Snickerdoodle cookies are soft, chewy treats covered in cinnamon sugar that create a sweet crackled surface when baked. These cookies combine simple ingredients to produce a flavor that feels like a warm hug on a cold day. The tangy cream of tartar gives them a distinct taste that sets them apart from regular sugar cookies.
Making snickerdoodles at home fills your kitchen with the smell of cinnamon and butter, creating an atmosphere that brings people together. The dough comes together quickly, and you don’t need fancy equipment or hard-to-find ingredients. Whether you’re baking for a school party, holiday gathering, or just because you want something sweet, these cookies deliver consistent results every time. The combination of crispy edges and soft centers makes each bite satisfying, and the cinnamon coating adds just enough spice to keep things interesting without being too strong.
Reasons to Try Snickerdoodle Cookies
These cookies stand out because of their unique tangy flavor that comes from cream of tartar. This ingredient reacts with baking soda to create a chewy texture you can’t get from regular cookies. The cinnamon sugar coating forms a crispy shell that contrasts perfectly with the soft center.
The dough is forgiving and easy to work with, making these cookies perfect for bakers of all skill levels. You can mix everything by hand without a mixer, which means less cleanup and more time enjoying your results. The rolling process in cinnamon sugar is simple enough for kids to help with, turning baking into a fun family activity.
Snickerdoodles stay fresh for days when stored properly, and they actually taste better the next day once the flavors have time to blend together. The cinnamon flavor becomes more pronounced, and the texture settles into the perfect balance of crispy and chewy. These cookies also freeze beautifully, so you can make a double batch and save some for later.
Where Did Snickerdoodle Cookies Come From?
The exact origin of snickerdoodles remains a mystery, though most food historians believe they came from German or Dutch settlers in Pennsylvania. Some experts think the name comes from the German word “Schneckennudeln,” which refers to a cinnamon pastry shaped like a snail. Others argue the name is simply a playful nonsense word that Americans created.
These cookies became popular in New England during the 1800s and spread across America as families shared recipes. The addition of cream of tartar, which was commonly used in that era for various baking purposes, became the defining characteristic that separated snickerdoodles from regular sugar cookies. Today, they’re a classic American cookie that appears at bake sales, holiday parties, and cookie exchanges throughout the country.
Ingredients Notes
All-purpose flour creates the structure for these cookies. I always use unbleached flour because it produces a better texture and more consistent results. Don’t substitute cake flour, as it will make the cookies too delicate and crumbly.
Cream of tartar is the secret ingredient that gives snickerdoodles their signature tangy taste. This acidic powder also helps the cookies stay soft and creates the distinctive crackled surface. You can find it in the spice aisle of any grocery store.
Butter must be softened to room temperature, not melted or cold. I leave mine on the counter for about an hour before baking. The butter should feel soft when you press it but still hold its shape. This consistency helps create the perfect cookie texture.
Granulated sugar serves two purposes in this recipe. It sweetens the dough and coats the outside of each cookie ball. Always use fresh sugar that hasn’t been sitting in your pantry for months, as old sugar can develop off flavors.
Eggs bind everything together and add richness. Use large eggs at room temperature for the best results. Cold eggs don’t blend as smoothly into the butter mixture.
Ground cinnamon for the coating should be fresh and aromatic. I replace my cinnamon every six months because it loses potency over time. The quality of your cinnamon directly affects the final flavor, so buy a good brand.
Baking soda works with the cream of tartar to make the cookies rise and spread properly. Make sure yours isn’t expired by testing it in a small bowl with vinegar. It should bubble immediately if it’s still active.
Salt enhances all the other flavors and balances the sweetness. I use fine sea salt, but regular table salt works fine too.
Vanilla extract adds depth to the flavor. Use pure vanilla extract, not imitation, for the best taste.
How to Make Snickerdoodle Cookies
Step 1: Set your oven to 375°F and place the rack in the center position. Line two baking sheets with parchment paper or silicone mats. Don’t skip this step, as it prevents sticking and helps cookies bake evenly.
Step 2: Mix 2 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon in a small bowl. Set this coating mixture aside where you can easily reach it.
