Classic Snickerdoodle Cookies are soft, chewy, and perfectly spiced with cinnamon and sugar. These cookies stand out with their slight tanginess from cream of tartar, giving them a unique and irresistible flavor. Whether for a holiday treat or an everyday indulgence, snickerdoodles always hit the spot!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the cinnamon-sugar coating:
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
Directions
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix the sugar and cinnamon for the coating.
Roll the dough into 1-inch balls, then coat each one in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: 160 kcal per cookie
Variations
Chocolate Chip Snickerdoodles – Add ½ cup of mini chocolate chips to the dough for a fun twist.
Pumpkin Spice Snickerdoodles – Replace the cinnamon with pumpkin spice for a fall-inspired version.
Brown Butter Snickerdoodles – Use browned butter instead of regular butter for a deeper, nutty flavor.
Gluten-Free Option – Swap all-purpose flour with a gluten-free baking blend.
Extra Soft Cookies – Chill the dough for 30 minutes before baking for a thicker, chewier texture.
Storage/Reheating
Room Temperature – Store cookies in an airtight container for up to 5 days.
Freezing Dough – Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding 1-2 minutes to the baking time.
Freezing Baked Cookies – Place cooled cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating – Warm cookies in the microwave for a few seconds to restore their fresh-baked softness.
FAQs
What does cream of tartar do in snickerdoodles?
Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture. It also helps activate the baking soda for a better rise.
Can I make snickerdoodle dough ahead of time?
Yes, I can refrigerate the dough for up to 2 days before baking. Chilling the dough can enhance the flavor and texture.
Why are my snickerdoodles too hard?
Overbaking is the most common reason. I make sure to remove them from the oven when the edges are set but the centers are still soft.
Can I use baking powder instead of cream of tartar?
Yes, but it will change the flavor slightly. Replace the cream of tartar and baking soda with 2 teaspoons of baking powder.
How do I get perfectly round snickerdoodles?
After baking, I gently swirl a round cookie cutter around each cookie to reshape them while they are still warm.
Conclusion
Snickerdoodle cookies are a timeless treat with their soft, chewy texture and warm cinnamon-sugar coating. They are easy to make and perfect for any occasion. Whether enjoyed fresh from the oven or stored for later, these cookies never fail to impress.
Recipe:
Snickerdoodle Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Classic snickerdoodle cookies are soft, chewy, and perfectly spiced with cinnamon and sugar. Their signature tangy flavor comes from cream of tartar, making them an irresistible treat. Whether for holidays or everyday indulgence, these cookies are always a favorite!
Ingredients
For the cookies:
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls, then coat each one in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra soft cookies, chill the dough for 30 minutes before baking.
Storage: Keep in an airtight container for up to 5 days at room temperature.
Freezing Option: Freeze the dough balls and bake straight from the freezer, adding 1-2 minutes to the baking time.
To reheat, warm in the microwave for a few seconds to restore softness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal
