And today, I’m thrilled to share what I truly believe is the best snickerdoodle cookie recipe you’ll ever make at home: soft, chewy, golden, and generously coated in cinnamon sugar.
There’s something about the smell of freshly baked cinnamon and sugar that instantly transports me to cozy afternoons in my grandma’s kitchen, her worn recipe card tucked beside the old stand mixer, and the warm scent of cookies dancing through the air.
Over the years, I’ve baked countless batches, tested variations, and learned every trick in the book to perfect this nostalgic treat.
Whether you’re a seasoned baker or mixing up your first batch, this recipe will become a go‑to in your cookie rotation. Let’s dive in and bake up some magic
What Is the Best Snickerdoodle Cookie Recipe?
At its heart, this is an old‑fashioned American cookie beloved for its sweet, buttery base rolled in cinnamon sugar. Unlike a classic sugar cookie, a snickerdoodle has a slightly tangy and chewy texture, thanks to the addition of cream of tartar, a signature ingredient that makes this recipe stand out.
Snickerdoodles trace their roots back to New England, possibly inspired by Germanic or Pennsylvania Dutch baking traditions. The name may even come from the German word schneckennudeln.
With their cracked tops and irresistible cinnamon‑sugar coating, these cookies are comfort food perfection.
Why You’ll Love This Recipe
Here’s what makes this the best snickerdoodle cookie recipe in my kitchen:
- Soft and chewy centers with slightly crisp, cinnamon‑sugar edges
- A perfect balance of sweetness and warm spice
- Simple pantry ingredients, no unusual items required
- Great for both holidays and everyday baking
- Adaptable for gluten‑free, dairy‑free, and vegan diets
Ingredients Overview
Below are the quantities you’ll need for a classic batch of cookies (about 24):
For the cookie dough:
- 2¾ cups (345g) all‑purpose flour: base of the cookie
- 1½ teaspoons cream of tartar: tangy classic snickerdoodle flavor
- 1 teaspoon baking soda: for lift
- ½ teaspoon salt: balances sweetness
- 1 tablespoon ground cinnamon: warm spice insidethe dough
- 1 cup (230g) unsalted butter, room temperature: richness and chew
- 1 cup (200g) granulated sugar: sweetness
- 2 large eggs, room temperature: moisture and structure
- 2 teaspoons vanilla extract: aroma
For the cinnamon‑sugar coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Suggested Substitutions
- Gluten‑Free: Use a gluten‑free all‑purpose flour blend (with xanthan gum if needed).
- Dairy‑Free: Swap in dairy‑free butter sticks (flavor may vary slightly).
- Vegan: Replace eggs with flax eggs (2 tablespoons flaxseed + 6 tablespoons water per egg), and use vegan butter. Texture will be softer.
- Cream of Tartar Alternative: If you don’t have cream of tartar, 2 teaspoons baking powder works in a pinch, but the signature tang will be milder.
Step‑by‑Step Instructions
Preheat & Prep
Start by preheating your oven to 375°F (190°C) consistent heat ensures perfectly baked snickerdoodles. Line two baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
Measure 2¾ cups (345g) all-purpose flour, 1½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon ground cinnamon into a medium bowl; whisk to combine thoroughly. This step ensures uniform flavor and proper rise.
For the cinnamon-sugar coating, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
Set aside all measured ingredients and utensils. Prepping in advance streamlines baking, avoids last-minute stress, and guarantees consistently soft, chewy cookies every time.
Mix Dry Ingredients
In a medium bowl, combine your dry ingredients for perfectly balanced snickerdoodles. Measure 2¾ cups (345g) all-purpose flour, 1½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon ground cinnamon.
Whisk thoroughly until fully blended this ensures even distribution of leavening agents and warm spice throughout every cookie.
Using a whisk or sifter helps break up any lumps, creating a light, airy texture in your dough. Properly mixed dry ingredients prevent uneven rising and give snickerdoodles their signature soft, chewy centers with slightly crisp edges.
Set aside the dry mixture; it’s now ready to combine with the creamed butter, sugar, and eggs for the next step. This prep guarantees consistent, bakery-quality cookies every time.
Cream Butter and Sugar
Start by measuring 1 cup (230g) unsalted butter, room temperature,e and 1 cup (200g) granulated sugar for a rich, flavorful base. Place both in a large mixing bowl or stand mixer.
