Soft, tangy cookies coated in cinnamon sugar
Snickerdoodle Cookies
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
24
24 cookies
Difficulty
Easy
Cost
Budget
$
Snickerdoodle Cookies
Soft, tangy cookies coated in cinnamon sugar
★4.7(16)
Pillowy-soft cookies with a tangy cream of tartar flavor, rolled in a generous coating of cinnamon sugar. Chewy, crinkled perfection.
15m
Prep Time
10m
Cook Time
25m
Total Time
24
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Snickerdoodles are in a class of their own — not quite a sugar cookie, not quite a cinnamon cookie, but something wonderfully unique. The signature tang comes from cream of tartar, which gives these cookies their slightly sour, almost citrusy flavor and creates that characteristic crinkled, pillowy surface.
Coated in a generous layer of cinnamon sugar, they emerge from the oven puffy and soft with edges that are just barely set. The centers stay wonderfully chewy and almost underdone, which is exactly how a snickerdoodle should be.
These are the ultimate cozy cookie — perfect with tea, coffee, or a glass of cold milk.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (coating)
- 2 teaspoons ground cinnamon (coating)
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
Beat butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add eggs and vanilla, beat until combined.
- 3
Whisk flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix until just combined.
- 4
In a small bowl, mix 3 tablespoons sugar and cinnamon for the coating.
- 5
Roll dough into 1 1/2-inch balls, then roll generously in the cinnamon-sugar mixture.
- 6
Place on baking sheets 2 inches apart. Do not flatten.
- 7
Bake for 8-10 minutes, until the edges are just set but centers look puffy and underdone.
- 8
Cool on baking sheet for 5 minutes — the cookies will deflate slightly and crinkle as they cool.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cream of tartar + baking soda3 teaspoons baking powder
Loses the signature tangy flavor but produces similar texture
Granulated sugarCoconut sugar for the coating
Different flavor but interesting variation
Vanilla extractVanilla bean paste
Adds beautiful vanilla bean specks
Tips & Storage
Pro Tips
Do not substitute cream of tartar — it is essential for the flavor and texture.
Roll the balls generously in cinnamon sugar for maximum coating.
Remove from oven when they still look underdone — they firm up as they cool.
For thicker cookies, chill the dough for 30 minutes before rolling.
Storage
Store in an airtight container at room temperature for up to 5 days.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 cookie) · 24 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates22g
Fat7g
Fiber0g
Sugar12g
Sodium85mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does cream of tartar do?
- Cream of tartar gives snickerdoodles their tangy flavor and reacts with baking soda for a puffy, crinkled texture.
- Can I substitute cream of tartar?
- You can replace 2 teaspoons cream of tartar and 1 teaspoon baking soda with 3 teaspoons baking powder, but the tang will be lost.
- Why did my cookies go flat?
- The butter may have been too warm, or the dough needed chilling. Ensure butter is softened but not melted.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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