Snickerdoodles Recipe

The perfect snickerdoodle recipe! Cinnamon sugar coated butter cookies that are chewy and almost cake-like in the middle with a little crunch around the edges.

Just the name “Snickerdoodles” is enough for us to fall in love. There is a lot more to love, though.

Snickerdoodles Recipe

The cookies taste of sweetened butter, a hint of vanilla and then our favorite, a little tang from cream of tartar. The coating is made from a generous amount of ground cinnamon and sugar.

How to Make Snickerdoodles with Chewy Middles

These are a very simple cookie to make. Ingredients are common — flour, butter, sugar, cinnamon and vanilla. Lift and a crinkly top is achieved with a combination of baking soda and cream of tartar.

What is Cream of Tartar and Why Does It Need to Be in My Cookies?

Cream of tartar is actually a byproduct of wine making (there’s our random fact of the day for you). More importantly, cream of tartar is often used to stabilize egg whites or cream while whipping them.

It is also often added to baked goods to help activate baking soda. In fact, cream of tartar mixed with baking soda is what makes baking powder.

This is from Joy Of Baking.com: to make the equivalent of 1 teaspoon of baking powder, combine a 1/2 teaspoon cream of tartar with a 1/4 teaspoon of baking soda.

So why didn’t we just call for baking powder in the recipe?

In our recipe, we call for 1 teaspoon of baking soda and 2 teaspoons of cream of tartar. I suppose you could use baking powder in place of the baking soda and cream of tartar, but then it wouldn’t be a Snickerdoodle.

The cream of tartar adds tanginess and chew to the cookies — transforming these from butter-sugar cookies to Snickerdoodles.

Snickerdoodles Recipe

To make them, we cream butter and sugar together for a few minutes, add two eggs then mix in the flour, baking soda, cream of tartar and some salt.

The dough is chilled for 30 minutes then rolled in cinnamon sugar. Easy!

Snickerdoodles RecipeSnickerdoodles top our list of holiday cookies. They’re simple, smell amazing when baking in the oven and are completely delicious.

More Snickerdoodle Recipe Inspiration

More Cookies To Try

4.6 from 34 reviews
Snickerdoodles Recipe
 
Prep time
Cook time
Total time
 
Every time we make a batch of these cinnamon sugared cookies we fall in love all over again. Chilling the dough for 30 minutes or so is important, here. It’s a little sticky so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy.
Yield: 28 to 30 cookies
You Will Need
For the Cookies:
  • 2 1/2 cups (350 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature
For the Coating:
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 tablespoons ground cinnamon
Directions
  1. Mix Dough: Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
  2. In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
  3. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.Snickerdoodles-Recipe-Steps
  4. Make Coating: In a small bowl, mix the sugar and cinnamon together.
  5. Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.
  6. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
  7. Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
  8. Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
Notes and Tips
We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.

Recipe adapted and inspired by The Back in the Day Bakery Cookbook, Smitten Kitchen and Cooks Illustrated.

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132 comments… Leave a Comment
  • Cindy June 28, 2016, 3:44 pm

    Used 1/2 butter 1/2 Crisco butter flavor..turned out perfect! Didn’t have enough butter on hand.. baked a few rules in jyst sugar for my hubby..he loved them.

    Reply
    • Cindy June 28, 2016, 3:46 pm

      That was a few rolled in just sugar..hate auto correct.. 5 star rating from me!!!!

      Reply
  • Cookies June 18, 2016, 12:48 am

    Mine did not turn out flat or have cracks.But they sure taste good!

    Reply
  • Molly January 23, 2016, 3:24 pm

    This has become my default Snickerdoodle recipe — they always come out perfect. Plus, the recipe is so high-yield for relatively few ingredients. Great for a potluck.

    Reply
  • Jo January 10, 2016, 1:23 pm

    Great recipe! My son said they were the best cookies I’ve ever made. The first dozen were gone before I even got the second batch out of the oven.

    Reply
  • Janelle January 4, 2016, 2:29 am

    I made these Snickerdoodles today and they are fantastic! I’d never tried them before, but have wanted to make them for a while. Thank you from Australia!
    5 stars

    Reply
  • Angela December 23, 2015, 12:03 am

    I made these cookies today, and they came out light airy, and slightly chewy in the middle. My kids loved them!

    Reply
  • Kristen December 19, 2015, 9:59 am

    I made these but they left a terrible tangy/bitter aftertaste. Is this the cream of tartar? I’ve read that cream of tartar can leave a metallic taste in your mouth. Do you know if baking powder would leave the same taste? Will the texture be just as chewy using baking powder?

    Reply
    • Joanne December 22, 2015, 12:47 pm

      The cookies won’t become chewy with baking powder. Some people are more sensitive to the tanginess than others.

      Reply
  • Jordan December 15, 2015, 11:03 pm

    I am extremely disappointed in these snickerdoodles. I could not find the recipe I normally use and decided to try this one. The cookies came out like cake, which is not how snickerdoodle’s should look or taste. I expected soft and chewy cookies, and got the exact opposite. The flavor was not great either. I will definitely not be using this recipe ever again. Unless you like cookies that have cake consistency, I would not recommend this recipe.

