Snickerdoodle Cookies
Bake the best snickerdoodle cookies with our easy recipe. They’re soft, chewy, and coated in cinnamon-sugar!
Snickerdoodles is one of those timeless cookie recipes—soft, pillowy, and incredibly easy to make. To me, they’re right up there with chocolate chip cookies, sugar cookies, and even chocolate brownies as one of the classics.
Our recipe stays true to tradition, delivering chewy, puffy cookies coated in a sweet cinnamon-sugar mixture that’s sure to have everyone reaching for seconds. Everyone who’s tried our snickerdoodle recipe raves about it!
How to Make Soft Snickerdoodle Cookies
Start by lining your baking sheets with parchment paper. This makes cleanup easier and keeps the cookies from sticking.
In a large mixing bowl, cream the softened butter and sugar together until it’s light and fluffy—this takes about 2-3 minutes with a hand or stand mixer. Then, add the eggs one until well combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix—this helps keep the cookies soft and tender.
In a small bowl, stir together ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon.
Roll the dough into balls about 1 ½ inches wide—roughly the size of a walnut or ping pong ball. I like to use a 1 tablespoon cookie scoop.
Roll each ball generously in the cinnamon-sugar mixture, making sure every side is well coated.
This is an important step! Place the coated dough balls in the fridge for at least 30 minutes. Chilling helps the cookies hold their shape and keeps them from spreading too much while baking.
When you’re ready to bake, preheat the oven to 350°F (175°C). Place the chilled dough balls on your prepared baking sheets, spaced about 2 inches apart. Bake for 9-11 minutes, just until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for about 5 minutes—they’ll firm up as they sit—then transfer them to a wire rack to cool completely. Or, if you’re like me, enjoy one warm straight off the tray!
Is Cream of Tartar Necessary?
Yes, cream of tartar is essential for making classic snickerdoodles! It’s a key ingredient that plays a few important roles that set snickerdoodles apart from other cookies:
- Adds Tangy Flavor: That subtle tang is what makes snickerdoodles unique compared to sugar cookies.
- Creates Soft, Puffy Cookies: It works with the baking soda to give the cookies their signature soft and slightly puffy texture.
- Prevents Grittiness: Cream of tartar helps stop sugar from crystallizing, so the cookies have a smooth, tender crumb.
If you skip it, the cookies will still bake up fine, but they’ll lose that signature tang and texture that them unique.
Do You Really Need to Chill the Dough?
I’m a firm believer that chilling cookie dough works wonders, even when the recipe doesn’t call for it. While it’s not 100% necessary for these cookies, you’ll have a better outcome if you do chill the dough. Here’s why:
- Allows the flavors to meld for a better taste.
- Firms up the dough, making it easier to handle.
- Prevents spreading during baking, keeping the cookies thick and chewy. Aim for at least 30 minutes of chill time, but an hour or more is even better if you have the time.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freeze for Later: Freeze baked cookies or dough balls for up to 2 months.
Can you bake frozen dough balls straight from the freezer?
- No Need to Thaw: Place the frozen dough balls directly on your prepared baking sheet. Make sure they’re spaced about 2 inches apart.
- Adjust the Baking Time: Since the dough is frozen, add an extra 1-2 minutes to the baking time. Check for doneness by looking for set edges and soft centers.
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Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prep and Preheat: Line baking sheets with parchment paper.
- Make the Dough: Cream butter and sugar until light and fluffy (2-3 minutes), then add the eggs and mix well.1 cup unsalted butter1 ½ cups granulated sugar2 large eggs
- Mix Dry Ingredients: Combine the flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.2 ¾ cups all-purpose flour1 ½ teaspoons cream of tartar1 teaspoon baking soda½ teaspoon salt
- Prepare Cinnamon-Sugar Coating: Stir together the granulated sugar and cinnamon in a small bowl.¼ cup granulated sugar2 teaspoons ground cinnamon
- Shape and Coat: Scoop or roll the dough into 1 ½-inch balls. Coat each ball generously in the cinnamon-sugar mixture.
- Chill the Dough: Refrigerate the coated dough balls for at least 30 minutes or longer if possible.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 9-11 minutes, just until edges are set. The centers will still look soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- This recipe makes about 24-30 cookies, depending on the size of the dough balls. If you stick to the 1 ½-inch ball size mentioned in the instructions, you’ll likely end up with around two dozen cookies. If you make them slightly smaller, you could get closer to 30.
- I like to place the cinnamon-sugar rolled cookie dough onto a single, large baking sheet lined with parchment paper then refrigerate. This way, you can place all the dough balls close together to chill and transfer them to a separate baking sheet as needed to bake.
- My oven takes right at 10 minutes to bake these cookies. However, after a couple of pans go in and out, it takes anywhere from 11-12 minutes. You may need to add extra time due to the hot oven air being let out.