Soft Chewy Snickerdoodles on white parchment with red sanding sugar and cinnamon sticks

Soft Chewy Snickerdoodles

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12-16 cookies 1x


A holiday classic, these easy, quick, and simple soft and chewy cinnamon sugar coated cookies are a breeze to make in just 30 minutes start to finish!



For the Cookies

  • 1 1/2 cups unbleached, all purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup golden brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

For the Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • Red sanding sugar, for garnish if desired


  1. Preheat oven to 375˚F. Prepare a baking sheet with a silpat or parchment paper
  2. In a medium bowl, mix together flour, cream of tartar, baking soda, sea salt, cinnamon and nutmeg until completely combined. Set aside.
  3. In a large bowl using a hand mixer or a standing mixer with a paddle attachment, cream together butter and sugars on a medium high speed, about 1 minute.
  4. Add the egg and vanilla extract and beat until light and fluffy, about 1 more minute.
  5. Stir the flour mixture into the sugar mixture until thoroughly combined.
  6. Mix all ingredients for the topping, except for the red sanding sugar, in a shallow bowl until completely combined.
  7. Scoop out balls of dough, about 1 1/2 inches in diameter (a little less than 2 tablespoons each), and roll generously in the topping mixture until thoroughly coated. Place onto the prepared baking sheet and flatten balls slightly with the palm of your hand.
  8. Bake 7-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
  9. Sprinkle cookies with any remaining topping and red sanding sugar as desired and let  cool on the pan for 10 minutes. Remove to a wire rack to continue cooling.