Snickerdoodle cookies are soft, thick, buttery cookies rolled in warm cinnamon sugar.
They have that signature slightly tangy flavor thanks to the cream of tartar, giving them a special taste that sets them apart from regular sugar cookies.
This recipe is tried-and-tested and produces cookies that stay soft for days.
📋 Ingredients
Cookie Dough
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
🍪 Instructions
- Preheat the oven to 350°F (175°C). Line baking trays with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, cream of tartar, baking soda, and salt.
- Cream butter & sugar: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2–3 minutes).
- Add eggs & vanilla and mix until smooth.
- Combine: Add dry ingredients to wet ingredients and stir just until the dough forms.
- Mix the coating: In a small bowl, combine sugar + cinnamon.
- Shape: Scoop dough (about 1 ½ tablespoons each), roll into balls, then roll each ball in cinnamon sugar.
- Bake: Place cookies 2 inches apart and bake 9–11 minutes, until edges are set but centers still look soft.
- Cool: Let them cool on the baking sheet 5 minutes, then transfer to a rack.
(They finish setting as they cool, this is how they stay chewy.)
💡 Tips for Perfect Results
- Don’t overbake: remove when centers still look a little soft.
- For thicker cookies → chill dough 20–30 minutes before baking.
- Store in an airtight container up to 5 days.
🍴 Serving & Nutrition
Makes: ~24 cookies
Prep Time: 10 mins
Bake Time: 10 mins
Total Time: 20–30 mins
Calories: ~170 per cookie (approx.)
