The Ultimate Snickerdoodle Recipe for Soft, Chewy Cookies
Unlock the only snickerdoodle recipe you need. These soft snickerdoodles feature a crackly cinnamon crust, a tender center, and that signature cream of tartar tang.
Finding a reliable snickerdoodle recipe is a rite of passage for any home baker, but many versions fall flat—literally. To achieve the perfect balance of a pillowy interior and a crisp, cinnamon-sugar exterior, you need a precise ratio of fats and the chemical reaction that only cream of tartar can provide.
These classic snickerdoodles lean on high-quality butter and a touch of shortening to ensure they stay soft for days. While some modern twists skip the acidity, this recipe honors the traditional profile: tangy, sweet, and incredibly comforting. If you are looking for soft snickerdoodles that won't turn into hockey pucks by tomorrow morning, you've found your match.
Ingredients
The Dough
- 1 cup (225g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
The Coating
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- 1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone mats.
- 2
Cream the softened butter and 1 1/2 cups sugar in a large bowl or stand mixer on medium-high speed until light and fluffy, about 3 minutes.
- 3
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 4
Whisk together the flour, cream of tartar, baking soda, and salt in a separate medium bowl.
- 5
Turn the mixer to low and gradually add the dry ingredients to the wet, mixing just until no streaks of flour remain—do not overmix.
- 6
Combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon in a small shallow bowl.
- 7
Roll the dough into 1 1/4 inch balls (about 2 tablespoons of dough each).
- 8
Roll each ball thoroughly in the cinnamon-sugar mixture until heavily coated.
- 9
Place the balls 3 inches apart on the prepared baking sheets; do not flatten them.
- 10
Bake for 8 to 10 minutes. The edges should be set and the tops slightly cracked, but the centers should still look a bit soft.
- 11
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- → Do not skip the cream of tartar; it provides the signature tang and prevents the sugar from crystallizing, which keeps the cookies soft.
- → Use a cookie scoop to ensure all balls are the same size, which guarantees even baking across the tray.
- → Check your oven temperature with a thermometer. The high 400°F heat is essential for that rapid rise and 'crackle' effect.
- → For the softest results, pull them out when they look slightly underbaked; they will firm up as they cool.
FAQ
Can I make this snickerdoodle recipe without cream of tartar?
You can substitute both the cream of tartar and baking soda with 2 teaspoons of baking powder, but you will lose the iconic tangy flavor and the specific chewy texture that defines a classic snickerdoodle.
Why does my snickerdoodle recipe turn out flat?
Flat cookies usually happen if the butter was melted rather than softened, or if the oven isn't hot enough. Ensure your butter is cool to the touch but indentable, and preheat your oven thoroughly.
How do I store these to keep them soft?
Store cooled cookies in an airtight container at room temperature. Adding a small piece of white bread to the container can help maintain moisture for up to 4 days.
Can I freeze the dough?
Yes. Roll the balls and coat them in cinnamon-sugar, then freeze on a tray before transferring to a bag. Bake from frozen, adding 1-2 minutes to the total bake time.
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