Name: The Best Snickerdoodle Cookie Recipe
Prep time: 15 min
Cook time: PT-485858H30M49S
Total time: PT-485858H30M49S
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 3/4 cups all-purpose flour; 1 1/2 tsp cream of tartar; 1 tsp baking soda; 1/4 tsp salt; 1/4 cup granulated sugar (for rolling); 1 1/2 tbsp ground cinnamon (for rolling)

I love baking these classic snickerdoodle cookies because they have the perfect balance of soft, chewy centers with a slight crisp on the edges. Rolled in a fragrant cinnamon-sugar coating, they bring back warm memories of homemade treats and never fail to satisfy my sweet tooth.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp vanilla extract

2 3/4 cups all-purpose flour

1 1/2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/4 cup granulated sugar (for rolling)

1 1/2 tbsp ground cinnamon (for rolling)

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

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

In a large bowl, beat the softened butter with 1 1/2 cups sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, then vanilla extract, beating until smooth.

In another bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.

For best results, refrigerate the dough for 30 minutes to 1 hour to help the cookies hold their shape.

In a small bowl, combine 1/4 cup sugar and cinnamon. Scoop dough (about 1–1 1/2 tablespoons) and roll into balls. Then roll each ball in the cinnamon-sugar mixture until fully coated.

Place the dough balls on the baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are golden but the centers remain soft. The cookies will firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. Preparation takes around 15 minutes, plus optional chilling time of 30 minutes to 1 hour, and baking time of 10–12 minutes per batch.

Variations

For a richer flavor, I sometimes add a teaspoon of almond extract along with vanilla.

To make these gluten-free, I swap the all-purpose flour for a gluten-free flour blend with xanthan gum.

Adding a pinch of nutmeg or cardamom to the cinnamon-sugar mix gives a unique twist to the classic flavor.

For a fun texture, I mix in mini chocolate chips or chopped nuts into the dough before rolling.

If I want a softer cookie, I reduce baking time slightly and store them in an airtight container with a slice of bread to keep moisture.

Storage/reheating

I store these snickerdoodles in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the dough balls before baking or freeze the baked cookies for up to 3 months. To reheat, I gently warm the cookies in a 300°F oven for about 5 minutes to bring back their fresh-baked softness.

FAQs

What makes snickerdoodles different from sugar cookies?

Snickerdoodles use cream of tartar, which gives them their signature tangy flavor and chewy texture, unlike regular sugar cookies that are usually softer and sweeter.

Can I skip chilling the dough?

While you can bake without chilling, I recommend chilling because it helps the dough firm up, resulting in thicker cookies that hold their shape better during baking.

Why do snickerdoodles crack on top?

The cracks form naturally as the dough expands and the cinnamon-sugar coating dries out during baking. It’s a classic look and sign of a perfect snickerdoodle.

Can I use salted butter instead of unsalted?

Yes, but I reduce or omit the additional salt in the recipe to keep the balance of flavors.

How do I keep snickerdoodles soft?

Store them in an airtight container and consider placing a slice of fresh bread in the container to maintain moisture. Also, avoid overbaking to keep them tender.

Conclusion

I always enjoy making snickerdoodles because of their nostalgic charm and unbeatable flavor. This recipe is straightforward, forgiving, and perfect for sharing with family and friends. Whether it’s a special occasion or just a quiet moment with a cup of tea, these cookies never disappoint. I’m confident that once I made them, they quickly became a favorite in my baking rotation.