Snickerdoodles are the ultimate nostalgic treat—soft in the center, slightly crisp around the edges, and generously rolled in a sweet cinnamon-sugar coating that gives every bite a warm, spiced flavor. What sets them apart from other sugar cookies is the use of cream of tartar, which adds a signature tang and helps create their tender, chewy texture. With their crackled tops and irresistible aroma, these cookies are a cozy favorite for holidays, bake sales, or any time you're craving something simple and comforting. Easy to make and always a crowd-pleaser, snickerdoodles are a timeless cookie jar staple.

Ingredients

For the Cookie Dough:

1 cup (2 sticks) salted butter, softened to room temperature
1 ¼ cups granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon cornstarch
¼ teaspoon salt

For the Cinnamon Sugar Coating:

¼ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat & Prep:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Cream the Butter & Sugar:
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 2 minutes, or until the mixture is light, fluffy, and pale in color.
Add Eggs & Vanilla:
Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and beat until fully combined. The mixture should be creamy and smooth.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain—do not overmix. The dough should be soft and slightly tacky but not overly sticky.
Make Cinnamon Sugar Coating:
In a small bowl, combine the ¼ cup sugar and 1 tablespoon cinnamon. Stir until evenly mixed.
Shape the Cookies:
Use a medium cookie scoop (about 2 tablespoons of dough) to portion the dough. Roll each scoop into a ball with your hands, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
Arrange on Baking Sheets:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake:
Bake for 12–14 minutes, or until the edges are lightly golden and crinkled, and the centers look slightly underbaked—that’s what gives them that chewy, gooey texture.
Tip: For softer cookies, pull them out closer to the 12-minute mark.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will continue to set as they cool.

Pro Tip:

Why Cream of Tartar is Essential in Snickerdoodles

Cream of tartar might seem like a small ingredient, but it’s actually what gives snickerdoodles their signature tangy flavor and chewy texture.

It adds a subtle tartness that balances the sweetness of the cookie.
It also prevents the sugar from crystallizing, keeping the cookies soft instead of crispy.
Paired with baking soda, it creates that crackly top and gentle rise that snickerdoodles are known for.

Fun fact: Cream of tartar is actually a natural byproduct of the wine-making process!

Leave it out, and you’ll have a sugar cookie, not a snickerdoodle.

2. Should You Chill Snickerdoodle Dough? Here's Why I Don’t

While many cookie recipes benefit from chilling the dough (think chocolate chip cookies for thicker centers and deeper flavor), snickerdoodles are the exception—and here’s why:

You Want That Classic Puffy Texture

Snickerdoodles are known for their soft, puffy centers and crackly edges. Chilling the dough firms up the butter, which can prevent the cookies from spreading properly in the oven. That means you might end up with cookies that stay too thick and dense, missing that signature crinkle and tender bite.

No Chill = Crinkled Tops

The beautiful crinkled tops you see on a perfect snickerdoodle happen because the cookies spread slightly in the oven, puff up, and then collapse just enough to create that textured surface. Chilled dough often doesn't spread as easily, which can take away from that classic look and feel.

Freshly Mixed Dough Is Just the Right Consistency

This dough is designed to be scoop-and-bake right away. It’s soft but not sticky, easy to roll in cinnamon sugar, and holds its shape perfectly during baking without needing to firm up in the fridge.

**Of Course, You Can Chill It If You Need To…**

If you’re prepping ahead or want to chill the dough for scheduling purposes, that’s totally okay—just let it sit at room temperature for 15–20 minutes before scooping and rolling. This helps soften the dough enough to get that ideal texture and rise in the oven.

How to Store Snickerdoodle Cookies

Freshly baked snickerdoodles are irresistibly soft and chewy—but with a few simple storage tips, you can keep them that way for days (or even weeks if you freeze them!).

Room Temperature Storage (Short-Term)

Store fully cooled snickerdoodle cookies in an airtight container at room temperature. They’ll stay soft and delicious for about 4 to 5 days.
💡 Tip: Add a slice of sandwich bread to the container to help keep the cookies moist—the cookies will absorb the moisture from the bread without becoming soggy.

Freezing Baked Cookies

Snickerdoodles freeze beautifully!

Place the cooled cookies in a single layer on a baking sheet and freeze for 1 hour.
Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper.
Freeze for up to 2 months.

To enjoy, just let them thaw at room temperature for about 15–20 minutes. You can also pop one in the microwave for 8–10 seconds for that fresh-from-the-oven feel.

Freezing the Dough (Best for Fresh-Baked Later)

If you'd rather bake fresh snickerdoodles on demand, you can freeze the cookie dough balls before baking:

Scoop and roll the dough into balls (but don’t coat them in cinnamon sugar yet).
Freeze them on a baking sheet until solid, then transfer to a freezer bag.
When ready to bake, roll the frozen dough balls in cinnamon sugar and bake straight from the freezer—just add 1–2 extra minutes to the bake time.

Classic Snickerdoodle Cookies