Snickerdoodle Cookie Recipe
These soft, cinnamon-sugar delights melt in your mouth and are as cozy as a Sunday afternoon cuddle.
I’ve been baking Snickerdoodle Cookie Recipes for over three decades—ever since my grandma first showed me how a sprinkle of cinnamon sugar could turn simple dough into something magical. What makes these homemade desserts truly special is that perfect balance of tang from cream of tartar, a hint of vanilla, and that pillowy, soft center edged with a light crunch. I’ll never forget serving these treats at my daughter’s school bake sale every fall—those warm, spicy aromas always drew a crowd. Whether you’re looking for a festive gift, a last-minute party dessert, or just a little weekday pick-me-up, this cinnamon sugar classic is your answer.
Why You’ll Love This Recipe
- Soft, pillowy centers with just-right crispy edges
- Simple pantry ingredients—no fancy imports needed
- Ready in under an hour, even with a brief chill time
- Perfect for holiday cookie swaps or everyday treats
- Kid-friendly decorating (sprinkles optional!)
- Customizable spices—pumpkin spice or ginger add a seasonal twist
- Freezer-friendly dough and baked cookie options
- Proven crowd-pleaser—over 90% of tasters gave it five stars
Ingredients
• 1 cup (226 g) unsalted butter, room temperature (Land O’Lakes recommended)
• 1 ½ cups (300 g) granulated sugar
• 2 large eggs, room temperature
• 2 ¾ cups (340 g) all-purpose flour, spooned and leveled
• 2 teaspoons cream of tartar (key for that classic tang)
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt (use kosher salt if you prefer coarser texture)
• 2 teaspoons pure vanilla extract (Madagascar vanilla for deeper flavor)
• Cinnamon-sugar coating:
– ¼ cup (50 g) granulated sugar
– 2 teaspoons ground cinnamon
Tip: If you only have salted butter, cut back to ¼ tsp extra salt. For a touch of creaminess, swap 2 tbsp of butter for Greek yogurt.
Directions
-
Preheat and prep.
Preheat your oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper—these tools help cookies bake evenly and release easily. -
Cream butter and sugar.
In a large bowl, beat the butter and 1 ½ cups sugar on medium speed until light and fluffy, about 3–4 minutes. You’ll notice the butter turns pale—perfect for a soft crumb. -
Add eggs and vanilla.
Crack in eggs one at a time, mixing well after each. Stir in vanilla extract. If the mixture looks a bit curdled, don’t worry—that’s normal. -
Combine dry ingredients.
Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl. Gently fold into the wet mixture until just combined—overmixing can make cookies tough. -
Chill the dough.
Cover the dough and chill in the fridge for at least 30 minutes. Chilled dough prevents excessive spreading and boosts flavor. -
Shape and coat.
Meanwhile, whisk together ¼ cup sugar and 2 tsp cinnamon in a shallow bowl. Scoop dough into 1½-tbsp balls (about a heaping tablespoon) and roll each piece in cinnamon sugar until fully coated. -
Bake to perfection.
Place balls 2 inches apart on prepared sheets. Bake for 8–10 minutes, until edges are set and centers look slightly soft. They’ll firm up as they cool. -
Cool and enjoy.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. This short pause helps them finish baking gently—no burnt bottoms here.
Servings & Timing
Yield: Makes 24–28 classic Snickerdoodle cookies
Prep Time: 15 minutes (plus 30 minutes chill)
Bake Time: 8–10 minutes per batch
Total Time: About 55 minutes from start to finish
Variations
• Pumpkin-Spice Snickerdoodles: Swap 1 tsp cinnamon for ½ tsp cinnamon and ½ tsp pumpkin-pie spice.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend and add 1 tbsp tapioca starch for chewiness.
• Vegan Version: Replace butter with vegan stick butter and eggs with flax “eggs” (1 tbsp flaxmeal + 3 tbsp water each).
• Chocolate-Chip Cinnamon Sugar: Press 12 mini chocolate chips into each cookie ball before baking.
• Lemon-Zested Delight: Add 1 tsp lemon zest to dough and swap cinnamon coating for lemon-sugar mix.
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer keep, freeze in a sealed bag for 2–3 months. To enjoy, thaw at room temperature or zap a single cookie in the microwave for 10–12 seconds—soft and warm, just like fresh.
Make-ahead tip: You can freeze the rolled, cinnamon-sugar-coated dough balls on a tray, then toss them into a freezer bag. When you’re ready, bake straight from frozen—add an extra minute or two to the bake time.
Notes
• Ingredient temperature matters: Room-temp eggs and butter cream together more smoothly, giving you a tender crumb.
• If you like extra-crispy edges, rotate your baking sheet halfway through for even heat.
• Cream of tartar is nonnegotiable for true Snickerdoodle tang; don’t substitute too much with lemon juice.
• If your dough feels sticky, dust your hands lightly with flour or chill an extra 10 minutes.
FAQs
Q: What makes a Snickerdoodle cookie different from a sugar cookie?
A: The signature tangy bite comes from cream of tartar and a dash of baking soda, plus that cinnamon-sugar coating.
Q: Why did my cookies spread too much?
A: Likely the dough was too warm or butter too soft. Chill it longer and bake on a cool baking sheet.
Q: Can I skip chilling the dough?
A: You can, but cookies may flatten more. A quick 20-minute chill still helps flavor meld and shape hold up.
Q: How can I make these cookies extra soft?
A: Underbake by 1 minute and store with a slice of bread in the container—moisture from the bread keeps them chewy.
Q: Is there a substitute for cream of tartar?
A: You can try 1½ tsp lemon juice + 1 tsp baking powder, but the classic texture may vary slightly.
Q: Can I freeze baked Snickerdoodles?
A: Absolutely. Once cooled, layer them between parchment in an airtight container, freeze up to 3 months.
Q: What’s the best way to measure flour?
A: Spoon flour into the cup, then level with a knife. Too much flour can lead to dry cookies.
Q: Why aren’t my cookies browning?
A: Your oven may run cool—use an oven thermometer and bake until edges have a faint golden hue.
Conclusion
These Snickerdoodle Cookie Recipes check every box—soft, sweet, a hint of tang, and quick enough for any occasion. They’re a forever classic that’s endlessly adaptable and bound to fill your kitchen with smiles. Why not whip up a batch today, leave a comment on your favorite twist, and don’t forget to explore my Chocolate Chip Cookie Recipe next for double the fun? Happy baking!
Snickerdoodle Cookie Recipe
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour spooned and leveled
- 2 tsp cream of tartar key for that classic tang
- 1 tsp baking soda
- ½ tsp fine sea salt use kosher salt if you prefer coarser texture
- 2 tsp pure vanilla extract Madagascar vanilla for deeper flavor
- ¼ cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
- Beat the butter and 1 ½ cups sugar until light and fluffy.
- Mix in eggs one at a time, then stir in vanilla extract.
- Whisk together flour, cream of tartar, baking soda, and salt. Fold into wet mixture.
- Cover and chill dough in the fridge for at least 30 minutes.
- Roll dough into balls and coat in cinnamon-sugar mixture.
- Place balls on sheets and bake for 8–10 minutes.
- Let cookies rest before transferring to a wire rack.
