Snickerdoodle Cookie Recipe (Easy & Delicious!)

March 20, 2026 adminsr

I’ve tested this snickerdoodle recipe more times than I can count. Many people feel nostalgic for these cookies, and I wanted them to be just right: soft, chewy, and full of cinnamon-sugar goodness. Honestly, I’m a little obsessed now.

The cream of tartar is my secret weapon. It gives the cookies their signature tang and tender texture that makes snickerdoodles so irresistible.

I love that these cookies are easy to make with simple, everyday ingredients, yet feel special enough for holiday treats. The cinnamon-sugar coating creates a classic crackly top that makes you want just one more bite… and then another. This is my go-to recipe for the best snickerdoodle cookies when I want a cookie that’s both comforting and a little magical.

Here’s what I love about these snickerdoodles:

Soft, chewy centers: Thanks to the cream of tartar and a little brown sugar, these cookies stay soft inside while still holding their shape.
Classic cinnamon sugar crackle: Rolling them in cinnamon sugar gives that nostalgic crackly top I can’t resist.
Quick and easy prep: Even though the dough needs to chill, the actual mixing and rolling is straightforward.
Perfect for any occasion: I like snickerdoodles as Christmas cookies in holiday tins, after-school snacks, or as a little treat with my coffee. These always hit the spot!

Here’s what I use to make my favorite chewy snickerdoodle cookies, along with a few notes on why each ingredient matters:

All-purpose flour: I stick with just all-purpose flour because it keeps the cookies light, fluffy, and chewy, exactly the texture I want in a classic snickerdoodle.
Cream of tartar: This little white powder is what makes a snickerdoodle taste like a snickerdoodle. It gives the cookies that signature tang and helps them stay soft and puffy.
Baking soda: This helps the cookies rise just enough without spreading too thin and crispy.
Salt: A pinch brings out all the flavors and balances the sweetness.
Unsalted butter: Using room temperature butter allows it to cream easily with the sugar and gives the cookies a tender, chewy texture. Unsalted instead of salted butter lets me control the salt in the recipe, and it also provides a little calcium boost.
Light brown sugar: I like a lighter color for these cookies. The brown sugar also adds a bit of chewiness and subtle caramel notes.
Granulated sugar: I love sprinkling a little granulated sugar into the dough and in the cinnamon-sugar coating. It helps create that sparkling crackle on top.
Vanilla extract: This adds warmth and depth that makes the cookies feel richer.
Large eggs: I always go with real eggs. They give structure and moisture that flax eggs just can’t replicate, and are a good source of protein and nutrients like vitamin A and potassium.
Ground cinnamon: This ingredient is the star of the cookie. I mix some into the dough and some into the sugar coating for that perfect cinnamon flavor. For the coating, I mix 2 parts granulated sugar to 1 part cinnamon for that iconic snickerdoodle crackle.

Snicker doodle ingredients in small bowls.

Cream of tartar is what gives snickerdoodles their signature tang and soft, chewy texture. It works as a leavener, helping the cookies puff up just right while keeping them tender inside. If you skip it, your cookies will still bake, but they’ll be missing that classic snickerdoodle flavor and a little of that soft, pillowy texture I love. You can find it in the spice section of most grocery stores!

I’ve tested this recipe countless times. Here’s my step-by-step approach to perfect snickerdoodle cookies:

Measure and mix the dry ingredients. Before I start mixing, I like to measure everything out first. (Use a kitchen scale for the most accurate measurements!) It makes the process much smoother and prevents mid-recipe surprises. Whisk the flour, cream of tartar, baking soda, and salt so the leavening distributes evenly.
Cream the butter and sugars. Beat the room-temperature butter with the brown and granulated sugar until the mixture becomes pale, fluffy, and slightly airy. This step adds air to the dough, which helps give the cookies their soft, tender texture.
Add eggs and vanilla. Mix in the eggs and vanilla just until everything is combined. I always stop mixing as soon as the batter comes together. Overmixing can make cookies tougher instead of soft.
Combine wet and dry ingredients. Gently mix the dry ingredients into the wet ingredients until no flour pockets remain. The dough should look soft and feel slightly sticky but still easy to scoop.
Chill the dough. Refrigerate the dough for at least 2 hours. (Overnight is even better!) Chilling firms up the butter so the cookies don’t spread too much in the oven, and it also gives the flour time to hydrate for a better texture.
Preheat the oven and prep the cinnamon sugar. Heat the oven to 350°F and line a baking sheet with parchment paper. Mix the granulated sugar and cinnamon in a small bowl. I like a 2:1 sugar-to-cinnamon ratio for the best flavor and snickerdoodle crackle.
Form and coat the cookies. Scoop the dough with a tablespoon and roll it into balls. Roll each one in the cinnamon sugar until fully coated. For an extra sugary finish, I sometimes roll them twice.
Bake the cookies. Bake for 10-12 minutes, just until the tops start to crack. Don’t overbake! I like pulling them out when the centers still look slightly underbaked. They’ll continue setting as they cool.
Cool and serve. Resist the urge to grab these right away. Let the cookies sit on the baking sheet for 2 minutes before moving them to a wire rack. This helps them set without breaking and keeps the centers soft. If you skipped the double roll earlier, you can also dip the warm cookies in cinnamon sugar here for extra sweetness.

