There’s something magical about the smell of cinnamon sugar drifting from the oven on a chilly afternoon. For me, snickerdoodles have always meant home.
My grandmother used to make them every December, just when the air started to feel crisp and we’d pull out the Christmas decorations.
The kitchen would fill with laughter, the hum of the old hand mixer, and that unmistakable scent of butter, sugar, and cinnamon baking into something warm and wonderful.
This recipe brings all that nostalgia back, but with a modern, foolproof twist. It’s the kind of cookie that belongs anywhere: on a holiday cookie platter, in a lunchbox, or as an afternoon pick-me-up with a cup of coffee.
The crackly cinnamon crust gives way to a soft, buttery center that practically melts in your mouth. Whether you’re baking with kids, gifting to neighbors, or sneaking a few for yourself, these snickerdoodles are a guaranteed hit.
I’ve tested this recipe countless times to get the texture just right, soft and chewy in the middle, with that classic tang from cream of tartar. They’re simple enough for a weekday bake, yet special enough to make memories around.
Snickerdoodle Recipe
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet mixture and mix just until combined.
- In a small bowl, combine cinnamon and sugar for the coating.
- Roll tablespoon-sized portions of dough into balls and coat them generously in the cinnamon-sugar mixture.
- Place the coated dough balls on prepared baking sheets, 2 inches apart.
- Bake for 9–11 minutes, until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
About the Recipe
What makes this the best snickerdoodle recipe is its perfect balance of softness and flavor. Many versions end up too crispy or bland, but this one keeps the centers pillowy while the edges stay lightly golden.
The secret? A touch of cream of tartar for that signature tang and chewy bite, plus a precise ratio of butter to sugar that guarantees the right spread.
You’ll get about 24 cookies, making it ideal for a family treat, a bake sale, or sharing with friends. The dough also freezes beautifully, so you can bake half now and save the rest for a cozy weekend later.
No fancy equipment or obscure ingredients, just a mixing bowl, a spoon, and a craving for something sweet.
Whether it’s your first time baking snickerdoodles or your fiftieth, this recipe delivers consistent results every single time.
Ingredients
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the cinnamon sugar coating:
- 3 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Optional mix-ins:
- A pinch of nutmeg for extra warmth
- Swap ½ teaspoon almond extract for part of the vanilla for a subtle twist
Instructions
- Preheat and prepare.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. - Cream the butter and sugar.
In a large bowl, beat the softened butter and 1 ½ cups sugar together until light and fluffy, about 2–3 minutes. This step helps the cookies stay tender and airy. - Add eggs and vanilla.
Beat in the eggs one at a time, then stir in the vanilla extract until smooth and creamy. - Combine the dry ingredients.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add to the wet mixture, stirring just until a soft dough forms. Don’t overmix, the dough should be thick but pliable. - Make the cinnamon sugar.
In a small bowl, mix the 3 tablespoons sugar with the cinnamon. - Shape the cookies.
Roll the dough into 1½-inch balls (about a tablespoon each) and coat thoroughly in the cinnamon sugar mixture. - Bake.
Arrange on prepared sheets about 2 inches apart. Bake for 8–10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They’ll continue to firm up as they cool. - Cool.
Let the cookies rest on the pan for 2 minutes before transferring to a wire rack. The result should be soft, chewy perfection.
Tips for Success
The most important rule with snickerdoodles is not to overbake. They might look a bit underdone when you take them out, but trust the process, those few minutes of carryover heat are what keep the centers soft.
Make sure your butter is just softened, not melted. Melted butter can cause cookies to spread too much and lose their classic thickness. If you’re short on time, cut the butter into cubes and let it sit at room temperature for 20 minutes.
Cream of tartar is the signature ingredient here, it gives that slight tang and chewy bite. Don’t skip it, and don’t substitute baking powder unless absolutely necessary.
If your dough feels sticky, chill it for 20–30 minutes before rolling; that helps keep the cookies from spreading too thin.
Finally, for even baking, use light-colored baking sheets and rotate them halfway through the oven time. You’ll get that perfect golden edge every time.
What Goes Well With It
A plate of warm snickerdoodles pairs beautifully with a steaming mug of coffee or hot cocoa. The cinnamon sugar coating complements a rich drink, making it feel like a small indulgence on a quiet morning.
They’re also lovely served with a scoop of vanilla ice cream for dessert, the warmth of the cookie and the cool cream are an irresistible duo. During the holidays, try sandwiching two cookies around a smear of buttercream or cinnamon frosting for an easy, festive treat.
If you’re hosting a brunch or family gathering, arrange them on a platter beside other classic cookies like chocolate chip or oatmeal raisin. They add a touch of old-fashioned charm and balance out the table with their subtle spice and melt-in-your-mouth texture.
Nutrition & Health Benefits
While snickerdoodles are undeniably a treat, there’s still plenty to appreciate in their ingredients. Butter adds richness and a bit of calcium, while eggs provide protein and structure. When you bake from scratch, you can control the quality, using real butter, pure vanilla, and fresh spices makes all the difference.
Cinnamon isn’t just delicious; it’s known for its antioxidant properties and warm, comforting aroma that can even lift your mood. The moderate sugar content compared to frosted cookies makes these a relatively balanced indulgence, especially when enjoyed mindfully with tea or coffee.
And because this recipe makes two dozen cookies, they’re easy to share, meaning you can savor a few and spread the rest around. Baking for others is one of the sweetest ways to nourish both heart and home.
How to Store & Reheat
Once the cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days. To keep them ultra-soft, tuck in a slice of bread; the cookies will absorb moisture from it without getting soggy.
For longer storage, you can freeze the baked cookies for up to 2 months. Stack them with parchment between layers in a freezer-safe container or zip bag.
To enjoy, let them thaw at room temperature or give them 10–15 seconds in the microwave for that “fresh from the oven” warmth.
If you’d rather freeze the dough, roll the balls first and freeze them on a baking sheet until solid, then transfer to a bag. When ready to bake, just roll in cinnamon sugar and add an extra minute or two to the baking time.
Closing Personal Touch
Every time I bake these snickerdoodles, I think of my grandmother humming along to her radio as she mixed the dough by hand.
The recipe might have evolved slightly over the years, but the feeling is the same, a little bit of comfort, a lot of love, and a kitchen that smells like happiness.
Now, when I make them for my own family, they disappear almost as quickly as they cool. My kids like to roll the dough in cinnamon sugar, leaving their little fingerprints on every cookie. It’s messy, but it’s perfect.
I hope this easy snickerdoodle recipe brings that same warmth to your home. Bake a batch, pour a cup of coffee, and take a moment to savor one while it’s still warm. Some recipes aren’t just about flavor, they’re about creating memories worth keeping.
