Nothing beats the sweet-tangy comfort of homemade snickerdoodle cookies. These classic treats are soft, chewy, and rolled in cinnamon sugar—perfect for the holidays or any time you want a warm, satisfying cookie.
Snickerdoodles are a timeless cookie everyone should have in their baking repertoire. They’re similar to sugar cookies but include cream of tartar and cinnamon for that characteristic tang and texture. Rolling the dough in cinnamon sugar before baking creates the signature cracked tops and extra flavor.
So what are snickerdoodles? At their core they’re a butter-sugar cookie flavored with cream of tartar and cinnamon, then coated in cinnamon sugar. The result is a soft, chewy cookie with a subtle tang that sets them apart from plain sugar cookies.
Why You’ll Love This Recipe
- Clear tips for reliable results. Follow the guidance here to bake soft, chewy, flavorful snickerdoodles every time.
- Simple ingredients. Fewer than ten common pantry items are all that’s needed.
- Quick prep. Dough comes together fast and with a short chill you’ll have cookies in under an hour.
- Classic flavor. The cream of tartar and cinnamon sugar coating give a balanced sweet-and-tangy profile.
- Make ahead friendly. Dough can be chilled or frozen for convenient baking later.
- Great for gifting. These cookies are ideal for holiday cookie boxes and gatherings.
FUN FACT
One theory about the name points to a German pastry called Schneckennudeln—“snail noodles”—which sounds similar to snickerdoodle. Whether the name is related or just playful is unclear, but it’s an interesting possible connection.
Ingredient Notes
- Cream of tartar: The defining ingredient for snickerdoodles—adds tang and helps with texture.
- Cinnamon: Use fresh ground cinnamon for the best flavor in both the dough and the coating.
- Butter: This recipe uses unsalted butter at room temperature for a rich cookie base.
- Egg: One room-temperature egg helps bind the dough and contributes to chewiness.
- Vanilla: Pure vanilla extract enhances overall flavor—use a fresh bottle if possible.
See the recipe card for precise measurements and a full ingredient list.
Recipe Variations
Chocolate additions: Fold in 3/4 cup semisweet or white chocolate chips after mixing the dry ingredients, or dip finished cookies in melted chocolate.
Frosted or sandwiched: Top with vanilla buttercream or cream cheese frosting, or make cookie sandwiches for a fun twist.
Icing or drizzle: A simple glaze of powdered sugar, a splash of milk, vanilla, or maple syrup makes a lovely drizzle. Caramel also pairs nicely.
Small batch: Halve the recipe and use only the egg yolk for fewer cookies.
Jumbo cookies: Use a large scoop, space 3 inches apart, and bake 16–18 minutes for oversized snickerdoodles.
How to Make the Best Homemade Snickerdoodle Cookies
- Whisk together dry ingredients: flour, baking soda, salt, cream of tartar, and cinnamon. Set aside.
- Cream butter and sugar until light and fluffy, then beat in the egg and vanilla until incorporated.
- Mix the dry ingredients into the wet on low speed just until combined; the dough will be thick.
- Cover and chill the dough for 20–30 minutes (or up to 48 hours) for thicker, chewier cookies.
- Preheat oven to 350°F and line baking sheets with parchment. Scoop dough into balls, roll each in cinnamon sugar, and place 3 inches apart on the sheet.
- Bake 8–10 minutes until edges are set but centers remain soft and puffy. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Expert Tips
Use room-temperature ingredients. They combine more evenly and improve dough texture.
Don’t skip the cream of tartar. It provides the signature tang and helps with lift.
Chill the dough for thicker cookies. A 30-minute chill is ideal; longer is fine and often better.
Avoid over-baking. Remove cookies when edges are set and centers are still soft for a chewy result.
Make Ahead and Storage Tips
Storage: Best the day they’re baked, but keep in an airtight container at room temperature for up to 3 days—up to a week if stored carefully.
Make ahead: Refrigerate covered dough up to 48 hours. For longer storage, roll dough into balls and flash-freeze, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few minutes to the bake time.
Freezing: Dough and baked cookies both freeze well up to 3 months when wrapped tightly to prevent freezer burn.
Recipe FAQ
Cream of tartar adds a subtle tang and helps create the chewy texture associated with snickerdoodles. It also reacts with baking soda to provide lift so cookies aren’t flat.
If substituting, replace both baking soda and cream of tartar with 2 teaspoons of baking powder. Baking powder already contains an acid component similar to cream of tartar.
Yes, it may seem crumbly after adding dry ingredients. Continue mixing until it comes together. If it remains dry—especially at high altitude—add a teaspoon or two of milk.
Use cream of tartar and chill the dough before baking. Rolling dough into compact balls also helps maintain height during baking.
Related Recipes
If you love cinnamon-forward treats, try these variations and related bakes.
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Equipment
- 1 Kitchen scale
- 1 Stand mixer or hand mixer
- 1 Medium cookie scoop
- 1 Baking sheet
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 1 ⅓ cup (267 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Topping:
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
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In a large bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
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In the bowl of a stand mixer or with a hand mixer, beat the butter and sugar on high until light and smooth, about 2 minutes. Add the egg and vanilla and beat on medium until incorporated, scraping the bowl as needed.
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With the mixer on low, slowly add the flour mixture. The dough will be thick. Cover and chill 30 minutes in the refrigerator.
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While the dough chills, preheat oven to 350°F and line a cookie sheet with parchment.
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Prepare the topping by whisking sugar and cinnamon. Use a medium scoop to portion dough, roll into balls, and coat with cinnamon sugar. Place 3 inches apart on baking sheets. If dough warms while rolling, chill the sheet 10 minutes before baking.
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Bake 8–10 minutes until edges are set and centers are soft and puffy. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling: Chill at least 30 minutes for thicker cookies; skip chilling for a flatter cookie.
Storage: Store cookies in an airtight container at room temperature for up to a week.
Freezing: Wrap dough or baked cookies tightly and freeze up to 3 months. Thaw dough in the refrigerator before shaping and baking.