Sugar, spice, and everything nice — this homemade snickerdoodle recipe delivers exactly that. The warm cinnamon-sugar coating, crisp edges and soft, cake-like centers combine to create classic snickerdoodles you’ll want to bake again and again. Try a batch today and discover why this easy recipe is a favorite.
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Perfect Snickerdoodle Cookies
Homemade snickerdoodles have a comforting, nostalgic flavor that feels like home. They’re cozy, slightly tangy and fragrant with cinnamon, and I enjoy making them year-round.
What makes snickerdoodles different from plain sugar cookies is a small but important ingredient: cream of tartar. This pantry staple gives snickerdoodles their tender, slightly chewy texture and a subtle tang that sets them apart.
Whether you’re gifting them, serving them for a holiday, or baking for an everyday treat, snickerdoodles are a crowd-pleaser and rarely last long.
How To Make The Perfect Homemade Snickerdoodle Cookies
This recipe is straightforward and quick. Follow these steps for reliably soft-centered snickerdoodles with crisp edges:
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
- Mix the topping: combine cinnamon and sugar in a small bowl and set aside.
- Cream together butter, granulated sugar, eggs and vanilla. In a separate bowl whisk flour, cream of tartar, baking soda and salt, then blend into the wet ingredients. Mix only until combined.
- Shape dough into 1-inch balls, roll in the cinnamon-sugar mixture, and place on the prepared sheet about 2 inches apart.
- Bake on the center rack for 8–10 minutes, or until the edges are set and the centers are slightly puffy. Transfer to a wire rack to cool.
Snickerdoodle Tips
Do not overmix the dough. Overmixing develops gluten and can cause cookies to spread too thin and become crunchy rather than soft and tender in the center.
Watch baking time closely. These cookies are time-sensitive—an extra minute can change their texture. Remove them when they look slightly puffy and the edges are set; they will finish setting as they cool.
Storage And Variations
Freshness: Store cookies in an airtight container at room temperature for 4–5 days. Refrigerated, they keep up to a week—bring to room temperature before serving if you prefer them warm.
Freezing baked cookies: Freeze fully cooled cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature for 15 minutes or enjoy straight from the freezer.
Freezing dough: After rolling dough balls in cinnamon sugar, freeze them in a single layer until solid. Transfer to a freezer bag and store up to 2 months. Bake from frozen—place dough balls 2 inches apart on a lined baking sheet and bake 8–11 minutes at 400°F.
Variations
Add 1 tablespoon dark brown sugar to the dough for a deeper, richer sweetness. For a caramel twist, mix in caramel bits or drizzle caramel over baked cookies. For chewier cookies, add one extra egg yolk to the wet ingredients—this yields a denser, chewier bite.
Don’t Miss These Cookie Recipes
If you’re in a cookie mood, here are a few more favorites to try: easy cake mix cookies for quick baking, white chocolate macadamia nut cookies for a rich treat, pumpkin snickerdoodles for a seasonal twist, toffee chocolate chip shortbread for buttery crunch, and peanut butter blowout cookies for peanut butter lovers.
Originally posted February 2010. Updated February 2021 with clearer photos and extra notes. No changes to the core recipe.
The Perfect Snickerdoodles Cookie
The dreaminess of cinnamon and sugar combined with crisp edges and soft centers makes these snickerdoodles irresistible. Bake a batch and enjoy!
Ingredients
- 1 cup butter, softened
- 1½ cups granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Topping
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silicone mat. Combine granulated sugar and cinnamon in a small bowl and set aside for rolling.
- In a medium bowl, cream together butter, sugar, eggs, and vanilla.
- In another bowl whisk flour, cream of tartar, baking soda, and salt. Blend into wet ingredients, mixing only until combined.
- Shape dough into 1-inch balls. Roll each ball in the cinnamon-sugar topping and place on the prepared pan about 2 inches apart.
- Bake in the center of the oven for 8–10 minutes. Remove when cookies are slightly puffy and edges are set. Transfer to a wire rack to cool completely.
Notes
Cookies stay fresh at room temperature in an airtight container for up to 5 days or in the freezer for up to 2 months.
Nutrition Information:
Yield: 24
Serving Size: 2 cookies
Amount Per Serving:
Calories: 181
Nutrition information is estimated and intended for informational purposes; values may vary.
