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Snickerdoodle Cookies Recipe

Perfect Snickerdoodle Cookies

These soft and chewy snickerdoodle cookies are rolled in cinnamon sugar and feature the signature tangy flavor from cream of tartar. A family recipe perfected over 15 years that creates bakery-quality cookies with a tender interior and perfectly spiced coating.
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Prep Time 15 minutes
Cook Time 10 minutes
Optional Chilling Time 20 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract pure vanilla preferred
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar essential for tangy flavor
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Cinnamon Sugar Coating
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon

Equipment

  • Electric mixer or stand mixer
  • Large mixing bowl
  • Baking sheets
  • Parchment paper
  • Small bowl
  • Cookie scoop or spoon
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter and 1 1/2 cups sugar together using an electric mixer for 4-5 minutes until light and fluffy.
  3. Add eggs and vanilla extract to the creamed mixture. Beat for an additional 1-2 minutes until well combined.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix.
  5. In a small bowl, combine 1/4 cup sugar and cinnamon for the coating mixture. Stir well.
  6. Optional: Wrap dough and refrigerate for 20-30 minutes for easier handling.
  7. Roll dough into 1.5-inch balls using your hands or a cookie scoop. Roll each ball in the cinnamon sugar mixture, then roll again for complete coverage.
  8. Place coated dough balls on prepared baking sheets, spacing them 2 inches apart. For flatter cookies, gently press the center of each ball.
  9. Bake for 9-11 minutes until edges are lightly golden but centers still look slightly soft. Don't overbake for soft, chewy texture.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Storage: Store covered at room temperature for up to 48 hours. Freeze baked cookies for up to 3 months.
Tips: Double rolling in cinnamon sugar is key for complete coating. Don't skip the cream of tartar - it creates the signature tangy flavor and chewy texture. Cookies will look slightly underdone when perfect.
Variations: Add cinnamon chips for extra flavor, or use half cake flour for ultra-tender texture.