Snickerdoodle Recipe

I’ve been perfecting this snickerdoodle recipe for years, and I can tell you there’s more to these cinnamon-sugar classics than meets the eye. The secret isn’t just in the cream of tartar that gives them their signature tang, or even the perfect cinnamon coating technique. What really transforms ordinary cookie dough into those irresistibly soft, chewy treats with crinkled tops lies in a few essential steps that most bakers completely overlook.

Recipe

I can tell you with absolute certainty that these snickerdoodles will become your new obsession—they’re hands down the most irresistibly soft, chewy cookies you’ll ever sink your teeth into. What makes them truly extraordinary is the perfect balance of warm cinnamon sugar coating that creates a slightly crispy exterior while keeping the inside pillowy and tender, plus that signature tangy hint from cream of tartar that gives snickerdoodles their distinctive flavor that sets them apart from every other cinnamon cookie out there.

I’ve been perfecting this recipe for years, testing different ratios of butter to sugar and experimenting with baking times until I found the sweet spot that delivers that coveted chewy texture with just enough structure to hold up to that gorgeous cinnamon-sugar roll.

The moment these beauties come out of the oven, your kitchen will smell like pure comfort—think warm cinnamon, vanilla, and that unmistakable buttery sweetness that makes everyone come running to the kitchen asking what you’re making.

Trust me, once you bite into one of these golden, sugar-sparkled gems and experience that perfect contrast between the slightly crisp edges and the soft, almost cake-like center, you’ll understand why snickerdoodles have such a devoted following, and you’ll be amazed at how simple it’s to create this bakery-quality magic right in your own kitchen.

Ingredients

The magic of perfect snickerdoodles lies in getting your ingredient lineup just right. These cookies are all about that tender, slightly chewy texture paired with that iconic cinnamon-sugar coating that makes them irresistible.

While the ingredient list might look simple, each component plays a vital role in creating that bakery-quality result you’re after.

For the Cookie Dough:

• 2¼ cups all-purpose flour – The foundation that gives structure without making them tough
• 2 teaspoons cream of tartar – This is your secret weapon for that signature tangy flavor and chewy texture (no substitutions here!)
• 1 teaspoon baking soda – Works with the cream of tartar to create the perfect rise
• 1 teaspoon salt – Enhances every flavor and balances the sweetness
• 1 cup unsalted butter, softened – Room temperature is non-negotiable for proper creaming (margarine works in a pinch, but butter is worth it)
• 1½ cups granulated sugar – Creates that tender crumb when creamed with butter
• 2 large eggs – Adds richness and helps bind everything together
• 1 teaspoon vanilla extract – Pure vanilla only – the artificial stuff just doesn’t compare

For the Cinnamon-Sugar Coating:

• 3 tablespoons granulated sugar – The base for that sparkly exterior
• 3 teaspoons ground cinnamon – Use fresh cinnamon for the most aromatic punch (Ceylon cinnamon is even better if you can find it)

Pro tip: If you’re missing cream of tartar, you can substitute with 1 teaspoon baking powder, but you’ll lose some of that distinctive snickerdoodle tang that makes these cookies special.

Room temperature ingredients mix more easily and create better texture, so plan ahead and pull everything out about an hour before baking.

How to Make the Best Cinnamon Sugar Coating Method

• Prepare your cinnamon sugar coating before you start baking

Mix 3 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon in a shallow bowl or plate.

Stir well to guarantee the cinnamon is evenly distributed throughout the sugar—you don’t want patches of plain sugar or bitter cinnamon clumps.

Having this ready means you can coat your warm cookies immediately when they come out of the oven, which is vital for the coating to stick properly.

• Remove cookies from the oven when edges are just set but centers look slightly underbaked****

Your snickerdoodles are ready when the edges appear firm and very lightly golden, but the centers still look soft and almost raw.

Don’t wait for the entire cookie to look “done”—they’ll continue cooking on the hot pan after removal.

This timing secures that flawless chewy texture that makes snickerdoodles special. Overbaked cookies will be crispy instead of tender.

• Let cookies cool on the baking sheet for exactly 2-3 minutes

This brief cooling period is your sweet spot for coating success.

