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The best thick, chewy snickerdoodle cookies with a soft, fluffy, and moist center.
5 from 6 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dessert
Cuisine American
Servings 21 cookies
Calories 194 kcal


  • 2 and ¾ cups all-purpose flour
  • 1 and ½ tsp. cream of tartar
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 2 tsp. vanilla extract

Cinnamon Sugar Coating:

  • ¼ cup sugar
  • 1 tbsp. cinnamon


  • Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Spray with non-stick spray.
  • In a medium bowl, combine flour, cream of tartar, baking soda, and salt.
  • In a large bowl, beat softened butter with both sugars until smooth and creamy.
  • Add in 1 egg and beat until just combined. Add in the egg yolk and vanilla extract and beat until combined. Scrape down the sides of the bowl as needed.
  • Add dry ingredients to the wet ingredients in 3 additions, mix until just combined after each. Once all of the dry ingredients are added, mix until smooth and no flour pockets remain.
  • In a small bowl, whisk together the cinnamon and sugar.
  • Roll the dough into 2-3 tablespoon-sized balls and coat with the cinnamon sugar. Place on the prepared baking pan 3" apart and bake for 8 minutes.
  • Allow the cookies to cool on the pan for 10 minutes before transferring to a plate or a wire rack. Cookies stay fresh in an airtight container at room temperature for 1 week.


Calories: 194kcalCarbohydrates: 25.6gProtein: 2.4gFat: 9.4gSaturated Fat: 5.7gCholesterol: 41mgSodium: 155mgPotassium: 66mgFiber: 0.4gSugar: 13gCalcium: 11mgIron: 1mg
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