These Snickerdoodles are soft, chewy, and perfectly coated with a cinnamon-sugar crust. A classic cookie with a delightful tang from cream of tartar that gives it a signature snickerdoodle flavor and texture. Perfect for cookie lovers seeking a nostalgic, comforting treat.

Why You’ll Love This Recipe

Classic Texture: Soft and chewy on the inside with a slightly crisp, cinnamon-sugar exterior.
Easy to Make: Simple ingredients and straightforward steps make it perfect for bakers of all levels.
Nostalgic Flavor: The cream of tartar adds a subtle tang that sets these apart from ordinary sugar cookies.
Great for Any Occasion: Ideal for holiday baking, gift-giving, or everyday snacking.
Perfect Cinnamon Sugar Coating: The generous coating adds a lovely spice and crunch.

Ingredients

1 cup unsalted butter, softened
1 ½ cups granulated sugar (plus extra for rolling)
2 large eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon (for rolling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, combine remaining sugar and cinnamon for rolling.
Scoop dough into 1 ½ tablespoon-sized balls and roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes or until the edges are set but the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: About 36 cookies
Prep Time: 15 minutes
Bake Time: 8-10 minutes per batch
Total Time: Approximately 30-40 minutes including cooling

Variations

Add Nutmeg: Mix ½ teaspoon ground nutmeg into the cinnamon-sugar coating for extra warmth.
Use Brown Butter: Replace softened butter with browned butter for a nutty flavor.
Glaze Drizzle: Drizzle with vanilla or cream cheese glaze for added sweetness.
Vegan Option: Substitute butter with vegan butter and use flax eggs or another egg replacer.
Spiced Snickerdoodles: Add ¼ teaspoon ground cloves or ginger to the dough for a spiced twist.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Dough balls can be frozen before baking for up to 3 months; bake directly from frozen, adding a couple of extra minutes to baking time.
Reheating: Warm cookies in the microwave for 10-15 seconds to refresh softness.

FAQs

What is cream of tartar, and why is it used?

Cream of tartar is a powdered acid that helps create the chewy texture and tangy flavor unique to snickerdoodles.

Can I use baking powder instead of baking soda?

No, baking soda is needed for the correct rise and texture in snickerdoodles.

How do I store snickerdoodles to keep them soft?

Store in an airtight container with a slice of bread to maintain softness.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 3 days before rolling and baking.

Why do my snickerdoodles spread too much?

Make sure the dough is chilled and not too warm before baking, and measure flour accurately.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.

How do I prevent cookies from sticking to the baking sheet?

Use parchment paper or silicone baking mats to prevent sticking.

Can I use salted butter?

Yes, but reduce added salt to prevent oversalting.

How long do these cookies keep their texture?

They stay soft for several days when stored properly, but may harden after about a week.

Can I add mix-ins like chocolate chips or nuts?

Traditional snickerdoodles don’t have mix-ins, but you can experiment with small amounts if desired.

Conclusion

My Favorite Snickerdoodles recipe delivers classic, soft, chewy cookies with a perfect cinnamon-sugar crust and a subtle tang from cream of tartar. Simple to make and irresistibly delicious, these cookies are a timeless treat that will satisfy your sweet tooth any day of the week.