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This Soft Snickerdoodle Recipe is a soft and chocolatey version of my classic snickerdoodle cookie recipe. It’s soft and pillowy and you can add chocolate chips if you want!

Chocolate Chip Snickerdoodles - this easy snickerdoodle recipe is FILLED with chocolate chips. If you haven't tried chocolate chips in snickerdoodle cookies you're missing out!


I love Soft Snickerdoodle Cookies almost more than the original recipe! I have made tons of snickerdoodle versions (like Mocha Snickerdoodles and Peanut Butter Snickerdoodle Cookies) but this is my favorite! They’re soft, light, and fluffy cookies with tons of flavor – and I turned them into chocolate chip cookies (but you can skip that part, if you want).

Various baking ingredients are arranged on a white surface, destined for a delightful batch of chocolate chip snickerdoodles. You'll find flour, sugar, eggs, butter, vanilla, cinnamon, salt, cream of tartar, and baking soda each waiting in their bowls or containers.

Ingredients Needed

  • Cinnamon: Cinnamon is a must for any snickerdoodle recipe. This mixes with granulated sugar for the coating – but I’ve also made pumpkin spice snickerdoodles with my homemade pumpkin pie spice!
  • Cream of Tartar: This is a MUST for any snickerdoodle recipe. That tang from the cream of tartar is a classic flavor. This recipe has just enough to make them nice and soft, but not so much it makes them thin. No substitutions for this! It’s what sets sugar cookies apart from snickerdoodles.
  • Butter: I use unsalted butter that’s been softened to room temperature, but you can reduce the added salt to 1/4 teaspoon if you’re using salted butter.
A glass bowl containing a light, fluffy mixture of creamed butter and sugar sits on a white marble countertop. The pale yellow mixture is smooth and perfect for creating delightful Chocolate Chip Snickerdoodles, adding an irresistible twist to your baking adventure.
A glass bowl on a marble countertop contains a mixture of flour, butter, and hints of cinnamon and chocolate chips. The ingredients are partially combined, suggesting the beginning stages of crafting delicious Chocolate Chip Snickerdoodle dough.

How To Make Soft Snickerdoodles

  1. Cream butter and 3/4 cup sugar in the bowl of a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda (NOT baking powder), cream of tartar, and salt.
  2. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips if using.
  3. Scoop 2 tablespoon sized balls of cookie dough balls with a cookie scoop and roll them in a cinnamon-sugar mixture, then place them cookie sheets lined with parchment paper or silicone baking mats. Bake until the bottoms just start to turn golden brown.

Expert Tips

  • Add any chocolate chips that you like (semi-sweet, milk, white)
  • You could also add chopped nuts or dried cranberries or raisins or really anything.
  • If you don’t add any mix-ins the yield of cookie will be a bit less.

Storing Snickerdoodles

Store cookies in an airtight container for several days at room temp. You can also freeze these cookies – I place them in layers stacked between paper towels in a gallon size zipper bag and freeze for months.

FAQs

How do you make soft snickerdoodles?

These stay soft because they have less cream of tartar and a different ratio of butter to sugar than a traditional snickerdoodle recipe.

Stack of chocolate chip snickerdoodles cookies with melted chips

Soft Snickerdoodle Recipe with chocolate chips

4.55 from 81 votes
Chocolate Chip Snickerdoodles are the best snickerdoodle cookie recipe filled with chocolate chips! These are a family favorite cookie recipe!!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 24 cookies
Serving Size 1 cookie
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Ingredients
 

  • ¾ cup (170g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) all purpose flour
  • 1 cup (170g) chocolate chips (optional)

Topping

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Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
  • Cream butter and ¾ cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips.
  • Place remaining ⅓ cup sugar and cinnamon in a small bowl and stir.
  • Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
  • Store in an airtight container for up to 3 days or freeze for up to 1 month.

Recipe Notes

  • You can omit the chocolate chips but you’ll only get about 21 cookies.
  • You can double or triple this recipe by multiplying all ingredients by 2 or 3, respectively.

Recipe Nutrition

Serving: 1cookie | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 857mg | Fiber: 1g | Sugar: 15g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.55 from 81 votes (58 ratings without comment)

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48 Comments

  1. I’ve used this recipe for years and they perfect every time. Only difference is I use white chocolate AND milk chocolate chips. These are my go to for every gathering and I always get asked to bring them. ( and even bring extras for people to take home 😉)

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