Snickerdoodle cookies are a classic treat with a perfect balance of soft and chewy center and crispy edges. These cookies have just the right amount of tang from cream of tartar, giving them their signature flavor. They are covered in a delightful cinnamon-sugar coating and are ready in less than 30 minutes.

A small stack of snickerdoodle cookies with a glass of milk.


 

Why you’ll love this recipe:

  • Soft and chewy with a slightly crisp edge – These cookies have a perfectly tender center with just the right amount of crispness on the outside.
  • Coated in cinnamon-sugar for the perfect flavor – The warm cinnamon-sugar coating adds a delicious crunch and cozy, nostalgic flavor to every bite.
  • No chilling required—ready in under 30 minutes! – Skip the wait and enjoy fresh, homemade snickerdoodles in less than half an hour.

If you love soft and chewy cookie, try my Ginger Molasses Cookies, S’mores Cookies, and Banana Oatmeal Cookies. Or if you are in the mood for cinnamon-sugar, try these Old-Fashioned Donuts, Apple Cinnamon Muffins, and Pumpkin Spice Cookies.

A pile of snickerdoodle cookies on a black wire cooling rack.

Ingredients you’ll need:

  • all-purpose flour
  • 2 tsp cream of tartar (or baking powder)
  • baking soda & salt
  • unsalted butter
  • granulated sugar & brown sugar
  • large eggs
  • vanilla extract
  • ground cinnamon

How to make Snickerdoodle cookies:

(The full written and printable recipe is further below.)

A process image of how to make snickerdoodle cookie dough.
  1. In a medium bowl, toss together the flour, cream of tarter, baking soda, and salt.
  2. In a large bowl, cream together the butter, granulated sugar and brown sugar.
  3. Mix in the eggs and vanilla until blended.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Using a medium cookie scoop or tablespoon, roll out twelve 1.5″ balls. Then roll them in the cinnamon-sugar mixture. Place them 2″ apart on lined baking sheet. Repeat with rest of batter.
  6. Bake at 350F for 8-10 minutes or until the edges are lightly browned.
Two process images showing snickerdoodle before and after being coated with cinnamon0sugar.

Tips for the best Snickerdoodle cookies:

  • Use cream of tartar – It gives the snickerdoodles their authentic tangy flavor while helping to activate the baking soda for the perfect rise.
  • Don’t overbake – They should look slightly underdone in the center when you take them out.
  • For extra chewiness – Store them in an airtight container with a slice of bread to keep them soft longer.

Variations:

  • 🍫 Chocolate Chip Snickerdoodles: Fold in ½ cup of mini chocolate chips into the dough.
  • 🎃 Pumpkin Spice Snickerdoodles: Add ½ teaspoon of pumpkin pie spice to the cinnamon-sugar coating.
  • 🥥 Coconut Snickerdoodles: Mix in ½ cup shredded coconut for extra texture.
A stack of snickerdoodle cookies with a bite missing from the one on top.

Storing & Freezing instructions:

Storing:
Keep the snickerdoodles in an airtight container at room temperature for up to 5 days. To maintain softness, place a slice of bread in the container—the cookies will absorb moisture from the bread, keeping them fresh longer.

Freezing:
Let the cookies cool completely, then store them in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 3 months. When ready to eat, thaw at room temperature for 15-20 minutes.

If you’ve tried this Snickerdoodle Cookie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

The BEST snickerdoodles I've ever made! Soft and chewy, buttery and tangy, spicy and sweet, and just perfect every single time. #snickerdoodles #cookie #recipe #Christmascookie
5 from 7 reviews

Snickerdoodle Cookies

Yield: 36 cookies
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Author: Lily Ernst
Course: Dessert, Snack
Method: Bake
These classic snickerdoodle cookies are buttery, soft and chewy in the middle, and crispy around the edges.
Print Leave a Review Pin Recipe

Ingredients

Cookie dough

  • 2 & 3/4 cups (345g) all-purpose flour
  • 2 tsp cream of tartar, see notes for substitution*
  • 1 tsp baking soda*
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar, lightly packed
  • 2 large eggs
  • 1 tsp vanilla

Coating

  • 1/4 cup (50g) granulated sugar
  • 1 Tbsp ground cinnamon

Instructions
 

  • Preheat oven to 350F. Line 3 cookie sheets with parchment paper or silicone baking mats.
  • In a medium bowl, toss together the flour, cream of tarter, baking soda, and salt. In a small bowl, toss together the 1/4 cup sugar and 1 tbsp of cinnamon. Set both aside.
    2 & 3/4 cups (345g) all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda*, 1/2 tsp salt
  • In a large bowl, cream together the butter, granulated sugar and brown sugar. Mix in the eggs and vanilla until blended.
    1 cup (227g) unsalted butter, 1 cup (200g) granulated sugar, 1/4 cup (50g) brown sugar, 2 large eggs, 1 tsp vanilla
  • Add the dry ingredients to the wet ingredients and stir until combined.
  • Using a medium cookie scoop or tablespoon, roll out twelve 1.5″ balls. Then roll them in the cinnamon-sugar mixture. Place them 2″ apart on lined baking sheet. Repeat with rest of batter.
    1/4 cup (50g) granulated sugar, 1 Tbsp ground cinnamon
  • Bake for 8-10 minutes or until the edges are lightly browned. Cool for 5 minutes and transfer to wire rack.

Notes

Leftovers can be stored at room temperature in an airtight container for up to 5 days.
*You can replace both the cream of tarter and the baking soda for 4 tsp of baking powder for similar results.
Calories: 117kcal, Carbohydrates: 16g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 68mg, Potassium: 46mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 172IU, Vitamin C: 0.01mg, Calcium: 8mg, Iron: 1mg
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Recipe adapted from Lil’ Luna.