These best homemade snickerdoodle cookies are soft in the middle with lightly browned edges and plenty of cinnamon sugar on the outside. I like that the cookie itself is simple, because the slight tang from the cream of tartar and that cinnamon coating are really what make a snickerdoodle taste like a snickerdoodle.
They do need time to chill, but the actual dough takes very little work, and you only need 8–9 minutes to bake them. If you’re in the mood for more homemade cookies, try these chocolate cookies next. Keep reading, and I’ll show you what helps these soft snickerdoodle cookies stay soft instead of turning puffy or cakey.
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Try The Best Snickerdoodle Cookies Recipe
If you normally think of chewy snickerdoodle cookies as plain sugar cookies covered in cinnamon, these are worth making from scratch. They’re soft with a slightly chewy bite, and the cinnamon sugar gives the outside just enough extra texture and flavor.
This is one of those cookie recipes I especially like because of the little bit of tang you get from the cream of tartar. It stops these from tasting like an ordinary sugar cookie and works really well with the cinnamon.
Why You’ll Love It
- Really soft: The centers stay soft while the edges are lightly browned and set.
- Cinnamon sugar coating: Each ball of dough is completely rolled in cinnamon sugar before baking.
- Simple ingredients: You only need basic cookie ingredients along with cream of tartar for this easy snickerdoodle cookie recipe.
- Great for Christmas: These Christmas snickerdoodle cookies can be made ahead and frozen, which is handy when you’re getting your holiday baking done early.
Ingredients
- Cream of tartar: I wouldn’t leave this out or substitute it with baking powder in this snickerdoodle recipe. It gives snickerdoodles their signature tang and texture. The original recipe specifically warns that baking powder will make the cookies puffier and more cake-like.
- Unsalted butter: I use room-temperature butter here because it needs to cream properly with the white and brown sugars. Give it the full 2–3 minutes so the mixture becomes light and creamy before adding the large egg.
- Light brown sugar: There’s only ¼ cup, but I like having brown sugar alongside the regular sugar because it adds moisture and helps with that softer, slightly chewy texture.
- Cinnamon: The cinnamon doesn’t go into the actual cookie dough. It’s mixed with sugar and used to completely coat each dough ball, so you get that familiar sugar and cinnamon flavor around the entire cookie.
How to Make Best Homemade Snickerdoodle Cookies
1. Whisk together the dry ingredients, all purpose flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside. In a large bowl, use an electric mixer fitted with a paddle or whisk attachment, or a hand mixer to cream the butter, sugar, and brown sugar on medium-high speed for 2–3 minutes until light and creamy.
2. Add the egg and vanilla extract and mix until well combined, about 1 minute.
3. Add the flour mixture and mix on low speed for 30–60 seconds, just until combined.
4. Cover the dough and chill it in the refrigerator for 2 hours. Preheat the oven to 350°F (175°C) and line 2–3 baking sheets with parchment paper.
5. Combine the granulated sugar and cinnamon in a small bowl and mix with a teaspoon. Use a cookie scoop to scoop the chilled dough into 12 equal-sized portions of about 2 tablespoons (40g) each.
6. Roll each portion into an even ball with your hands.
7. Roll the cookie dough balls in the cinnamon-sugar mixture until completely coated. Arrange the cookies about 3 inches (7.5 cm) apart on the prepared baking sheets or baking pan.
8. Bake one sheet at a time for 8–9 minutes. The edges should be set and lightly browned, while the centers should look puffy, dry, pale, and underbaked.
9. Leave the cookies on the baking sheet for 5–10 minutes. They’ll continue baking as they sit.
10. Transfer the cookies to a wire rack once they’re firm enough to move and let them cool completely to room temperature.
Recipe Tips
- Don’t replace the cream of tartar with baking powder. It changes both the texture and flavor of the cookies.
- Spoon and level the flour carefully. Too much flour is one reason snickerdoodles can turn out too puffy.
- Give the dough the full 2 hours in the refrigerator before shaping it, or place in the freezer in an airtight container to use at a later time.
- Don’t wait for the centers to look completely baked before taking the cookies out. They should still look pale and underbaked, as this results in a softer cookie.
- Let them sit on the hot baking sheet for 5–10 minutes after baking because they continue to cook as they cool.
Note: Other than the name may suggest, snickerdoodles don't contain peanuts.
What Can You Serve With This?
- Cold milk
- Hot chocolate
- Coffee
- Vanilla ice cream
- A drizzle of caramel
FAQs
Yes. Cream of tartar gives the cookies their tangy flavor and signature texture. Replacing it with baking powder will give you a puffier, more cake-like sugar cookie.
Too much flour, an oven that’s running too hot, or changing the ingredients can all cause puffy cookies. Measure the flour carefully and stick to the original ingredients.
The dough may not have chilled long enough. If it’s still sticky after the recommended chilling time, the original recipe suggests another hour in the refrigerator.
Recipe
Best Homemade Snickerdoodle Cookies
Ingredients
Cookies
- 1 ⅓ cups all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Sugar coating
- 3 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside.
- In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed until light and creamy, about 2-3 minutes. Then, add the egg and vanilla and mix until well combined, about 1 minute. Add the flour mixture and mix on low speed just until combined, about 30-60 seconds. Cover and chill in the fridge for 2 hours.
- Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper and set aside.
- In a small bowl, combine the granulated sugar and cinnamon. Then scoop 12 equal-sized balls (about 2 tablespoons [40g] each) of cookie dough, roll into even balls with your hands, and roll in the sugar coating mixture to cover them entirely.
- Place the cookies about 3 inches (7.5 cm) apart on the prepared baking sheets. Bake one sheet at a time for 8 to 9 minutes, or until the edges are set and lightly browned and the centers look puffy, dry, pale, and underbaked. Remove from the oven and let cool on the baking sheet for about 5-10 minutes (they will continue baking) or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh and soft in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 8–9 minutes, then leave the cookies on the baking sheet for 5–10 minutes before transferring them to a wire rack.Taste & Texture
Soft and slightly chewy with lightly browned edges, a subtle tang from the cream of tartar, and plenty of cinnamon sugar on the outside.Storage, Freezing & Reheating
- Room Temperature: Keep the cookies in an airtight container for up to 5 days.
- Freezer: Wrap baked cookies in plastic wrap and store them in freezer bags for up to 3 months.
- Reheat: No reheating is needed. Let frozen baked cookies thaw at room temperature for about 2 hours before serving.
Serving Recommendations
- I like these once they’ve cooled and the centers have had time to settle while staying soft.
- Serve them with a glass of cold milk or something warm like coffee or hot chocolate.
Recipe Variations and Substitutions
- Use your favorite gluten-free flour instead of the all-purpose flour.
- For vegan substitutions for the butter and egg, the original recipe recommends following its separate vegan cookie recipe.
- Prepare the dough up to 2 days ahead and keep it refrigerated. Let it sit at room temperature for about 20 minutes before continuing with the recipe.
Proper Storage Tips
- Keep cooled cookies in an airtight container at room temperature for up to 5 days.
- Wrap baked cookies before placing them into freezer bags.
- Frozen cookies can be stored for up to 3 months.
Pro Tips
- Measure the flour using the spoon-and-level method.
- Don’t skip the 2-hour chilling time.
- Coat the entire dough ball in cinnamon sugar.
- Take the cookies out while the centers still look slightly underbaked.
Video
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