Warm, buttery, and rolled in cinnamon-sugar, snickerdoodles are the kind of cookie that makes any day better. They’re soft in the center, lightly crinkled on top, and smell like comfort. This version keeps the texture tender with a gentle tang from cream of tartar and just the right sweetness.
If you’ve ever had a dry or flat snickerdoodle, this recipe will change your mind. Expect thick, chewy cookies with a crisp, cinnamon-speckled edge.
What Makes This Special
These snickerdoodles land in that perfect sweet spot: soft and chewy inside with a lightly crisp exterior. The secret is a balanced mix of butter and sugar, plus cream of tartar for that signature tang and crackly top.
A short chill keeps the cookies thick and prevents spreading. They bake up evenly and keep their softness for days, making them great for gifting or holiday platters.
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Cinnamon-Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tablespoons ground cinnamon (adjust to taste)
- Optional: a pinch of nutmeg for warmth
Step-by-Step Instructions
- Prep your tools: Line two baking sheets with parchment paper or silicone mats. Set your oven rack to the center position.
You’ll preheat later so the dough can chill first.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy. Proper creaming adds air and helps create a soft, thick cookie.
- Add eggs and vanilla: Mix in the eggs one at a time, then add the vanilla. Scrape the bowl so everything blends evenly.
- Whisk dry ingredients: In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt.
This prevents clumps and ensures even rise.
- Combine wet and dry: Add the dry ingredients to the butter mixture in two additions. Mix on low until just combined. Do not overmix—stop when no dry streaks remain.
- Chill the dough: Cover and refrigerate for 30–45 minutes. This firms the dough and keeps the cookies from spreading too much.
- Make the coating: Stir together the cinnamon and sugar in a small bowl.
Adjust cinnamon to taste.
- Preheat the oven: Heat to 350°F (177°C).
- Shape and coat: Scoop the dough into 1.5-tablespoon balls (about 30–32 g each). Roll each ball in the cinnamon-sugar to coat generously.
- Pan and space: Place the coated dough balls 2 inches apart on prepared sheets. For even baking, keep sizes consistent.
- Bake: Bake 9–11 minutes, until the edges look set and the centers are slightly underbaked.
The tops should be crackly with soft centers. Don’t overbake—they firm up as they cool.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Storage Instructions
- Room temperature: Store in an airtight container for 4–5 days. Slip in a slice of sandwich bread to keep them extra soft.
- Freezing baked cookies: Freeze in a single layer, then place in a freezer bag for up to 2 months.
Thaw at room temperature.
- Freezing dough: Roll dough balls, coat in cinnamon-sugar, and freeze on a sheet until solid. Transfer to a bag and bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Soft and chewy texture: Cream of tartar and the right bake time keep the center plush.
- Classic flavor: The cinnamon-sugar crust gives a nostalgic, bakery-style taste.
- Reliable results: The brief chill prevents overspreading, so your cookies look as good as they taste.
- Make-ahead friendly: Dough freezes well for quick, fresh-baked cookies anytime.
- Simple ingredients: No complicated steps or special equipment needed.
Common Mistakes to Avoid
- Skipping the chill: Warm dough spreads too much and bakes thin.
- Overbaking: Pull them when the centers still look soft. They’ll finish setting on the sheet.
- Substituting baking powder for cream of tartar: You’ll lose the classic tang and crackle.
Stick with cream of tartar for true snickerdoodles.
- Overmeasuring flour: Spoon and level your flour. Too much leads to dry, dense cookies.
- Not creaming long enough: Under-creaming means less lift and a heavier texture.
Recipe Variations
- Brown butter snickerdoodles: Brown the butter, cool to room temp until solidified but soft, then proceed. Expect deeper, nutty flavor.
- Chai-spiced coating: Swap some cinnamon for cardamom, ginger, and a pinch of cloves.
- Extra cinnamon swirl: Roll the dough balls in cinnamon-sugar, flatten slightly, then roll again for an intense crust.
- Cream cheese twist: Add 2 ounces softened cream cheese with the butter for extra tang and tenderness.
- Gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum.
Chill a bit longer if dough is sticky.
- Sparkle finish: Mix coarse sanding sugar with the cinnamon-sugar for a crisp, glittery crust.
FAQ
Do I really need cream of tartar?
Yes for classic snickerdoodles. It adds subtle tang and helps create the signature crinkly top. If you must substitute, use 2 teaspoons baking powder and omit both the cream of tartar and baking soda, but the flavor will be less traditional.
Why are my cookies dry?
Most likely overbaking or too much flour.
Pull them when centers look soft and measure flour by spooning into the cup and leveling. Also check your oven temperature with an oven thermometer.
Can I make them thicker?
Chill the dough a bit longer (up to 1 hour), use slightly larger scoops, and keep the dough cold between batches. You can also bump the oven to 360°F (182°C) for a touch more lift.
How do I keep them soft for days?
Store airtight with a slice of bread or a marshmallow in the container.
The cookies absorb a bit of moisture and stay tender.
Can I reduce the sugar?
You can cut the granulated sugar in the dough to 1 cup, but the texture may be slightly less chewy. Keep the coating as-is for flavor and crunch.
Can I make them without eggs?
Replace each egg with 3 tablespoons aquafaba (liquid from canned chickpeas) or with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). Expect a slightly different texture but still delicious.
What’s the best way to prevent spreading?
Chill the dough, use parchment-lined sheets, and make sure butter wasn’t melted.
If your kitchen is warm, chill shaped balls for 10 minutes before baking.
Can I add mix-ins?
Yes. White chocolate chips or cinnamon chips are great. Keep mix-ins to 1 cup total so the dough still bakes evenly.
Wrapping Up
These soft and chewy snickerdoodles bring all the cozy cinnamon-sugar comfort with a texture that keeps you reaching for another.
The steps are straightforward, the ingredients are simple, and the results are consistently great. Once you taste that tender center and lightly crisp edge, you’ll understand why this classic has never gone out of style. Bake a batch today and watch them disappear—fast.