Using a hand mixer or paddle attachment, cream butter and sugar for 3–4 minutes until light, fluffy, and pale in color. This step incorporates air, creating soft, chewy snickerdoodles with a tender crumb.
Scrape down the sides of the bowl occasionally to ensure even mixing. Properly creamed butter and sugar give cookies structure, lift, and a melt-in-your-mouth texture. Avoid overmixing, which can lead to dense cookies. Once smooth and creamy, your dough is ready for eggs and vanilla.
Add Eggs & Vanilla
Measure 2 large eggs, room temperature, re and 2 teaspoons vanilla extract for rich flavor and structure. Add eggs one at a time to the creamed butter and sugar, mixing after each addition until fully incorporated. This ensures smooth, cohesive dough.
Next, stir in the vanilla extract, which enhancthe es sweetness and deepens the warm aroma of your snickerdoodles. Mixing gently but thoroughly avoids overworking the dough, keeping cookies tender and soft.
Properly adding eggs and vanilla creates a luscious, silky base ready to bind with the dry ingredients. This step is essential for cookies with soft centers, slightly crisp edges, and perfect cinnamon-sugar coating.
Combine Wet & Dry
Gradually add the prepared dry ingredients 2¾ cups (345g) flour, 1½ tsp cream of tartar, 1 tsp baking soda, ½ tsp salt, 1 tbsp ground cinnamon into the creamed butter, sugar, eggs, and vanilla. Mix slowly to prevent flour clouds and ensure even distribution.
Use a spatula or low-speed mixer setting to fold the dry ingredients just until combined. Overmixing can develop gluten, leading to tough cookies instead of the signature soft, chewy texture.
The goal is a cohesive, slightly sticky dough that holds together but remains tender. Once fully incorporated, your snickerdoodle dough is perfectly prepared for rolling in ¼ cup sugar and 2 tsp cinnamon for that classic crackly, cinnamon-sugar coating.
Make Cinnamon‑Sugar Coating
For the irresistible snickerdoodle finish, prepare the classic cinnamon-sugar coating. In a small bowl, combine ¼ cup granulated sugar with 2 teaspoons ground cinnamon. Whisk thoroughly to blend the sugar and spice evenly, ensuring every cookie gets that signature crackly top.
Using a separate bowl keeps the coating dry and easy to handle, preventing clumps from forming on the dough. Rolling the dough balls in this mixture before baking creates the perfect balance of sweetness and warm cinnamon aroma.
This simple step elevates the cookies, giving them their iconic golden, crackled appearance and irresistibly cozy flavor that makes them the best snickerdoodle cookie recipe every time.
Shape & Coat
Scoop 1½-inch dough balls from your prepared snickerdoodle dough using a cookie scoop or spoon for uniform size and even baking. Roll each ball lightly between your palms to create smooth, round shapes.
Next, coat each ball generously in the cinnamon-sugar mixture: ¼ cup granulated sugar and 2 teaspoons ground cinnamon, making sure every surface is covered. This ensures a crackly, golden exterior and the perfect sweet-spice balance in every bite.
Place the coated dough balls 2 inches apart on a parchment-lined baking sheet to prevent spreading into each other. Proper shaping and coating guarantee consistent cookies with soft, chewy centers and that iconic cinnamon-sugar finish every batch.
Bake
Preheat your oven to 375°F (190°C) if not done earlier. Place the prepared, cinnamon-sugar-coated dough balls on a lined baking sheet, spacing them 2 inches apart to allow proper spreading.
Bake for 8–10 minutes, or until the edges are lightly golden and the tops crackle. Keep the centers slightly soft, they will continue to set as the cookies cool. This ensures soft, chewy snickerdoodles with perfectly crisp edges.
Rotate the baking sheet halfway through for even browning. Avoid overbaking, which can dry out the cookies. Once done, remove from oven and let cookies rest on the sheet 5 minutes before transferring to a wire rack.
This step locks in flavor, moisture, and texture for irresistible results.
Cool
After baking, allow your snickerdoodles to rest on the baking sheet for 5 minutes. This step lets the cookies firm up slightly while keeping the centers soft and chewy.
Carefully transfer each cookie to a wire cooling rack to cool completely. Using a rack prevents steam from making the bottoms soggy and maintains the golden, crackled texture from the cinnamon-sugar coating.
