No-Chill • 15-Minute Prep • Soft Centers, Cinnamon Crunch
Warm vanilla cookie bites rolled in cinnamon sugar with crinkly tops and gooey-chewy middles, fresh from the oven in under 30 minutes.
Why You’ll Love It
- Weeknight-fast: true Quick Easy Cookies Recipe—no chilling, one bowl for wet, one for dry.
- Chewy centers, crackly rims: classic cream-of-tartar tang keeps the texture perfect.
- Bake-sale ready: scales neatly for Bake Stand Recipes and cookie platters (Cookie Dish).
- Kid-friendly: simple ingredients, minimal steps—ideal Homemade Easy Cookies.
- Mini or jumbo: easy sizing for Mini Snickerdoodle Cookies or bakery-style big ones.
Ingredients (notes only)
Dry
- All-purpose flour (structure without toughness)
- Cream of tartar + baking soda (signature snickerdoodle lift and tang)
- Fine salt (balances sweetness)
Wet
- Unsalted butter, softened (chewy richness)
- Granulated sugar (classic snickerdoodle flavor)
- Eggs + vanilla (bind and round the flavor)
Roll-Coat
- Granulated sugar + ground cinnamon (even, sandy coat that bakes crackly)
Step-by-Step
- Prep: Heat oven to 350°F (175°C). Line 2 baking sheets with parchment.
- Whisk dry: In a bowl, whisk flour, cream of tartar, baking soda, salt.
- Cream: Beat butter + sugar on medium until fluffy, 2–3 min. Beat in eggs one at a time, then vanilla.
- Combine: Mix dry into wet just until no flour streaks remain.
- Coat: Stir cinnamon + sugar in a small bowl. Scoop 1½ Tbsp dough (medium #40), roll into balls, coat fully.
- Bake: Arrange 2 inches apart. Bake 9–11 min until edges set and centers look puffy with hairline cracks.
- Finish: Cool on sheet 5 min (carryover sets the chew), move to rack.
- Mini option: Use 2 tsp scoops; bake 7–8 min.
Pro Tips
- No-chill success comes from properly creamed butter; if dough seems soft, chill 10 min.
- One test cookie first: adjust time ±1 min for your oven and size.
- Double-roll in cinnamon sugar for extra crinkle.
- Pan-bang (optional) at 7 min: tap tray once to collapse domes for chewier centers.
Variations (mapped to interests)
- Mini Party Batch (Mini Snickerdoodle Cookies): 60 minis, 2-tsp scoops, 7–8 min.
- Cinnamon-roll twist (Recipe For Desserts Easy): drizzle simple vanilla glaze after cooling.
- Brown-butter (Homemade Easy Cookies): brown half the butter; chill dough 20 min before baking.
- Bake-stand bigs (Bake Stand Recipes): 3-Tbsp scoops, bake 11–13 min; sell two to a bag.
- Chai spice (Cookie Dish): swap cinnamon sugar for chai sugar (cardamom, ginger, cinnamon).
How to Serve
Pile on a shallow plate or cake stand; dust a pinch of cinnamon sugar just before serving. Great with cold milk, hot coffee, or cinnamon tea.
Make Ahead & Storage
- Room temp: airtight up to 4 days.
- Freeze dough balls: coat in cinnamon sugar, freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F, add 1–2 min.
- Freeze baked cookies: up to 2 months; thaw uncovered 20 min to keep edges crisp.
FAQs
Why cream of tartar?
It gives snickerdoodles their signature tang and crackly texture; baking powder isn’t the same.
Can I skip chilling?
Yes—this formula is designed for no chill. If your kitchen is hot, 10 minutes in the fridge helps.
My cookies spread too much—why?
Butter too soft or mis-measured flour. Weigh flour or lightly spoon/level; bake one test cookie first.
Substitutions?
Use half white sugar + half light brown sugar for deeper chew; dairy-free butter works but spreads a little more.
Simple Nutrition (estimate, per cookie, 24 cookies)
Calories ~140 • Carbs 20g • Fat 6g • Protein 2g • Sugar 12g • Sodium 90mg
Easy Chewy Snickerdoodles
No-chill, quick snickerdoodles with cinnamon-sugar crinkle tops and soft-chewy centers — weeknight fast, bake-sale friendly, and kid-approved.
Ingredients
- 2¾ cups (330 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine salt
- 1 cup (226 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- ¼ cup (50 g) granulated sugar (for coating)
- 1½ Tbsp ground cinnamon (for coating)
Equipment
- mixing bowls
- whisk
- electric mixer
- Parchment paper
- baking sheets
- #40 cookie scoop (standard)
- #60 cookie scoop (minis)
- kitchen scale
- wire cooling rack
Method
- Heat oven to 350°F (175°C); line 2 baking sheets with parchment.
- Whisk flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar 2–3 min until fluffy. Beat in eggs and vanilla.
- Mix in dry ingredients just to combine.
- Stir sugar and cinnamon. Scoop 1½ Tbsp dough, roll balls, coat in cinnamon sugar.
- Bake 9–11 min until edges set and tops crack with soft centers.
- Cool on sheet 5 min, then rack. For minis, use 2-tsp scoops and bake 7–8 min.
Nutrition
Calories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gTrans Fat: 0.2gCholesterol: 20mgSodium: 85mgPotassium: 35mgSugar: 12gVitamin A: 150IUCalcium: 8mgIron: 0.8mg
Notes
Gluten-free: Use a 1:1 GF flour with xanthan; dough may need a 10-minute chill.
Dairy-free: Use plant butter sticks.
Bigger cookies: 3-Tbsp scoops, 11–13 min.
Equipment: #40 scoop for standard cookies; #60 for minis; kitchen scale. Alternate Methods:
Air Fryer (small batch): Line basket with parchment. Air-fry at 320°F (160°C) 6–8 min until set with soft centers.
Make-ahead dough: Chill up to 48 hours; bake straight from the fridge, add 1 min.
Dairy-free: Use plant butter sticks.
Bigger cookies: 3-Tbsp scoops, 11–13 min.
Equipment: #40 scoop for standard cookies; #60 for minis; kitchen scale. Alternate Methods:
Air Fryer (small batch): Line basket with parchment. Air-fry at 320°F (160°C) 6–8 min until set with soft centers.
Make-ahead dough: Chill up to 48 hours; bake straight from the fridge, add 1 min.
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