Learn how to make the best snickerdoodle cookies with this easy, classic recipe. These retro cinnamon-sugar cookies use baking soda and cream of tartar to give them a subtle tang that balances the sweet cinnamon-sugar coating.
This snickerdoodle recipe is adapted from a family “best-ever cookies” recipe but remains a true classic. If you enjoy these and want a chocolate twist, consider a chocolate snickerdoodle made with cocoa powder.
Ingredients
These cookies are pantry-friendly — most ingredients are likely already on hand.
- Butter – unsalted is recommended. If you use salted butter, reduce added salt.
- Sugar – granulated or light brown sugar in the dough; brown sugar adds a touch of flavor and a softer texture.
- Eggs – use large eggs for consistent texture and spread.
- Flour – all-purpose flour (bleached or unbleached).
- Leavening – baking soda.
- Acid – cream of tartar provides the characteristic tang and reacts with baking soda to yield a nice puff.
- Cinnamon sugar – store-bought or homemade for rolling the dough balls.
See the recipe card below for exact quantities.
Substitutions and variations
A few simple swaps let you customize these cookies:
- Chocolate – add cocoa powder to make chocolate snickerdoodles.
- Cardamom – swap the cinnamon sugar for cardamom sugar and add a little cardamom to the dough.
- Ginger – add ground ginger to the dough or to the coating for a warmer spice note.
- Salt – optional; add up to 1/4 teaspoon fine kosher salt (or half that amount table salt) if you prefer a touch of saltiness.
- No cream of tartar – to use baking powder instead, replace cream of tartar + baking soda with 1.5 teaspoons baking powder; the texture will change slightly.
Small changes may require testing to dial in texture and flavor.
How to make snickerdoodles
This recipe is straightforward and requires no chilling — you can mix and bake right away.
Step 1 – Cream the softened butter and sugar until light and well combined. Add the egg and vanilla and mix thoroughly. In a separate bowl, whisk the flour with cream of tartar, baking soda, and any optional spices, then add the dry ingredients to the butter mixture and stir on low until a soft cookie dough forms.
Step 2 – Portion the dough into uniform scoops (about 30 grams each or use a ¾-ounce scoop). Roll each ball between your palms to smooth, then coat thoroughly in cinnamon sugar. Arrange on prepared half-sheet pans, spacing cookies to allow for spread (about eight per pan). Bake until the edges are set and cookies are puffed, about 10–12 minutes. The centers will soften and collapse slightly as the cookies cool — remove from the oven before they overbake for a tender centre.
Hint: For slightly puffy cookies, add an extra minute of bake time; for soft-centred cookies, bake until edges are set but centers are still a touch underbaked.
Storage
Store cooled snickerdoodles in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies layered with parchment for up to three months; thaw at room temperature before serving.
Top tip
Don’t overcrowd the sheet pan. Spacing the dough (about eight scoops per half-sheet pan) ensures even baking and prevents the cookies from joining together.
Snickerdoodle cookie baking FAQs
Snickerdoodles are a classic cinnamon-sugar coated sugar cookie. They’re rolled in cinnamon sugar before baking, which creates a flavorful, slightly crisp exterior around a soft, tangy interior.
Yes. Omit cream of tartar and baking soda and use 1.5 teaspoons baking powder instead. The cookies will still be tasty but the texture and tang will differ.
Make your own by mixing ground cinnamon with granulated sugar, or use store-bought cinnamon sugar to roll the dough.
More drop cookie recipes
Drop cookies are quick and convenient. Here are a few more to try:
-
Fall Cookies With Cranberries, White Chocolate And Apple Butter
-
Snickerdoodle Cookies
-
Lemon Poppy Seed Cookies
-
Banana Oatmeal Cookies
If you tried this recipe for snickerdoodle cookies, please leave a star rating and share how it went in the comments — I love hearing from readers!
📖 Recipe
Snickerdoodle Cookies
Equipment
- Stand mixer or hand mixer (paddle attachment recommended)
- ¾ ounce scoop or scale for 30 g portions
- Spatula
- Half-sheet pans lined with parchment
Ingredients
- 250 grams bleached all-purpose flour
- 5 mL cream of tartar
- 5 mL ground ginger (optional)
- 2.5 mL baking soda
- 170 grams unsalted butter, softened
- 200 grams light brown sugar
- 1 large egg
- 5 mL pure vanilla extract
- 50 grams cinnamon sugar (plus extra for rolling)
Instructions
- Preheat oven to 350 °F (175 °C). Line half-sheet pans with parchment paper.
- Whisk together flour, cream of tartar, ginger (if using), and baking soda in a medium bowl.
- Cream butter and brown sugar in a mixer until light and fluffy.
- Add the egg and vanilla and mix until incorporated.
- Add the dry ingredients and mix on low until a soft dough forms.
- Portion the dough into 30 g scoops and roll each between your palms to smooth.
- Roll each scoop in cinnamon sugar to coat, then place on prepared pans (about 8 per pan).
- Bake 10–12 minutes until puffed and edges are set. Cool before serving.
Notes
- For a chocolate version, add cocoa powder to the dough for chocolate snickerdoodles.
- Cardamom: replace cinnamon sugar with cardamom sugar and add ground cardamom to the dough for a fragrant variation.
- If you want more ginger flavor, add ground ginger to the dough and/or the coating.
- If substituting baking powder for cream of tartar and baking soda, use 1.5 teaspoons baking powder.
- If using dark or heavy bakeware, reduce oven temperature to 325 °F (165 °C) to avoid over-browning.
Nutrition
Nutrition information is an approximation.