of tartar.

Cream of tartar gives snickerdoodles a subtle tang and helps prevent sugar crystallization. That is the difference between the tender, chewy snickerdoodle and the crisper sugar cookie. It also helps the dough keep a supple texture after baking.

While sugar cookies and snickerdoodles overlap in flavor, cream of tartar is the defining element in both taste and texture.

Snickerdoodles without eggs

This recipe is for eggless snickerdoodles that are still tender, chewy, and flavorful. Eggs usually provide structure and leavening in cookies; here we replace those functions with milk and a chilling step.

Chilling the dough overnight hydrates the flour fully, which improves texture and moisture. The extended rest deepens the flavor and produces a fluffy, tender cookie—so plan ahead when possible.

If you prefer to bake without chilling or want a butter-free option, try soft brown sugar cookies as an alternative.

Frequently Asked Questions (FAQs)

Are these Snickerdoodles dairy-free?

This particular recipe is eggless but not dairy-free: it includes butter and whole milk. To make them dairy-free, substitute vegan butter and your preferred non-dairy milk. Results may vary slightly but the method remains the same.

Can I make these snickerdoodles with eggs?

Yes. If you prefer to use eggs, replace the 1/4 cup milk with one large room-temperature egg and proceed with the rest of the instructions. The egg will add structure and moisture as usual.

How can these snickerdoodles be stored?

Store fully cooled cookies in an airtight container at room temperature for up to one week. Sealing them preserves moisture and keeps the cookies soft and chewy.

Can snickerdoodles be frozen?

Yes. Freeze cooled cookies in a single layer on a sheet for an hour, then transfer them to a freezer-safe bag or container. They keep for up to three months. Thaw at room temperature or warm briefly in a 350ºF (177ºC) oven for 5–7 minutes.

Why make snickerdoodles without eggs?

Eggless recipes are helpful for people with egg allergies, those who avoid eggs, or anyone without eggs on hand. Chilling and a modest milk addition make these cookies moist and flavorful so you won’t miss the egg.

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Soft and Chewy Snickerdoodle Cookies

Crackled tops, a slight tang, and a perfectly chewy texture make these snickerdoodles irresistible. A bonus: this version is made without eggs.

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: 16

Calories: 271 kcal

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon cream of tartar
• 1 teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• ½ cup granulated sugar
• ¼ cup whole milk, room temperature
• 2 teaspoons vanilla extract

For rolling:

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. In a large bowl, whisk together the flour, baking soda, cinnamon, cream of tartar, and salt. Set aside.
2. In a mixer bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until very light and fluffy. Scrape the bowl, then add the milk and vanilla and beat for 2 more minutes.
3. With the mixer on low, add the dry ingredients a little at a time, mixing just until combined. Do not overmix.
4. Line a baking sheet with parchment. Using a large cookie scoop, portion the dough onto the sheet. You can place the scoops close together since they will be chilled. Cover with plastic wrap and refrigerate overnight; chilling improves texture and flavor.
5. When ready to bake, preheat the oven to 350ºF (177ºC). Line a second baking sheet with parchment. In a small bowl, mix the ½ cup granulated sugar with 2 teaspoons cinnamon. Roll each chilled dough ball in the cinnamon sugar until evenly coated and place on the prepared baking sheet at least 2 inches apart.
6. Bake 12–14 minutes, rotating the baking sheet halfway through. The centers may appear slightly underbaked; they will finish cooking on the hot sheet. Allow cookies to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely.

Notes

• Store cooled cookies in an airtight container at room temperature for up to one week.
• Freeze baked cookies for up to three months. Thaw at room temperature or warm briefly in a 350ºF oven.

Nutrition

Per serving: Calories 271; Carbohydrates 40 g; Protein 2 g; Fat 12 g; Sugar 26 g. Values are estimates.

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