Cookies & Bars
Snickerdoodles
Soft, pillowy snickerdoodles rolled in cinnamon sugar with a tangy, buttery flavor and crinkly tops. The cookie that proves simple can be extraordinary.
Pillowy Cinnamon Sugar Cookies with That Signature Tang
A snickerdoodle is not just a sugar cookie rolled in cinnamon — the secret ingredient is cream of tartar, which gives these cookies their distinctive tangy flavor, chewy-soft texture, and those gorgeous crinkly tops. I have been making these since college, and they are still the first cookie to disappear from any platter I bring to a potluck.
Baker’s Tips
- Roll the dough balls thoroughly in cinnamon sugar so every surface is completely coated — this creates a flavorful crust that contrasts with the soft, tangy cookie underneath.
- Do not flatten the balls before baking. They spread and flatten on their own, and pressing them gives you thin, crispy cookies instead of thick, soft ones.
- Bake at 375°F (not the usual 350°F) — the higher temperature causes rapid rise and sets the outside quickly while the center stays pillowy.
- Freeze coated dough balls on a sheet pan, then bag them. Bake from frozen for 11-12 minutes whenever you want fresh snickerdoodles.
Variations
- Chai Snickerdoodles: Add 1/2 teaspoon cardamom, 1/4 teaspoon ginger, and a pinch of cloves to the cinnamon sugar coating for a chai latte in cookie form.
- Brown Butter Snickerdoodles: Brown the butter first, then chill until solid. The toffee-like depth is incredible with the cinnamon.
- Pumpkin Snickerdoodles: Add 2 tablespoons pumpkin puree and 1/4 teaspoon pumpkin pie spice to the dough for a perfect fall cookie.
If you love these, try my sugar cookies for another classic, or my gingerbread cookies for a spicier holiday option.
Ingredients
Cookie dough
Cinnamon sugar coating
Instructions
- 1
Cream butter and sugar
In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Beat in the egg and vanilla until smooth.
- 2
Mix dry ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until a soft dough forms.
- 3
Prepare cinnamon sugar
In a small bowl, stir together the sugar and cinnamon for the coating.
- 4
Shape and coat
Roll tablespoon-sized portions of dough into balls. Roll each ball thoroughly in the cinnamon sugar mixture until completely coated. Place on parchment-lined baking sheets about 2 inches apart.
- 5
Bake
Bake at 375°F (190°C) for 8-10 minutes. The edges should be set but the centers should still look puffy and slightly underdone. They'll puff up during baking, then deflate slightly as they cool, creating those signature crinkly tops.
- 6
Cool
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will be very soft when hot but firm up to a perfect chewy texture as they cool.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 165 calories |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 28g |
| Sugar | 17g |
| Protein | 2g |
| Sodium | 75mg |
| Fiber | 0.3g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
What is cream of tartar and why is it needed?
Cream of tartar is an acidic powder (potassium bitartrate) that gives snickerdoodles their signature tangy flavor and chewy texture. It reacts with baking soda to create lift. Without it, these are just cinnamon sugar cookies — good, but missing that distinctive snickerdoodle tang.
Can I substitute cream of tartar?
Replace 1/2 tsp cream of tartar + 1/4 tsp baking soda with 3/4 tsp baking powder. The rise will be similar but the tangy flavor won't be the same.
Why do my snickerdoodles go flat?
Make sure your butter is softened but not melted, and don't skip the cream of tartar. If your kitchen is warm, chill the dough for 30 minutes before rolling.
Reader Reviews
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