My Favorite Snickerdoodles Recipe

There's something incredibly comforting about a soft, chewy Snickerdoodle cookie. These cookies are the perfect balance of sweet, tangy, and spiced with cinnamon, making them an absolute favorite of mine. The combination of cream of tartar and baking soda gives them a perfect texture—slightly chewy in the center with crisp edges. If you're looking for a cookie that’s both delicious and easy to make, these Snickerdoodles are sure to hit the spot!

Why You’ll Love This Recipe

I’ve tried a lot of Snickerdoodle recipes over the years, but this one is my favorite because it nails the classic flavor while ensuring that the cookies stay soft and chewy every time. The secret is in the tangy taste that comes from the cream of tartar, which gives these cookies their signature texture. I also love the simple yet flavorful cinnamon-sugar coating, which makes them perfect for any occasion. They’re just the right amount of sweet and spicy, and I know I can always rely on this recipe to deliver a crowd-pleaser.

Ingredients

• 1 cup salted butter, softened

• 1 and ⅓ cups granulated sugar

• ⅓ cup packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 and ¼ cups all-purpose flour, spooned and leveled

• 1 teaspoon baking soda

• ¾ teaspoon kosher salt

• 1 and ½ teaspoons cream of tartar

For rolling:

• ⅓ cup granulated sugar

• 1 and ½ tablespoons cinnamon

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl or stand mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy.

3. Add the eggs and vanilla extract, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking soda, kosher salt, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. In a small bowl, mix the granulated sugar and cinnamon for rolling.

6. Scoop dough into 1 and ½ to 2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.

7. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.

9. Immediately after baking, use a spoon to gently push the edges of the cookies toward the center to create a thicker, chewier cookie.

10. Let the cookies cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: About 33 cookies

• Prep Time: 20 minutes

• Cook Time: 9-11 minutes

• Total Time: 30 minutes

Variations

• Mexican Hot Chocolate Snickerdoodles: Add ¼ cup unsweetened cocoa powder to the dry ingredients for a chocolatey twist.

• Cinnamon Roll Snickerdoodles: Swirl in a cinnamon-sugar filling into the dough before baking for a cinnamon roll-inspired treat.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze dough balls before baking by placing them on a baking sheet to freeze individually, then transfer to a zip-top bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.

• Reheating: Warm cookies in the microwave for 5-10 seconds to enjoy them soft and fresh.

FAQs

How do I make sure my Snickerdoodles stay soft and chewy?

The key is to slightly underbake them. Remove the cookies from the oven when the edges are set but the centers are still soft. This ensures they stay soft as they cool.

Can I use unsalted butter instead of salted butter?

Yes, you can. If using unsalted butter, add an extra ¼ teaspoon of salt to the dough to maintain the flavor balance.

Why do my Snickerdoodles spread too much?

Overmixing the dough can cause excess spreading. Mix until the ingredients are just combined, and avoid overworking the dough.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, shape it into balls, and refrigerate for up to 24 hours before baking.

Can I freeze the baked cookies?

Yes, once cooled, store the cookies in an airtight container or freezer bag. They can be frozen for up to 3 months.

Conclusion

This Snickerdoodle recipe is my go-to for a reason. The cookies are the perfect balance of sweet and tangy with just the right amount of chewiness. Whether I’m baking for a holiday, a gathering, or just because I’m in the mood for a treat, I can always count on this recipe to be a hit. Give it a try—these Snickerdoodles are sure to become a favorite in your kitchen too!