BEST Snickerdoodle Cookie Recipe

These Snickerdoodle Cookies are soft, chewy, and packed with the perfect balance of cinnamon and sugar. With their signature tangy flavor and a crisp, crinkly coating, they’re an all-time favorite for cookie lovers. Whether you’re baking for the holidays or just craving a classic treat, this is the only snickerdoodle recipe you’ll ever need!

Why You’ll Love This Recipe

  • Soft and chewy texture – Perfectly pillowy inside with a slight crisp on the edges.
  • Classic cinnamon-sugar coating – Adds warmth and flavor to every bite.
  • Easy to make – No chilling required, and only simple ingredients needed.
  • Perfectly tangy – Thanks to cream of tartar, which gives snickerdoodles their signature flavor.
  • Great for any occasion – A must-have for cookie exchanges, holidays, or everyday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

  • Unsalted butter, softened
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Cream of tartar
  • Baking soda
  • Salt

For the Cinnamon-Sugar Coating:

  • Granulated sugar
  • Ground cinnamon

Directions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugars – In a bowl, beat butter, granulated sugar, and brown sugar until fluffy.
  3. Add eggs and vanilla – Mix in the eggs and vanilla extract until combined.
  4. Combine dry ingredients – In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
  5. Mix the dough – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Make cinnamon-sugar coating – In a small bowl, mix granulated sugar and cinnamon.
  7. Roll and coat – Scoop dough into balls, roll in the cinnamon-sugar mixture, and place on the baking sheet.
  8. Bake for 9-11 minutes, or until edges are set but centers are soft.
  9. Cool and enjoy – Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

  • Servings: 24 cookies
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes

Variations

  • Extra Soft Snickerdoodles – Add an extra egg yolk for a chewier texture.
  • Crispy Snickerdoodles – Bake for an extra 2-3 minutes for a crunchier bite.
  • Brown Butter Snickerdoodles – Use browned butter for a richer, nutty flavor.
  • Pumpkin Spice Snickerdoodles – Add ½ teaspoon of pumpkin spice for a fall twist.
  • Stuffed Snickerdoodles – Add a caramel or white chocolate piece inside for a gooey center.

Storage/Reheating

  • Room temperature: Store in an airtight container for up to 5 days.
  • Freezer: Freeze dough balls or baked cookies for up to 2 months.
  • Reheating: Microwave for 10 seconds for a warm, fresh-out-of-the-oven taste.

FAQs

Why do snickerdoodles need cream of tartar?

Cream of tartar gives snickerdoodles their signature tangy flavor and helps create their soft texture.

Can I make these without cream of tartar?

Yes! Substitute with 1 teaspoon of baking powder, but the taste will be slightly different.

How do I keep snickerdoodles soft?

Store with a slice of bread in an airtight container to maintain moisture.

Can I make these ahead of time?

Yes! The dough can be refrigerated for up to 48 hours before baking.

Can I use salted butter?

Yes! Just reduce the added salt by half.

Do I need to chill the dough?

No chilling is required, but chilling for 30 minutes can help with shaping if the dough is sticky.

How do I get perfectly round cookies?

Use a cookie scoop and gently shape the dough before baking.

Can I double the recipe?

Yes! Just bake in batches as needed.

What’s the best way to serve snickerdoodles?

Enjoy with a glass of milk, coffee, or hot chocolate for the ultimate treat.

Can I add nuts or chocolate chips?

Absolutely! White chocolate chips or chopped pecans make great add-ins.

Conclusion

These BEST Snickerdoodle Cookies are soft, chewy, and bursting with warm cinnamon-sugar flavor. Whether you’re baking for a holiday gathering or a simple weeknight dessert, this classic recipe is sure to be a favorite. Try them today and enjoy the perfect snickerdoodle!

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BEST Snickerdoodle Cookie Recipe

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These Snickerdoodle Cookies are soft in the center, slightly crisp around the edges, and coated in a cinnamon-sugar topping. The secret? Cream of tartar, which gives them that classic tangy flavor and chewy texture!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Cookies:

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Instructions

Step 1: Preheat & Prep

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cream of tartar, baking soda, and salt.

Step 2: Make the Dough

  1. In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  2. Add eggs and vanilla extract, mixing until smooth.
  3. Gradually mix in the dry ingredients, stirring just until combined.

Step 3: Roll & Coat

  1. In a small bowl, mix sugar and cinnamon for coating.
  2. Scoop tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture, and place them 2 inches apart on the baking sheet.

Step 4: Bake

  1. Bake for 8-10 minutes, until the edges are set but the centers look slightly soft.
  2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

 


Notes

  • For extra softness, slightly underbake the cookies—they will firm up as they cool.
  • No cream of tartar? Substitute with 2 teaspoons of lemon juice or white vinegar.
  • Storage: Keep in an airtight container for up to 1 week or freeze for up to 3 months.

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