Delish Snickerdoodle Cookie Recipe

I don’t mess around when it comes to snickerdoodles. These cookies are like a warm hug wrapped in cinnamon sugar—soft edges that crackle just right, chewy in the middle without feeling like a rock. Perfect with a cold glass of milk or just straight from the baking sheet when you absolutely CAN’T wait. If you’re the type who dreams about cinnamon and sugar, this recipe will become your new obsession, I promise.

My husband calls these “the cookie that NEVER disappoints,” which is wild because he can be picky about sweets. But every time I pull these from the oven, his eyes light up like he’s got front-row seats to a concert. We’ve made these a million times, sometimes late at night when I suddenly crave comfort and he just rolls with it—cookie dough and stress relief all at once. It’s become our little ritual, and honestly, it’s like a love language in flour form.

How to Make It

Alright, so first things first, grab a big bowl (or your favorite mixer if you’re fancy). Cream together butter and sugar until it’s all light and fluffy—you want it to look like it’s been on cloud nine for at least five minutes. Then, toss in the egg and vanilla. Flour, cream of tartar (yes, this magical little ingredient is what gives snickerdoodles their signature tang), baking soda, and a pinch of salt join the party next. Once that messy dough comes together, chill it for a bit so it’s easier to roll—because trust me, warm sticky dough is a nightmare, and you have better things to do.

Now the fun part: roll the dough into balls, then coat each one in a cinnamon-sugar mix until they look like little snowballs made of magic. Pop those babies on a baking sheet with some space (these guys like to spread a bit), and bake until the edges are golden and your whole kitchen smells like cinnamon dreams. Cool for a minute or two if you can resist, then dive in.

✔Ingredient Notes

– Butter: Don’t even think about using margarine here. Real butter is non-negotiable for flavor and that melt-in-your-mouth texture.
– Cream of Tartar: The secret MVP of snickerdoodles. Gives that tang and makes the crumb soft and chewy. No substitute if you want the real deal.
– Cinnamon: Freshly ground is a game changer, but if you’re stuck with the dusty stuff, just double-check it hasn’t been sitting since the last ice age.

✔Recipe Steps

1. Cream butter and sugar together until fluffy and dream-like.
2. Beat in egg and vanilla until smooth and shiny.
3. Whisk together flour, cream of tartar, baking soda, and salt.
4. Slowly add dry ingredients to wet, mixing until just combined.
5. Chill dough for at least 30 minutes (if you can wait).
6. Mix cinnamon and sugar in a bowl for rolling.
7. Roll dough into balls and coat each generously in cinnamon-sugar.
8. Place on parchment-lined baking sheets, spaced about 2 inches apart.
9. Bake at 375°F for about 8-10 minutes, until edges are golden but centers still soft.
10. Cool on baking sheet for a couple minutes before moving to wire rack.

What to Serve It With

Honestly, these are great all on their own, but I love them with a big mug of steaming coffee or classic cold milk. If you’re feeling fancy, a scoop of vanilla ice cream slides on top like a snickerdoodle sundae. Breakfast? No judgment here—cookies and cereal milk, anyone?

✔Tips & Mistakes

Make sure to chill that dough. I’ve tried skipping this step and ended up with cookies that spread into sad-looking pancakes. Also, don’t overbake them—snickerdoodles are supposed to be soft and pillowy, not crunchy and tough. Pull ‘em out when edges look golden but centers still look a little underdone.

✔Storage Tips

Store your leftover cookies in an airtight container at room temp. They’re perfect soft for a couple days but honestly? Cold snickerdoodles out of the fridge are a legit secret discovery for me. Like a chewy, cold little treat when you’re feeling snackish. Freeze extras if you want to stretch the magic.

✔Variations and Substitutions

I’ve swapped out half the white sugar for honey once in a pinch—super moist, but the texture changes a bit. You can try coconut oil instead of butter if you’re vegan, but they lose some richness. If you want more cinnamon pow, double the cinnamon-sugar coating. I’ve never found a good substitute for cream of tartar here, so don’t skip it unless you want sadness.

Frequently Asked Questions

Delish Snickerdoodle Cookie Recipe

A classic snickerdoodle cookie with a buttery, cinnamon-sugar crust, soft chewy center, and a hint of tang from cream of tartar. Perfect for any occasion!

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.75 cups all-purpose flour
• ▢ 2 teaspoons cream of tartar
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup unsalted butter, softened
• ▢ 1.5 cups granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 cup granulated sugar for rolling
• ▢ 2 teaspoons ground cinnamon for rolling

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
• In a large bowl, beat the butter and 1.5 cups sugar until fluffy. Add eggs one at a time, then vanilla extract, beating well after each addition.
• Gradually add the dry ingredients to the wet ingredients, mixing until combined.
• In a small bowl, combine 0.25 cup sugar and cinnamon for rolling.
• Roll dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture. Place about 2 inches apart on prepared baking sheets.
• Bake for 8-10 minutes or until edges are lightly browned but centers are still soft.
• Remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to one week. Perfect with a glass of milk or a cup of tea.