This is our favorite snickerdoodles recipe that makes cookies with crispy edges and soft, chewy centers.
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How to Make Snickerdoodles with Crispy Edges and Chewy Centers
These soft and chewy snickerdoodles are made with butter, a hint of vanilla and our favorite, tangy cream of tartar. Then they are rolled in cinnamon and sugar. These are the best cookies. By the way, we love these cinnamon and sugar coated cookies so much, we made a chocolate version.
These cookies are easy. The ingredients are simple — flour, butter, sugar, cinnamon, and vanilla. Then the crinkly top is achieved with a combination of baking soda and cream of tartar.
We love easy cookie recipes, take a look at these Soft Ginger Cookies with Chocolate Chips — they are delicious and so simple.
To make the snickerdoodles, we cream butter and sugar together for a few minutes, add 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.
Chilling the dough is pretty important. The time in the fridge helps the flour absorb some of the moisture from the eggs and butter, which helps make them more chewy. It also makes rolling the cookies in the cinnamon-sugar go smoothly. We actually chill these chocolate chips cookies overnight.
What is Cream of Tartar and Why Does It Need to Be in My Cookies?
You might be wondering about the cream of tarter in the recipe. It’s is important, here’s why.
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.
The cream of tartar adds tanginess and chew to the cookies — transforming these from butter-sugar cookies to snickerdoodle cookies.
For more cookie recipes, check out our Soft and Chewy Oatmeal Raisin Cookies, Easy Chewy Double Chocolate Cookies and our Rich Buttery Shortbread Cookies. You might also love our Homemade Cinnamon Rolls!
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.
Watch Us Make the Recipe
You Will NeedCookies
2 1/2 cups (350 grams) 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 temperatureCinnamon Coating
1/4 cup (50 grams) granulated sugar
1 1/2 tablespoons ground cinnamon
- Make Dough
1Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.
2In 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).
3Reduce the speed to low, and then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears.
4Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
- To Bake Cookies
1Heat your oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.
2In a small bowl, mix the sugar and cinnamon together.
3Shape 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).
4Bake 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.
5Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
Adam and Joanne's Tips
- Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days.
- 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.
- 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.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.