For the perfect snickerdoodle cookies, cream softened unsalted butter with sugar, blend in eggs, and gently mix in flour, cream of tartar, baking soda, and salt. Roll 1 1/2-tablespoon portions in cinnamon sugar, then bake at 375°F (190°C) for 8–10 minutes until the edges are set and the centers still look slightly soft.
This easy snickerdoodle recipe makes about 24–30 two-inch cookies with soft, chewy centers, lightly crisp edges, and the classic gentle tang that cream of tartar provides. The cookies are delicious warm from the oven, wonderful with coffee or milk, and simple enough for a weekday treat or a holiday cookie platter.
Jump to RecipeWhy You’ll Love This Recipe
Snickerdoodles have a special place among classic cookies because they offer a texture and flavor that ordinary sugar cookies cannot quite match. Each bite starts with a delicate cinnamon-sugar crust, followed by a soft, chewy center and a subtle tang from cream of tartar.
This recipe uses familiar pantry ingredients and no complicated decorating technique. The dough comes together quickly, and rolling each portion in cinnamon sugar gives every cookie a fragrant, pretty finish before it even reaches the oven.
The method is also forgiving when you pay attention to two important details: use properly softened butter, and remove the cookies while the centers still appear a little underdone. Those steps are the key to cookies that stay tender instead of turning dry or crunchy.
If you enjoy cinnamon-forward baking, you may also like this easy cinnamon bread for a breakfast or snack option with the same cozy spice profile.
Ingredients You’ll Need
The cookie dough begins with 1 cup (226 g) unsalted butter and 1 1/2 cups (300 g) granulated sugar. The butter should be softened enough to press gently with a fingertip, but it should not be melted or oily.
Two large eggs provide moisture and help bind the dough. Add them one at a time so they incorporate smoothly into the creamed butter and sugar.
For the dry ingredients, measure 2 3/4 cups (345 g) all-purpose flour by spooning it into measuring cups and leveling the tops. You will also need 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
The coating requires only 1/4 cup (50 g) granulated sugar and 1 1/2 teaspoons ground cinnamon. Mix them thoroughly so the cinnamon is evenly distributed and each dough ball receives a balanced coating.
- Butter: Creates richness and supports a soft, slightly puffy cookie.
- Cream of tartar: Supplies the classic mild tang and helps keep the cookies tender.
- Baking soda: Helps the cookies rise and spread into their familiar shape.
- Cinnamon sugar: Adds the aromatic crust that defines a snickerdoodle.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F (190°C), then line your baking sheets with parchment paper. Parchment helps prevent sticking and makes it easier to move the cookies after baking.
Step 2: Place the softened butter and 1 1/2 cups sugar in a large mixing bowl. Beat for 2–3 minutes, stopping once or twice to scrape the bowl, until the mixture is noticeably lighter in color and fluffy.
Step 3: Beat in the eggs one at a time. Wait until the first egg is blended into the butter mixture before adding the second, which helps maintain a smooth dough.
Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This distributes the leavening ingredients and salt before they are added to the wet mixture.
Step 5: Gradually add the dry ingredients to the butter mixture. Mix just until no obvious streaks of flour remain, because overmixing can make the finished cookies less tender.
Step 6: Stir the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon together in a small, shallow bowl. A shallow dish makes rolling the dough balls quick and tidy.
Step 7: Scoop about 1 1/2 tablespoons of dough for each cookie and gently roll it between your palms to form a ball. Roll every ball in the cinnamon sugar until the surface is completely coated.
Step 8: Place the coated dough balls about 2 inches apart on the lined baking sheets. If the dough feels sticky or you want thicker cookies, chill the shaped portions for 20–30 minutes before baking.
Step 9: Bake for 8–10 minutes, watching closely near the end of the baking time. The edges should look set while the centers remain slightly soft, and the cookies should not be heavily browned.
Step 10: Leave the cookies on the baking sheet for 5 minutes after removing them from the oven. They will continue setting from the residual heat, after which you can transfer them to a wire rack.
Pro Tips for Soft, Chewy Cookies
Softened butter is one of the most important details in this recipe. Melted butter can cause the dough to spread too much, while properly creamed butter helps create a soft, slightly puffy texture.
