There’s something nostalgic and utterly comforting about a warm, cinnamon-dusted cookie—and this snickerdoodle recipe is the perfect example. With their crackled tops, buttery centers, and sweet cinnamon-sugar coating, snickerdoodles have stood the test of time as a favorite cookie for generations. Whether you’re baking for the holidays, a school function, or just to satisfy a craving, this classic snickerdoodle recipe is one you’ll come back to again and again.
These cookies are especially beloved for their slightly tangy flavor, thanks to the cream of tartar, which gives them their signature taste. Plus, they’re making a huge comeback on social media—so you’re not only baking a traditional treat but also staying totally on-trend.
Why You’ll Love This Snickerdoodle Recipe
- Quick and easy to make: Ready in under 30 minutes with no fancy equipment required.
- Minimal ingredients: You likely already have everything in your pantry.
- Soft and chewy: Perfect texture that stays soft for days.
- Kid-approved: A hit with both kids and adults alike.
- Great for any occasion: From cookie swaps to casual snacking, they fit any setting.
Ingredients Needed for Perfect Snickerdoodle Recipe
Here are the key ingredients that make this snickerdoodle recipe shine:
- Butter: Provides richness and that melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps create the cookie’s signature crisp edge.
- Eggs: Bind the dough and contribute to the chewy texture.
- All-purpose flour: The base that gives the cookies structure.
- Cream of tartar: Adds that classic tang and helps with the soft chew.
- Baking soda: Gives the cookies a slight lift.
- Cinnamon sugar: Rolled in this mixture for a sweet and spiced coating.
Step-by-Step Instructions to Make Snickerdoodle Recipe
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix flour, cream of tartar, baking soda, and salt.
- Gradually combine the dry ingredients with the wet ingredients until fully incorporated.
- Mix cinnamon and sugar in a small bowl.
- Shape dough into balls, then roll each one in the cinnamon-sugar mix.
- Place on baking sheet about 2 inches apart and bake for 8–10 minutes.
- Let cool on the pan for a few minutes before transferring to a wire rack.
Expert Tip: Don’t overbake! They may look underdone at 8 minutes, but they firm up as they cool.
Recipe Tips & Variations
- Chill the dough for 30 minutes for thicker cookies.
- Add vanilla extract for a flavor boost.
- Try brown butter for a nuttier, deeper taste.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Add a twist by mixing in a pinch of cardamom or nutmeg.
How to Store & Reheat
Storage: Keep snickerdoodles in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies or unbaked dough balls for up to 3 months. Thaw before baking.
Reheating: Microwave for 5–10 seconds to revive that fresh-from-the-oven warmth.
Similar Recipes You’ll Love
If you’re a fan of cookies as much as we are, you won’t want to miss these other irresistible treats:
- Tate’s Bake Shop Chocolate Chip Cookie Clone Recipe – Thin, crispy, and packed with flavor just like the original!
- Christmas Gooey Butter Cookies – A holiday favorite that’s rich, chewy, and dusted with powdered sugar.
- Crumbl Cookie Recipe – A perfect copycat of the famous bakery cookies, right from your own oven.
Frequently Asked Questions (FAQ)
What makes a snickerdoodle different from a sugar cookie?
Snickerdoodles include cream of tartar, which adds tang and a chewy texture, and they’re rolled in cinnamon sugar before baking.
Can I make snickerdoodles without cream of tartar?
You can substitute with baking powder (use 2 tsp for every 1 tsp of cream of tartar), but it will slightly alter the flavor and texture.
Why did my snickerdoodles come out flat?
Likely reasons: the butter was too soft, or you didn’t chill the dough. Try chilling the dough next time for thicker cookies.
Can I freeze snickerdoodle dough?
Yes! Roll the dough into balls and freeze them. Just bake straight from frozen—add 1–2 extra minutes to the bake time.
This snickerdoodle recipe is as classic as it gets—and so easy, even beginners can nail it on the first try. Soft, chewy, and coated in cinnamon sugar, these cookies are a timeless treat you’ll want to make again and again. Don’t forget to leave a comment or share your batch on social media—happy baking!
Snickerdoodle Recipe for Soft, Chewy Cookies
Ingredients
- – 1 cup unsalted butter softened
- – 1 1/2 cups granulated sugar
- – 2 large eggs
- – 2 3/4 cups all-purpose flour
- – 2 teaspoons cream of tartar
- – 1 teaspoon baking soda
- – 1/4 teaspoon salt
- – 3 tablespoons granulated sugar for coating
- – 1 tablespoon ground cinnamon for coating
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and 1 1/2 cups sugar until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually mix dry ingredients into the butter mixture until fully combined.
- In a small bowl, mix 3 tablespoons sugar and cinnamon.
- Shape dough into 1-inch balls and roll in the cinnamon sugar mixture.
- Place on prepared baking sheets 2 inches apart.
- Bake for 8–10 minutes until set but soft. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.