The cookies need to be cool enough to handle safely but still warm enough for the cinnamon sugar to adhere.

If you coat them too hot, the sugar will melt and disappear. If you wait too long, the coating won’t stick at all and will just fall off onto your plate.

• Gently roll each warm cookie in the cinnamon sugar mixture****

Using clean hands or a fork, carefully lift each cookie and roll it completely in the cinnamon sugar, pressing very lightly to help the mixture adhere.

Don’t press too hard or you’ll crack the delicate surface.

Make sure to coat all sides evenly—the bottom, top, and edges should all have a generous dusting of that signature cinnamon-sugar sparkle.

• Transfer coated cookies to a wire rack immediately

Place the freshly coated cookies on a wire cooling rack with space between each one.

This prevents them from sticking together and allows air to circulate, which helps maintain that flawless texture contrast between the crispy coating and chewy interior.

Any excess cinnamon sugar that falls through the rack can be collected and reused for the remaining cookies.

• Work in small batches to maintain ideal coating temperature****

If you’re making multiple batches, coat each tray of cookies while they’re still warm rather than waiting to coat them all at once.

The coating process works best when cookies are handled individually at their perfect temperature.

Keep any remaining cinnamon sugar covered between batches to prevent it from absorbing moisture from the air.

Chef Tips

Beyond mastering the coating technique, I’ve learned several professional secrets that’ll transform your snickerdoodles from good to absolutely irresistible.

Use precise knife skills when portioning dough for uniform cookies. Cool completely before moving them.

Apply restaurant plating techniques by arranging cookies with intentional spacing, creating visual appeal that matches their incredible taste.

Nutrition

Snickerdoodles are a classic cinnamon-sugar cookie that provides energy from carbohydrates and fats. The nutritional content can vary based on ingredients and portion size, but here’s the typical breakdown per cookie.

What You’ll Love About This Recipe

These soft, chewy snickerdoodles bring back memories of grandma’s kitchen, where the sweet smell of cinnamon and sugar filled the air on cozy Sunday afternoons. This foolproof recipe creates cookies that are crispy on the edges but tender in the middle, making them absolutely irresistible to kids and grown-ups alike.

Simple ingredients you probably already have – You won’t need to make a special trip to the store since this recipe uses basic pantry staples like flour, butter, sugar, and that magical cinnamon-sugar coating that makes these cookies so special.

Ready in under 30 minutes – From mixing bowl to cookie jar, these treats come together quickly. This means you can satisfy that sudden cookie craving or whip up a batch when unexpected guests drop by.

Perfect for sharing and gifting – These cookies travel well, stay soft for days, and always earn compliments. They are ideal for bake sales, holiday cookie exchanges, or simply brightening someone’s day with a thoughtful homemade treat.

Recipe Card

These classic cinnamon-sugar cookies are beloved for their soft, chewy texture and distinctive tangy flavor that comes from cream of tartar. The signature crinkled appearance and sweet cinnamon coating make snickerdoodles instantly recognizable and irresistibly delicious.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 1½ cups (298g) granulated sugar
• 2 large eggs
• 2¾ cups (344g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions:

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and 1½ cups sugar until light and fluffy, about 3-4 minutes.
3. Beat in eggs one at a time until well combined.
4. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. In a small bowl, combine 3 tablespoons sugar and cinnamon for rolling.
7. Roll dough into 1½-inch balls, then roll each ball in cinnamon-sugar mixture.
8. Place balls 2 inches apart on prepared baking sheets.
9. Bake for 8-10 minutes until edges are set but centers still look slightly underdone.
10. Cool on baking sheet for 5 minutes before transferring to wire rack.

Notes:

Cream of tartar is essential for authentic snickerdoodle flavor and can’t be substituted.

Don’t overbake – cookies will continue cooking on the hot pan after removal from oven. Store in airtight container for up to one week.

Equipment:

Electric mixer, large mixing bowls, measuring cups and spoons, baking sheets, parchment paper, wire cooling rack

Time:

Prep time: 15 minutes

Cooking time: 8-10 minutes per batch

Cuisine:

American

Serving:

Makes approximately 36 cookies