These snickerdoodles are made with flour, butter, sugar, cinnamon, eggs, and cream of tartar—soft, chewy, and totally nostalgic.
You know how some foods just are memories? Like, even before you bite in, the smell alone brings you back somewhere?
For me, that’s snickerdoodles.
I vividly remember standing on a wooden stool at my grandma’s kitchen counter, wearing this oversized apron with a snowman on it even though it was, like, September. She’d give me a little scoop of dough to roll in the cinnamon sugar and I’d sneak half of it into my mouth when she turned her back. I thought I was being slick. Pretty sure she knew—she just let me get away with it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, those cookies… soft middles, barely crisp edges, and that cinnamon-sugar shell that somehow cracked just enough to say, “Yeah, I was baked with love.” I didn’t know what a snickerdoodle even was at the time. I just knew they made everything better.
Still do.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Snickerdoodles Recipe?
I’m not gonna pretend this is the most cutting-edge cookie recipe out there. No brown butter. No sea salt flakes. No lavender honey reduction swirl. Just old-school, no-fuss, soft-and-chewy snickerdoodles—the kind that feel like they should be served with warm milk and a blanket.
But here’s why they work: they’re dependable. The dough holds up. They don’t spread into weird flat frisbees. They taste exactly how you want a snickerdoodle to taste—sweet, buttery, with that slight tang from the cream of tartar that makes them not just a sugar cookie in disguise.
And if I’m being honest, there’s something really comforting about a cookie that doesn’t try too hard. You know what I mean?
Ingredient Notes:
I don’t do fancy here. These are the basics. And sometimes, the basics just hit better.
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All-Purpose Flour: You’ve already got this. No need to overthink it. It’s the workhorse here.
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Cream of Tartar: Ah yes, the mysterious pantry item you bought three years ago for something, and now it finally has a purpose. It’s what gives snickerdoodles that subtle tang and helps them stay soft.
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Baking Soda: Works with the cream of tartar to puff the cookies just enough. A good duo. Like peanut butter and jelly, but less sticky.
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Salt: Don’t skip it. Seriously. One time I forgot it and the whole batch tasted… flat. Like, emotionally flat.
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Butter: Two sticks, unsalted, room temp. I’ve made the mistake of melting it in the microwave to “speed things up.” Spoiler: it doesn’t speed anything up, it just gives you weird puddle cookies.
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Sugar: Granulated all the way. No brown sugar here. You want that light, crisp exterior, and the only way to get it is with white sugar. You’ll use some in the dough and save some for rolling.
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Eggs: Two large ones. Not too cold, or your butter mixture will look like it panicked.
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Cinnamon: The co-star. Make sure it’s not ancient and flavorless. I once used a jar from 2015 and… yeah. Not ideal.
How To Make Snickerdoodles?
Step 1: Dry stuff.
In a big bowl, sift or whisk together your flour, cream of tartar, baking soda, and salt. Nothing wild here—just your standard dry ingredient protocol. Set it aside.
Step 2: Cream that butter.
Beat your butter with 1½ cups sugar until it’s fluffy. Like, if it looks like mashed potatoes, keep going. You want light and smooth—2 minutes or so. Scrape the sides. Scrape the bottom. Scrape everything. Butter likes to hide.
Step 3: Add the eggs.
Crack ’em in, one at a time. Mix until just combined. Don’t overmix—it’s not a CrossFit class.
Step 4: Bring it together.
Add the dry ingredients in batches, mixing slowly until the dough just comes together. It’s gonna be thick. It’s okay. So are all the best cookies.
Step 5: Chill out.
Form the dough into a disk, wrap it up tight in plastic wrap, and stick it in the fridge for at least an hour. Overnight is even better. This part’s annoying, but if you skip it, your cookies might spread too much and you’ll be mad at me.
Step 6: Prep and roll.
Preheat your oven to 400°F and line your baking sheets with parchment. Mix the remaining ¼ cup sugar with your cinnamon in a little bowl. Scoop dough (about a tablespoon), roll it into a ball with damp hands (yes, damp), and roll it in the sugar mix. Place on the sheet, spaced out like cookie soldiers.
