Soft and chewy snickerdoodles are one of life’s great pleasures. I’m not kidding when I say make a double batch!
- Butter – Salted butter, softened. (You can use unsalted butter if you prefer).
- Sugar – White granulated sugar.
- Baking soda – Used for leavening. Make sure it’s NOT baking powder.
- Cream of tartar – Also used for leavening (makes them soft and fluffy).
- Salt – Regular table salt.
- Eggs – Large.
- Vanilla – Real vanilla extract, not imitation vanilla.
- Flour – All purpose flour (not self rising!).
- Coating – Ground cinnamon and sugar. We used white sugar, but you could also use brown sugar in this step.
How do you make snickerdoodles? (step-by-step)
⭐ First, cream together the butter, sugar, baking soda and cream of tartar. Add the eggs and vanilla and mix until creamy.
⭐ Then, add the flour a little bit at a time, mixing until dough has formed. Cover and chill.
⭐ Next, while dough is chilling, mix together the sugar and cinnamon. Roll chilled dough into balls and then coat dough balls in cinnamon mixture.
⭐ Finally, bake coated cookie dough balls on a silpat or parchment paper lined cookie sheet until bottoms are lightly browned and cool on a wire cooling rack.
Can you make snickerdoodle cookies ahead of time?
Yes! You can make the cookies themselves a few days ahead of time or even prepare the dough a day ahead and keep in the fridge, then bake when you’re ready.
How do you know when snickerdoodles are done?
The cookies are done when they just start to turn golden brown on the bottoms or edges.
What is a cream of tartar substitute?
If you’re out of cream of tartar, you can substitute the tangy flavor with some lemon juice or white vinegar and the fluffiness with a little bit of baking powder.
Leftovers and storage
How do you store snickerdoodles?
These are best when kept at room temperature in a sealed airtight container.
How long do snickerdoodle cookies last?
They will last 3 – 4 days at room temperature, up to a week in the refrigerator, or several months if frozen.
Can you freeze snickerdoodle cookies?
Yes! Allow the cookies to cool to room temperature, then store in an airtight freezer-safe container for 3 – 4 months.
Can you freeze snickerdoodle dough?
For sure! Roll the dough balls in the cinnamon sugar mixture, then place close together (but not touching) on a baking sheet. Place baking sheet in the freezer until dough balls are frozen, then transfer frozen dough to a freezer safe bag or container.
Thaw for a few minutes before baking and bake as normal, or bake from frozen and add a few minutes to the bake time.
Tips, tricks, and frequently asked questions
What is the difference between sugar cookies and snickerdoodles?
The biggest difference between this recipe and sugar cookies is the softness, leavening, and tartness from the cream of tartar and the cinnamon sugar coating.
Why do you use cream of tartar in a snickerdoodle recipe?
It makes the cookies soft and fluffy while also adding the signature tanginess.
How do you keep snickerdoodles soft?
✅ The most important step is to not overbake! When in doubt, under-bake a little bit. Pull them out just as soon as the edges and bottoms begin to brown.
✅ Use a stand mixer! If you can, a stand mixer will allow you to get the ingredients properly creamed and add enough air to make them ultra fluffy and soft.
✅ You’ll also want to make sure you use the leaveners (baking soda and cream of tartar) and store at room temperature in an air tight container rather than refrigerating.
✅ It’s actually better to freeze these rather than storing them in the fridge if you want to keep them soft.
What to eat with snickerdoodles (serving suggestions)
More delicious cookie recipes
- Sprinkle cookies
- Lemon pudding cookies
- Monster cookie bars
- Sugar cookie bars
- Peanut butter blossoms
- See all our homemade cookie recipes
Cinnamon recipes to try next
Other desserts to enjoy
- Banana bread pudding
- S’mores dip
- Cheesecake recipe
- Key lime cheesecake
- Oreo fluff
- Puppy chow muddy buddies
- See all our dessert ideas!
Tools we love
- Baking sheets – This set is perfect, we use them for everything from roasting, to baking, and even serving.
- Silicone baking mats – I always always always line with these, nothing sticks!
How to Make Snickerdoodles
- 1 cup butter salted, softened
- 1 ½ cups white granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon real vanilla extract
- 3 cups all purpose flour
- ¼ cup white granulated sugar
- 2 teaspoons ground cinnamon
- Cream the butter, then add in the 1 ½ cups sugar, baking soda and cream of tartar. For best results, use the paddle attachment on your stand mixer.
- Add the eggs and vanilla and continue to mix until creamy.
- Add the flour a little bit at a time, and continue mixing until combined, and dough has formed.
- Cover mixing bowl, and chill for at least one hour.
- Roll dough into roughly 1 ¼" balls. (Makes 24)
- Mix together the ¼ cup sugar and cinnamon, then roll the dough balls in the mixture to coat and place them about 2" apart onto an ungreased cookie sheet or parchment/silpat lined baking sheet.
- Bake at 375F for 10 to 13 minutes, until the bottoms are very lightly browned.