Snickerdoodles are one of those cookies that everyone seems to have a soft spot for. They are simple — a soft, buttery cookie rolled in cinnamon sugar — but there is something about that crackly cinnamon coating and the gentle tang in every bite that makes them impossible to eat just one of.
The secret to a true snickerdoodle is cream of tartar. It gives the cookies their signature slight tang and their wonderfully soft, chewy texture. This version bakes up thick and puffy with crisp edges and tender centers. No fancy ingredients, no complicated steps — just a really good cookie jar classic that works for holidays, bake sales, and regular Tuesdays alike.
Why You’ll Love This Recipe
- Perfectly soft and chewy. Cream of tartar plus the right bake time means tender centers every time.
- That classic crackly top. Rolling the dough in cinnamon sugar gives every cookie its signature look and flavor.
- Pantry ingredients only. Nothing special to buy beyond cream of tartar, which keeps for ages.
- A short chill, big payoff. Just 30 minutes in the fridge keeps the cookies thick instead of flat.
- Freezer friendly. Freeze the rolled dough balls and bake fresh cookies whenever you like.
Ingredients
For the cookie dough:
- 1 cup (225 g) unsalted butter, softened — Softened, not melted, so the cookies hold their shape. Leave it out for about an hour before baking.
- 1 1/2 cups (300 g) granulated sugar — Gives the cookies their sweetness and helps create the crackly top.
- 2 large eggs, room temperature — Room temperature eggs mix in more smoothly.
- 2 teaspoons vanilla extract — Adds warm background flavor.
- 2 3/4 cups (345 g) all-purpose flour — Spoon and level it for the right amount; too much flour makes dry cookies.
- 2 teaspoons cream of tartar — The essential snickerdoodle ingredient, for tang and chew. Do not skip it.
- 1 teaspoon baking soda — Works with the cream of tartar to give the cookies their lift.
- 1/2 teaspoon salt — Balances the sweetness.
For the cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tablespoons ground cinnamon — Use cinnamon you would happily taste on its own; it is the star here.
How to Make It
- In a large bowl (or the bowl of a stand mixer), cream the softened butter and 1 1/2 cups sugar together for 2 to 3 minutes, until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low just until combined and no dry flour remains. Do not overmix.
- Cover and chill the dough for 30 minutes. This step keeps the cookies thick and chewy.
- While the dough chills, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Stir together the coating sugar and cinnamon in a small bowl.
- Scoop the dough into 1 1/2-tablespoon balls, roll each one between your palms, then roll generously in the cinnamon sugar until fully coated.
- Place the balls on the prepared sheets about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges look set but the centers still look slightly soft and puffy. They will finish setting as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for the Best Results
- Do not skip the cream of tartar. It is what makes a snickerdoodle a snickerdoodle — without it, you have a plain cinnamon sugar cookie (still tasty, but different).
- Pull them out a touch early. The centers should look slightly underdone when you remove the pan. Overbaked snickerdoodles turn cakey and dry.
- Measure flour carefully. Spoon it into the cup and level it off. Packed flour is the number one cause of thick, dry cookies.
- Coat generously. Roll the dough balls twice in the cinnamon sugar if you love a bold cinnamon crust.
- Chill if your kitchen is warm. If the dough feels very soft or greasy, give it the full 30 minutes — or a little longer.
Common mistakes to avoid:
- Using melted butter. It makes the cookies spread flat and greasy instead of puffy and soft.
- Substituting baking powder for the cream of tartar and soda combo. The flavor and texture will not be the same.
- Crowding the pan. These cookies spread a bit; give them their 2 inches so the edges bake properly.
Substitutions and Variations
- Brown sugar swap: Replace 1/2 cup of the granulated sugar in the dough with light brown sugar for a slightly deeper flavor and extra chew.
- Pumpkin spice snickerdoodles: Use pumpkin pie spice instead of cinnamon in the coating for a fall twist.
- Snickerdoodle bars: Press the dough (without chilling) into a parchment-lined 9×13 pan, sprinkle heavily with the cinnamon sugar, and bake at 350°F (175°C) for 25 to 28 minutes.
- Dairy-free: Use a good plant-based butter stick made for baking.
- Extra tang: If you love the classic tang, add an extra 1/4 teaspoon of cream of tartar.
Serving Suggestions
Snickerdoodles are perfect still slightly warm, with a glass of cold milk or a mug of coffee or chai. They make a wonderful addition to a holiday cookie box alongside other reader favorites like the best oatmeal cookies and chocolate chip cashew cookies. If you like your cookies in bar form for easy sharing, try these soft and chewy oatmeal chocolate chip bars too. For an extra treat, sandwich a scoop of vanilla ice cream between two snickerdoodles.
Storage and Reheating
- Room temperature: Store in an airtight container for up to 5 days. A slice of bread in the container helps keep the cookies soft.
- Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Freezing dough: Freeze the cinnamon-sugar-coated dough balls on a tray, then bag them for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
- Reheating: A 10-second spin in the microwave brings back that fresh-baked softness.
FAQs
What does cream of tartar do in snickerdoodles? It gives the cookies their classic slight tang and helps create their soft, chewy texture. It also keeps the sugar from crystallizing, which is part of why the tops crackle.
Why did my snickerdoodles come out flat? Usually the butter was too warm or melted, or the dough was not chilled. Make sure the butter is just softened and give the dough its 30 minutes in the fridge.
Can I make the dough ahead of time? Yes. The dough keeps, covered, in the fridge for up to 3 days. Let it sit at room temperature for about 15 minutes so it is easy to scoop.
How do I know when they are done? The edges should look set and matte, while the centers still look puffy and slightly soft. They firm up as they cool on the pan.
Soft and Chewy Snickerdoodle Cookies
Ingredients
Equipment
Method
- Cream the butter and 1 1/2 cups sugar for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the butter mixture and mix on low just until combined.
- Cover and chill the dough for 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Stir the coating sugar and cinnamon together in a small bowl.
- Scoop 1 1/2-tablespoon balls of dough, roll smooth, and coat generously in the cinnamon sugar.
- Place 2 inches apart on the prepared sheets.
- Bake 9 to 11 minutes, until the edges are set but the centers still look slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
