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Snickerdoodle Recipe

These classic snickerdoodles are soft, chewy, and coated in a warm cinnamon-sugar crust that crackles perfectly with every bite. Made with simple pantry ingredients and a touch of cream of tartar, they deliver nostalgic, bakery-style flavor every time.
Prep Time 15 minutes
Cook Time 20 minutes
30 minutes
Total Time 55 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 130

Ingredients
  

  • For the cookies:
  • cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the cinnamon-sugar coating:
  • 3 tablespoons granulated sugar
  • teaspoons ground cinnamon

Method
 

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
  4. Add the eggs and vanilla extract, mixing until fully combined.
  5. Gradually add the dry ingredients to the wet mixture and mix just until combined.
  6. In a small bowl, combine cinnamon and sugar for the coating.
  7. Roll tablespoon-sized portions of dough into balls and coat them generously in the cinnamon-sugar mixture.
  8. Place the coated dough balls on prepared baking sheets, 2 inches apart.
  9. Bake for 9–11 minutes, until the edges are set but the centers are still soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.