Step 3: Combine 2¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt in a medium bowl. Whisk these dry ingredients together until evenly distributed.
Step 4: Beat 1 cup of softened butter with 1½ cups of granulated sugar in a large bowl. Use a wooden spoon or hand mixer on medium speed. Continue beating for about 3 minutes until the mixture looks light and fluffy.
Step 5: Add 2 large eggs and 1 teaspoon of vanilla extract to the butter mixture. Beat until completely smooth and well combined. The mixture should look creamy and pale yellow.
Step 6: Pour the flour mixture into the wet ingredients. Stir with a wooden spoon just until no white streaks remain. Don’t overmix, as this makes cookies tough. The dough will be thick and slightly sticky.
Step 7: Scoop dough using a tablespoon or small cookie scoop, forming balls about 1½ inches across. Roll each ball between your palms to make it smooth and round.
Step 8: Drop each dough ball into the cinnamon sugar mixture. Roll it around until completely covered on all sides. Place the coated balls on your prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10 to 12 minutes. The cookies should look puffy and slightly crackled on top but still soft in the center. The edges will just start to turn golden brown. They will look underdone, but that’s correct.
Step 10: Let cookies cool on the baking sheet for 5 minutes. This cooling time is crucial because the cookies firm up as they sit. Then move them to a wire rack to cool completely.
What You Must Know About Snickerdoodle Cookies
Don’t skip the cream of tartar. Some people try to make snickerdoodles without it, but you’ll just end up with cinnamon sugar cookies. The cream of tartar creates the specific tangy flavor and chewy texture that defines this cookie.
Your butter temperature matters more than you think. Butter that’s too soft or melted will cause cookies to spread too thin and become crispy instead of chewy. Butter that’s too cold won’t cream properly with the sugar, resulting in dense, tough cookies.
Remove cookies from the oven when they still look slightly underdone in the center. They continue baking on the hot pan after you take them out. If you wait until they look completely done, they’ll end up hard and crunchy instead of soft and chewy.
Don’t crowd the baking sheet. These cookies spread as they bake, and if they’re too close together, they’ll merge into one giant cookie sheet. Leave at least 2 inches between each ball of dough.
Helpful Tips
Chill the dough for 30 minutes if your kitchen is very warm. This prevents excessive spreading and helps the cookies maintain their shape better. I always do this during summer months when my kitchen heats up.
Use parchment paper instead of greasing the pan. Greased pans can cause the bottoms to brown too quickly, while parchment provides even heat distribution and makes cleanup easier.
Make uniform-sized cookies by using a cookie scoop. This ensures all your cookies bake at the same rate and finish at the same time. I use a 1½ tablespoon scoop for perfectly sized snickerdoodles.
Press down gently on each dough ball before baking if you prefer flatter cookies. I usually skip this step because I like the puffy, domed shape, but it’s a matter of personal preference.
Variations and Substitutions
Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. The cookies will be slightly denser but still delicious. This change makes them feel a bit more wholesome without sacrificing too much texture.
Add ½ cup of chopped pecans or walnuts to the dough for extra crunch and richness. Fold them in after you mix in the flour. The nuts complement the cinnamon flavor beautifully.
Make brown butter snickerdoodles by cooking the butter in a saucepan until it turns golden brown and smells nutty. Let it cool to room temperature before using it in the recipe. This adds a deep, caramelized flavor that takes these cookies to another level.
Create snickerdoodle sandwich cookies by spreading cream cheese frosting or dulce de leche between two cookies. This turns them into an impressive dessert for special occasions.
Use coconut sugar instead of granulated sugar for a deeper, more complex sweetness. The cookies will be slightly darker in color and have a mild molasses flavor.
Swap the cinnamon in the coating for pumpkin pie spice during fall months. This gives the cookies a seasonal twist that works perfectly with apple cider or hot chocolate.
Make giant snickerdoodles by using ¼ cup of dough per cookie and baking for 14 to 16 minutes. These oversized cookies make great gifts or special treats.
Serving Suggestions for Snickerdoodle Cookies
Serve these cookies warm from the oven with a cold glass of milk. The temperature contrast makes each bite even more enjoyable, and the milk helps balance the sweetness.
