A snickerdoodle is a sugar cookie with a little tang and a cinnamon-sugar coat, and the tang comes from cream of tartar. Working with the baking soda, it also gives these cookies their soft, slightly puffy texture.

The dough is classic: butter and sugar creamed until light and fluffy, eggs beaten in one at a time, then the dry ingredients added gradually. Shaped into 1-inch balls, each one rolls through cinnamon sugar before going onto a parchment-lined sheet, 2 inches apart. Be generous with that coating; the crackly cinnamon shell is the best bit, to my mind.

The cue to take them out is edges that are set while the centers still look soft. They firm up during the 5 minutes on the baking sheet, and that short bake is what keeps them chewy once cool.

Classic Snickerdoodle Cookies

Print Recipe

Soft, chewy cinnamon-sugar cookies with a gentle tang from cream of tartar, baked until the edges are set and the centers stay soft.

Author: Dorothy Miller

Ingredients

Scale

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar for rolling
1 tablespoon ground cinnamon for rolling

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs one at a time.
In separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to butter mixture until well combined.
In small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture.
Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers are soft.
Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Take the cookies out when the edges are set but the centers still look soft; they firm up as they cool on the baking sheet.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. You can prepare the dough, wrap it tightly in plastic wrap and bake it later the same day. Chilled dough is firm, so let it soften slightly at room temperature before rolling it into balls.

Why are my cookies coming out flat?

Flat cookies are usually a sign that the butter was too warm and soft when it was creamed. Softened butter should still hold its shape when pressed. Also check that your baking soda and cream of tartar are fresh.

Can I freeze snickerdoodle cookies?

Yes. Once baked and completely cooled, store them in an airtight freezer-safe bag or container. You can also freeze the unbaked dough balls on a parchment-lined baking sheet before transferring them to a bag, then bake them straight from the freezer, allowing a little extra baking time.

What can I use if I don’t have cream of tartar?

Cream of tartar is what gives snickerdoodles their classic tang and soft, chewy texture, so this recipe is best made with it. Without it, you would have a cinnamon sugar cookie rather than a true snickerdoodle.

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Soft and Chewy Snickerdoodle Cookies Recipe