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Step 7: Bake.
Pop ’em in for 10 minutes. Rotate the sheets halfway if your oven’s uneven (most are). They should be puffed, cracked, and just set in the middle. If they look a tiny bit underbaked, that’s perfect.
Step 8: Cool-ish.
Let them sit on the baking sheet for 5 minutes. Then transfer to a wire rack. Or don’t. Eat one warm. Be happy.
Storage Options:
Store ‘em in an airtight container for 3–4 days. After that, they’re still edible, but the texture’s not as dreamy. You can also freeze the dough balls and bake a few at a time (which I do, because self-control is fake). Or freeze the baked cookies and reheat in the microwave for 10 seconds. You’ll feel like a wizard.
Variations and Substitutions:
These snickerdoodles are pretty perfect as-is, but if you like to mess around in the kitchen, here are some ways I’ve accidentally made them even better:
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Spiced-up sugar: Add a pinch of nutmeg or cardamom to the cinnamon sugar. It feels fancier than it is.
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Espresso sugar: Mix in a bit of instant espresso powder for cinnamon-coffee cookie vibes. 10/10 would recommend.
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Brown sugar swirl: Swap out ½ cup of the white sugar for light brown. Chewier, a little richer.
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Mini chocolate chips: Controversial but good. Don’t go overboard.
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Gluten-free version: Use a good 1:1 flour like Cup4Cup or King Arthur’s blend. Chill the dough a bit longer—it’ll be a bit stickier.
What to Serve with Snickerdoodles?
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Hot coffee, obviously. Bonus points for cinnamon creamer.
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Chai or apple cider: Fall in a cup. Pair it with the cookie equivalent.
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Vanilla ice cream: Sandwich-style, or just crumbled on top.
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Holiday cookie trays: They play nicely with peanut butter blossoms and gingerbread men.
Frequently Asked Questions:
Can I skip the cream of tartar?
Technically, yes. But they won’t taste like real snickerdoodles. More like cinnamon sugar cookies. Not the same vibe.
Do I have to chill the dough?
Honestly? Yes. Warm dough = cookie pancakes. Still tasty, but you’ll wish you’d waited.
How do I get that crinkly top?
Roll the dough well and don’t overbake. The combo of cream of tartar and just-set centers does the trick.
So yeah. Snickerdoodles. Soft, crackly, sweet, and the kind of cookie that just… feels like home. You don’t need a special occasion to make them. In fact, not having a reason might be the best reason of all.
If you make them, I’d love to know. Did they bring back a memory? Did you eat three straight off the tray like I did last Tuesday? Tell me everything.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Snickerdoodles
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 2 large eggs
- 1¾ cups granulated sugar divided (plus more if needed)
- 2 tablespoons ground cinnamon plus more if needed
Instructions
Prepare the dry ingredients:
- In a large mixing bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
Cream the butter and sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter and 1½ cups of sugar. Cream on medium speed for approximately 2 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl with a rubber spatula as necessary to ensure even mixing.
Incorporate the eggs:
- Add the eggs, one at a time, mixing on medium speed until fully combined—about 30 seconds. Scrape down the sides of the bowl again, if needed.
Combine wet and dry ingredients:
- Add the dry flour mixture to the butter mixture. Mix on low speed just until the dough forms and ingredients are fully incorporated, approximately 30 seconds. Avoid overmixing.
Chill the dough:
- Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or preferably overnight to allow the dough to firm and the flavors to meld.
Preheat the oven and prepare baking sheets:
- Adjust oven racks to the upper- and lower-middle positions. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
Form and coat the dough balls:
- If the dough was refrigerated overnight, allow it to rest at room temperature for 10 minutes before shaping. In a shallow bowl, mix the remaining ¼ cup sugar and 2 tablespoons ground cinnamon. Scoop a heaping tablespoon of dough and roll it between moistened palms to form a ball approximately 1½ inches in diameter. Roll each dough ball in the cinnamon-sugar mixture, then place on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies:
- Bake for 10 minutes, rotating the baking sheets halfway through the baking time to ensure even browning. The cookies should be set in the center and display slight cracking on top.
Cool the cookies:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
