Snickerdoodle Cookie Recipe
This soft and chewy snickerdoodle cookie recipe makes cookies with lightly crisp edges, tender centers and a cinnamon-sugar coating.
Contains: Wheat · Milk · Egg
This recipe contains wheat, milk and egg. Nut-Free describes the ingredients used in the authored recipe, not a guarantee against manufacturing or kitchen cross-contact; check product labels if that is important for your needs.
WHY IT WORKS
Why This Recipe Works
01
Cream of Tartar Matters
Cream of tartar gives snickerdoodle cookies their gentle tang and helps create the tender, chewy texture that distinguishes them from ordinary sugar cookies.
02
Use Softened Butter
Butter that is softened but not melty creams smoothly with the sugar while helping the dough keep enough structure as the cookies spread.
03
Pull Them While Soft
Taking the cookies out when the edges are set but the centers are still soft keeps them chewy after they finish setting on the hot baking sheet.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Heat the oven to 375°F. Line 2 large baking sheets with parchment paper.
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In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda and salt.
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In a large bowl, beat the softened butter and 1 1/2 US cups granulated sugar for about 2 to 3 minutes, until creamy and slightly lighter in color.
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Beat in the eggs one at a time, then mix in the vanilla extract until evenly combined.
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Add the dry ingredients and mix on low speed just until no dry flour remains. Do not continue beating once the dough is combined.
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Stir the remaining 1/4 US cup granulated sugar and the cinnamon together in a shallow bowl. Portion the dough into 24 equal balls, roll each one lightly between your palms, then coat all over in the cinnamon sugar. Arrange them about 2 inches apart on the prepared baking sheets.
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Bake one sheet at a time for 9 to 11 minutes. Start checking at 9 minutes and remove the cookies when the edges are set but the centers still look slightly soft and puffed; they should not need to brown.
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Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
Remove the cookies when the edges are set but the centers still look slightly soft and puffed. They will finish setting on the hot baking sheet as they cool.
Make Ahead
Shape the dough balls and refrigerate them in a covered container for up to 48 hours. Roll them in cinnamon sugar just before baking. Chilled dough may need about 1 extra minute in the oven, so judge doneness by the set edges and soft centers rather than time alone.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace1 US cup unsalted butter, softened
With1 US cup unsalted plant-based butter, softened
Replace225 grams (g) unsalted butter, softened
With225 grams (g) unsalted plant-based butter, softened
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Cream of tartar is a defining ingredient in a classic snickerdoodle cookie recipe, providing the light tang and helping shape the texture of the finished cookie. Use butter that is softened enough to beat smoothly but still feels cool rather than greasy or partly melted.
Useful Substitutions
Salted butter can replace the unsalted butter in the same quantity; reduce the added salt to 1/4 teaspoon (tsp). Vanilla bean paste can replace vanilla extract in the same quantity if that is what you have.
INGREDIENT QUALITY
Quality Note
Use cream of tartar rather than replacing it with baking powder if you want the characteristic snickerdoodle tang and texture. The butter should be softened but still cool enough to hold its shape, not glossy or partly melted.
COOKING TIPS
Tips
Measure the Flour Carefully
For the most consistent dough, weigh the flour. If you use cups, spoon the flour into the cup and level it rather than packing it down.
Keep the Butter Cool
Softened butter should dent easily when pressed but should not look shiny or melted. Butter that is too warm can make the cookies spread too far.
Do Not Flatten the Dough
Roll the portions into balls and put them straight onto the baking sheet. The dough will spread naturally in the oven.
Watch the Centers
The cookies are ready before the centers look fully firm. If you wait for them to brown all over, the finished texture will be drier and crisper.
MAKE IT LAST
Storing & Freezing
Storing
Keep completely cooled cookies in an airtight container at room temperature for up to 5 days. A sheet of parchment between layers helps protect the cinnamon-sugar coating.
Freeze Baked Cookies
Freeze cooled cookies in an airtight container for up to 3 months. Thaw them at room temperature before serving.
Freeze the Dough
Freeze uncoated dough balls on a tray until firm, then transfer them to a freezer container. Roll frozen portions in cinnamon sugar before baking and allow a few extra minutes as needed.
Refresh for Serving
If you prefer a just-baked texture, warm a cookie for a few seconds in the microwave. Heat only briefly so it softens without becoming tough.
ESTIMATED PER SERVING
Nutrition
1 cookie
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Snickerdoodle Cookie FAQs
Why do snickerdoodle cookies use cream of tartar?
Cream of tartar contributes the characteristic light tang and works with the baking soda to help give snickerdoodles their familiar texture. Replacing both with baking powder produces a different cookie.
Why did my snickerdoodle cookies spread too much?
The butter may have been too warm, the flour may have been under-measured or the baking sheet may have been warm before the dough went onto it. Start with softened but still cool butter and cool baking sheets.
Do I need to chill snickerdoodle cookie dough?
Not for this recipe. The dough is designed to be baked after mixing. If your kitchen is very warm and the dough feels unusually soft or greasy, a short chill can help it firm up before baking.
How do I know when snickerdoodle cookies are done?
Look for set edges and centers that are still slightly soft and puffed. The cookies continue to set on the baking sheet for 5 minutes after they leave the oven.
Can I make the dough ahead of time?
Yes. Shape the dough balls, cover and refrigerate them for up to 48 hours, then roll them in cinnamon sugar before baking. Chilled dough may need about 1 extra minute in the oven.
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