Soft, chewy snickerdoodle cookies are one of my favorite classic treats because they have buttery centers, crackly tops, and a cozy cinnamon-sugar coating. I like the subtle tang from cream of tartar because it gives these cookies their signature flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
For rolling:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Directions
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.
In a large bowl, I cream the softened butter and sugar until the mixture looks light and fluffy.
I beat in the eggs one at a time, then mix in the vanilla extract.
I gradually add the dry ingredients to the wet mixture and mix just until the dough comes together.
In a small bowl, I stir together the sugar and cinnamon for rolling.
I scoop the dough into 1.5 tablespoon-sized balls, then roll each ball in the cinnamon-sugar mixture.
I place the dough balls on the prepared baking sheets about 2 inches apart.
Then I bake the cookies for 9–11 minutes, until the edges are set and the tops look slightly cracked.
I let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Calories: about 180 kcal per cookie
Variations
I sometimes add a pinch of extra cinnamon to the dough for a stronger spice flavor. I also like making smaller cookie balls for bite-sized treats, though I reduce the baking time slightly. For a richer flavor, I use brown sugar for part of the granulated sugar.
Storage/Reheating
I store snickerdoodle cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I add a small piece of bread to the container.
For longer storage, I freeze the baked cookies for up to 2 months. I let them thaw at room temperature before serving. To refresh them, I warm a cookie in the microwave for a few seconds.
FAQs
Why do snickerdoodles use cream of tartar?
I use cream of tartar because it gives snickerdoodles their classic tangy flavor and helps create their chewy texture.
Can I make the dough ahead of time?
Yes, I can chill the dough for up to 24 hours before baking. I let it soften slightly before scooping if it becomes too firm.
Why are my cookies flat?
My cookies may turn out flat if the butter is too warm or the dough is overmixed. Chilling the dough for a short time can help.
Can I freeze snickerdoodle dough?
Yes, I freeze the rolled dough balls before baking. I bake them from frozen and add a minute or two to the baking time.
How do I know when snickerdoodles are done?
I take them out when the edges are set and the tops are slightly cracked. I avoid overbaking because I like them soft and chewy.
Conclusion
These snickerdoodle cookies are simple, cozy, and full of cinnamon-sugar flavor. I like making them when I want a classic homemade cookie that feels soft, sweet, and comforting every time.
📖 Recipe:
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Snickerdoodle Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy snickerdoodle cookies with buttery centers, crackly tops, and a cozy cinnamon-sugar coating. These classic cookies have a subtle tang from cream of tartar and are perfect for any occasion.
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/4 cup granulated sugar (for rolling)
2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until the dough just comes together.
- In a small bowl, stir together the sugar and cinnamon for rolling.
- Scoop the dough into 1.5 tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets about 2 inches apart.
- Bake for 9–11 minutes until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Add an extra pinch of cinnamon to the dough for a stronger spice flavor.
Use part brown sugar for a richer flavor and slightly softer texture.
Store cookies in an airtight container at room temperature for up to 4 days.
Add a small piece of bread to the container to help keep the cookies soft.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
You can freeze the rolled dough balls and bake directly from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
