Go Back
A parchment-lined baking sheet piled with soft snickerdoodles coated in crackly cinnamon sugar, on a light wood table in window light.

Snickerdoodle Cookies Recipe: Soft, Chewy, No-Chill Batch

Soft, chewy snickerdoodles with crackly cinnamon-sugar tops, no chilling required, and a batch on the cookie plate in under an hour. Simple pantry ingredients and one roll in cinnamon sugar make this a Christmas cookie you can bake on a weeknight.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 3/4 cup granulated sugar
  • 1 whole egg large, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar for rolling
  • 1 teaspoon ground cinnamon for rolling

Method
 

  1. Heat the oven to 375°F. Line two baking sheets with parchment. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
  2. Beat the butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla.
  3. Add the flour mixture and mix on low just until no dry streaks remain; the dough will be soft but scoopable.
  4. Stir the 2 tablespoons sugar and cinnamon in a small bowl. Scoop the dough into 1 1/2-tablespoon balls, roll each in the cinnamon sugar, and set 2 inches apart on the sheets.
  5. Bake one sheet at a time on the center rack for 9-11 minutes, until the edges are set and the centers still look slightly underdone. Cool on the sheet for 5 minutes, then transfer to a rack. Repeat with the second sheet.