These classic, old-fashioned snickerdoodles are soft, chewy, and coated with a delicious mixture of cinnamon and sugar. They’re one of my family’s favorite cookies, and the best part? They’re so easy to make!
When it comes to cookies, I’m usually team soft and chewy. My chewy chocolate chip cookies, lemon white chocolate chip cookies, and fudgy chocolate cookies are just a few of my all-time favorites.
Snickerdoodles are a cookie classic and another one I can easily indulge upon. Not only do I love the buttery, cinnamon-sugar flavors of these cookies, but it’s their soft and chewy texture that keeps me coming back for seconds.
What are snickerdoodle cookies?
Old-fashioned snickerdoodle cookies are chewy sugar cookies coated in a cinnamon-sugar mixture. The batter is a basic cookie dough and very easy to make. While some recipes use shortening as the fat, I like the taste of pure butter in my cookies.
How to make snickerdoodle cookies
- Sift together the dry ingredients. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt.
- Cream together butter and sugar. In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy.
- Add the eggs and vanilla. Add each egg one at time, mixing thoroughly before adding the next ingredient. Then, add the vanilla extract.
- Combine the dry ingredients. Pour the dry ingredients into the mixer and on low speed, combine with the ingredients.
- Chill. This is a very soft dough, so it’s important to chill the dough for a minimum of 1 hour before baking.
- Shape the dough into balls. In a small bowl, make the cinnamon sugar mixture. Then, shape the dough into balls, about 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon). Roll them in the cinnamon-sugar mixture, and place on the cookie sheet. Using your hands or the bottom of a glass, very slightly flatten each cookie, leaving them thick.
- Bake. Bake for about 8-10 minutes at 375°F/190°C, until the cookies just start to brown around the edges.
- Cool. Allow cookies to cool for 10 minutes, then gently transfer them to a wire rack to cool completely.
The difference between a sugar cookie and a snickerdoodle
Snickerdoodles are sometimes confused with sugar cookies since they share the same basic ingredients – flour, butter, sugar, eggs, and vanilla. However, there is one distinctive ingredient that a snickerdoodle has that a sugar cookie doesn’t, and that is cream of tartar.
Cream of tartar and substitutions
Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie. If you want to make snickerdoodles without cream of tartar, you can substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder. So, if you’re looking for a classic snickerdoodle recipe, use cream of tartar. If you just want a delicious cookie and don’t care about the old-fashioned taste, feel free to substitute the cream of tartar with baking powder (but don’t forget to omit the baking soda).
More tips on how to make snickerdoodles
-Once you’re done making the dough, it should be quite firm and thick. I highly recommend chilling it in the fridge for 1-2 hours until firm, or even longer. If you bake the cookies while they’re soft, they’ll spread. The thicker they are, the softer and chewier their centers will be.
-For the cinnamon-sugar mixture, start by adding 1-2 teaspoons of cinnamon to the sugar. However, if you prefer a stronger cinnamon flavor, feel free to add more.
-Be careful not to overbake the cookies. After 8 minutes in the oven, the edges should just begin to brown and the interior should look soft. For the best texture we want a crispy edge, but a chewy, soft center. The longer you bake them, the crispier they become.
More of my favorite chewy cookie recipes
- Chewy Peanut Butter Cookies: Bakery style peanut butter cookies loaded with peanut butter chips.
- Chewy Oatmeal Cookies: Rich and tasty, you can mix up the add-ins in these cookies depending on what you prefer!
- Soft and Chewy Molasses Cookies: The perfect, decadent fall treat.
- No-Bake Cookies: The easiest cookie recipe you’ll ever make – and they taste incredible!
- Chocolate Cookies With White Chocolate Chips: Super chocolatey, chewy cookies with tons of melty white chocolate chips.
Snickerdoodle Recipe
Ingredients
Cookies:
- 2 ¾ cups (370g) all-purpose flour
- 2 teaspoons cream of tartar* (see notes for substitution)
- 1 teaspoon baking soda*
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 ½ cup (300g) granulated sugar
- 2 large eggs , at room temperature
- 1 teaspoon pure vanilla extract
Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
-
In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. Set aside.
-
In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Do not over mix.
-
Chill the dough in the fridge for 1-2 hours or until firm. This step results in thicker cookies that will spread less while baking.
-
Preheat oven to 375°F/190°C. Line 2 pans with parchment paper.
-
Make the cinnamon-sugar mixture: In a small bowl, toss together sugar and cinnamon.