    Reply
    • Joanne December 22, 2015, 12:53 pm

      Hi Jordan, We are sorry you were unhappy with the recipe. These are actually a favorite of ours so I am surprise they came out cake-like for you since they are usually so chewy for us.

      Reply
    • Brittanie December 23, 2015, 8:35 pm

      I followed the recipe exactly and they came out perfect for us – chewy and delicious. Best snickerdoodles I’ve ever had, not cake like at all.

      Reply
  • Jackie December 7, 2015, 9:16 pm

    I have not had Snickerdoodles before and did not know what to expect. It is a Christmas favorite of my husband’s so I thought I would give it a try and used this recipe. OMG – they came out picture perfect and the taste was amazing. Not only did he love them, I am now a fan and it will become a holiday cookie, for sure. Easy to follow directions and they were just as expected soft and chewy center with a slight crispy outside. Highly recommend this for anyone who wants a fail proof Snickerdoodle.

    Reply
  • Kelly December 6, 2015, 3:15 am

    I wanted to make some cookies today with the ingredients I had. Just made a batch of it today minutes ago. It totally reminded me of the cookies I had in my childhood. Savory and sweet! Yielded 41 cookies instead of 28-30 cookies. Didn’t have a cookie scoop, used hands instead. Got batter stuck all over, but I enjoyed licking them off 🙂

    Cookies were crunchy on the outside, and soft on the inside. I had a friend over to taste them… fresh from the oven. And he gobbled down 5 cookies in one sitting. Great recipe!!

    Reply
  • Rosie December 1, 2015, 12:34 am

    I will definitely try this recipe but I like to have the cookie about 3″ Do you know what size of scooper can I use?

    Thanks

    Reply
    • Joanne December 22, 2015, 1:09 pm

      A large cookie scoop might be best.

      Reply
  • jangle November 19, 2015, 1:44 pm

    Can light margarine be used instead of butter? ty

    Reply
    • Joanne December 22, 2015, 1:20 pm

      We have never tried this recipe with anything but butter so I cannot comment on whether or not margarine will work.

      Reply
  • Austin October 28, 2015, 1:12 pm

    Perfect fall cookies, I would recommend adding another egg for those of you who like a super soft, fluffy, flat cookie, like me.

    Reply
  • Taylor October 2, 2015, 11:41 pm

    I am not a good baker. I messed up several parts of this recipe even. But, the explanations helped me make it through and I’m now baking my third dozen cookies (the recipe made 3 dozen for me). Already, the first two dozen are almost gone. They were delicious.

    Reply
  • EJ Punk September 17, 2015, 5:05 pm

    These are the best cookies ever and I don even like snickerdoodles! My dad is going to loveee them for his birthday. Thank you for sharing:)

    Reply
  • Gloria August 16, 2015, 6:25 pm

    Awesome cookies!

    Reply
  • Alyssa August 15, 2015, 8:07 pm

    These were fabulous! The dough was a little gooey, but after refrigeration, they baked up great! I made smaller ones and cooked them 6-7 minutes, and came out beautifully.

    Reply
  • Sue June 6, 2015, 3:19 am

    The taste is a bit too flour-y. Also, the cookie rises way too much. Other than that, it’s excellent.

    Reply
  • cassandra June 2, 2015, 6:37 pm

    Just made these for my son’s last day of school tomorrow, and these are awesome. Snickerdoodles are my son’s favorite, and we have tried 5 recipes which disappointed us. Your recipe is a keeper. Only change was that for our oven, we need to bake for 14 minutes. Thank you!

    Reply
  • Paige May 17, 2015, 11:51 am

    So happy I found this recipe! I grew up eating these all the time, and I haven’t found a really good recipe in a long time. Cant wait to make these!

    Reply
  • Paula May 7, 2015, 10:21 am

    I am making these cookies this morniing for the second time this week. They are WONDERFUL! The cream of tartar gives them such great flavor! This is officially my favorite cookie recipe. Thanks!!!

    Reply
  • Ava April 14, 2015, 7:24 pm

    I love these! My mom and I made these they were very good!

    Reply
  • Cici March 14, 2015, 10:58 pm

    I was looking for a recipe without shortening and this turned out perfect! Thank you!

    P.S. Using Penzey’s Vietnamese Extra Fancy Cinnamon made it extra amazing!

    Reply
  • Debbie March 2, 2015, 9:34 pm

    These were “cake-like”; very disappointing. I was asked if I bought them or made them!

    Reply
    • Joanne March 3, 2015, 2:30 pm

      So sorry you didn’t like them! The cookies should be a little soft in the middle and chewy around the edges.

      Reply
  • Ella February 6, 2015, 10:19 pm

    So delicious and simple recipe, never had anything so good in my life! I’m so happy to now this great reciepe and share it with my friends! Where do you get such a great reciepe. Yum!

    Reply

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