Dessert

The Best Snickerdoodle Cookie Recipe

ByLily Monroe February 11, 2026February 11, 2026

Introduction

Snickerdoodle cookies are classic treats loved for their soft texture and cinnamon-sugar coating. These cookies offer a perfect balance of buttery sweetness with a hint of tang from cream of tartar. Easy to make and irresistibly delicious, they’re a wonderful addition to any cookie jar.

A stack of five round snickerdoodle cookies sits in the center of a white plate with detailed floral and swirl patterns. Each cookie is light golden-brown with a slightly cracked surface sprinkled evenly with cinnamon sugar, giving a textured, speckled look. The cookies appear soft with slightly raised edges and a smooth, uniform height, creating a neat pile with each cookie closely aligned. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar (use 1 teaspoon for less tang)
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup sugar
1 1/2 tablespoons cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream the softened butter and 1 1/2 cups sugar together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl, then add the eggs and vanilla extract. Continue creaming for 1-2 minutes more.
Step 3: Stir in the flour, cream of tartar, baking soda, and salt just until combined. Avoid overmixing to keep cookies tender.
Step 4: In a small bowl, mix the 1/4 cup sugar with the cinnamon until well blended.
Step 5: If possible, wrap the dough and refrigerate for 20-30 minutes to make it easier to handle. Then, roll the dough into small balls that are round and smooth.
Step 6: Roll each ball in the cinnamon-sugar mixture, coating it well. For extra coverage, use a spoon to apply a second coat, ensuring the cookie balls are fully covered.
Step 7: Place the coated balls on a parchment paper-lined baking sheet. To create flatter snickerdoodles, gently press down in the center of each ball before baking.
Step 8: Bake for 9-11 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack.

Tips & Variations

For softer snickerdoodles, slightly underbake by removing them at the 9-minute mark.
Using 1 teaspoon of cream of tartar will yield a milder tang, perfect if you prefer a less tart cookie.
Try adding a pinch of nutmeg to the cinnamon-sugar mix for a warm, spiced twist.
Wrap the dough and refrigerate overnight for deeper flavor development.

Storage

Store snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed freezer bag for up to three months. To refresh, warm them briefly in a low oven or microwave for a few seconds.

How to Serve

A white scalloped plate holds seven round snickerdoodle cookies arranged in a circular pattern with one cookie in the center. Each cookie is light brown with a slightly crinkled texture on top, coated evenly with a mix of cinnamon and sugar that gives a speckled, sugary surface. To the top left of the plate is a small white bowl filled with extra cinnamon sugar. The scene rests on a white marbled surface with a black and white striped cloth partially visible on the left side and a textured gray baking tray in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe by half to avoid over-salting the cookies.

How do I prevent snickerdoodles from spreading too much in the oven?

Make sure the dough is well chilled before baking and avoid pressing the cookie balls too flat if you prefer them thicker. Also, baking on parchment paper helps the cookies hold their shape.