-
Shape the dough into balls, 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon), roll them in the cinnamon-sugar mixture, and place on the cookie sheet. Using your hands or the bottom of a glass, very slightly flatten each cookie, leaving them thick. Bake for about 8-10 minutes, until cookies begin to brown at the edges but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave cookies to cool on baking sheet for 10 minutes, then gently transfer to a wire rack to cool completely.
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Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.
Recipe Notes
* Cream of tartar is used in traditional snickerdoodle recipes and gives the cookies a unique tangy taste and chewy texture. Still, you can substitute the cream of tartar AND the baking soda (leave out both) with 2 teaspoons of baking powder.
Kelly says
I have never made snickerdoodles yet I absolutely love them! These look so delicious! Can’t wait to try them!
Shiran says
Can’t wait for you to try them Kelly! 🙂
Kelz says
I made these cookies Vegan. I used Earth Balance Vegan Butter, egg replacer, and I also used baking powder instead of cream of tartar and baking soda like recommended. THESE were absolutely delicious. It’s really hard to find a non-vegan recipe and make it vegan without messing up taste or texture. That was not the case here. Saving this recipe forever.
Scorchy says
Just curious, at which point in the instructions do you put the cinnamon-sugar coating on the cookies? While they are still balls or after they have been flattened out? I’m really looking forward to making these!
Shiran says
Hi Scorchy! I roll them in the mixture after I shape the balls. I forgot to mention it, so thanks! I’ve added this to the recipe now 🙂
Carole says
I mix a bag of cinnamon and drop the cookie dough in one at a time…shaking the bag so the cookie is completely coated!! then I place them on a cookie sheet! YUMMIEST SNICKERDOODLE COOKIE RECIPE!!
dina says
i think these are my favorite cookie. i would love some right now with some milk!
Shiran says
Me too! 🙂
john says
What if i dont have baking powder. Can i use baking soda?
Shiran says
Hi John, without getting into chemistry I’ll just say that in this case it is necessary to use baking powder and not baking soda (if you omit the cream of tartar).
Judy says
I saw that there is a snickerdoodle recipe that had 1 stick butter and 1/2 cup shortening because of butter melting and spreading, like you said. Also saw a snickerdoodle recipe that included cream cheese. Wondering if you could use 1 stick of butter and 1/2 c cream cheese? I could use all butter, roll in sugar, then refrigerate. Your thoughts would be appreciated. Looking forward to your response.
Shiran says
I’m just working on a cream cheese cookie recipe so this question has a perfect timing 🙂 Yes, it would work! Try using 3/4 cup butter and 1/4 cup cream cheese. It does help the cookies bake a bit thicker.
Nicole ~ Cooking for Keeps says
SO perfect!
Olga says
I’ve had a problem with really flat snickerdoodles in the past. I always wondered if it was the cream of tartar. Any suggestions? Do these really come out as beautiful and puffy as the picture?
Shiran says
Hi Olga! The cookies don’t spread because of the cream of tartar, and there are a few reasons why they could spread. I’ve tried this recipe for many times, and it always turns out super puffy. My best advice for you is to chill the dough in the fridge for a few hours before baking, preferably overnight. It will make the dough firm and the cookies would spread much less while baking. You can also try replacing some of the butter with shortening, but I suggest starting with the chilling and see if it works. Also, make sure that your baking soda and cream of tartar are fresh. Hope this helps!
Nassim says
If I want to freeze the cookies to save them, how would you recommend defrosting them? Leave them out, or put them in the oven or microwave? Thanks for this great recipe, by the way!
Shiran says
Hi Nassim, I’m glad you enjoyed the recipe 🙂 The best way to defrost cookies is leave them on the counter, still covered, or overnight in the fridge. If you need to speed up the defrosting process, you can also place them in a warm oven.
G says
How will using baking powder as a substitute affect the cookies? Will the taste change? And will they still be able to keep their puff instead of flattening?
Shiran says
Cream of tartar gives the snickerdoodle its traditional tangy taste and adds to the chewiness of the cookie, so yes, it would slightly affect the taste and texture but with the baking powder the cookies are just as delicious and puffy. if you want a classic snickerdoodle, use cream of tartar. If you just want a delicious cookie and don’t care about the old-fashioned taste,then make the substitution and use baking powder.
Kayla says
I just made them with the baking powder. They are a little flatter, but the texture and taste are still perfect!
Shiran says
Thank you so much for sharing, Kayla! I also think both versions are delicious although they’re a bit different.
Heather says
Oh, wow! I was searching for a soft and chewy snickerdoodle recipe on Google, but I have no cream of tartar on hand. I did what you suggested with the baking powder instead. Your cookie recipe is divine! Soft, thick, pillowy cookies. I’m keeping this one forever. Thank you!!!