Cooling also helps the flavors meld 1 cup (230g) butter, 2 large eggs, and 2 teaspoons vanilla fully develop their rich, aromatic profile during this period.
Avoid stacking cookies while warm; giving them space preserves shape, texture, and that signature snickerdoodle chew that makes this the best snickerdoodle cookie recipe.
Expert Tips for Best Results
For soft, chewy snickerdoodles, always use 1 cup (230g) unsalted butter, room temperature, and 2 large eggs at room temperature. This ensures smooth, airy dough.
Chill dough for 30–60 minutes before baking to prevent excessive spreading and maintain thick, tender centers. Use 2 teaspoons vanilla extract for a deep, aromatic flavor.
Measure dry ingredients accurately, 2¾ cups (345g) flour, 1½ tsp cream of tartar, 1 tsp baking soda, ½ tsp salt, 1 tbsp cinnamon for perfect rise and texture.
Roll cookies evenly in ¼ cup sugar and 2 tsp cinnamon to create signature crackly tops. Avoid overbaking; edges should set while centers remain soft. These expert touches guarantee bakery-quality, irresistible snickerdoodles every batch.
To take your snickerdoodles from good to unforgettable:
- Use room temperature butter and eggs: so the ingredients emulsify properly.
- Don’t overmix after adding flour: overworking can lead to tough cookies.
- Chill dough for thicker cookies: 30–60 minutes in the fridge helps prevent spreading.
- Watch timing closely: Cookies are done when edges are set, but centers still look soft.
- Listen as well as look: some bakers say a faint crackling noise means cookies are just right.
Variations & Substitutions
Customize your snickerdoodles with simple swaps and flavor twists. For gluten-free cookies, use a 1:1 gluten-free flour blend in place of 2¾ cups (345g) all-purpose flour, keeping 1½ tsp cream of tartar and 1 tsp baking soda unchanged for proper rise.
For dairy-free or vegan options, replace 1 cup (230g) of butter with vegan butter and 2 large eggs with flax eggs (2 tbsp flax + 6 tbsp water per egg).
Flavor variations include brown butter snickerdoodles for nutty depth, or pumpkin spice snickerdoodles with pumpkin puree and extra cinnamon for seasonal warmth. Adjust the ¼ cup sugar and 2 tsp cinnamon coating to taste for bold sweetness.
These adaptations maintain soft, chewy texture and signature crackled tops.
Want to mix things up?
- Brown Butter Snickerdoodles: Brown the butter before creaming for a nutty depth.
- Pumpkin Spice Snickerdoodles: Add pumpkin purée and fall spices for seasonal flair.
- Salted Cinnamon Sugar: Sprinkle flaky salt on top after coating for a sweet‑salty contrast.
- Jumbo Cookies: Use larger dough scoops and bake 14–16 minutes.
Storage & Make‑Ahead Instructions
Room Temperature: Store cooled cookies in an airtight container for up to 3 days.
Refrigeration: Dough can be covered and chilled up to 2 days before baking.
Freezing: Dough balls freeze well, just thaw then bake. Baked cookies can also be frozen up to 2 months.
Frequently Asked Questions (FAQ)
What makes snickerdoodles different from sugar cookies?
Snickerdoodles are rolled in cinnamon sugar and use cream of tartar for a tangy flavor and chewy texture, unlike plain sugar cookies.
Can I make these gluten‑free?
Yes, use a gluten‑free all‑purpose blend with a binder like xanthan gum.
Why did my cookies spread too much?
Warm dough or over‑mixing can cause spreading; chill dough and handle gently.
Can I skip cream of tartar?
You can substitute baking powder, but the traditional snickerdoodle tang will be milder.
How do I get soft, chewy centers?
Bake until the edges are set; centers should still look slightly soft before cooling.
Can I freeze snickerdoodle dough?
Absolutely, freeze dough balls and bake straight from frozen with a minute or two added to bake time.
Final Thoughts
There’s nothing quite like baking the best snickerdoodle cookie recipe from scratch. Those warm cinnamon spices, crackly tops, and melt‑in‑your‑mouth centers are pure comfort.
Serve them with coffee, milk, or vanilla ice cream for an extra‑special treat. Whether it’s a cozy afternoon, a holiday gathering, or just a sweet craving, these snickerdoodles deliver every time.
I hope this recipe becomes a cherished part of your own baking traditions. Happy baking!
