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
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars – In a bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla – Mix in the eggs and vanilla extract until combined.
- Combine dry ingredients – In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Mix the dough – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Make cinnamon-sugar coating – In a small bowl, mix granulated sugar and cinnamon.
- Roll and coat – Scoop dough into balls, roll in the cinnamon-sugar mixture, and place on the baking sheet.
- Bake for 9-11 minutes, or until edges are set but centers are soft.
- 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!
PrintBEST Snickerdoodle Cookie Recipe
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
Step 2: Make the Dough
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs and vanilla extract, mixing until smooth.
- Gradually mix in the dry ingredients, stirring just until combined.
Step 3: Roll & Coat
- In a small bowl, mix sugar and cinnamon for coating.
- 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
- Bake for 8-10 minutes, until the edges are set but the centers look slightly soft.
- 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.