Shiran says
I’m really glad you like them, Heather! Thank you so much for your sweet comment 🙂
Ashley says
Hey Shiran I was just about to make these cookies they sound so good! My one question is when I am substituting the cream of tarter do I just not use the cream of tarter and the baking soda or do I use both the baking soda and the baking powder?
Thank you!
Shiran says
Hi Ashley! If you don’t use cream of tartar, you’ll need to omit BOTH the cream of tartar AND baking soda, and instead use just baking powder – 2 teaspoons.
Cris says
Very good cookie! Worth the effort! Recipe is great just as it is, even without cream of tartar!
Shiran says
Thank you so much! 🙂
Rotem says
Made them today and they were wonderful! My dad loved them so much.
I used baking powder cause cream of tratar is not common around here.
Thank you:)
Shiran says
You’re welcome! I’m so glad you and your dad like them, Rotem! 🙂
Sarah says
Loved these! They do fall apart very easily though
Jenny says
Great cookies, just burned my first batch because I put it on the second row of my oven, but my 2nd batch was heavenly! Thanks for the recipe!
Shiran says
You’re welcome, Jenny 🙂 At least the second batch came out perfect!
jc says
Hello. What if I just have salted butter??
Talia @ Pretty. Simple. Sweet. says
Hi JC, salted butter is not ideal, but I think the cookies will still come out good.
Emily says
Just made these cookies, turned out great! Put in the oven for 8 minutes and let rest for 10 on the tray, as recommended. Very soft and moist! Also used the cream of tartar substitute idea
Shiran says
Thank you for your comment, Emily! I’m glad you like them 🙂
Irene Roy says
I made this today as per my daughter’s request. It’s my first ever cookies to bake and I was thrilled to make it right. I used the substitute thing.. Thank u so much for this recipe. We were happy to eat it and will definitely make it again!
Shiran says
Thank you so much for your comment! I’m glad you enjoy them! 🙂
Lily Moffitt says
I don’t have any cream of Tatar so do I use 2 teaspoons of baking soda or 3 teaspoons of baking soda?
Shiran says
Hi Lily, you need to use only 2 teaspoons of baking POWDER, not baking SODA (omit both the cream of tartar AND the baking soda).
Lily Moffitt says
Wow thank you for your quick reply! So excited to make these!
Shiran says
I hope you’ll like it 🙂
Lily Moffitt says
I have baking powder and baking soda, but no cream of Tartar. I’m very confused. What should I do and what measurements?
Louisw Sgro says
These were awesome! I was looking for a snickerdoodle recipe and I’m so glad I found yours. I didn’t flatten them out. Just rolled them in the cinnamon sugar mix and baked them at 400 degrees for 9 minutes. Turned out perfect!
Shiran says
I’m so glad you like them, Louise! Thank you so much for your comment 🙂
J says
Will chilling the dough have any effect on the puffiness ? I have read that the cream of tartar & bs start to react right away and to bake asap .
I have had much trouble with flat Snickerdoodles ;(
Shiran says
Yes, the chilling helps in baking thicker cookies that spread less. You can try it and let me know how it turns out!
rachel says
My new favorite recipe! Next time I will try it with the cream of tar tar. But these were soft,chewy, and not too sweet. Thanks!
Shiran says
Thank you so much, Rachel! 🙂
molly says
where is the note section? Im SO excited to make these though!!
molly says
Oh never mind i found it!! 🙂
jerimiah says
Can I make these from a sugar cookie mix?
Shiran says
No, you can’t use a cookie mix. You can use the instructions on the box, or follow a different recipe that uses it.
Bella says
Thank you so much for another bookmarkable recipe! Literally just finished licking my fingers from eating the last of a batch of these. Absolutely delicious and so perfectly chewy! I used baking powder as I didn’t have any cot and I did have to bake longer but they are probably the most perfectly chewy cookies I have ever made. Thank you so much ?
Shiran says
Thank you so much Bella! 🙂
Kristen says
Doubling the recipe and had 3 tsp cream of tarter that I dumped in. Now trying to figure out if I still substitute baking powder for the slight missing amount. Texting all my neighbors first. Hmmm – what a pickle.
Kristen says
Update: I found a neighbor wth cream and of tarter. Just had to pay her back in cookies. These were super yummy. Thank you!
Shiran says
Great! Thank you!
Jessica says
I am going to try them right now. I will let you know how they come out.
Jessica says
Very good and so simple to make. Yet I suspect it takes some experience. Thank you so much!
