This classic Snickerdoodle Cookie recipe delivers deliciously soft, chewy cookies packed with cinnamon-sugar goodness. Whether you’re baking with kids, preparing for a special occasion, or simply craving a nostalgic treat– this recipe is a reliable, tried-and-true favorite that never disappoints!
There’s something timeless about a warm snickerdoodle cookie. With its soft, chewy center, slightly crisp edges, and signature cinnamon-sugar coating, this classic cookie is a favorite for kids and adults alike. Snickerdoodles are especially beloved for holidays, bake sales, after-school treats, and cozy weekends at home—and for good reason: they’re simple to make and always a hit.
This easy snickerdoodle recipe creates cookies that bake up soft, chewy, and perfectly crackled on top. Cream of tartar gives these snickerdoodles their traditional tangy flavor and helps produce that signature texture that sets them apart from plain sugar cookies. Best of all, these cookies come together quickly with pantry staples, making them a go-to recipe when you want something comforting and homemade.
Tips for Perfect Snickerdoodle Cookies:
- Don’t overbake: Snickerdoodles should look slightly underdone when you remove them—they’ll continue to set as they cool.
- Soft butter is key: Butter should be just barely softened but not melted for the best texture.
- Use parchment paper: This prevents spreading and helps cookies bake evenly.
- Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid dense cookies.
- Let cookies rest: Allowing cookies to sit on the pan briefly helps them firm up without drying out.
Substitutions & Variations:
- No Cream of Tartar? Substitute with 2 teaspoons lemon juice or white vinegar and reduce baking soda to ½ teaspoon.
- Whole Wheat Option: Replace up to half the all-purpose flour with white whole wheat flour for added fiber.
- Dairy-Free: Use plant-based butter or coconut oil with good baking performance.
- Lower Sugar: Reduce sugar slightly to 1¼ cups for a less sweet cookie.
- Extra Spice: Add ½ teaspoon of cardamom or directly to the dough for an extra warm spice note.
- Mini Snickerdoodles: Use a smaller scoop and reduce baking time by 1–2 minutes.
Snickerdoodle Cookie FAQs
Why do snickerdoodles need cream of tartar?
Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture. It also helps prevent sugar from crystallizing.
Can I chill the dough?
Yes! Chilling for 30–60 minutes can reduce spreading and intensify flavor, though it’s not required.
Why did my cookies turn out flat?
This can happen if butter is too warm or if baking soda is expired. Chilling the dough can help.
Can I freeze snickerdoodle dough?
Absolutely. Roll dough into balls (without coating), freeze, then roll in cinnamon sugar just before baking.
How long do snickerdoodles stay fresh?
Stored in an airtight container, they stay soft for up to 4 days at room temperature.
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Snickerdoodle Cookie Recipe
This simple and classic Snickerdoodle Cookie Recipe creates cookies that bake up soft, chewy, and delicious!
Servings: 36
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Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
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In a large bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
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In a stand mixer or using hand-held beaters, cream together the butter and sugar until light and fluffy. Add eggs and vanilla extract; mix until well combined.
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Gradually add dry ingredients to wet ingredients and mix just until combined.
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In a small bowl, mix together the sugar and cinnamon for the coating.
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Use a small cookie scoop to portion dough, then roll into balls. Roll each ball thoroughly in the cinnamon sugar mixture.
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Place dough balls 2 inches apart on the prepared baking sheet.
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Bake for 8–10 minutes, until edges are set but centers are still soft.
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Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool.