Do not add extra flour simply because the dough feels soft. Snickerdoodle dough is naturally tender, and adding too much flour can make the cookies dense and dry.
For consistent results, portion the dough as evenly as possible. A cookie scoop or tablespoon measure helps every cookie bake at the same rate, especially when several sheets go into the oven.
Keep an eye on the first batch because ovens and baking sheets vary. If the cookies are spreading more than you like, chill the remaining shaped dough for 20–30 minutes before baking.
Most importantly, avoid waiting for deep browning. Snickerdoodles often look slightly underdone when they come out, but the centers finish setting during the 5-minute cooling period on the baking sheet.
For another comforting cookie idea with a different flavor, try these old-fashioned iced oatmeal cookies when you want a chewy oat texture and a sweet glaze.
Serving, Storage, and Make-Ahead Ideas
Serve snickerdoodles slightly warm for the softest center, or let them cool completely for a firmer, chewy bite. They are excellent with coffee, hot chocolate, tea, or a cold glass of milk.
Once fully cooled, store the cookies in an airtight container at room temperature. Keep them in a single layer when possible, or place parchment between layers to protect the cinnamon-sugar coating.
The baked cookies are ideal for lunch boxes, cookie exchanges, care packages, and holiday trays. Their simple appearance also makes them a useful addition when a dessert table needs a warmly spiced cookie beside richer chocolate treats.
If you are planning a dessert assortment, pair them with these flourless chocolate cookies for a contrast between cinnamon warmth and deep chocolate flavor.
For more creative baking, a batch of leftover candy cookies can join the platter and add colorful chocolate or candy pieces beside the classic snickerdoodles.
Common Questions About Snickerdoodles
Why do snickerdoodles use cream of tartar? Cream of tartar gives the cookies their recognizable mild tang and contributes to a tender, chewy texture. It is part of the classic snickerdoodle flavor rather than an optional decoration.
Can the dough be chilled? Yes. Chilling the shaped dough for 20–30 minutes is especially helpful when the dough feels sticky or when you prefer thicker cookies.
Why are the cookies soft when they come out? The centers are meant to look slightly soft at the end of the 8–10-minute bake. They continue cooking and setting on the hot baking sheet during the 5-minute cooling period.
How can I keep the cookies from spreading? Start with softened, not melted, butter and avoid placing dough on a hot baking sheet. Chilling the shaped dough for 20–30 minutes can also help limit spreading.
Can I make smaller cookies? Yes, but smaller portions may finish sooner than the stated 8–10 minutes. Watch for set edges and slightly soft centers rather than relying only on the clock.
For a citrus-inspired cookie to serve alongside this cinnamon classic, take a look at these lemon-lime shortbread thumbprint cookies.
The Perfect Snickerdoodle Cookies Recipe, Made Easy
Ingredients
Method
- Heat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Beat the softened butter and 1 1/2 cups granulated sugar for 2–3 minutes, until the mixture looks light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk the flour, cream of tartar, baking soda, and salt together in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing only until a soft dough forms.
- Combine 1/4 cup sugar and 1 1/2 teaspoons cinnamon in a small bowl.
- Portion the dough into balls using about 1 1/2 tablespoons per cookie, then roll each ball in the cinnamon-sugar mixture.
- Arrange the dough balls about 2 inches apart on the prepared baking sheets. Chill the shaped dough for 20–30 minutes if thicker cookies are preferred or if the dough feels sticky.
- Bake for 8–10 minutes, removing the cookies when the edges are set and the centers still look slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Notes
Final Thoughts
This perfect snickerdoodle recipe keeps the process wonderfully straightforward while delivering the texture everyone wants: lightly crisp edges, soft chewy centers, and a fragrant cinnamon-sugar coating. Cream of tartar supplies the familiar tang, while careful mixing and a short bake protect the tender crumb.
Remember to cream the softened butter and sugar for the full 2–3 minutes, avoid overmixing once the flour is added, and resist the temptation to bake until the cookies are deeply brown. Once the edges are set and the centers still look slightly soft, take them out and let the baking sheet finish the work.
With about 24–30 cookies from one batch, this recipe is generous enough for sharing but easy enough to make whenever a homemade cinnamon treat sounds just right. Pour a drink, arrange the cookies on a plate, and enjoy them while the centers are still wonderfully tender.