The Best Snickerdoodle Cookies Recipe
Soft, chewy snickerdoodle cookies bursting with cinnamon-sugar magic — your new go-to treat for cozy days and nostalgic snack cravings!
This easy snickerdoodle cookie recipe has quickly become a family favorite. These cookies are perfectly soft and full of cinnamon flavor!
There’s something about cooler weather that makes me want to bake. This easy snickerdoodle cookie recipe is usually where I start.
These cookies deliver pure nostalgia with a classic cinnamon flavor that makes you feel like a kid again. And the chewy texture, gentle tangy flavor from the cream of tartar, and melt-in-your-mouth softness make them total keepers.
The dough chills quickly, rolls easily, and bakes into picture-perfect treats every single time. Honestly, I highly recommend you make a double batch — you’ll thank yourself later.
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What’s a Snickerdoodle?
This delicious cookie is often thought to have gotten its name from a German word meaning something like “crinkly noodles” or “snail noodles”. Classic snickerdoodles get their signature tangy flavor from one key ingredient, cream of tartar.
If you haven’t heard of cream of tartar, don’t worry — it’s readily available at any grocery store. And at the bottom of this post you’ll find directions for making these cookies without it entirely.
Satisfy your sweet tooth with these easy snickerdoodles! For even more tasty treats, try these pumpkin chocolate chip cookies, a classic oatmeal raisin option, or double chocolate chip cookies.
Soft Snickerdoodle Cookies
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Cookie Supplies
- KitchenAid stand mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
Makes: 24 cookies
Bake Time: 10 minutes
Prep Time: 10 minutes
Additional Time: 15 minutes
Ingredients
- 1 cup Butter or margarine – Soft and creamy, butter gives your cookies bakery-style richness.
- 1 1/2 cups Sugar – Sweetens everything up like a charm.
- 2 Eggs – These add moisture and hold the dough together.
- Vanilla extract (optional) – Add a splash of extra flavor along with the eggs.
- 2 3/4 cups All-purpose flour – The sturdy base that keeps these cookies soft but never crumbly.
- 1 tsp Cream of tartar – The secret behind that signature tang and irresistible softness.
- 1 tsp Baking soda – Helps the cookies puff up perfectly.
- 1/4 tsp Salt – Just enough to balance the sweetness.
- 3 Tbsp Sugar – To add sparkle to the outside of our cookies.
- 3 tsp Cinnamon – To create the cinnamon-sugar coating on the cookies.
Instructions
1. Preheat your oven to 350°F.
2. In a large bowl, beat the butter, sugar, and eggs until smooth and fluffy.
3. In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
4. Add the dry ingredients to the butter mixture and blend until fully combined.
5. Cover the dough with plastic wrap and chill in the refrigerator for 10–15 minutes.
6. In a small bowl, mix together the remaining sugar and cinnamon.
7. Roll dough into 1-inch balls and coat each one in the cinnamon-sugar mixture.
8. Place the cookie dough balls onto a parchment paper-lined cookie sheet and bake for 8–10 minutes.
9. Transfer the baked cookies to a wire rack to cool.
Cream of Tartar Substitutions
If you don’t have cream of tartar, you can substitute fresh lemon juice or white vinegar using a 2:1 ratio. For example, you will need 1 tsp of lemon juice for every 1/2 teaspoon of cream of tartar in your recipe.
Another option is to replace both the baking soda and cream of tartar with baking powder. In this recipe, you would use 2 teaspoons of baking powder and omit the baking soda.
Tips and Tricks
- For best results, allow your ingredients to come to room temperature before you start baking.
- Use unsalted butter for better control over flavor and a smoother texture.
- To ensure even baking, use a cookie scoop so that each of your cookies are a uniform size and shape.
- Rest the dough balls for 2 minutes before baking to help them spread more evenly.
- Lightly dust your hands with flour before rolling if the dough feels sticky.
- For extra softness, underbake by 30 seconds; they’ll finish baking as they cool.
- Swap half the cinnamon for pumpkin spice to make a cozy fall version without changing the base recipe.
- Store these cookies in an airtight container for up to 5 days or freeze them for up to 3 months.
Frequently Asked Questions
Can I make snickerdoodles without cream of tartar?
Yes! You can substitute fresh lemon juice or white vinegar for the cream of tartar at a 2:1 ratio or replace it with 2 teaspoons of baking powder and omit the baking soda.
How do I make the best snickerdoodle cookie texture?
Use room-temperature unsalted butter, don’t skip the cream of tartar, and slightly underbake for the perfect chewy texture.
Why do my snickerdoodles come out flat?
Warm dough tends to spread too much, so make sure to chill it before baking.
Can I freeze snickerdoodle dough?
Absolutely — freeze it rolled into balls, then bake straight from the freezer for fresh snickerdoodles anytime.
This snickerdoodle recipe is truly a keeper, so make your heart (and home!) a little happier with these soft, cozy cookies — warm, nostalgic, and perfect down to the last bite.
If you love this soft snickerdoodle cookie recipe, please give it a five-star review and help me share it on Facebook, Instagram, or Pinterest!
Easy Snickerdoodle Cookie Recipe
Ingredients
- 1 cup butter or margarine
- 1 ½ cups sugar
- 2 eggs
- 2 ¾ cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 3 Tbsp sugar
- 3 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix butter, sugar and eggs.
- In a separate bowl combine flour, cream of tartar, baking soda and salt.
- Add dry ingredients to butter mixture and blend well.
- Chill the dough in the refrigerator for 10-15 minutes.
- Meanwhile mix sugar and cinnamon in a small bowl.
- Roll dough into 1 inch balls and coat in the cinnamon and sugar mixture.
- Place on greased cookie sheets and bake for 10 minutes.
- Remove to a cooling rack immediately.
Notes
- For best results, allow your ingredients to come to room temperature before you start baking.
- Use unsalted butter for better control over flavor and a smoother texture.
- To ensure even baking, use a cookie scoop so that each of your cookies are a uniform size and shape.
- Rest the dough balls for 2 minutes before baking to help them spread more evenly.
- Lightly dust your hands with flour before rolling if the dough feels sticky.
- For extra softness, underbake by 30 seconds; they’ll finish baking as they cool.
- Swap half the cinnamon for pumpkin spice to make a cozy fall version without changing the base recipe.
- Store these cookies in an airtight container for up to 5 days or freeze them for up to 3 months.
Nutrition
