Name: Snickerdoodle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2¾ cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1½ cups granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 tbsp granulated sugar (for rolling); 1 tbsp ground cinnamon (for rolling)

Why You’ll Love This Recipe

This Snickerdoodle recipe delivers everything you want in a cookie: a soft and pillowy center, slightly crisp edges, and that irresistible cinnamon-sugar coating. Unlike standard sugar cookies, snickerdoodles have a distinct tangy flavor, thanks to cream of tartar, which also gives them their chewy texture and unique crackle. They’re easy to make, require no chill time, and fill your kitchen with a warm, comforting aroma.

Ingredients

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

All-purpose flour
Baking soda
Cream of tartar
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Ground cinnamon (for rolling)
Additional granulated sugar (for rolling)

Directions

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Whisk together the dry ingredients: flour, cream of tartar, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Combine cinnamon and sugar in a small bowl.
Scoop dough into balls, then roll each ball in the cinnamon-sugar mixture until well coated.
Place dough balls on the prepared baking sheet, leaving space between each cookie.
Bake for 8–10 minutes, or until the edges are set but the centers are still soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

Servings: 24 cookies
Prep time: 15 minutes
Cook time: 8–10 minutes
Total time: About 25 minutes

Variations

Brown Butter Snickerdoodles: Brown the butter before mixing for a nutty flavor boost.
Chai-Spiced: Add a pinch of cardamom, ginger, and cloves to the cinnamon-sugar coating.
Stuffed Version: Insert a small caramel or piece of chocolate into the dough ball before baking.
Gluten-Free: Use a 1:1 gluten-free baking flour.
Pumpkin Spice: Add a couple tablespoons of pumpkin purée and a dash of pumpkin pie spice for a fall twist.

Storage/Reheating

Store Snickerdoodles in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. To enjoy warm, microwave for about 10–15 seconds to soften and reheat.

FAQs

What makes Snickerdoodles different from sugar cookies?

Cream of tartar is the key difference. It gives Snickerdoodles their tangy flavor and chewy texture, while sugar cookies are typically more neutral in flavor and crisp.

Can I make Snickerdoodles without cream of tartar?

You can substitute with baking powder, but the flavor and texture will be slightly different. Cream of tartar is ideal.

Why did my Snickerdoodles not crack on top?

Under-mixing the dough or skipping the cream of tartar can prevent cracking. Also, the oven must be hot enough to trigger that surface crackle.

How do I keep Snickerdoodles soft?

Don’t overbake them—take them out when the centers are still soft and let them finish setting on the pan.

Can I chill the dough?

Yes, chilling can enhance flavor and help with handling sticky dough, but it’s not required for this recipe.

Are Snickerdoodles supposed to be chewy or crunchy?

They should be chewy in the center with slightly crisp edges. Baking time affects this—shorter for chewy, longer for crisp.

Can I freeze the dough?

Yes, freeze rolled dough balls (unbaked) and coat in cinnamon sugar just before baking.

Can I make them dairy-free?

Use plant-based butter to make the recipe dairy-free. Ensure it’s a baking-friendly option for best results.

Can I double the recipe?

Yes, the recipe doubles easily—just be sure to space out the cookies on your baking sheet.

How do I make the perfect cinnamon-sugar ratio?

A standard mix is about 1 tablespoon of cinnamon to 1/4 cup sugar, but you can adjust to taste.

Conclusion

Snickerdoodles are the perfect mix of nostalgic flavor and simple baking joy. Their soft texture, cinnamon-sugar coating, and signature tang make them a favorite that never goes out of style. Whether you’re baking for a crowd or keeping a jar full on your counter, this recipe ensures soft, flavorful cookies every time.