Name: Best Snickerdoodle Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour 390g; 2 tablespoons powdered milk 10g; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 cup salted butter 227g, room temperature, grass-fed recommended; 1 cup granulated sugar 200g; ⅓ cup light brown sugar 66g, packed; ½ teaspoon kosher salt; 1 large egg room temperature; 1 additional large egg yolk room temperature; 1 tablespoon vanilla extract; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon; ¼ cup granulated sugar 50g (for second coating); 1½ teaspoons ground cinnamon (for second coating)

There’s something about that cozy swirl of cinnamon sugar atop a soft, chewy cookie that just feels like a warm hug in dessert form. This Best Snickerdoodle Cookies Recipe is exactly that—comfort wrapped in sweetness with a little tang from the cream of tartar that makes these cookies stand out every time.

The image shows a close-up of a stack of four round cookies covered in a light layer of cinnamon sugar, with the top cookie having a bite taken out of it, revealing a soft inside with a slightly bumpy texture. Behind the stack, there are other similar cookies spread out on a red cloth, along with some cinnamon sticks next to a white ramekin filled with a mixture of cinnamon sugar topped by a cinnamon stick. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Snickerdoodle Cookies Recipe
Top Tip
How to Serve Best Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

Snickerdoodles might seem like a simple cookie, but this recipe really nails what makes them irresistible. I’ve made snickerdoodles a dozen different ways, but this one consistently rises to the top with its perfect balance of chewy center and crisp edges.

Classic flavor, perfected: The cream of tartar and cinnamon combo adds that unmistakable tang and warming spice you crave.
Perfect texture: Soft and chewy inside with just enough crunch on the outside—no one’s biting into a rock here.
Easy to follow: No fancy ingredients or tricky steps, so you’ll feel confident in the kitchen as you bake.
Flexible sizing: Want big bakery-style cookies or smaller bites? This recipe adapts without losing any of its magic.

The image shows several round cookies with a golden brown top layer covered in a light dusting of cinnamon sugar, giving a grainy texture. One cookie is split in half, revealing a soft, crumbly beige interior with a slightly fluffy texture. The cookies rest on a dark red cloth, and next to them is a white bowl filled with cinnamon sugar, with a few cinnamon sticks placed around it. The surface under everything is white with a marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The key to the Best Snickerdoodle Cookies Recipe isn’t just in the cinnamon sugar coating—it’s the mix of ingredients that creates the unique texture and flavor. Here’s a quick rundown on what each does, plus some shopping tips to help you nail it.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a few tablespoons of powdered milk in a small white bowl, a little heap of cream of tartar powder on a white ceramic plate, a small pile of baking soda powder on a white plate, a generous square of salted butter with smooth surface, two whole uncracked large brown eggs, a small white ceramic bowl filled with golden light brown sugar, another small white bowl with fine white granulated sugar, a shallow white bowl holding ground cinnamon powder, and a small white bowl of clear vanilla extract, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for your cookie structure; makes sure you measure it properly (spoon into measuring cup, level off) to avoid dense cookies.
Powdered milk: This adds tenderness and a bit of richness—an easy secret ingredient that elevates the dough’s flavor.
Cream of tartar: The signature ingredient for snickerdoodles that gives their signature tangy bite and chewy texture.
Baking soda: Helps the cookies rise and spread just enough, balancing the cream of tartar’s effect perfectly.
Salted butter: Use good-quality, grass-fed if you can—it brings unmatched flavor and a silky texture to the dough.
Granulated and light brown sugar: The mix of these sugars delivers a bright sweetness plus a subtle molasses depth.
Kosher salt: Enhances all the flavors in the cookie without being overpowering.
Egg and extra egg yolk: The egg yolk adds richness and chewiness, keeping these cookies from feeling dry or crumbly.
Vanilla extract: A warm, aromatic base note that rounds out the spices.
Cinnamon (for coating): The star when paired with sugar, creating that irresistible crust on the outside.
Granulated sugar (for coating): Adds crunch and sweetness in each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this recipe gives you room to get creative. Whether you want a softer cookie or one with a little more crunch, you can tweak it to your heart’s content. Plus, switching up the topping spices or adding extras keeps baking fun!

Variation: One time, I added a pinch of nutmeg and a dash of cardamom to the cinnamon sugar mix—such a cozy, unexpected twist that guests adored.
Dairy-free tweak: Swap butter for vegan buttery spread and use a plant-based milk powder substitute to keep that richness intact.
Chocolate cinnamon: Try rolling half the dough balls in a mix of cinnamon and powdered cocoa sugar for a chocolatey spin.

Step-by-Step: How I Make Best Snickerdoodle Cookies Recipe

Step 1: Whisk Your Dry Ingredients Like a Pro

Start by whisking together your flour, powdered milk, cream of tartar, and baking soda in a large bowl. This ensures everything is evenly distributed, so when you add the wet ingredients, your cookies have consistent texture and rise. Trust me, this step sets the stage for success.