Ben says
Made these yesterday and they turned out great. Wife says they’re the best snickerdoodle she’s ever had! Thanks so much for the great recipe.
Sydney says
Just made these for my boyfriend who is in the Navy. He always is talking about how much he misses my cooking, so I figured I’d surprise him with some of his favorite cookies. These turned out so fluffy and moist (I made them omitting the cream of tartar and baking soda, and I also used whole wheat flour)! These will be a wonderful treat for him when I visit this week before he starts the next phase of his training!! Thanks for sharing the yummy recipe!
Shiran says
Thank you so much Sydney! I hope that he loves them!
Piumi says
Hi can I make 15 cookies if I cut all the ingredients in half?
Shiran says
Yes, no problem.
GrannieJ says
I have made these and they are simply deliciouis.
I do have a question please. How do you keep the dough from sticking to the ice cream scoop?
Thanks in advance.
GrannieJ
Shiran says
I use this ice cream scoop, and squeeze the grips to release the dough, so it doesn’t stick to it.
Samantha says
I made these without the cream of tartar and they were so yummy!
Shiran says
Thank you so much Samantha!
Carrie says
Thank you for this delicious recipe! I found this site because I wanted to whip up a batch of Snickerdoodles but I didn’t have any cream of tartar. My cookies with the substitute turned out perfectly, soft in the middle and crispy on the outside! Yummy!
(I refrigerated my dough for an hour, then again for 5 minutes right before popping them into the oven.)
Mehta says
These snickerdoodles were great! Everyone in my family loved them and I will make another batch whenever I can. Thank you for this great recipe.
Shiran says
Thank you so much!
Galina says
Great and delicious cookies! Very easy to make and my kids loved it (nothing left for me :/). I’m going to have to make them again next week 🙂
Ibk says
Wonderful, they turned out lovely especially since I’m only 13!?
Laurie and Griffen says
My son aged 10 and I made these together. Very easy and the baking powder substitute worked great. He desperately wanted to add chocolate chips to them, so I let him make some plain and some with this. Both were delicious! A new cookie in our rotation!
Yochristi says
Just made them with the substitute baking powder. Chilled dough super fast in freezer for 10-15 min and they’re not flat at all. Super chewy, just what a pregnant lady was craving 😉
katy says
Hi, I was wondering, if the recipe asks for 1 tsp cream of tartar and 1/2 tsp of baking soda, do I still use 2tsp baking powder, or only 1?
Shiran says
Hi Katy, if you use this recipe as is then you need to use 2 teaspoons baking powder. If you half the recipe, use only 1 teaspoon baking powder.
Sydney says
These are so tasty! I didn’t have cream of tartar, so I used the baking powder substitution. They were divinely—so intensely buttery and delicious. I didn’t miss the tangy flavor, but I’ll be excited to try it with the COT next time. The dough definitely needs to be chilled a lot before and after rolling the balls out. With the first batch, I chilled it for about an hour before rolling out the cookies, but I didn’t chill again afterwards. They spread out and flattened a lot into very moist, dense discs (although they still tasted amazing.) I tried again using leftover dough. The second time, I refrigerated it over night, rolled the balls out, and then stuck them in the freezer while the oven preheated. I think the freezer might have been a little much (I’ll try the fridge next time) because it took around 15-18 minutes to cook, not including the additional ten minutes resting on the pan after coming out. They still flattened out some, more so than in the picture at the top of this page, but they definitely had more airiness than the first batch. Regardless, these cookies are insanely delicious. I’ve eaten way too many of them in less than 24 hours. Thanks for the great recipe!
Ali says
Hi! I was just wondering if I could use self Raising flour instead of all purpose? Would it work the same? Btw they look awasome!?
Shiran says
Hi Ali, self rising flour contains baking powder so it’s not possible to replace plain flour with it.
guy e monroe says
Loved this recipe, as I love baking this and all your recipes are full proof and yummy.
DJG says
I’m 70 and have made these since I was a child. It was one of the first things I learned to cook and one of the first things I taught my kids and grandkids. It is definitely a nice, fun thing to do with kids and doesn’t need screen time or a mix. Our original recipe did not have us flatten the cookies so I never have. They flatten nicely while baking.
Delmis I Cruz says
Awesome came out soft and shewey but i just prefer these with less of the cream of tartar flavor , just a tad less.
Lizzie says
I made these last night, halved the recipe and used the baking powder substitute. I also added a teaspoon of lemon juice which gave them that tangy flavor the cream of tartar would! I would definitely recommend doing this if you don’t have cream of tartar. I also added a bit of extra flour to balance out the extra liquid. They turned out perfectly soft and thick with just the right flavor. Thanks!
