Snickerdoodle Cookies

Snickerdoodles are one of those cookies that just make everyone happy. There is something about that cinnamon sugar coating and soft chewy center that feels like a warm hug. I have been making this recipe for years and it is genuinely foolproof — even my kids can help roll the dough balls in cinnamon sugar and they turn out perfect every single time. These are the cookies I bring to every school event, cookie swap, and holiday gathering.

The one thing that makes a huge difference in my baking life is my stand mixer. Creaming butter and sugar properly is what gives these cookies their light, fluffy texture, and doing it by hand just does not get the same result. I have been using a stand mixer like this one from Amazon for years and it honestly makes baking so much more enjoyable. Also grab a good nonstick cookie sheet while you are at it — it makes a real difference in even browning. (Both are affiliate links — thank you for your support!)

The Secret Ingredient: Cream of Tartar

Do not skip the cream of tartar. I know it seems like a random pantry item but it is what gives snickerdoodles their signature slightly tangy flavor and uniquely chewy texture. Without it you just have a cinnamon sugar sugar cookie, which is fine but not a true snickerdoodle. It is one of those ingredients where there really is no substitute.

Snickerdoodle Cookies

Soft, chewy snickerdoodle cookies rolled in cinnamon sugar — the classic cookie that never gets old and disappears from the plate in minutes.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar for rolling
• 1 tablespoon ground cinnamon for rolling

Method

 

1. Preheat oven to 375F. Line baking sheets with parchment paper.
2. Whisk together flour, cream of tartar, baking soda, and salt in a bowl. Set aside.
3. Beat butter and 1 1/2 cups sugar with a stand mixer or hand mixer until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well.
4. Add flour mixture and mix just until combined. Do not overmix.
5. Mix 3 tablespoons sugar and cinnamon in a small bowl. Scoop dough into 1-tablespoon balls and roll in cinnamon sugar.
6. Place on prepared baking sheets 2 inches apart. Bake 10 to 12 minutes until edges are set but centers look slightly underdone. Cool on pan 5 minutes before transferring.

Notes

Do not skip the cream of tartar — it is what gives snickerdoodles their signature tangy flavor and chewy texture. A stand mixer makes creaming the butter super easy: https://www.amazon.com/s?k=stand+mixer+kitchen&tag=sideofglam-20

Tips for the Chewiest Snickerdoodles

Pull them out of the oven when the edges look set but the centers still look slightly underdone. They will continue to cook on the hot pan and firm up perfectly as they cool. If you bake them until they look done in the oven, they will be crispy — which is not the vibe we are going for here. Slightly underbaked is the move for soft and chewy.

These also freeze beautifully. Roll the dough balls in cinnamon sugar, place on a baking sheet to freeze solid, then transfer to a zip bag. Bake from frozen at 375F adding just 2 to 3 extra minutes. Fresh hot cookies on demand is the dream and this method makes it happen.

A Classic Worth Mastering

Once you nail this recipe it will become your most requested cookie. The combination of warm cinnamon, buttery dough, and that slightly crispy exterior with a chewy center is just unbeatable. Make a big batch, share with everyone, and soak up all the compliments.

xo, Pam