I’ve made these soft, chewy snickerdoodles for nearly 40 years, and that crackly cinnamon sugar coating still makes them disappear fast. One bite and you’ll see why this classic family favorite never lasts long.
I’ve loved snickerdoodles since I was a kid, and this is the cookie I still reach for before anything chocolate. The edges get that tiny bit of crackle, the centers stay soft and chewy, and the cinnamon sugar coating is honestly the whole reason I keep “taste testing” way too many.
But I’m not sorry. These have that tangy little bite from cream of tartar that makes a snickerdoodle a snickerdoodle, plus pure vanilla extract for that bakery-style flavor I can’t quit.
Simple, classic, ridiculously good. And after nearly 40 years in my family, still the first plate to disappear.
Ingredients
- All-purpose flour gives these cookies their soft, chewy body without getting too cakey.
- Cream of tartar brings that classic tangy snickerdoodle bite everyone secretly loves.
- Baking soda helps them puff, spread, and settle into those crinkly tops.
- Fine salt keeps the sweetness in check, so the cookies don’t taste flat.
- Softened butter makes them rich, tender, and a little melt-in-your-mouth.
- Granulated sugar adds sweetness and helps create those lightly crisp edges.
- Eggs hold everything together and give the centers that nice chew.
- Vanilla extract adds cozy warmth, basically making the dough taste more homemade.
- Rolling sugar gives the outside a sweet, sparkly little crunch.
- Ground cinnamon brings the cozy bakery smell you’ll notice before the first bite.
- Plus, that cinnamon-sugar coating is what makes snickerdoodles feel extra special.
Ingredient Quantities
- 2 3/4 cups (345 g) all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (50 g) granulated sugar, for rolling
- 2 teaspoons ground cinnamon, for rolling
How to Make this
1. Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl whisk together 2 3/4 cups (345 g) all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
3. In a large bowl or stand mixer beat 1 cup (227 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
4. Add 2 large room temperature eggs one at a time, beating briefly after each, then mix in 2 teaspoons pure vanilla extract until combined.
5. Gradually add the dry ingredients to the butter mixture and mix on low until just combined, scraping the bowl as needed; do not overmix.
6. In a small bowl combine 1/4 cup (50 g) granulated sugar and 2 teaspoons ground cinnamon for rolling.
7. Scoop dough into roughly 1 1/2 tablespoon to 2 tablespoon portions and roll each into a ball, then roll each ball in the cinnamon sugar to coat evenly.
8. Place the coated dough balls about 2 inches apart on the prepared baking sheets and gently flatten each ball slightly with the palm of your hand.
9. Bake one sheet at a time in the preheated oven for 8 to 10 minutes, or until edges are set and tops are crackled but centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment Needed
1. Oven
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Medium and large mixing bowls
5. Whisk
6. Stand mixer or hand mixer with paddle or a sturdy wooden spoon
7. Measuring cups and spoons and kitchen scale (optional)
8. Cookie scoop or tablespoon and a rubber spatula
9. Wire cooling rack
FAQ
Snickerdoodle Cookie Recipe Substitutions and Variations
- All purpose flour: Substitute with a 1-to-1 gluten free flour blend that includes xanthan gum. Texture will be slightly different; chill dough a bit longer before baking.
- Unsalted butter: Substitute with equal weight of vegan butter or cold-pressed coconut oil. Vegan butter preserves flavor best; coconut oil yields a slightly crisper cookie.
- Large eggs: Substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelled. Provides binding and a bit more chew.
- Cream of tartar: Substitute with 1 teaspoon baking powder plus 1/4 teaspoon lemon juice for tang. The rise and snap may be slightly reduced.
Pro Tips
1) Chill the dough for 15 to 30 minutes if it feels very soft. Slightly firmer dough holds its shape better in the oven, giving you the characteristic crackled top while keeping the center tender.
2) Spoon and level the flour when measuring, or weigh it. Too much flour makes the cookies cakier and dry; the recipe depends on a light, soft crumb.
3) Make sure your cream of tartar is fresh. Its tang and leavening effect are what give these cookies their signature tang and chew, so old powder can flatten flavor and texture.
4) Bake one sheet at a time on the middle rack and rotate the pan front to back halfway through if your oven has hot spots. That helps ensure even browning and consistent crackled tops.
Snickerdoodle Cookie Recipe
I’ve made these soft, chewy snickerdoodles for nearly 40 years, and that crackly cinnamon sugar coating still makes them disappear fast. One bite and you’ll see why this classic family favorite never lasts long.
24
servings
185
kcal
Equipment: 1. Oven
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Medium and large mixing bowls
5. Whisk
6. Stand mixer or hand mixer with paddle or a sturdy wooden spoon
7. Measuring cups and spoons and kitchen scale (optional)
8. Cookie scoop or tablespoon and a rubber spatula
9. Wire cooling rack
Ingredients
-
2 3/4 cups (345 g) all purpose flour
-
2 teaspoons cream of tartar
-
1 teaspoon baking soda
-
1/2 teaspoon fine salt
-
1 cup (227 g) unsalted butter, softened
-
1 1/2 cups (300 g) granulated sugar
-
2 large eggs, room temperature
-
2 teaspoons pure vanilla extract
-
1/4 cup (50 g) granulated sugar, for rolling
-
2 teaspoons ground cinnamon, for rolling
Directions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl whisk together 2 3/4 cups (345 g) all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
- In a large bowl or stand mixer beat 1 cup (227 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add 2 large room temperature eggs one at a time, beating briefly after each, then mix in 2 teaspoons pure vanilla extract until combined.
- Gradually add the dry ingredients to the butter mixture and mix on low until just combined, scraping the bowl as needed; do not overmix.
- In a small bowl combine 1/4 cup (50 g) granulated sugar and 2 teaspoons ground cinnamon for rolling.
- Scoop dough into roughly 1 1/2 tablespoon to 2 tablespoon portions and roll each into a ball, then roll each ball in the cinnamon sugar to coat evenly.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets and gently flatten each ball slightly with the palm of your hand.
- Bake one sheet at a time in the preheated oven for 8 to 10 minutes, or until edges are set and tops are crackled but centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 43g
- Total number of serves: 24
- Calories: 185kcal
- Fat: 8.23g
- Saturated Fat: 4.96g
- Trans Fat: 0.28g
- Polyunsaturated: 0.31g
- Monounsaturated: 2.11g
- Cholesterol: 36mg
- Sodium: 108mg
- Potassium: 25mg
- Carbohydrates: 25.6g
- Fiber: 0.49g
- Sugar: 14.7g
- Protein: 1.96g
- Vitamin A: 252IU
- Vitamin C: 0mg
- Calcium: 7.8mg
- Iron: 0.24mg
