Snickerdoodle Cookies

These Snickerdoodle Cookies are the ultimate comfort treat: soft, chewy, and coated in a crackly cinnamon-sugar shell. Their signature tang comes from cream of tartar, giving them a slightly crisp edge and a pillowy center. Simple to make and easy to love, they’re a nostalgic favorite for all ages — perfect for any day of the year.

Snickerdoodle cookies with cinnamon sugar coating.
Clock symbol indicating preparation, baking, and chilling times

Prep – 15 minutes
Bake – 10 minutes

Illustration of three chocolate chips cookies overlaying on each other.

24 cookies
Ingredients
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 2 ¾ cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt

Cinnamon sugar coating:

  • 2 tbsp (25g) granulated sugar
  • 1 ½ tsp cinnamon
Instructions
  • Preheat oven to 375°F (190°C). Line baking sheet with parchment.
  • Cream butter and sugar. Add eggs and beat until fluffy.
  • Mix flour, cream of tartar, baking soda, and salt. Combine with wet ingredients.
  • Roll dough into balls and coat in cinnamon sugar. Place on baking sheet.
  • Bake 10 minutes until puffed and slightly cracked. Cool before serving.

Tips & Tricks

  • Cream of tartar is key to achieving the classic tang and chewy texture — don’t skip it!

  • Chill dough for 30 minutes for thicker cookies that hold their shape better.

  • Store in an airtight container to keep them chewy for up to 5 days.

  • Serve with coffee, chai, or warm milk for a cozy pairing.

  • Great for lunchboxes, after-school snacks, or casual get-togethers.

Related Recipes