✔ Updated · step photos, a 30-minute chill and fixes for flat cookies
Snickerdoodles are soft, chewy sugar cookies rolled in cinnamon sugar, with a gentle tang from cream of tartar. This easy recipe gives you crackly tops and pillowy centers every time.
At a glance
The one tip that matters: Pull them while the centers still look a little underbaked. They finish setting on the hot sheet, and that's how you keep them soft for days.
Why You'll Love These Snickerdoodles
- Soft and chewy, with crinkly cinnamon-sugar tops.
- Pantry basics, nothing fancy beyond a jar of cream of tartar.
- Freezer friendly, so you can bake a few at a time from frozen dough balls.
What You Need for Snickerdoodles
- Butter and sugar: creamed until fluffy for soft, chewy cookies.
- Cream of tartar: the ingredient that makes a snickerdoodle taste like a snickerdoodle.
- Baking soda: works with the cream of tartar for lift and those crackly tops.
- Eggs, vanilla, flour and salt: the basic cookie dough.
- Cinnamon sugar: for rolling. Be generous.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't skip the chill. My first batch of snickerdoodles went straight into the oven and baked into flat, greasy puddles. Thirty minutes in the fridge fixes it.
- Cream of tartar matters. It gives the tang and the soft, slightly cakey chew. No cream of tartar? Use 1 teaspoon baking powder instead of the cream of tartar and baking soda, but they'll taste more like a cinnamon sugar cookie.
- Measure flour by spooning. Spoon it into the cup and level it off. Scooping straight from the bag packs in extra flour and makes dry, puffy cookies.
- Parchment, never wax paper. Wax paper melts and smokes in a 375°F oven.
- Roll twice for a thick coat. Roll each ball in cinnamon sugar, give it a little press between your palms, and roll it again.
- Freeze dough balls. Freeze rolled, coated balls on a tray, then bag them. Bake from frozen, adding 1 to 2 minutes.
Soft Snickerdoodle Cookies
24
cookies15
minutes11
minutes180
kcal1
minuteClassic soft and chewy snickerdoodle cookies: a buttery dough with cream of tartar for the signature tang, rolled in cinnamon sugar and baked until the tops crackle and the centers stay soft. Makes 24 large cookies.
Ingredients
- For the dough
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine salt
- For the cinnamon sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Directions
- Beat the softened butter and sugar with a mixer on medium-high for 3 minutes, until pale and fluffy. Scrape down the bowl.
- Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, cream of tartar, baking soda and salt in another bowl. Add to the butter mixture and mix on low just until no dry flour remains.
- Cover the bowl and chill the dough for 30 minutes. Meanwhile heat the oven to 375°F and line 2 baking sheets with parchment paper (not wax paper).
- Mix the cinnamon and sugar in a shallow bowl. Scoop the dough into 2-tablespoon balls, roll them smooth, then roll each one in cinnamon sugar until fully coated.
- Set the balls 2 1/2 inches apart on the sheets. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look puffy and slightly underdone.
- Let the cookies rest on the sheet for 5 minutes (they’ll sink and crackle), then move them to a wire rack to cool.
Notes
- Keep these cookies fresh by not leaving them out for more than 6 hours without placing in an airtight container.
- Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Fiber: 1g | Sugar: 14g | Calcium: 14mg | Iron: 1mg
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Serving Ideas
- Ice cream sandwiches: vanilla or cinnamon ice cream between two cookies.
- With a latte: they're made for dunking.
- Cookie tray: they keep well, so they're great for holiday boxes and bake sales.
More Cookies to Bake
If you love these, try my easy sugar cookies or rugelach cookies. Craving snickerdoodle in a mug? The snickerdoodle latte is a cozy fall treat.
Frequently Asked Questions
What makes a snickerdoodle different from a sugar cookie?
Snickerdoodles use cream of tartar along with baking soda, which gives them a gentle tang and a soft, chewy texture. They're rolled in cinnamon sugar before baking, while sugar cookies are usually plain or rolled in plain sugar.
Why are my snickerdoodles flat?
The usual causes are dough that wasn't chilled, butter that was too soft or melted, too little flour, or old baking soda. Chill the dough for 30 minutes, spoon and level the flour, and check that your baking soda is fresh.
Can I make snickerdoodles without cream of tartar?
Yes. Replace the cream of tartar and baking soda with 2 teaspoons baking powder. The cookies will still be soft and good, but you'll lose some of the classic tang and chewy texture.
How do you keep snickerdoodles soft?
Slightly underbake them, so the centers look puffy when you pull them out. Once cool, store them airtight with a slice of sandwich bread, which keeps them soft for up to 5 days.
How long do snickerdoodles last?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months, or freeze the coated dough balls and bake as needed.
🎄 Christmas baking? Browse our Christmas cookies and holiday desserts, plus edible gifts and a baking schedule.
Can these be made with gluten-free flours?
I love Snickerdoodles! Every time I come here I get so hungry and inspired too!