Name: Snickerdoodles Recipe
Prep time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 3/4 cups all-purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1/4 tsp salt; 1/4 cup granulated sugar; 1 tbsp ground cinnamon

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If there’s one cookie that never fails to spark joy, it’s a batch of classic Snickerdoodles. These beloved treats capture everything wonderful about home baking: pillowy soft centers, gently crisp edges, and a generous dusting of crackly cinnamon-sugar on top. Whether you’re a seasoned baker or just getting started, the irresistible tang and buttery richness make Snickerdoodles the perfect companion for holiday platters, after-school snacks, or simply enjoying with your favorite mug of coffee or tea. With just a few staple ingredients, you’ll be creating memories—one cinnamon-scented bite at a time!

Ingredients You’ll Need

Don’t let the simple lineup fool you—every ingredient in Snickerdoodles plays an important role, from the slight tang you can’t quite put your finger on, to the golden, crinkled tops that make each cookie feel special. Here’s exactly what you need and why each one matters.

Unsalted butter: Provides that rich flavor and much-loved chewy texture, especially when softened to room temperature.
Granulated sugar: Both in the dough and for rolling, it brings just the right level of sweet crunch to every bite.
Large eggs: Binds the dough together and adds moisture, yielding those soft centers.
All-purpose flour: The sturdy foundation of every great cookie—this gives your Snickerdoodles their tender crumb.
Cream of tartar: The classic ingredient that lends a subtle tang and helps achieve that signature chewy texture.
Baking soda: Teams up with cream of tartar to deliver a gentle lift and just the right spread as they bake.
Salt: Just a pinch balances out all the sweetness and enhances the flavors.
Ground cinnamon: Delivers warm, inviting spice to the cinnamon-sugar coating—you really can’t have Snickerdoodles without it!

How to Make Snickerdoodles

Step 1: Prep Your Baking Sheets

Start by preheating your oven to 375°F (190°C) and lining your baking sheets with parchment paper. The parchment not only prevents sticking but makes cleanup a breeze—trust me, it’s worth the 10 seconds it takes!

Step 2: Cream the Butter and Sugar

In a large bowl, cream together your softened butter and sugar until the mixture is light and fluffy. This step aerates the dough, ensuring each Snickerdoodle will be melt-in-your-mouth tender and perfectly sweet.

Step 3: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. This ensures the dough stays smooth and cohesive, keeping the final cookies soft but not crumbly.

Step 4: Mix Dry Ingredients

In a second bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step keeps the leavening agents evenly distributed so every Snickerdoodle bakes up reliably chewy and puffy.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet, mixing just until combined. Overmixing can toughen your cookies, so stop as soon as you see no more streaks of flour. The dough should be soft and pliable.

Step 6: Make the Cinnamon-Sugar Coating

In a small, shallow bowl, stir together the 1/4 cup sugar and the cinnamon. This is the magical finishing touch that makes Snickerdoodles so inviting—don’t skimp!

Step 7: Scoop and Roll

Using a tablespoon or cookie scoop, portion out dough and roll each piece into a ball. Roll the balls generously in the cinnamon-sugar mixture, making sure every inch is coated for that classic crackled finish.

Step 8: Bake to Perfection

Arrange the cookie dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, just until the edges are set but the centers still look soft. Underbaking slightly is the secret to those chewy centers.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before carefully transferring to a wire rack. This helps them set up without losing that irresistible softness. Once cooled, your Snickerdoodles are ready for devouring—or sharing, if you’re feeling generous!

How to Serve Snickerdoodles

Garnishes

Snickerdoodles are beautiful just as they are, but a little extra cinnamon-sugar sprinkled over warm cookies can add another layer of sparkle and flavor. For a special occasion, a drizzle of white chocolate or a dusting of powdered sugar can be delightful, especially if you want your cookie platter to stand out.

Side Dishes

You honestly can’t go wrong pairing Snickerdoodles with an icy glass of milk or a steaming cup of chai. Fresh fruits like sliced apples or pears make a refreshing match, and for a cozier vibe, try serving them with spiced apple cider or hot cocoa at your next gathering.

Creative Ways to Present

Stack Snickerdoodles in a rustic tin for a charming homemade gift, or display them on a tiered cake stand for dessert buffets. For parties, sandwich a scoop of vanilla or cinnamon ice cream between two cookies for the most magical ice cream sandwiches ever!

Make Ahead and Storage

Storing Leftovers

Keep Snickerdoodles in an airtight container at room temperature and they’ll stay soft and chewy for up to 4 days. If you notice them getting a bit dry, tuck a slice of bread in the container—the cookies will absorb just enough moisture to stay fresh.

Freezing

You can absolutely freeze Snickerdoodle dough for fresh cookies any time you want. Roll the dough balls and coat them in cinnamon-sugar, then freeze on a tray before transferring to a zip-top bag. Baked cookies freeze well too—just cool them completely and store in a freezer-safe container for up to 2 months.

Reheating

For that just-baked warmth, pop a cookie in the microwave for 10-15 seconds or gently reheat in a 300°F (150°C) oven for a few minutes. This brings back the soft, chewy texture and makes your kitchen smell glorious all over again.

FAQs

Why do you need cream of tartar in Snickerdoodles?

Cream of tartar gives Snickerdoodles their signature tangy flavor and helps create that soft, chewy texture. It also reacts with baking soda to leave the cookies thick and pillowy rather than flat.

Can I skip chilling the dough?

With this recipe, you don’t have to chill the dough; they bake up perfectly soft and chewy right away. However, if your kitchen is particularly warm, a quick chill can help the cookies keep their shape.

What if I don’t have cream of tartar?

If you’re in a pinch, substitute with 2 teaspoons of lemon juice or white vinegar for a similar tang, though the classic flavor of Snickerdoodles comes from cream of tartar.

Can I halve or double this recipe?

Absolutely! Halve it for a small batch, or double for a party. Just be sure to measure carefully and use extra baking sheets if doubling, since the dough spreads as it bakes.

How do I prevent Snickerdoodles from getting dry?

Make sure to bake only until the edges are set but the centers are still soft. Overbaking is the main culprit for dryness. Storing with a slice of bread helps them retain moisture, too!

Final Thoughts

I hope you take this recipe as an invitation to bake up a little joy with Snickerdoodles, whether you’re carrying on a tradition or making them for the first time. There’s something magical about the coziness of these cookies—don’t be surprised if they disappear faster than you expect!