Soft, tangy cookies coated in cinnamon sugar

Snickerdoodle Cookies

Name: Snickerdoodle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 3 tablespoons granulated sugar (coating); 2 teaspoons ground cinnamon (coating)

25 minEasy

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

24 cookies

Difficulty

Easy

Cost

Budget

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Snickerdoodle Cookies

Soft, tangy cookies coated in cinnamon sugar

Pillowy-soft cookies with a tangy cream of tartar flavor, rolled in a generous coating of cinnamon sugar. Chewy, crinkled perfection.

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Dessert Vegetarian

Sarah Chen

June 20, 2022(Updated April 13, 2026)

Snickerdoodles are in a class of their own — not quite a sugar cookie, not quite a cinnamon cookie, but something wonderfully unique. The signature tang comes from cream of tartar, which gives these cookies their slightly sour, almost citrusy flavor and creates that characteristic crinkled, pillowy surface.

Coated in a generous layer of cinnamon sugar, they emerge from the oven puffy and soft with edges that are just barely set. The centers stay wonderfully chewy and almost underdone, which is exactly how a snickerdoodle should be.

These are the ultimate cozy cookie — perfect with tea, coffee, or a glass of cold milk.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar (coating)
2 teaspoons ground cinnamon (coating)

OvenBake

Test Kitchen Pick

Sheet Pan

Helpful Tool

Why a good sheet pan helps here

The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.

This recipe benefits from more even oven contact and easier cleanup.

Promotes more even browning
Useful across weeknight roasts and baking

A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.

Shop sheet pan options for this recipe

Instructions

1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2
Beat butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add eggs and vanilla, beat until combined.
3
Whisk flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix until just combined.
4
In a small bowl, mix 3 tablespoons sugar and cinnamon for the coating.
5
Roll dough into 1 1/2-inch balls, then roll generously in the cinnamon-sugar mixture.
6
Place on baking sheets 2 inches apart. Do not flatten.
7
Bake for 8-10 minutes, until the edges are just set but centers look puffy and underdone.
8
Cool on baking sheet for 5 minutes — the cookies will deflate slightly and crinkle as they cool.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

Cream of tartar + baking soda3 teaspoons baking powder

Loses the signature tangy flavor but produces similar texture

Granulated sugarCoconut sugar for the coating

Different flavor but interesting variation

Vanilla extractVanilla bean paste

Adds beautiful vanilla bean specks

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Do not substitute cream of tartar — it is essential for the flavor and texture.
Roll the balls generously in cinnamon sugar for maximum coating.
Remove from oven when they still look underdone — they firm up as they cool.
For thicker cookies, chill the dough for 30 minutes before rolling.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Microwave for 8-10 seconds for a warm, soft cookie.

Nutrition Facts

Per serving (1 cookie) · 24 servings

Calories160

LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein2g

Carbohydrates22g

Fat7g

Fiber0g

Sugar12g

Sodium85mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What does cream of tartar do?: Cream of tartar gives snickerdoodles their tangy flavor and reacts with baking soda for a puffy, crinkled texture.
Can I substitute cream of tartar?: You can replace 2 teaspoons cream of tartar and 1 teaspoon baking soda with 3 teaspoons baking powder, but the tang will be lost.
Why did my cookies go flat?: The butter may have been too warm, or the dough needed chilling. Ensure butter is softened but not melted.

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2
Beat butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Add eggs and vanilla, beat until combined.
3
Whisk flour, cream of tartar, baking soda, and salt. Add to butter mixture and mix until just combined.
4
In a small bowl, mix 3 tablespoons sugar and cinnamon for the coating.
5
Roll dough into 1 1/2-inch balls, then roll generously in the cinnamon-sugar mixture.
6
Place on baking sheets 2 inches apart. Do not flatten.
7
Bake for 8-10 minutes, until the edges are just set but centers look puffy and underdone.
8
Cool on baking sheet for 5 minutes — the cookies will deflate slightly and crinkle as they cool.

Tips & Storage

Pro Tips

Do not substitute cream of tartar — it is essential for the flavor and texture.
Roll the balls generously in cinnamon sugar for maximum coating.
Remove from oven when they still look underdone — they firm up as they cool.
For thicker cookies, chill the dough for 30 minutes before rolling.

Storage

Store in an airtight container at room temperature for up to 5 days.

Reheating

Microwave for 8-10 seconds for a warm, soft cookie.

Frequently Asked Questions

What does cream of tartar do?

Cream of tartar gives snickerdoodles their tangy flavor and reacts with baking soda for a puffy, crinkled texture.

Can I substitute cream of tartar?

You can replace 2 teaspoons cream of tartar and 1 teaspoon baking soda with 3 teaspoons baking powder, but the tang will be lost.

Why did my cookies go flat?

The butter may have been too warm, or the dough needed chilling. Ensure butter is softened but not melted.

Snickerdoodle Cookies

Snickerdoodle Cookies

Snickerdoodle Cookies