Step 2: Cream Butter and Sugars Until Fluffy

In your mixer fitted with a paddle attachment, cream the softened butter with granulated and brown sugars along with the kosher salt. This takes about 2 minutes on high speed until the mixture is pale and fluffy—it's where air gets incorporated for those nice light cookies. Scrape down the bowl halfway to keep everything moving smoothly.

Step 3: Add Eggs and Vanilla – Mix Just Right

Next, add one whole egg and an extra egg yolk, plus the vanilla extract. Mix until just combined; overmixing here can tighten the dough too much. The extra yolk is a little secret I’ve learned to keep these cookies soft and chewy — definitely worth it!

Step 4: Incorporate Dry Ingredients Gradually

Add the dry mix in three parts to the wet ingredients, mixing between additions. Knead gently if you need to but don’t overdo it; this keeps your cookies tender rather than tough. After it's all combined, chill the dough for 30 minutes—this resting step makes rolling easier and helps the cookies keep their shape.

Step 5: Roll in Cinnamon Sugar and Bake

While the dough chills, mix your first cinnamon sugar coating. Once chilled, scoop out dough balls using a #20 cookie scoop (about 1.5 tablespoons), roll them into balls, then coat in cinnamon sugar before placing them on a parchment-lined baking sheet. Keep cookies spaced at least 4 inches apart. Bake at 375°F for 9–11 minutes until edges are set and slightly golden.

Step 6: The Double Cinnamon Sugar Finish

After baking, discard the old cinnamon sugar and whip up a fresh batch. While cookies cool on the pan for a few minutes, dip the tops in the fresh cinnamon sugar to create that signature snickerdoodle crackly crust. Then transfer to a cooling rack and try not to eat them all at once!

Top Tip

From my own kitchen experiments, I’ve learned a few things that really make these cookies shine. Hopefully, these tips save you from my early mishaps and help you get those perfect snickerdoodles faster.

Use room temperature eggs and butter: It helps your dough come together smoothly without overmixing, leading to tender cookies.
Don’t skip chilling the dough: I once rushed this step and ended up with spread-out thin cookies—not ideal for snickerdoodles.
Fresh cinnamon sugar coating is key: Tossing your cookies in a fresh batch after baking adds that vibrant, crunchy topping that disappears quickly if you skip it.
Space cookies well for baking: They puff up and spread, so giving them 4 inches prevents them from sticking together.

How to Serve Best Snickerdoodle Cookies Recipe

Snickerdoodle Cookies - Serving Suggestion

Garnishes

I usually dust mine with a tiny sprinkle of extra cinnamon after the second sugar coating—that final touch adds a pop of color and a little boost of spice without overpowering the cookie.

Side Dishes

These cookies pair beautifully with a cold glass of milk, a cup of rich hot chocolate, or even a spiced chai tea. One of my favorite pairings is a scoop of vanilla ice cream for dessert—simple but heavenly.

Creative Ways to Present

For holiday parties, I like stacking them in a clear jar tied with a rustic ribbon—it makes a lovely gift or centerpiece. You can also sandwich softened cream cheese frosting between two cookies for a delectable treat that’s practically irresistible.

Make Ahead and Storage

Storing Leftovers

I keep my snickerdoodles in an airtight container at room temperature, and they stay soft and fresh for up to 5 days. Placing a slice of bread in the container helps maintain moisture—it’s a neat trick I picked up that really works.

Freezing

These cookies freeze beautifully, either baked or as dough balls. When freezing dough, I scoop and roll first, then freeze on a baking sheet before transferring to a bag. Just pop frozen dough onto the baking sheet and add a couple extra minutes to baking time.

Reheating

To enjoy leftovers warm, I heat cookies in the microwave for about 10-15 seconds or in a low oven (300°F) for 5 minutes—this revives their soft, melt-in-your-mouth texture without drying them out.

Frequently Asked Questions:

What makes this the Best Snickerdoodle Cookies Recipe?

This recipe balances the signature tang of cream of tartar with the warmth of cinnamon and sugar, delivering a perfect chewy-soft texture with crisp edges. The double cinnamon sugar coating also creates that classic crackled finish that really sets it apart.

Can I make these cookies gluten-free?

You can substitute a gluten-free all-purpose flour blend for the regular flour, but results may vary in texture. Be sure your blend contains xanthan gum for stability, and reduce mixing time to avoid tough cookies.

Why do I need cream of tartar in snickerdoodles?

Cream of tartar adds acidity that reacts with baking soda, giving snickerdoodles their signature tangy flavor and chewy texture. Omitting it will change the traditional taste and texture dramatically.

How do I avoid flat or overly hard snickerdoodles?

Make sure your butter is softened, not melted, and chill the dough before baking to control spreading. Also, don’t overbake—cookies should be just set when you take them out and will firm up as they cool.

Final Thoughts

Honestly, this Best Snickerdoodle Cookies Recipe holds a special place in my heart. It’s the kind of recipe that feels like home—warm, inviting, and a little nostalgic. Whether you’re baking for family, friends, or just yourself, these cookies deliver that comforting cinnamon-sugar joy every single time. So go ahead, try them out, and treat yourself to that perfect snickerdoodle bite.