Name: Classic Snickerdoodle Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 53 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened) or ½ cup butter + ½ cup butter‑flavored shortening; 1 ½ cups granulated sugar; 2 eggs (room temperature); 1 tablespoon vanilla extract or vanilla bean paste; 2 ¾ cups all‑purpose flour; 1 ½ teaspoon cream of tartar; 1 teaspoon baking soda; ⅛ teaspoon baking powder; ½ teaspoon salt; Cinnamon‑Sugar Mixture: ¼ cup granulated sugar + 1 tablespoon cinnamon

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A classic, soft and chewy snickerdoodle cookie coated in a generous layer of cinnamon‑sugar—these cookies are nostalgic, comforting, and always a crowd-pleaser. Whether I’m baking for the holidays or just craving something sweet and simple, these cookies never disappoint. Classic Snickerdoodle Cookies

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a snickerdoodle—soft centers, lightly crisp edges, and that signature tang from cream of tartar. The cinnamon-sugar coating adds just the right touch of warmth and sweetness. Plus, the dough comes together quickly and bakes in under 10 minutes, making this a go-to for last-minute treats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter (softened) or ½ cup butter + ½ cup butter‑flavored shortening
1 ½ cups granulated sugar
2 eggs (room temperature)
1 tablespoon vanilla extract or vanilla bean paste
2 ¾ cups all‑purpose flour
1 ½ teaspoon cream of tartar
1 teaspoon baking soda
⅛ teaspoon baking powder
½ teaspoon salt
Cinnamon‑Sugar Mixture: ¼ cup granulated sugar + 1 tablespoon cinnamon

directions

I start by preheating the oven to 375°F and lining baking sheets with parchment paper or silicone mats.
In a large bowl, I whisk together the flour, cream of tartar, baking soda, baking powder, and salt.
In a separate bowl, I cream the butter (and shortening if I’m using it) with sugar until the mixture is smooth.
Then I beat in the eggs and vanilla until everything is well combined—this usually takes 2 to 3 minutes on medium-high speed.
I gradually mix in the dry ingredients on low speed until just combined. If I have time, I like to refrigerate the dough for about 30 minutes to help the cookies hold their shape.
While the dough chills, I mix the cinnamon and sugar in a small bowl for rolling.
Using a cookie scoop, I form the dough into balls and roll each one in the cinnamon-sugar mixture.
I place them on the prepared baking sheet and bake for 8 to 10 minutes, just until the edges are lightly golden.
Once out of the oven, I let the cookies sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 36 cookies.

Prep time: 15 minutes
Chill time (optional): 30 minutes
Cook time: 8 minutes
Total time: approximately 53 minutes

Variations

I sometimes swap out half the butter with butter-flavored shortening for extra chewiness.
If I’m out of cream of tartar, I use 2 teaspoons of baking powder instead of the cream of tartar, baking soda, and baking powder combo.
For a fall twist, I mix a pinch of nutmeg or pumpkin spice into the cinnamon-sugar coating.
I like to make them jumbo-sized by using a larger scoop and adjusting the baking time to 10–12 minutes.

storage/reheating

I store cooled cookies in an airtight container at room temperature for up to a week.

For longer storage, I freeze unbaked dough balls (before rolling in sugar) on a baking sheet. Once solid, I transfer them to a freezer-safe bag for 2–3 months. When ready to bake, I thaw them in the fridge or at room temperature, roll in cinnamon-sugar, and bake as usual.

If the cookies go a bit stale, I pop them in the microwave for 5–10 seconds to bring back their softness.

FAQs

What makes a snickerdoodle different from a sugar cookie?

The key difference is the cream of tartar. It gives snickerdoodles their signature tang and chewy texture, unlike sugar cookies which are typically sweeter and crisper.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it covered in the fridge. When I’m ready, I roll the dough balls in cinnamon-sugar and bake.

Why do my snickerdoodles come out flat?

This usually happens if the butter is too warm or the dough is over-mixed. I always chill the dough if it feels too soft before baking.

Can I freeze baked snickerdoodles?

Absolutely. I let them cool completely, then freeze in a single layer before transferring to a container or bag. They stay fresh for about 2 months. I thaw them at room temp or microwave briefly.

What can I use instead of cream of tartar?

If I don’t have cream of tartar, I substitute the cream of tartar, baking soda, and baking powder with 2 teaspoons of baking powder total. It slightly changes the flavor but still gives great results.

Conclusion

These classic snickerdoodle cookies are one of my all-time favorite bakes. They’re soft, flavorful, and easy to whip up any day of the week. Whether I’m baking a batch for family, friends, or just to satisfy my own cravings, they always hit the spot.