Snickerdoodles
on Dec 09, 2019, Updated Jan 28, 2025
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The classic cookie: tender, cakey, soft cookies with that quintessential cinnamon-sugar coating for a bit of crunch.
The best snickerdoodles are cakey, and kind of soft, kind of chewy, with a bit of a tangy flavor thanks to the cream of tartar, which is the signature ingredient in these cookies. Snickerdoodles are traditionally kind of puffy and domed. If you like a flatter cookie, press down on the balls with your hand or the bottom of a glass. Nothing goes better with cinnamon than more cinnamon; pair these with a glass of Coquito or Mulled Cider.
I remember baking these in my second-grade class and thinking, “School isn’t that bad!” I think these were the first cookies I baked by myself, and they definitely have a special place in my baking heart.
Table of Contents
The Best Snickerdoodle Cookie Recipe: Tender, cakey, soft cookies with that quintessential cinnamon sugar coating for a bit of crunch.
FAQs
Classic snickerdoodle cookies are usually thicker and softer in the middle than sugar cookies, though if you bake them for longer, they will definitely crisp up. Sugar cookies are often rolled in sugar before baking, while snickerdoodles are usually rolled in a cinnamon-granulated sugar mixture. Snickerdoodles may crack a bit on the top, while sugar cookies are usually smooth.
The name snickerdoodles may be an alternation of the German word: “Schneckennudeln, which means “crinkly cookie.” This refers to the fact that the tops often crack slightly when the cookies are baked.
Ingredients
- All-purpose flour
- Cream of tartar – Contributes to the tenderness and provides a bit of tanginess. Read more on cream of tartar below.
- Baking soda – This contributes to the cakey nature of the cookie.
- Salt
- Butter – Use unsalted to control the salt content.
- Sugar
- Egg
- Vanilla extract
- Ground cinnamon – For the signature cinnamon flavor.
Cinnamon Sugar Coating for Snickerdoodles
This light coating of granulated sugar mixed with ground cinnamon provides cinnamon-iness (duh), some color, and a little crunch that contrasts very nicely with the delicate, soft interior.
Cream of Tartar in Snickerdoodles
Part of why Snickerdoodles are so tender is thanks to the cream of tartar. It has a bit of acidity, which activates the baking soda and gives these cookies a different texture from straight butter or sugar cookies. Here, it offers a bit of tartness and the distinctive soft, cakey texture of Snickerdoodles. Cream of tartar is also often used to stabilize whipped cream and meringues.
If you skip the cream of tartar, then you will want to use baking powder instead of baking soda. Use 1 1/2 teaspoon baking powder in place of both the 1/2 teaspoon baking soda and the 1 teaspoon cream of tartar. The texture will not be as puffy and cakey as it would be with the cream of tartar and baking soda combo, but it will be a close approximation.
How to Make Snickerdoodles
- Combine the dry ingredients: Stir together the flour, cream of tartar, baking soda, and salt.
- Mix all the ingredients: Beat together the butter and 3/4 cup of the sugar. Beat in the egg, vanilla extract, and then the flour mixture until incorporated.
- Make the cinnamon sugar: Combine the remaining 1/4 cup sugar and the cinnamon in a shallow bowl and stir to combine.
- Prepare the cookies and bake: You can use a cookie scoop to measure out the dough. Roll the cookie dough balls in the cinnamon-sugar mixture. Place them on the baking sheets and press down on the balls with your hand or the bottom of a glass. Bake them for 10-12 minutes at 375 degrees.
Pro Baking Tips
- You can use a hand mixer or a stand mixer to blend up your cookie dough.
- Use parchment paper or a silicone mat on the baking sheet to prevent the bottoms of the cookies from getting too browned.
Make Ahead and Storage
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Bring the dough to room temperature before baking.
The cookies will stay good in a sealed, airtight container at room temperature for 3-4 days.
You can freeze these cookies for up to 3 months in freezer-proof zipper-top bags with all of the air squeezed out. Remember to label them with the name of the cookie and the date. Defrost them at room temperature for a few hours before serving.
What to Serve With Snickerdoodles
More Holiday Cookie Recipes
- The Best No-Bake Haystack Cookies
- Soft Chocolate Pumpkin Cookies
- Chewy Molasses Cookies
- Big Fat Chocolate Chunk Cookies
- My Favorite Oatmeal Cookies
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Snickerdoodles
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter (at room temperature)
- 1 cup sugar (divided)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 375 F. Line two baking sheets with parchment paper or a silicone mat, if you have it; otherwise, leave it ungreased.
- In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt.
- In a large bowl, using an electric mixer, beat together the butter and 3/4 cup of the sugar for about 2 minutes, until light and fluffy, scraping down the sides as needed. Beat in the egg until completely incorporated, then beat in the vanilla extract. With the mixer on low, beat in the flour mixture until incorporated, scraping down the sides as needed.
- Place the remaining 1/4 cup sugar and the cinnamon in a shallow bowl and stir to combine. Roll the batter into 1 1/2-inch balls, then roll the balls in the sugar mixture, working in batches. Place them on the baking sheets, at least 2 inches apart. If you like a flatter cookie, press down on the balls with your hand or the bottom of a glass.
- Bake them for 10 to 12 minutes, rotating the sheets midway if you are baking more than one sheet at a time so that both sheets have a chance to be on the upper rack.
- Transfer the snickerdoodles to a wire rack to cool.
I don’t have a electric beater , can I use a whisk?
a whisk is probably not powerful enough to really blend the dough, so you are better off with a mixing spoon (and some stamina!)
When I want a soft, chewy cookie, it’s a tossup between these snickerdoodles and your sugar cookies. The cinnamon and sugar cookies take me back to my grandma’s kitchen. They are a teacher favorite for the school cookie jar