The classic cinnamon-sugar version is hard to beat, but this recipe is also easy to customize. If you want to change up the flavor, texture, or ingredients, here are some of my favorite ways to tweak these snickerdoodles:

Fun add-ins: Raisins add chew, and cinnamon chips melt slightly and add little bursts of warm spice. Chocolate chips work well for a sweeter twist. For another classic, try my recipe for the best Healthy Chocolate Chip Cookies!
Bigger and thicker: If I want bakery-style snickerdoodles, I make larger cookie scoops with my dough. Bigger cookies may need an extra minute or so in the oven.
Brown butter version: For a nuttier flavor, brown the butter before mixing the dough. Just let it cool before creaming it with the sugar so the dough doesn’t get too soft.
Gluten-free: A 1:1 gluten-free baking flour usually works well as a substitute for the all-purpose flour in this recipe. If you’re looking for lightened-up treats, browse my healthy cookie recipes for more desserts for every diet!
Dairy-free butter: For a cholesterol-free, dairy-free option, vegan butter can work well. Just choose one designed for baking with a decent amount of saturated fat so the

Snickerdoodle cookie dough with a cookie scoop in the bowl.

I love serving these snickerdoodles when I want something simple and guaranteed to make people happy. They’re perfect fresh from the oven with a cold glass of milk or a warm mug of coffee. The soft, chewy centers and cinnamon-sugar coating make them great for dunking.

These cookies also make a great addition to holiday cookie platters or as edible gifts for neighbors, teachers, or friends. I like pairing them with a few different cookie flavors, like my Maple Sugar Cookies or my Swedish Spritz Cookies, for variety.

If you want to get a little creative, use 2 snickerdoodles to make an ice cream sandwich. Just add a scoop of vanilla or cinnamon ice cream in the middle and gently press the cookies together. Love cookie sandwiches? Try my Ginger Molasses Whoopie Pies next.

Of course, they’re just as good as an everyday treat. I often bake a batch for after-school snacks, weekend baking projects, or anytime I’m craving a classic homemade cookie.

Let the snickerdoodles cool completely before storing them. That way, they stay soft and chewy. I keep them in an airtight container in the fridge for 7-10 days.

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What’s the secret to soft snickerdoodles?

For me, the key to soft snickerdoodles is a combination of cream of tartar, the right amount of butter and sugar, and chilling the dough. The cream of tartar gives the cookies that slight tangy flavor and tender chew.

Creaming the butter and sugar together adds air, which makes the cookies soft and slightly fluffy, while the sugar also helps keep the centers chewy. Chilling the dough prevents the cookies from spreading too much, so the centers stay thick and soft.

Why are my snickerdoodles flat?

If my snickerdoodles turn out flat, it’s usually because the dough was too warm or didn’t chill long enough. Chilling the dough helps firm up the butter so the cookies spread more slowly in the oven. I also make sure my cream of tartar and baking soda are fresh, since those help the cookies puff up slightly.

Can I make snickerdoodles without cream of tartar?

You can skip the cream of tartar, but they won’t have that classic snickerdoodle tang or the same soft, puffy texture. You can substitute a small amount of baking powder to help the cookies rise. They’ll still taste like cinnamon sugar cookies, just missing that little something special that makes snickerdoodles such a classic cookie recipe.

Can I make snickerdoodles without a stand mixer?

You can make these with a hand mixer, but a stand mixer with a paddle attachment makes this recipe so much easier. I’ve tested these cookies with both, and while a hand mixer works totally fine, it takes more effort to properly cream the butter and sugar. If you go that route, just be ready for an arm workout!

A snickerdoodle cookie with a bite taken out of it.

Start with the dry ingredients. Add the all-purpose flour, cream of tartar, baking soda, and salt to a large bowl. Whisk all of the ingredients together until well combined. Set aside.
Add the butter, brown sugar, and ½ cup granulated sugar to a standing mixer bowl. Beat on medium speed for 3-5 minutes until the mixture turns light in color and is creamed and fluffy. Be sure to scrape the sides of the bowl throughout the beat time.
Meanwhile, add the eggs and vanilla to a separate bowl and gently whisk the eggs together so the egg yolk, egg white, and vanilla are combined.
Slowly add the egg mixture to the creamed butter and sugar and beat until the egg combines with the sugar and butter and becomes light and fluffy.
Add the dry ingredients to the wet ingredients and mix until just combined. Be sure there are no flour clumps at the bottom of the mixing bowl.
Transfer the cookie dough to an airtight container and refrigerate for at least 2 hours, or overnight for best results.
Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes.
Preheat oven to 350ºF and line a baking sheet with parchment paper.
While the dough is sitting, add the cinnamon and 2 tablespoons of granulated sugar to a bowl and mix.
Use a tablespoon scoop to scoop a heaping tablespoon of cookie dough into your hands and roll the dough into a ball.
Roll the dough in the cinnamon-sugar mixture until the ball is completely coated.
Place the dough on the lined cookie sheet and repeat until you have rolled all the dough in cinnamon sugar.
Be sure to space the cookie dough balls far enough apart; these cookies do spread a little bit.
Bake at 350ºF for 10-12 minutes. The snickerdoodles should begin to crack on the tops when they are almost done.
Remove the cookies from the oven and transfer them to a cooling rack.

Always measure the ingredients before starting. Using a kitchen scale gives the most accurate results, though scooping the flour into measuring cups works too.
When you are creaming the butter and sugars, be sure to beat them long enough that the color lightens.
Chilling the dough is a must. It firms up the butter so the cookies spread less and lets the flour hydrate, giving soft, moist centers. If you’re in a hurry, 30 minutes in the freezer works, but I’ve found that 2-3 hours in the fridge or overnight gives the best results.

[adthrive-in-post-video-player video-id=”XAHsznWY” upload-date=”2021-12-04T00:00:00.000Z” name=”Easy Snickerdoodles” description=”This easy snickerdoodle recipe comes out so soft and delicious. It’s made with simple ingredients and a holiday cookie favorite.”]

Calories: 97 kcal, Carbohydrates: 19 g, Protein: 2 g, Fat: 2 g, Fiber: 1 g, Sugar: 5 g