This soft Snickerdoodle Cookie Recipe makes classic cinnamon sugar cookies with lightly golden, chewy edges and tender, buttery centers. They are simple to prepare, wonderfully fragrant, and perfect for anyone who loves a soft, gooey cookie with a delicate tang and a sparkling cinnamon sugar coating.
Soft and Chewy Snickerdoodles
Snickerdoodles are a timeless cookie for good reason. They are easy to make, require basic baking ingredients, and deliver a beautiful balance of texture and flavor. A great snickerdoodle should have crisp, lightly chewy edges, a soft and fluffy middle, and a generous coating of cinnamon sugar that adds warmth in every bite.
Unlike a regular sugar cookie, a snickerdoodle gets its signature flavor from cream of tartar. This simple ingredient adds a subtle tang and helps create the tender, chewy texture that makes these cookies so memorable. The result is a cookie that tastes buttery, sweet, gently spiced, and just a little nostalgic.
These soft snickerdoodle cookies are ideal for parties, potlucks, lunch boxes, cookie exchanges, and holiday dessert trays. They are especially welcome during Thanksgiving and Christmas, but they are easy enough to bake whenever a cinnamon sugar craving hits. Serve them warm with a glass of milk, enjoy them with coffee, or add a scoop of vanilla ice cream for a simple dessert.
- Golden, slightly crisp edges
- Soft, buttery centers
- Classic cinnamon sugar coating
- A light tang from cream of tartar
- Easy ingredients and simple steps
If you are baking for a crowd, consider making a second batch. These cookies disappear quickly, especially when served fresh from the oven.
Table of Contents
- Soft and Chewy Snickerdoodles
- Why Is It Called a Snickerdoodle?
- Ingredients and Frequently Asked Questions
- How to Make the Best Snickerdoodle Cookies
- Recipe Tips
- More Cookie Recipes
- Snickerdoodle Cookie Recipe
Why Is It Called a Snickerdoodle?
The origin of the word snickerdoodle is not completely certain. According to Joy of Cooking, the name is probably German in origin and may have come from the word Schneckennudeln, which refers to “crinkly noodles.” Other explanations have been suggested over time, but the exact history of the name remains a mystery.
Whatever the origin, snickerdoodles have become a beloved cinnamon sugar cookie known for their soft texture, crackly surface, and distinct flavor. They are often compared to sugar cookies, but the cream of tartar and cinnamon coating set them apart.
Ingredients and Frequently Asked Questions
This easy snickerdoodle cookie recipe uses simple pantry staples. Each ingredient plays an important role in creating cookies that are soft, chewy, flavorful, and beautifully coated in cinnamon sugar.
- Butter
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Ground cinnamon
The dough comes together quickly and can be mixed with a stand mixer, hand mixer, or by hand once the wet ingredients are creamed. For the best texture, take time to cream the butter and sugar until light and fluffy before adding the eggs and vanilla.
What is cream of tartar?
Cream of tartar is a dry, acidic ingredient commonly used in baking. It has several helpful purposes, including stabilizing whipped egg whites, helping prevent sugar from crystallizing, and working with baking soda as a leavening agent.
In snickerdoodle cookies, cream of tartar is especially important because it gives the cookies their classic tangy flavor and helps produce a soft, chewy bite. Without it, the cookies may still taste good, but they will be closer to cinnamon sugar cookies than traditional snickerdoodles.
What can I substitute for cream of tartar?
This recipe uses 1½ teaspoons of cream of tartar and ½ teaspoon of baking soda. If you do not have cream of tartar, there are a couple of possible substitutions.
- Baking powder: Since baking powder contains both an acid and a base, it can replace the cream of tartar and baking soda combination in some recipes. For this recipe, use 2¼ teaspoons of baking powder in place of the cream of tartar.
- Fresh lemon juice: Lemon juice can provide acidity. Replace 1½ teaspoons of cream of tartar with 3 teaspoons of fresh lemon juice.
How to Make the Best Snickerdoodle Cookies
- Cream the butter and sugar together for at least 4 to 5 minutes. This step adds air to the dough and helps create cookies with light, soft centers.
- Add the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed so everything combines evenly.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Mixing the dry ingredients first helps distribute the leavening evenly throughout the dough.
- Add the dry ingredients to the wet ingredients on low speed, or fold them in by hand. Mix only until combined. Overmixing can make the cookies tougher than desired.
- If time allows, chill the dough for 20 to 30 minutes. This makes it easier to roll and helps the cookies hold their shape during baking.
- Scoop the dough into evenly sized balls, then roll each ball in the cinnamon sugar mixture until fully coated.
- Place the cookie dough balls on parchment-lined baking sheets, leaving 2 to 3 inches between each cookie so they have room to spread.
- Bake until the edges are lightly golden. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack.
For thicker snickerdoodles, leave the dough balls rounded. For flatter cookies, gently press the tops with the bottom of a clean glass before baking. Either way, the cookies should be soft, fragrant, and coated in plenty of cinnamon sugar.
Recipe Tips
- Cream the butter and sugar for a full 4 to 5 minutes. This helps create a lighter, softer cookie texture.
- Use room-temperature eggs so they blend smoothly into the dough.
- Fold in the dry ingredients by hand if you are worried about overmixing.
- Leave enough space between the cookies on the baking sheet. They need room to spread as they bake.
- For thicker cookies, do not flatten the dough balls before baking.
- For flatter cookies, gently press the coated dough balls with the bottom of a clean glass.
- Let the cookies rest on the baking sheet for 5 minutes after baking so they can set before being moved.
More Cookie Recipes
Caramelized Apple Oatmeal Cookies
Raspberry Cookies
Cranberry Chocolate Chip Oatmeal Cookies
Brown Butter Chocolate Chip Cookies
Easy Sugar Cookies
If you try making these Snickerdoodle Cookies, leave a comment and share how they turned out. Your feedback is always appreciated.
Snickerdoodle Cookie Recipe
Jessica Randhawa
Ingredients
- 1 cup butter, softened
- 1½ cups granulated sugar
- 2 large eggs, brought to room temperature
- 1½ teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
For the cinnamon sugar coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
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Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
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In the bowl of a stand mixer, cream the softened butter and sugar on medium speed for 4 to 5 minutes, or until the mixture is light and fluffy. Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed, then add the vanilla extract and mix for 1 minute more.
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In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
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With the mixer on low speed, add the dry ingredients to the wet ingredients. Mix only until combined. Do not overmix the dough.
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If time allows, cover the bowl with plastic wrap and refrigerate the dough for 20 to 30 minutes. The dough should be firm enough to roll but not completely hardened.
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Meanwhile, combine the sugar and cinnamon in a small bowl. For a stronger cinnamon flavor, increase the cinnamon to 2 tablespoons.
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Scoop the dough into evenly sized balls, about 1 tablespoon each. Roll each piece of dough between your palms until smooth, then coat well in the cinnamon sugar mixture. Place the dough balls on the prepared baking sheets.
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For flatter cookies, gently press the center of each dough ball with the bottom of a clean glass. For thicker cookies, leave the dough balls rounded.
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Bake for 7 to 9 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Salted or unsalted butter may be used. If using salted butter and you prefer less salt, reduce the added salt to ½ teaspoon.
- For thicker cookies, do not flatten the dough before baking.
- For flatter cookies, press the cinnamon sugar-coated dough balls gently with the bottom of a clean glass.
- Store leftover cookies in an airtight container at room temperature for 3 to 4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.