Dessert

Perfect Snickerdoodle Cookies Recipe

ByJeannette Jaeger November 29, 2025November 29, 2025

Introduction

Snickerdoodle cookies are a timeless classic that perfectly balance buttery richness with a delightful cinnamon sugar coating. These cookies offer a tender texture and just the right thickness—never flat or overly thick. Whether you’re craving a comforting treat or baking for a crowd, these snickerdoodles are sure to satisfy.

A tall stack of ten round, soft-looking snickerdoodle cookies sits on a simple white plate with light dusting of cinnamon powder around the edges; the cookies have a golden brown color with a slightly cracked surface showing their soft texture. The top cookie is broken in half, revealing a pale, soft, and slightly crumbly inside. Two cinnamon sticks lie next to the stack on the plate, with a glass of milk blurred in the background, all set on a white marbled texture with a deep red cloth softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour (unbleached preferred)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt (omit if using salted butter)
1 cup unsalted butter, softened
1 cup granulated sugar (divided)
1/2 cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 teaspoons ground cinnamon (divided)

Instructions

Step 1: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
Step 2: In a large bowl, using an electric mixer, cream the softened butter with 1 cup granulated sugar and the brown sugar until light and fluffy.
Step 3: Beat in the egg, then add the egg yolk and vanilla extract; mix until fully incorporated.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until combined.
Step 5: In a small bowl, combine the remaining 1/4 cup granulated sugar with 2 teaspoons ground cinnamon to make the coating.
Step 6: Scoop out approximately 2 tablespoons of dough and roll each portion into a ball.
Step 7: Roll each dough ball in the cinnamon sugar mixture until evenly coated.
Step 8: Chill the coated dough balls for 30 minutes to 1 hour. Meanwhile, preheat your oven to 375°F (190°C).
Step 9: Arrange 12 dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 10: Bake the cookies for 9 to 10 minutes, until the edges are set but the centers remain soft.
Step 11: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

If you don’t have cream of tartar, substitute with 1 1/2 teaspoons lemon juice or vinegar added with the vanilla extract.
For extra soft cookies, avoid overbaking; remove them from the oven when edges are set but centers still look slightly underdone.
You can use a hand mixer instead of a stand mixer; start mixing by hand when adding flour to protect the mixer motor.
Try adding a pinch of nutmeg or substituting half the cinnamon with pumpkin pie spice for a seasonal twist.

Storage

Store cooled snickerdoodle cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. To refresh the softness, warm them briefly in the microwave before serving. Both the dough and baked cookies can also be frozen for longer storage; thaw dough before baking and thaw baked cookies before enjoying.

How to Serve

A white speckled plate holds a pile of seven golden brown snickerdoodle cookies, each sprinkled with a light dusting of cinnamon sugar that adds a textured surface. One cookie near the front has a bite taken out, showing a soft, chewy inside with a slightly crumbly texture. The cookies have a round, slightly puffy shape with small cracks on the tops. Three cinnamon sticks lie behind the cookies on the plate. The plate rests on a blue and white striped cloth, placed on a round wooden board against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is cream of tartar and where can I find it?

Cream of tartar is an acidic powder found in the spice section of most grocery stores. It’s a byproduct of wine production and acts as a leavening agent that helps cookies rise and maintain a tender texture.

Can I make snickerdoodles without cream of tartar?

Yes, you can substitute cream of tartar with 1 1/2 teaspoons lemon juice or vinegar added together with the vanilla extract. This replacement provides the slight tangy flavor and leavening effect needed for authentic snickerdoodles.