Soft and Chewy Snickerdoodles

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Soft and Chewy Snickerdoodle Cookies are a classic family favorite! Just the right amount of flavor and chew, rolled in cinnamon sugar, you’ll love them!

There’s nothing quite like a Snickers cookie. Don’t get us wrong, we don’t discriminate against any cookies, we love them all! However, some of them do stand out more than others. Most of the time, the cookies that stand out are the ones we remember making as kids. Nostalgia sure affects food, everyone. We believe that even without the nostalgia, these will still be one of our top 3 favorite cookies of all time. We know you’ll agree!

Butter Substitute for Soft and Chewy Snickers:

If you’re dairy-free, you can substitute butter for vegetable shortening or sticks of vegetable butter. Please do not substitute margarine, it will not produce good results.

Can I use whole wheat flour?

Whole wheat flour produces a denser cookie and is not recommended. If you want to try anyway, don’t substitute more than half of all-purpose flour for whole wheat flour.

Cream of tartar:

Cream of tartar is the acidic byproduct of fermented grapes and is commonly found in the spice section of your local grocery store. You might want to skip this science product, but it’s really necessary to give Snickers their signature chew.

Top view of a Snickers bar.

Storage Instructions:

Store any leftovers in an airtight container at room temperature for up to 5 days. If left out much longer than that, they will get stale.

If you liked this recipe, you might be interested in these other delicious cookie recipes:


Soft and Chewy Snickerdoodle Cookies are a classic family favorite! Just the right amount of flavor and chew, rolled in cinnamon sugar, you’ll love them!

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

  • 1 cup salted butter soften
  • 1 1/4 cup granulated sugar
  • 2 big egg
  • 1 teaspoon vanilla extract
  • 3 cup all purpose flour
  • 2 teaspoon Cream of tartar
  • 1 teaspoon baking powder
  • 3/4 teaspoon Salt
  • 1/4 teaspoon baking soda

cinnamon sugar

  • 1/4 cup granulated sugar
  • 1 tablespoon Cinnamon


  • Preheat oven to 350°F. Lightly line a baking sheet or baking sheet with parchment paper.

  • In the bowl of a stand mixer, using the whisk attachment, beat together the butter and sugar until light and fluffy. Combine the vanilla and eggs, scraping the sides and bottom of the bowl to combine everything.

  • Switch the mixer attachment to the paddle or dough hook. Add the flour, cream of tartar, baking powder, salt and baking soda until everything is combined.

  • Pinch off 1 tablespoon of dough. Roll into a ball and roll lightly in the cinnamon-sugar mixture. Repeat until all dough is rolled into a ball and coated with cinnamon sugar.

  • Place cookies 2 inches apart on prepared baking sheets. Bake in preheated oven for 8-10 minutes. Remove from oven and let cool on pan for 2-3 minutes, then carefully remove to cool completely on a cooling rack.

  • Store in an airtight container.

Calories: 180kcal | carbohydrate: 25G | protein: 2G | fat: 8G | Saturated fat: 5G | Trans fat: 1G | cholesterol: 34mg | sodium: 158mg | Potassium: 84mg | fiber: 1G | sugar: 13G | Vitamin A: 257unit | Vitamin C: 1mg | calcium: 17mg | iron: 1mg

Soft and Chewy Snickers Bars