Recipe
I can confidently say this homemade snickerdoodle recipe is the best you’ll ever try. These cookies are soft and chewy on the inside with that perfect crispy edge, and the combination of cinnamon and sugar creates a warm, comforting flavor that feels like a hug in every bite.
What makes these snickerdoodles special is the cream of tartar—it gives them that signature tang and keeps the texture irresistibly light. I’ve been making this recipe for years, and it’s always the first to disappear at bake sales or family gatherings.
The aroma of cinnamon wafting through your kitchen as these bake is enough to make anyone’s day better. Trust me, once you try these, you’ll never need another snickerdoodle recipe again. Let’s get baking!
Ingredients
Creating the perfect snickerdoodle starts with the right ingredients. These cookies are known for their soft, chewy texture and signature cinnamon-sugar coating, so it’s important to choose quality components and understand why they work. Here’s what you’ll need:
- Unsalted butter: Use room-temperature butter for easy creaming—it creates a light, tender cookie. If you only have salted butter, skip adding extra salt.
- Granulated sugar: Essential for sweetness and structure. It helps the cookies spread slightly while baking.
- Eggs: Use large eggs at room temperature to bind the dough and add moisture.
- All-purpose flour: The backbone of the dough. For a slightly chewier texture, you can swap in bread flour.
- Cream of tartar: The secret ingredient! It gives snickerdoodles their signature tang and soft texture. Don’t skip this! If you’re out, try 1 tsp of lemon juice or white vinegar as a last resort.
- Baking soda: Works with cream of tartar for the perfect rise.
- Salt: Balances the sweetness. If using salted butter, reduce or omit.
- Cinnamon and sugar: For the iconic coating. Mix 2 tbsp granulated sugar with 1 tsp cinnamon—it’s the finishing touch that makes these cookies irresistible.
Pro tip: For extra flavor depth, use Ceylon cinnamon instead of regular cinnamon in the coating. It’s milder and more aromatic.
How to Make the Best Classic Snickerdoodle Recipe
– Roll dough into balls – Use a cookie scoop or tablespoon to portion the dough, then roll into smooth 1-inch balls.
Pro tip: Chill the dough for 15 minutes if it’s too sticky to handle.
– Coat in cinnamon sugar – In a small bowl, mix granulated sugar and cinnamon.
Roll each dough ball generously in the mixture for that classic snickerdoodle crust.
– Bake for 8-10 minutes – Space dough balls 2 inches apart on the baking sheet.
They’re done when the edges are set but centers still look slightly soft—they’ll firm up as they cool.
– Let cool on the baking sheet for 5 minutes – This prevents breakage.
Transfer to a wire rack to cool completely (if you can resist eating them warm!).
– Store in an airtight container – Keep at room temperature for up to 5 days, or freeze for longer storage.
Pro tip: Reheat briefly in the microwave for that fresh-from-the-oven feel.
Nutrition
Snickerdoodles are a classic cookie, but it’s important to know their nutritional content. Below is the breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 20mg |
| Sodium | 85mg |
| Total Carbohydrate | 17g |
| Sugars | 10g |
| Protein | 2g |
Chef Tips
Though snickerdoodles are simple to make, I’ve picked up a few tricks over the years to guarantee they turn out perfectly every time.
First, use room-temperature butter for even mixing. Chill the dough for 30 minutes to prevent spreading.
Roll each ball generously in cinnamon sugar for maximum flavor. Bake on the middle rack, and don’t overbake—they’ll firm up as they cool.
Serve slightly warm for the best texture.
Frequently Asked Questions
Can I Freeze Snickerdoodle Dough?
Yes, I freeze snickerdoodle dough all the time. I shape it into balls, roll them in cinnamon sugar, then place them on a tray to freeze. Once solid, I transfer them to a bag for later baking.
How Long Do Snickerdoodles Stay Fresh?
Snickerdoodles stay fresh for about 2-3 days if I keep them in an airtight container at room temperature. If I refrigerate them, they’ll last up to a week, but they’re best eaten sooner.
Can I Use Margarine Instead of Butter?
I’d recommend sticking with butter for the best texture and flavor, but margarine can work if you’re in a pinch. Just know it might change the taste and consistency slightly compared to traditional snickerdoodles.
Why Do Snickerdoodles Crack on Top?
I think snickerdoodles crack because the dough expands quickly in the oven while the sugar coating hardens, creating tension. The center rises faster than the edges, so the surface splits to release steam. It’s totally normal!
Can I Make Snickerdoodles Without Cream of Tartar?
I can make snickerdoodles without cream of tartar, but they won’t have that classic tang or chewy texture. I’d swap it with baking powder—about 1 teaspoon per 1/2 teaspoon cream of tartar—but expect a slightly different result.
