Cookies & BarsNo. 7085 · The 2026 edition
Big and Chewy Snickerdoodle Recipe
Get ready for the ultimate soft and chewy snickerdoodle with a perfectly crackly cinnamon-sugar crust.
Our own summary of the original — the full post and photos live at landeeseelandeedo.com.
This recipe yields big, chewy snickerdoodles with a tender interior and a crisp cinnamon-sugar coating. The dough is shaped into 1-inch balls, rolled in cinnamon sugar, and baked at 375°F for 10-12 minutes. Allow them to cool briefly on the sheet before transferring to a rack for the best texture.
Ingredients
Equipment
- mixing bowls
- electric mixer
- baking sheets
- parchment paper
- wire racks
Directions
- Start by heating your oven to 375°F (190°C) and lining your baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking soda, and cream of tartar with a whisk.
- In a separate large bowl, beat the softened butter and sugar together until fluffy and light. Crack in the eggs one at a time, then stir in the vanilla extract.
- Slowly incorporate the dry ingredients into the butter mixture, mixing only until everything comes together.
- Form the dough into balls about 1 inch in diameter, roll each ball in cinnamon sugar, and arrange them on the prepared sheets, leaving 2 inches of space between them.
- Bake for 10 to 12 minutes, until the edges are golden. Let them cool on the baking sheets for 5 minutes, then move them to wire racks to finish cooling.
