This Classic Chewy Snickerdoodle Recipe creates a small batch of thin and chewy snickerdoodles made with brown sugar and cinnamon chips. This easy recipe will have you devouring batch after batch!
Posted: 9/23/2020; Updated: 11/2/2021
If you’re looking for a small batch (12 cookies) of the BEST snickerdoodles, you’ve come to the right place! This Classic Chewy Snickerdoodle Recipe is so simple to throw together, chills for one hour, then bakes in less than 15 minutes.
I specifically suggest adding cinnamon chips to the dough, as it enhances the cinnamon flavor considerably and makes the cookies even more exciting. They’re crispy on the edges, and oh so soft and gooey in the center.
This easy snickerdoodle recipe has that classic crackle on top, and are as big as the palm of your hand! Epic.
- All-purpose flour. Be sure to measure appropriately here – using a digital scale is best. If you don’t measure your flour correctly, you can end up with thick cookies that don’t spread.
- Cream of tartar. A staple ingredient to snickerdoodles, which helps with rise and gives that well-loved snickerdoodle tang.
- Ground cinnamon. Classic to the snickerdoodle, this is used in the cinnamon sugar the dough gets rolled into!
- Granulated sugar. For both the cookie and to roll the dough through.
- Brown sugar. This is a special addition to the cookie which helps to give it a soft and chewy texture.
- Large eggs. Just one! It’s best if it’s at room temperature so it incorporates into the dough nicely.
- Cinnamon chips. These are optional, but I love the extra cinnamon flavor it gives! I find these at my standard grocery store chain (Hershey’s brand), but you can also order cinnamon chips online.
How to make the Classic Chewy Snickerdoodle Recipe
STEP 1: Add the cinnamon chips to the freezer. This helps to be sure they don’t break up when added to the dough. Then, whisk together the flour, baking soda, cream of tartar and salt in a small bowl to combine.
STEP 2: In the bowl of a stand mixer with the paddle attachment (or with a handheld mixer), cream together the butter and sugars on medium high speed for about two minutes until light and fluffy, then scrape down the sides.
Add the egg and vanilla and beat on medium speed for 30 seconds, then scrape down the sides again. With the mixer running on low, spoon in the flour until it’s just about combined.
Scrape down the sides one more time, then add the cinnamon chips and give a quick mix. Cover the bowl with plastic wrap and refrigerate for one hour. Do not skip this step to you will have super duper flat cookies.
Assembling the snickerdoodles
STEP 3: Preheat the oven to 350℉/177℃ and prepare two large cookie sheets with parchment paper. Mix together the sugar and cinnamon in a bowl.
Then, using a 1.5 inch cookie scoop, pull a heaping scoop of dough and roll it in between your palms to create a ball. If you’d like to be super precise, weigh out each ball to about 45g. Roll the dough through the cinnamon sugar, then place on a prepared cookie sheet.
Only add 6 cookies to each pan, as they spread considerably. Press cinnamon chips into the tops of each dough ball, if you’d like!
STEP 4: Bake the cookies for 11-13 minutes until the edges are just set. The middle will look considerably underdone, but this is what you want!
Be sure to “scoot” the cookies using a round object with an opening slightly larger than the cookies to make them perfectly round. You’ll want something about 5 inches in diameter for these. Watch me scoot my cookies so you know what to do!
STEP 5: Allow the cookies to set on the pan for 1-2 minutes, then transfer to a wire rack to cool. I love to eat these still slightly warm while they’re super gooey!
Storing and Freezing
Store the baked cookies in a closed container for 2-3 days, though these are best enjoyed the day they’re made.
If you don’t want to make all 12 cookies, you can scoop and roll the dough, then freeze them on a cookie sheet for about 30 minutes. Then, transfer to a zip top bag to store in the freezer for two months.
To bake from frozen, place the dough on a parchment lined cookie sheet for 5 minutes, then roll in some cinnamon sugar. Bake at 350℉/177℃ for 12-15 minutes.
FAQs & Tips
This is likely due to over baking. Remember, you want the center of the cookies to look considerably underdone when removing them from the oven. You have to fight the urge to over bake!
Cream of tartar is one of the leavening agents used in this cookie. This is what also makes the cookies slightly tangy, which is a classic flavor in a snickerdoodle.
This is likely because you’ve added too much flour. Be sure to measure your flour correctly, most preferably with a digital scale, to ensure nice, thin and chewy cookies.
Other recipes to try
- Chocolate Chai Snickerdoodles
- Cookie Butter Cookies
- Stuffed Fluffernutter Cookies
- Brown Butter Chocolate Chip Cookies
Pin for Later
Classic Chewy Snickerdoodle Recipe
- Stand mixer with paddle attachment, or handheld mixer
- Cookie sheets
- Parchment paper
- 1.5-inch cookie scoop
- 1 ⅔ cup all-purpose flour 200g
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature (113g)
- ½ cup granulated sugar 100g
- ¼ cup light brown sugar 50g
- 1 large egg room temperature
- 1 teaspoon vanilla paste or extract
- 3 oz cinnamon chips optional
Cinnamon Sugar for Rolling
- 3 tablespoons granulated sugar 38g
- 1 teaspoon ground cinnamon
- Start by placing the cinnamon chips in the freezer to get extra firm.
- In a bowl, whisk together the flour, baking soda, cream of tartar, salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the butter and sugars on medium speed for about two minutes until fluffy, then scrape down the sides.
- Add the egg and vanilla and mix until combined, then scrape down the sides again.
- On low speed, spoon in the dry ingredients until just combined and scrape down the sides once again..
- Add 2 oz of the cold cinnamon chips to the batter and mix on low until just combined, then place the bowl of dough (covered with plastic wrap) in the fridge for 1 hour.
- Preheat the oven to 350℉/177℃, and line two large cookie sheets with parchment paper.
- In a small bowl, combine the 3 tablespoons of sugar and the cinnamon.
- Remove the dough from the fridge. Using a 1.5-inch cookie scoop, roll the dough into balls (~45g each in between your hands, then cover completely in the cinnamon sugar mixture.
- Add the dough balls to your prepared sheet pan. Only cook 6 cookies per pan, as they are rather large. To the top and sides of your dough balls, gently push in about 4-5 additional cinnamon chips (optional)
- Bake for 11-13 minutes – they will look gooey and underdone – this is normal and what you want! Use a round item slightly larger than the cookie to gently move it around the cookie to make it nice and round.
- Allow the snickerdoodles to cool for 1-2 minutes on the pan, then carefully transfer to a wire rack to cool.