The Best Snickerdoodle Cookie Recipe

If you love cookies that are soft, chewy, and absolutely dreamy, this is The Best Snickerdoodle Cookie Recipe you’ll ever bake. Imagine biting into a pillowy cookie bursting with buttery vanilla flavor, wrapped in a sparkling, fragrant layer of cinnamon sugar. Each bite is nostalgic, comforting, and downright irresistible.

What truly sets these snickerdoodles apart is their signature tang from cream of tartar, giving a perfect balance to their sweetness. These cookies are not only a breeze to whip up, but they’re also a guaranteed hit at family gatherings, holiday parties, or just for an everyday treat with a glass of milk.

This recipe is a cherished family favorite that’s been passed down and perfected over the years. Trust me, these snickerdoodles will have everyone reaching for seconds—if they last that long!

Why You'll Love This Recipe

• Delivers perfectly soft, chewy centers with crisp cinnamon-sugar edges every time
• Quick and easy to make with simple pantry ingredients
• Classic flavor that appeals to kids and adults alike
• The touch of cream of tartar adds signature tang for authentic old-fashioned snickerdoodles

Key Ingredients for The Best Snickerdoodle Cookie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Cream of Tartar

Cream of tartar is the secret ingredient that gives snickerdoodles their signature tangy flavor and soft, chewy texture. It helps prevent the sugar from crystallizing and keeps the cookies tender. Don’t skip it! If you truly can’t find cream of tartar, you could substitute with 2 teaspoons of baking powder, but you’ll lose that classic snickerdoodle flavor.

Ground Cinnamon

A generous coating of cinnamon mixed with sugar is what makes snickerdoodles so memorable. Use fresh, high-quality ground cinnamon for best flavor. You can adjust the amount for a more subtle or bold cinnamon taste.

Unsalted Butter

Butter gives these cookies their rich, melt-in-your-mouth texture. Make sure your butter is at room temperature for easy creaming. You can use salted butter—just reduce the added salt slightly. For a dairy-free version, plant-based butter substitutes work fine, but may slightly change the flavor.

Granulated Sugar

Classic snickerdoodles rely on plain granulated sugar for both the dough and the cinnamon-sugar coating. If you want a slightly deeper flavor, you can swap a few tablespoons for light brown sugar, though this will make the cookies a bit softer and moister.

Eggs

Eggs provide structure and moisture, ensuring your cookies stay soft and chewy. Use large eggs at room temperature for even mixing. If you’re baking egg-free, try using a flax or chia egg, but the texture may be a little less pillowy.

Instructions for The Best Snickerdoodle Cookie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat Your Oven

Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

Whisk Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. This ensures even distribution and perfect texture in every bite.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy—about 2 to 3 minutes. This step is key for achieving soft, airy cookies.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until everything is smooth and blended.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a dough forms. Avoid overmixing, which can make the cookies tough.

Mix Cinnamon-Sugar Coating

In a small bowl, combine 3 tablespoons of granulated sugar with 1 1/2 teaspoons of ground cinnamon. Stir well.

Shape and Coat Dough Balls

Scoop about 1 1/2 tablespoons of dough and roll into balls. Roll each ball generously in the cinnamon-sugar mixture until fully coated.

Bake the Cookies

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are set and the centers look soft and puffy. Don’t overbake—they’ll continue to set as they cool!

Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Recipe Variations

Make Them Extra Soft

For ultra-soft snickerdoodles, reduce the baking time by 1 minute and take them out when the centers look just slightly underbaked. They’ll set as they cool.

Gluten-Free Snickerdoodles

Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure your blend includes xanthan gum for the best chewy texture.

Brown Butter Snickerdoodles

Give your cookies a nutty twist by browning the butter before creaming. Let the brown butter cool until it solidifies, then proceed as usual—it adds a deep, toasty flavor!

Add a Citrus Zing

Mix in 1 teaspoon of finely grated orange or lemon zest to the dough for a subtle citrus flavor that plays beautifully with the cinnamon.

Vegan Option

Use plant-based butter and replace the eggs with 1/2 cup of unsweetened applesauce or flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, mixed and rested). The cookies will be slightly softer but still delicious.

Serving Suggestions

Serve these snickerdoodle cookies with a tall glass of cold milk, a cozy mug of hot chocolate, or a cup of coffee for the perfect afternoon treat. For a fun dessert platter, pair them with brownies, chocolate chip cookies, and fresh fruit. A sprinkle of extra cinnamon-sugar just before serving makes them extra special!

Storage and Reheating

Store snickerdoodles in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. To reheat, microwave one or two cookies for 8-10 seconds until just warm. For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months—simply thaw at room temperature to enjoy. You can also freeze the dough balls, uncoated, and roll in cinnamon sugar just before baking.

Frequently Asked Questions About The Best Snickerdoodle Cookie Recipe (FAQ)

Q: Can I make the dough ahead of time and chill it?
A: Absolutely! Chilling the dough for 30 minutes to 2 days will help the flavors develop and can give you slightly thicker, chewier cookies.

Q: Do I need cream of tartar for snickerdoodles?
A: Yes, cream of tartar is what gives snickerdoodles their classic tangy flavor and chewy texture. While you can substitute with baking powder, the cookies will taste more like classic sugar cookies.

Q: How do I prevent my snickerdoodles from getting hard?
A: Don’t overbake! Remove the cookies when the centers still look soft, and store them tightly sealed at room temperature with a slice of bread to keep them moist.

Ready to bake a batch of pure cookie perfection? These snickerdoodles are sure to become a staple in your kitchen. Give this recipe a try, and don’t forget to leave a comment and rating below—I’d love to hear how they turn out for you!