If you’re a cookie lover like me (and I’m guessing you are since you’re here!), then buckle up because these Chewy Snickerdoodle Cookies are about to become your new obsession. Soft, buttery, perfectly spiced with a cinnamon-sugar sparkle, these cookies are the ultimate comfort treat. They’re the kind of cookies that make your kitchen smell like a warm hug and disappear from the plate faster than you can say “snickerdoodle.” Whether you’re baking for a cozy night in, a holiday cookie swap, or just because, this foolproof recipe will deliver bakery-worthy results every time.

I’ve been baking cookies for years, and snickerdoodles hold a special place in my heart. There’s something so nostalgic about that tangy cream of tartar bite paired with the sweet cinnamon crunch. After tweaking and testing (and eating way too many cookies in the name of research), I’ve landed on the perfect recipe, inspired by the legendary Nancy Baggett’s The All-American Cookie Book. I swapped out corn syrup for honey to keep things natural, streamlined the steps for simplicity, and packed this post with tips to ensure your snickerdoodles are chewy, golden, and utterly irresistible. Let’s dive in!

Why You’ll Love These Chewy Snickerdoodle Cookies

Incredibly Chewy: Slightly underbaked for that melt-in-your-mouth texture.
Perfect Flavor Balance: The cream of tartar gives that signature tangy snickerdoodle zing, while nutmeg adds a subtle warmth.
Easy to Make: Simple ingredients, straightforward steps, and no chilling required (though I’ll share tips if you want to prep ahead!).
Versatile: These cookies are perfect for any occasion, from after-school snacks to holiday gifting.

The Secret to Perfectly Chewy Snickerdoodles

The key to snickerdoodle perfection lies in doneness. You want that just-baked look where the edges are lightly golden, but the centers are still soft and slightly underbaked. Take a peek at the photo below to see what I mean:

Left: Perfectly chewy. Right: Still delicious, but a bit crispier.

The cookie on the left is the chewy dream we’re aiming for. It might look underbaked at first glance, but trust me—that soft center sets up as it cools, leaving you with a cookie that’s tender and melt-in-your-mouth. The cookie on the right is still tasty but leans a bit crisper. Keep an eye on your oven, as every oven is different, and check for that just-set edge to nail the texture.

Here’s a peek at the underside for extra clarity:

The left cookie’s underside confirms it’s perfectly chewy, while the right is a touch more done.

Why This Recipe Works

Cream of Tartar: This is non-negotiable for authentic Snickerdoodles. It gives that signature tangy flavor and helps create the soft, chewy texture.
Honey Swap: Using honey instead of corn syrup adds a subtle floral sweetness and keeps the dough moist without altering the classic flavor.
Nutmeg: A pinch of nutmeg adds a warm, cozy depth that makes these Snickerdoodles stand out.
No Chilling Needed: The brief 5–10 minute dough rest firms it up just enough for easy rolling, saving you time without sacrificing quality.

Baking Inspiration: The All-American Cookie Book

This recipe is adapted from Nancy Baggett’s The All-American Cookie Book, a treasure trove of cookie recipes and food history that every baking nerd needs on their shelf. It’s one of the few cookbooks I kept when we downsized to camper life—that’s how much I love it! If you’re as cookie-obsessed as I am, grab a copy here. Another must-have for food history lovers is BraveTart by Stella Parks—both books are packed with inspiration and delicious recipes.

More Cookie Recipes to Love

If these snickerdoodles have you in a baking mood, you’ll fall head over heels for these other treats from my cookie collection:

Oatmeal Chocolate Chip Cookies: Packed with hearty oats and gooey chocolate chips, these are the perfect balance of chewy and comforting.
Carrot Cake Cookies with Maple Glaze: All the flavors of carrot cake in cookie form, topped with a dreamy maple glaze for a touch of sweetness.
Chewy Rhubarb Cookies: Tangy rhubarb adds a unique twist to these soft, chewy cookies—perfect for spring or anytime you want something special.

Let’s Bake!

These chewy snickerdoodle cookies are everything a cookie should be: soft, chewy, cinnamon-sugar-coated perfection. I can’t wait for you to try them and fill your kitchen with that irresistible snickerdoodle aroma. Whip up a batch, share them with your favorite people (or keep them all to yourself—I won’t judge!), and let me know how they turn out in the comments below.

Happy baking!

Prep Time:15

Cook Time:10

Resting Time:10

Total Time:35

Servings: cookies

Ingredients

Cookie Dough

1 cup salted butter, softened 226 g
1¾ cups granulated sugar 350 g
1½ tbsp honey 32 g
2 eggs, room temperature
2½ tsp vanilla extract
2⅔ cups unbleached all-purpose flour, spooned & leveled 333 g
2 tsp cream of tartar
1 tsp baking soda
¼ tsp ground nutmeg
¼ tsp salt

Cinnamon Sugar Coating

¼ cup granulated sugar 50 g
1½ tsp ground cinnamon

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment, silicone mats, or leave ungreased if using stoneware.
Mix Dry Ingredients: In a medium bowl, whisk dry ingredients together.
Mix Wet Ingredients: In a large bowl, cream butter, sugar, and honey until light and fluffy, ~2 minutes. Add eggs one at a time, mixing well. Stir in vanilla.
Add Dry Ingredients: Add dry ingredients to wet until just combined and the dough is even.
Rest Dough: Let dough rest 5–10 minutes to firm slightly.
Prepare Coating: In a shallow bowl, mix sugar and cinnamon for coating.
Shape Cookies: Scoop cookie dough (I use a 1.5 Tbsp scoop) and roll into 1-inch balls. Roll each ball in cinnamon-sugar to coat fully.
Bake: Place balls 2 inches apart on baking sheets. Gently flatten slightly. Bake 8–11 minutes, rotating sheets halfway, until edges are just golden.
Cool: Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. They stay chewy and delicious!
Pro Tip for Chewiness: Slightly underbaking is the secret to that soft, chewy texture. If the edges are just set and the centers look a tad underdone, you’re golden.
Make Ahead: You can refrigerate the dough for up to 2 days before baking. Just let it sit at room temperature for 10 minutes before rolling to make it easier to work with.
Cookie Scoop Hack: A small cookie scoop (about 1.5 tbsp) ensures perfectly uniform cookies that bake evenly.

Enjoy!

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