Snickerdoodle Cookie Recipe

I’ve made these Classic Snickerdoodle Cookies for nearly 40 years, and their soft, chewy centers with that crackly cinnamon sugar coating still disappear faster than anything else on the plate. One bite and you’ll see why this family favorite never goes out of style.

I’ve loved snickerdoodles for as long as I can remember, and this is the one I keep coming back to. I’m obsessed with that soft, chewy bite, the little crackly tops, and the bold cinnamon-sugar coating that sticks to my fingers in the best way.

But what gets me every time is the tangy edge from cream of tartar against all that sweet, buttery dough. Ridiculously good.

I’ve been eating these for nearly 40 years, and I still sneak the first one off the pan before anyone else gets a chance. And honestly, I have zero regrets about that ever.

Ingredients

• All-purpose flour gives these cookies their soft, sturdy bite without feeling too cakey.
• Cream of tartar brings that classic tang.

  It’s the snickerdoodle personality.

• Baking soda helps them puff, spread, and land with those crinkly tops.
• Salt keeps the sweetness in check, so they don’t taste flat.
• Softened butter makes them rich, tender, and a little melt-in-your-mouth.
• Granulated sugar adds sweetness and helps create those crisp, golden edges.
• Eggs hold everything together and make the centers soft and chewy.
• Vanilla extract adds cozy flavor in the background.

  You’ll miss it if it’s gone.

• Rolling sugar gives the outside a sweet little sparkle and light crunch.
• Ground cinnamon is the warm, spicy coating that makes them totally recognizable.
• Plus, that cinnamon-sugar crust smells like someone’s already having a good day.
• Basically, these ingredients keep snickerdoodles simple, nostalgic, and dangerously snackable.

Ingredient Quantities

• 2 3/4 cups (345 g) all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup (50 g) granulated sugar for rolling
• 2 teaspoons ground cinnamon for rolling

How to Make this

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

2. In a bowl whisk together 2 3/4 cups (345 g) all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Beat in 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract until combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined, scraping the bowl as needed.

6. In a small bowl combine 1/4 cup (50 g) granulated sugar and 2 teaspoons ground cinnamon for rolling.

7. Scoop dough into rounded tablespoon-sized portions and roll each into a ball. Roll each ball in the cinnamon sugar to coat.

8. Place coated dough balls about 2 inches apart on prepared baking sheets and gently flatten each ball slightly with your palm.

9. Bake in the preheated oven for 8 to 10 minutes, until edges are set and centers are soft.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper
4. Large mixing bowl and small mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Whisk
7. Measuring cups and spoons
8. Tablespoon or cookie scoop
9. Wire cooling rack

FAQ

Snickerdoodle Cookie Recipe Substitutions and Variations

• All purpose flour: Substitute equal weight of pastry flour for a slightly tenderer cookie or replace 1:1 with a cup for cup gluten free blend that contains xanthan gum; if using a single grain like spelt, reduce quantity by 5 to 10 percent and handle gently.
• Unsalted butter: Use equal weight of salted butter and omit added salt, or replace half the butter with neutral oil like avocado oil for a softer chew, but use 80 percent of the oil weight of butter to avoid overly greasy dough.
• Large eggs: Replace each egg with 1/4 cup (60 g) unsweetened applesauce for a softer, cakier cookie, or use 3 tablespoons aquafaba per egg whipped briefly for similar lift in vegan versions.
• Cream of tartar: Substitute 1/2 teaspoon lemon juice or white vinegar plus 1/4 teaspoon baking soda for each 1 teaspoon cream of tartar to maintain tang and leavening, or use 1 teaspoon baking powder for a milder effect.

Pro Tips

– Use an easy scooping trick for uniform cookies: dip your tablespoon scoop in warm water between scoops so the dough releases cleanly. That keeps sizes consistent so they bake evenly.

– Measure flour the right way: fluff it, spoon into the measuring cup, then level with a flat edge. Too much flour makes these cakier and dry, which masks the tender crackled texture you want.

– If you prefer slightly thicker, chewier cookies, chill the shaped dough balls for 15 to 30 minutes before baking. If you want thinner, crisper cookies, bake them right away.

– Let the cookies rest on the baking sheet for the full 5 minutes after removing them from the oven. That short cooldown helps them set without overbaking and makes them easier to transfer to the rack without breaking.

– For extra flavor depth, warm the cinnamon sugar briefly in a dry skillet over low heat until fragrant, then cool before rolling the dough. The aroma will be more pronounced and the coating will stick better.