The BEST Snickerdoodle Recipe

This Snickerdoodle recipe makes the softest, chewiest cookies with a perfect cinnamon-sugar coating! With buttery, tangy dough and that signature crackly top, these classic cookies are irresistible. Whether you’re baking for the holidays, a party, or just because, this no-fail recipe will give you the best Snickerdoodles every time!

Why You’ll Love This Recipe

• Soft & chewy texture – Crispy edges with a pillowy center.
• Perfect cinnamon-sugar coating – Sweet and slightly spiced.
• Easy to make – No chilling required!
• Uses cream of tartar – Gives that signature tang and chewy texture.
• Great for any occasion – Perfect for Christmas, bake sales, or everyday treats!

Ingredients

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

For the Cookies:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tbsp ground cinnamon

Directions

this recipe

Step 1: Preheat & Prep

1. Preheat oven to 375°F (190°C).
2. Line two baking sheets with parchment paper.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together butter and sugar until light and fluffy (about 2 minutes).
2. Beat in eggs and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
4. Gradually mix dry ingredients into the wet ingredients until just combined.

Step 3: Make the Cinnamon-Sugar Coating

1. In a small bowl, mix sugar and cinnamon.

Step 4: Shape & Roll

1. Scoop 1 ½-inch balls of dough and roll them in the cinnamon-sugar mixture.
2. Place cookies 2 inches apart on the baking sheet.

Step 5: Bake

1. Bake for 9-11 minutes, until the edges are set but the centers are soft.
2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 6: Serve & Enjoy!

• Enjoy warm or store for later!

Servings and Timing

• Servings: 24 cookies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Extra Soft Snickerdoodles – Chill the dough for 30 minutes before baking.
• Brown Butter Snickerdoodles – Brown the butter for a richer, nutty flavor.
• Pumpkin Spice Snickerdoodles – Add ½ tsp pumpkin spice to the cinnamon-sugar mix.
• Stuffed Snickerdoodles – Fill with Nutella, caramel, or peanut butter!

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Freeze dough balls for up to 3 months; bake from frozen, adding 1-2 minutes.
• Freezing Baked Cookies: Freeze for up to 2 months.

FAQs

Why do Snickerdoodles need cream of tartar?

It gives them their signature tangy flavor and chewy texture!

Can I use baking powder instead of cream of tartar?

Yes! Replace cream of tartar + baking soda with 2 tsp baking powder.

How do I keep Snickerdoodles soft?

Store with a slice of bread in an airtight container.

Why did my cookies turn out puffy?

Try pressing them slightly before baking for flatter cookies.

Can I make Snickerdoodles without eggs?

Yes! Use ¼ cup unsweetened applesauce or mashed banana.

What’s the best way to get that crackly top?

Make sure the dough is rolled well in cinnamon-sugar and bake at 375°F.

Can I use salted butter?

Yes! Just reduce salt to ¼ tsp.

What pairs well with Snickerdoodles?

Hot cocoa, coffee, or a glass of milk!

Can I make mini Snickerdoodles?

Yes! Use ½ tbsp dough per cookie and bake for 7-8 minutes.

Conclusion

These Snickerdoodles are soft, chewy, and perfectly spiced, making them the ultimate classic cookie! Whether you’re baking for holidays, gifts, or just a cozy treat, this foolproof recipe will give you the best Snickerdoodles every time. Try them today and enjoy the warm, cinnamon-sugar goodness!

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