Dessert

Snickerdoodle Cookies Recipe

ByThomas Greene December 3, 2025December 3, 2025

Introduction

Snickerdoodles are classic cinnamon-sugar cookies with a soft, chewy center and a slightly crisp edge. Their delightful cinnamon coating and tender texture make them a beloved treat perfect for any occasion.

A stack of five soft cookies sits on a white plate with ridged edges, placed on a white marbled surface. The bottom four cookies are whole, light brown with a slightly rough texture and a dusting of cinnamon sugar that gives a speckled look. On top, the fifth cookie is broken in half, showing a soft, moist, pale yellow inside with a crumbly texture. The cookies look thick and fluffy, with gentle curves and a slightly cracked surface from baking. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 ½ tsp cream of tartar
½ tsp baking soda
½ tsp salt
1 cup butter (softened)
1 ½ cup sugar
2 large eggs
2 tsp vanilla extract
¼ cup sugar
1 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper, a silicone baking mat, or use a non-stick cookie sheet.
Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this mixture aside.
Step 3: In a separate bowl, combine the softened butter and 1 ½ cups sugar. Beat with a mixer until the butter is smooth and the sugar is fully dissolved, about 2 minutes.
Step 4: Add the eggs and vanilla extract to the butter mixture and beat until combined. Scrape down the sides of the bowl, then gradually add the flour mixture and beat again until a soft dough forms.
Step 5: In a small dish, mix together the ¼ cup sugar and ground cinnamon. Scoop the dough into medium balls (about 2 tablespoons each) and roll each ball in the cinnamon-sugar mixture, rolling twice for extra coating.
Step 6: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 9 to 11 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

For softer cookies, slightly underbake by removing them from the oven at 9 minutes.
Use unsalted butter to better control the salt level in your cookies.
Add a teaspoon of ground nutmeg to the cinnamon-sugar mixture for a warm, spicy twist.
Chill the dough before baking to help cookies keep their shape and improve texture.

Storage

Store snickerdoodles in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container; the cookies will absorb moisture from it. Reheat gently in the microwave for 10 to 15 seconds if you prefer warm cookies.

How to Serve

A dark gray baking tray holds twelve soft, round cookies arranged in three rows of four. Each cookie has a light golden brown color with a slightly cracked surface and a dusting of cinnamon sugar that gives a speckled, textured look. The tray sits on a wooden surface, and a white cloth with thin gray stripes is draped on the right side. The overall scene is warm and inviting with the cookies looking freshly baked and soft. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodles different from sugar cookies?

Snickerdoodles are distinguished by their use of cream of tartar and baking soda, which gives them a slightly tangy flavor and a soft, chewy texture. They are also rolled in cinnamon sugar, adding a unique flavor and coating.

Can I freeze snickerdoodle dough?

Yes, snickerdoodle dough freezes well. Shape the dough into balls, coat them in cinnamon sugar, then freeze on a tray. Once frozen, transfer to a freezer bag and bake directly from frozen, adding a couple of minutes to the baking time.