If you’re craving something sweet, soft, and coated in cinnamon sugar, these Snickerdoodle Cookies will hit the spot. Every bite has that perfect mix of buttery goodness, tangy flavor, and a touch of warmth from cinnamon. They’re the kind of cookies that make your kitchen smell amazing and bring a cozy, homemade feeling with every batch. Whether you’re baking for the holidays, a party, or just a quiet night in, this classic recipe is always a crowd favorite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Classic Comfort: These cookies are nostalgic—just like grandma used to make, but with a perfectly soft, chewy texture.
- Simple Ingredients: You only need a few pantry staples to whip up these treats.
- Perfect Texture: Crisp edges, soft centers, and that irresistible cinnamon-sugar coating.
- Make-Ahead Friendly: You can chill the dough in advance for fresh-baked cookies anytime.
- Crowd-Pleaser: Ideal for cookie swaps, lunchboxes, or gifting to friends and neighbors.
Unlike many versions, this recipe nails that signature tang from cream of tartar and ensures your cookies stay soft for days.
Ingredients Needed
For the Dough
- 3 cups (360 g) all-purpose flour – spooned and leveled for accuracy
- 2 teaspoons cream of tartar – gives that classic tangy flavor
- 1 teaspoon kosher salt – enhances overall sweetness and flavor
- 3/4 teaspoon baking soda – helps the cookies rise beautifully
- 1 cup (2 sticks) unsalted butter, room temperature – soft but not melted
- 1 1/4 cups (250 g) granulated sugar – for creaming into the dough
- 2 large eggs, room temperature – binds everything together
- 1 teaspoon pure vanilla extract – for warmth and depth
For the Cinnamon-Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon – the magic touch that makes these cookies shine
How to Make Snickerdoodle Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, salt, and baking soda until evenly combined. This ensures every bite has the perfect balance of flavor and lift.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the butter and 1 1/4 cups sugar together using a hand or stand mixer on medium-high speed until the mixture turns pale and fluffy (about 2–3 minutes). This step traps air into the dough for a light, tender texture.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated. Your dough should now be creamy and smooth.
Step 4: Combine Wet and Dry Mixtures
Lower the mixer speed to low and slowly add the dry ingredients to the butter mixture. Mix just until combined—overmixing can make your cookies tough. Cover the dough tightly and refrigerate for at least 1 hour, or overnight for best flavor and easier rolling.
Step 5: Preheat and Prepare
When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, stir together the remaining 1/4 cup sugar and 1 tablespoon cinnamon.
Step 6: Shape and Coat
Scoop about 2 tablespoons of dough (a medium cookie scoop works great) and roll each into a smooth ball. Toss each ball in the cinnamon-sugar mixture until fully coated, then arrange on the prepared baking sheets about 2 inches apart.
Step 7: Bake and Cool
Bake for 10–12 minutes, rotating the trays halfway through baking. The cookies should puff up and just begin to set around the edges while remaining soft in the center.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set without overbaking.
Serving and Storage Tips
- Serve Fresh: Enjoy your Snickerdoodle Cookies warm with a glass of milk or alongside coffee for a cozy treat.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: Store dough balls (unbaked) in a sealed freezer bag for up to 2 months. Bake straight from frozen—just add an extra minute to the baking time.
- Reheat: To refresh cookies, microwave for 8–10 seconds to bring back that soft, warm texture.
Helpful Notes
- Don’t Skip the Chill: Chilling the dough prevents spreading and enhances flavor.
- Double the Batch: This recipe freezes beautifully—perfect for holiday prep or last-minute guests.
- Flavor Twist: Add a dash of nutmeg to the cinnamon-sugar mix for a spiced-up version.
- Make Them Giant: Use a ¼-cup scoop for bakery-style cookies and increase bake time by 2–3 minutes.
Snickerdoodle Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour, cream of tartar, salt, and baking soda until evenly combined.
- In a large bowl, beat the butter and 1 1/4 cups sugar together with a mixer on medium-high speed until pale and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract until smooth.
- Reduce speed to low and slowly add the dry ingredients. Mix just until combined. Cover and refrigerate for at least 1 hour (or overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, combine 1/4 cup sugar and cinnamon.
- Roll 2-tablespoon portions of dough into balls and coat in the cinnamon-sugar mixture. Place 2 inches apart on baking sheets.
- Bake 10–12 minutes, rotating halfway through. Let cool 5 minutes on the sheet before transferring to a wire rack.
Notes
Conclusion
These Snickerdoodle Cookies are soft, chewy, and full of that comforting cinnamon-sugar flavor everyone loves. With simple ingredients and an easy process, you’ll have a batch of bakery-worthy cookies ready to share (or keep all to yourself!).
If you make this recipe, don’t forget to leave a comment and a 5-star rating below — it helps more cookie lovers find it!
Snap a photo and share it on Pinterest or Facebook — I’d love to see your delicious results.
💬 What’s your favorite cookie twist? Have you tried adding nutmeg or brown butter to your Snickerdoodles? Let’s chat in the comments!
Frequently Asked Questions (FAQ)
Can I make Snickerdoodle Cookies without cream of tartar?
Yes! If you don’t have cream of tartar, substitute with 2 teaspoons baking powder and omit the baking soda. The flavor will be slightly less tangy but still delicious.
Why do my Snickerdoodles turn out flat?
If your cookies are spreading too much, the dough may be too warm. Always chill the dough before baking and make sure your butter isn’t too soft.
Can I make them gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Check that your cream of tartar and baking soda are also gluten-free.
How do I know when the cookies are done?
The edges should be set, but the centers should look slightly soft. They’ll firm up as they cool, giving you that perfect chewy texture.
Are Snickerdoodles freezer-friendly?
Yes, both baked and unbaked! Freeze the dough balls or cooled cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.