Create a cookie platter by arranging snickerdoodles with chocolate chip cookies and oatmeal raisin cookies. The variety gives people options, and snickerdoodles always stand out because of their unique cinnamon coating.
Break cookies into pieces and layer them with vanilla pudding and whipped cream for a quick trifle dessert. The soft texture of the cookies soaks up the pudding beautifully.
Sandwich vanilla ice cream between two cookies for an easy ice cream sandwich. The cinnamon flavor pairs wonderfully with vanilla, and you can roll the ice cream edges in mini chocolate chips for extra flair.
Serve alongside coffee or hot tea for an afternoon snack. The cinnamon brings out the warm notes in coffee, creating a comforting combination.
Pack cookies in decorative tins or boxes tied with ribbon for homemade gifts. Everyone appreciates receiving fresh-baked goods, and snickerdoodles travel well without getting damaged.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. Place a piece of bread in the container with the cookies to keep them soft. The bread releases moisture that the cookies absorb, preventing them from drying out. Replace the bread slice every two days.
Freeze baked cookies in a freezer-safe container or bag for up to three months. Layer them between sheets of parchment paper to prevent sticking. Thaw at room temperature for about 30 minutes before serving.
Freeze unbaked cookie dough balls on a baking sheet until solid, then transfer them to a freezer bag. You can bake frozen dough balls directly from the freezer. Just add 2 to 3 extra minutes to the baking time. This method lets you have fresh cookies whenever you want them without making a full batch.
Refresh cookies that have lost their softness by placing them in a 300°F oven for 3 to 5 minutes. They’ll come out tasting freshly baked. Don’t overheat them, or they’ll become hard.
Frequently Asked Questions about Snickerdoodle Cookies
Can I make snickerdoodles without cream of tartar?
You can substitute cream of tartar with an equal amount of lemon juice or white vinegar, but the flavor will change slightly. The cookies won’t have that signature tangy taste that makes snickerdoodles unique. If you can’t find cream of tartar at your local store, check the baking aisle or order it online. It’s worth having because no other ingredient creates the same result.
Why did my snickerdoodles turn out flat?
Flat cookies usually happen because the butter was too warm or melted when you mixed the dough. Make sure your butter is softened but still holds its shape. Another common cause is old baking soda that has lost its rising power. Test baking soda by mixing a small amount with vinegar—it should bubble vigorously if it’s still active.
How do I keep my snickerdoodles soft and chewy?
Remove the cookies from the oven when the centers still look slightly underbaked. They finish cooking on the baking sheet as they cool. Store them in an airtight container with a slice of bread to maintain softness. The key is avoiding overbaking.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter; just reduce the salt in the recipe to 1/4 teaspoon instead of 1/2 teaspoon. Salted butter won’t ruin the cookies, but unsalted gives you better control over the final flavor.
Why do my snickerdoodles crack on top?
The crackled surface is a classic snickerdoodle characteristic. The cracks form because of the cream of tartar and how the cookies rise and spread during baking. If your cookies don’t crack, your oven may be too cool, or you may need slightly more cream of tartar.
Can I make the dough ahead of time?
You can refrigerate the dough for up to three days. Let it sit at room temperature for about 15 minutes before shaping and rolling in cinnamon sugar. Cold dough is easier to handle. You can also freeze dough balls for up to three months and bake straight from frozen.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 95mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 0g |
| Sugars | 12g |
| Protein | 2g |
| Calcium | 15mg |
| Iron | 0.8mg |
Nutrition information is approximate and based on one cookie from a batch of 36 cookies.
Best Snickerdoodle Cookies Recipe
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper
- Mix 2 tablespoons sugar with 1 tablespoon cinnamon in a small bowl and set aside
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl
- Beat butter and 1½ cups sugar for 3 minutes until light and fluffy
- Add eggs and vanilla to butter mixture and beat until smooth
- Stir flour mixture into wet ingredients just until combined
- Form dough into 1½-inch balls
- Roll each ball in cinnamon sugar mixture until completely coated
- Place balls 2 inches apart on prepared baking sheets
- Bake for 10 to 12 minutes until edges are set but centers look slightly underdone
- Cool on baking sheet for 5 minutes, then transfer to wire rack