Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: Cookie Dough:; 3 cups all-purpose flour; 1½ tsp cream of tartar; ½ tsp baking soda; ½ tsp salt; 1 cup butter, softened; 1½ cups sugar; 2 large eggs; 2 tsp vanilla extract; Cinnamon Sugar Coating:; ¼ cup sugar; 1 tsp ground cinnamon

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Soft, chewy, and coated in a sweet cinnamon-sugar blend, these classic Snickerdoodle Cookies are pure comfort in every bite. With their crackly tops, buttery flavor, and subtle tang from cream of tartar, these cookies are a nostalgic favorite that never goes out of style. Ready in just 30 minutes, they’re the perfect treat for any occasion.

Why You’ll Love This Recipe

Snickerdoodle Cookies strike the perfect balance between soft and chewy with just the right hint of spice. They’re quick to make with basic pantry ingredients and ideal for everything from lunchbox treats to holiday cookie trays. The cinnamon-sugar coating adds a warm, sweet crunch that complements the soft interior beautifully. Best of all, there’s no chilling required — just mix, roll, and bake.

Snickerdoodle Cookies

ingredients

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

For the Cookie Dough:
all-purpose flour
cream of tartar
baking soda
salt
butter, softened
sugar
eggs
vanilla extract

For the Cinnamon Sugar Coating:
sugar
ground cinnamon

directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and sugar together until light and creamy, about 2 minutes.
Add the eggs and vanilla extract, mixing until fully combined.
Gradually mix in the dry ingredients until a soft, uniform dough forms.
In a small dish, stir together the cinnamon and sugar for the coating.
Scoop about 2 tablespoons of dough per cookie, roll into balls, and coat thoroughly in the cinnamon-sugar mixture. For extra flavor, roll each ball twice.
Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the tops are slightly cracked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 5 minutes
Total Time: 30 minutes
Calories per cookie: 188 kcal

Variations

Brown Butter: Use browned butter for a nutty, rich twist on the classic.
Stuffed Version: Add a dollop of Nutella, caramel, or cream cheese in the center of each dough ball.
Gluten-Free: Use a 1:1 gluten-free flour blend for a celiac-friendly version.
Pumpkin Spice: Replace cinnamon with pumpkin pie spice for a fall-inspired variation.
Chocolate Chip Snickerdoodles: Mix in mini chocolate chips for an extra treat.
Thick & Puffy: Chill the dough for 30 minutes before baking for thicker cookies.

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies. They can also be frozen for up to 2 months — store in a freezer-safe bag or container and thaw at room temperature. For a fresh-baked feel, reheat for 5–10 seconds in the microwave.

FAQs

Why do Snickerdoodles have cream of tartar?

Cream of tartar gives snickerdoodles their signature tang and helps create the soft, chewy texture.

Can I skip the cream of tartar?

You can substitute 1 teaspoon of lemon juice or vinegar per ½ teaspoon of cream of tartar, though the flavor will differ slightly.

How do I make them extra soft?

Don’t overbake. Pull them out when the edges are set but the centers still look slightly underdone.

Can I freeze the dough?

Yes. Roll dough balls, coat in cinnamon sugar, and freeze. Bake from frozen, adding 1–2 extra minutes.

Can I make smaller cookies?

Yes. Use 1 tablespoon of dough for smaller cookies and reduce bake time by 1–2 minutes.

Why are my cookies spreading too much?

Over-softened butter or baking on a hot sheet pan can cause excess spreading. Use room temperature (not melted) butter and cool pans.

What’s the best way to measure flour?

Spoon the flour into your measuring cup and level it off with a knife — don’t scoop directly from the bag.

Can I double the recipe?

Yes, the dough doubles well. Just be sure to bake in batches for even results.

Do I need to chill the dough?

Not required, but chilling helps create thicker, puffier cookies if desired.

Can I use margarine instead of butter?

Butter is best for flavor and texture, but margarine can be used in a pinch with slightly different results.

Conclusion

Snickerdoodle Cookies are a timeless treat with irresistible texture and flavor. From their soft, chewy centers to their crisp cinnamon-sugar exteriors, these cookies offer comfort in every bite. Whether you bake them for the holidays, a party, or just a quiet night at home, they’re sure to become a go-to favorite in your recipe collection.

Jessica