Why You’ll Love This Recipe

I absolutely love these snickerdoodles because they are the ultimate combination of soft, chewy, and slightly crisp. The cinnamon-sugar coating gives them a perfect touch of sweetness with just the right amount of spice, while the cream of tartar creates that signature tangy flavor and soft texture. The crinkly top makes them so visually appealing, and the taste is pure nostalgia. Whether you’re baking for a holiday or just because, these snickerdoodles will always hit the spot.

Ingredients

  • 1 ½ cups (190 g) all-purpose flour

  • 1 tsp cream of tartar

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup (115 g) unsalted butter, softened

  • 1 cup (200 g) granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

  • 2 tbsp granulated sugar

  • 2 tsp ground cinnamon

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Mix the Dry Ingredients: In a small bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.

  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

  4. Add the Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, and beat until combined.

  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overwork the dough.

Form the Cookies:

  1. Make the Cinnamon-Sugar Coating: In a small bowl, mix together 2 tbsp granulated sugar and 2 tsp ground cinnamon.

  2. Roll the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.

Bake the Snickerdoodles:

  1. Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops have begun to crack. The cookies should still look soft in the center. Do not overbake.

  2. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18-20 cookies, depending on the size. Prep time is about 15 minutes, with a baking time of 10-12 minutes. These snickerdoodles are best enjoyed fresh out of the oven, but they stay soft and delicious for several days when stored in an airtight container.

Variations

These snickerdoodles are fantastic as-is, but here are some fun variations:

  • Add a twist: Add chopped nuts or chocolate chips to the dough for an extra flavor element.

  • Extra cinnamon: If you love cinnamon, increase the amount in the cinnamon-sugar coating or sprinkle some extra on top before baking for an added kick.

  • Pumpkin Spice Snickerdoodles: For a fall twist, add pumpkin spice to the cinnamon-sugar mixture or into the dough itself.

Storage/Reheating

These cookies will keep in an airtight container at room temperature for up to 1 week. If you’d like to store them for longer, you can freeze them for up to 2 months. To reheat, simply microwave for 10-15 seconds to bring them back to that freshly baked texture.

FAQs

Can I use a different fat instead of butter?

While butter gives snickerdoodles their signature flavor and texture, you can substitute it with margarine or vegetable oil for a slightly different texture. The flavor may change, but the cookies will still turn out delicious.

What’s the purpose of cream of tartar in snickerdoodles?

Cream of tartar is a key ingredient that helps the cookies rise and gives them a slightly tangy flavor, which balances the sweetness. It also contributes to the cookies’ soft and chewy texture.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. Let the dough come to room temperature before rolling it into balls and baking. You can also freeze the dough for up to 3 months.

Can I make these snickerdoodles without the cinnamon-sugar coating?

While the cinnamon-sugar coating is what makes these cookies a snickerdoodle, you can skip it if you prefer a simpler cookie. The cookies will still be delicious, just without the signature cinnamon flavor.

Can I add more cinnamon to the dough?

Absolutely! If you love cinnamon, you can increase the amount in the dough to your liking, but keep in mind that too much cinnamon can overpower the flavor. A small increase should give the cookies a lovely extra warmth.

Conclusion

These My Favorite Snickerdoodles are a warm, comforting treat that’s perfect for any occasion. With their soft, chewy texture and irresistible cinnamon-sugar coating, they’re sure to bring back memories of cozy moments and sweet indulgence. Simple to make and utterly delicious, these cookies will always be a crowd favorite and a perfect go-to for baking whenever you’re craving something sweet!

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My Favorite Snickerdoodles

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  • Author: Mia
  • Total Time: ~25 minutes
  • Yield: 18–20 cookies
  • Diet: Gluten Free
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Description

These classic cinnamon sugar cookies are soft, chewy, and perfectly crackled on top—just like the homemade snickerdoodles you remember.

Ingredients

For the Cookies:

1 ½ cups (190 g) all‑purpose flour

1 tsp cream of tartar

½ tsp baking soda

¼ tsp salt

½ cup (115 g) unsalted butter, softened

1 cup (200 g) granulated sugar

1 large egg

1 tsp vanilla extract

For the Cinnamon‑Sugar Coating:

2 Tbsp granulated sugar

2 tsp ground cinnamon

Instructions

Prep: Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

Mix Dry: Whisk together flour, cream of tartar, baking soda, and salt.

Cream: Beat butter and sugar until light and fluffy (~3–4 min). Add egg and vanilla; beat until smooth.

Combine: Gradually mix in dry ingredients until just combined.

Coating: Stir together coating sugar and cinnamon in a small bowl.

Form Cookies: Scoop tablespoon-sized dough balls, roll them in the cinnamon-sugar mixture.

Bake: Arrange cookies ~2″ apart; bake 10–12 min until edges are set and tops crackle.

Cool: Let cookies rest on sheet for 5 min before transferring to a wire rack.

Notes

Add-ins: Fold in chopped nuts or chocolate chips for added texture.

Extra cinnamon: Increase coating cinnamon or sprinkle a bit on top before baking.

Pumpkin Spice: Blend pumpkin spice into the coating or dough for a cozy fall twist.

  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Category: Cookies, Dessert, Snack
  • Method: Baking
  • Cuisine: American

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