Snickerdoodles are the cookies that everyone loves but somehow forgets about until the first bite. Then they remember: oh, these are the best. Soft and chewy with a slightly crisp edge, tender crumb, and that unmistakable tang from cream of tartar—all wrapped in a generous coating of cinnamon sugar. They’re simple, unpretentious, and absolutely perfect.
This recipe delivers snickerdoodles that are consistently soft, with that signature crackly top and just the right amount of cinnamon warmth. Whether for holiday cookie exchanges, bake sales, or just because, these cookies never disappoint.
Ingredients
For the Snickerdoodle Cookies (makes about 24-30 cookies):
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
1. Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
2. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Mix Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
5. Chill the Dough: Cover the bowl and refrigerate for at least 1 hour, preferably 2-3 hours. Chilling prevents spreading and develops flavor.
6. Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. Make Cinnamon-Sugar Coating: In a small bowl, mix together the ¼ cup granulated sugar and 2 tablespoons cinnamon until well combined.
8. Scoop and Roll: Using a cookie scoop or tablespoon, portion the chilled dough into 1½-tablespoon balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
9. Place on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake: Bake for 10-12 minutes, until edges are set and just barely golden, and the centers are still soft and slightly puffy. They will continue to set as they cool.
11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Pro-Tips for Snickerdoodle Success
- Cream of Tartar Is Essential: Don’t substitute—it provides the signature tang and crackly top. If you don’t have it, you’re not making snickerdoodles.
- Chill the Dough: This dough is soft and spreads easily. Chilling is essential for thick, chewy cookies.
- Roll Generously: Make sure each dough ball is completely coated in cinnamon sugar for that classic look and flavor.
- Don’t Overbake: Pull cookies when edges are set but centers still look slightly underdone. They’ll continue baking from residual heat.
- Room Temperature Ingredients: Cold butter won’t cream properly; cold eggs can seize the batter. Let everything warm up first.
- Use Fresh Spices: Cinnamon loses potency over time. Fresh cinnamon makes a noticeable difference.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for 3 months. Roll in cinnamon sugar just before baking.
These Perfect Snickerdoodles are soft, chewy, and absolutely irresistible.
