The Ultimate Snickerdoodle Cookie Recipe
Soft, chewy, and coated in cinnamon sugar. This classic Snickerdoodle recipe uses Cream of Tartar for that authentic tangy flavor.
Emily Neat
Author
Recipe
Ingredients
- 1 cup Unsalted butter, softened
- 1 ½ cups Granulated sugar
- 2 large Eggs
- 2 tsp Vanilla extract
- 2 ¾ cups All-purpose flour
- 2 tsp Cream of Tartar
- 1 tsp Baking soda
- ½ tsp Salt
- Topping: 3 tbsp Sugar + 3 tsp Cinnamon
Instructions
- 1 Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2 Cream: In a large bowl, beat softened butter and 1 ½ cups sugar until light and fluffy (3-4 minutes). This incorporates air for softness.
- 3 Wet Ingredients: Add eggs one at a time, followed by vanilla. Scrape down the bowl.
- 4 Dry Ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add to the wet mix until just combined.
- 5 The Topping: In a small shallow bowl, mix the 3 tbsp sugar and cinnamon.
- 6 Roll: Scoop dough (about 1.5 tbsp size) and roll into balls. Roll each ball generously in the cinnamon-sugar mixture.
- 7 Bake: Place on baking sheet 2 inches apart. Bake for 8-10 minutes. Edges should be set, but centers soft. Do not overbake!
- 8 Cool: Let cool on the pan for 5 minutes before transferring to a wire rack.
Snickerdoodles are often mistaken for sugar cookies rolled in cinnamon, but any true baker knows there is one key difference: Cream of Tartar.
This humble ingredient does two things:
- Tangy Flavor: It gives Snickerdoodles their signature slight acidity that balances the sweetness.
- Chewy Texture: It prevents the sugar from crystallizing, resulting in a pillow-soft, chewy cookie rather than a crisp one.
Why You Will Love This Recipe
This is my go-to “comfort cookie.” It uses basic pantry staples, requires no chill time, and fills the house with the smell of Christmas morning (even in July).
Tips for Perfect Crinkles
- Don’t Overmix: Once you add the flour, mix until just combined. Overworking the dough develops gluten, leading to tough cookies.
- Fresh Baking Soda: Since baking soda is the only leavening agent reacting with the acid (cream of tartar), make sure yours isn’t expired.
- The Spoon & Level Method: As always, measure flour correctly. Scooping usually packs the flour down, adding too much to the recipe.
Storage
Store these in an airtight container at room temperature. A slice of white bread in the container will keep them soft for up to a week. They also freeze wonderfully—just freeze the dough balls before baking for fresh cookies on demand!
About Emily Neat
Professional Organizer
Certified Professional Organizer and home economist. Sharing hacks for a cleaner home and easier life, from kitchen to closet.