Valerie Doan says
Hi! Do you have to grease the baking sheet before baking the cookies? Thank you
Shiran says
Hi Valerie , you don’t need to grease the pan if you line it with parchment paper or a silicone baking mat.
Jenski says
Do I have to use cream of tarter
Shiran says
You can read the post and recipe notes for substitution information.
Jazmine says
I love this recipe! I substituted the cream of tartar and put my dough in the fridge for an hour and they are so good!
Liana Sicroff says
OMG! These are so good! I made them vegan by using egg replacer and vegan butter, and I added cloves to the sugar coating, and it tastes amazing! I also substituted the cream of tartar, and put my dough in the fridge for an hour, and they didn’t spread!
Justine says
Hi Liana,
Egg replacer as in flaxseed or applesauce?
Great to here that yours turned out wonderful.
Virginia Knight says
I made these for the first time and I can’t stop eating them. I would love to know how you would make the chocolate snickerdoodles too
Jessica says
I made this recipe for the first time around Christmas and everyone loved it ! I subbed the cream of tartar for baking powder as per the recipe notes and loved it. I did chill the dough for an hour or two before baking and the cookies were so soft and tasty. I’m going to make them again today but I seem to have run out of baking powder and cream of tartar so I’m curious to see if this recipe will kind of work out with baking soda…
Mia Starnes says
BEST COOKIES EVER!!! I’m in love they are perfect!!!!
Scarlet says
What brand of cream of tartar would you recommend?
Teela says
How many calories are in a cookie
Yona says
I rate it a five because my second batch was SUPER good! My first batch, i didn’t use cream of tartar because i didn’t have any, and i used baking soda instead of powder, and they didnt chill long enough. XD i thought they tasted good but my family thought otherwise 🙂
PanLama says
Thank u so much for this recipe I tweaked it and spreed the dough through the whole sheet let is cook longer and bam with a mettle spachala and toped it with some syrup and cleaned fall leaves and created a snickerdoodle browney
Cindy says
Really good cookie, one of the best I’ve eaten but, I would like it a little thicker. How do I do that?
rada says
My parents aren’t into sweets and my best friend HATES cinnamon, yet they were all IN LOVE with the cookies. Really easy to make and the most delicious ever!
carole says
I mix a bag of cinnamon and drop the cookie dough in one at a time…shaking the bag so the cookie is completely coated!! then I place them on a cookie sheet! YUMMIEST SNICKERDOODLE COOKIE RECIPE!!
Fatima Ibrahim says
i have one question can i use a pinch of cinnamon instead of the vanilla
Shiran says
It’s possible, but vanilla gives lots of flavor to the cookies, so I recommend using it. If you want to add some cinnamon, you can!
Nayanama Perera says
Can we halve this recipe to make a lesser amount of cookies? If so how? As in what ingredients will I have to halve?
Shiran says
Yes! You can halve the ingredients if you wish.
Janet says
What can i say except WOW.. ..I made these with oil as i bake dairy free,added touch of coconut milk to the mixture as it was quite crumbly and only 1 egg ,i also used 2tsp of baking powder instead of tartar sauce and tsp of cinnamon mixed in the before they were coated,they came out perfect,left them in a minuite longer so they were crunchy outside and still soft and chewy in the middle.I think i ate more than went in container for safe keeping,so nice
I havent baked since the kids were little and lockdown has been the perfect time to start again,cakes, cookies, shortbread and biscuits.A wonder we havent all put weight on
Bel says
Hi! Mine turned out non-chewy and instead, light and crumbly. Would you have any idea why that might be? Only thing I had substituted was white sugar for brown sugar.
Ko says
I made these a few days ago and they were delicios. Friends loved it.
If I wanted to reduce the sugar amount used in the creaming process. Would it have an impact on the consistency or final result?
Thank you!
Talia @ Pretty. Simple. Sweet. says
Hi Ko, so glad you enjoy the recipe! You can cut the sugar down to a 1 1/4 cup. It shouldn’t effect the final cookie too much!
Lila B says
These were SO good!
Talia @ Pretty. Simple. Sweet. says
Hi Lila, I’m so glad you enjoyed them! 🙂
Lizzie says
A friend shared this recipe with me and it has been my go to ever since! They come out great time after time! I love that you included the measurements in grams in the recipe which is so helpful in getting a recipe right. Thank you for sharing this with us home bakers!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Lizzie! We always try to do grams with ingredients beyond teaspoons and Tablespoons to ensure the recipe is easy to replicate. Thank you for appreciating our blog!