There are few things as comforting as the smell of cinnamon and sugar baking in the oven. I find myself turning to these classic Snickerdoodles whenever I need a simple, reliable treat, especially on a chilly afternoon. They have a wonderfully soft and chewy center with that signature tangy flavor that sets them apart from a plain sugar cookie.
This recipe delivers on that classic texture with a crisp, cinnamon-dusted edge. It uses simple pantry ingredients and comes together quickly, making it a perfect project for bakers of all levels. The key is the cream of tartar, which gives the cookies their unique flavor and helps create a soft, pillowy texture.
Understanding the Role of Cream of Tartar
Cream of tartar is the secret ingredient that gives a snickerdoodle its signature character. Chemically, it’s an acidic salt (potassium bitartrate) that prevents sugar from crystallizing, resulting in a uniquely soft, chewy cookie. It also reacts with the baking soda, acting as a leavening agent to give the cookies a slight lift without making them cakey. This reaction is what creates the fine, tender crumb we love. Without it, you’d essentially have a cinnamon-sugar coated sugar cookie—still delicious, but missing that distinctive tangy note and ultra-soft texture.
Achieving the Perfect Chewy Texture
The ideal snickerdoodle has a soft, chewy center with slightly crisp edges. The key to this texture lies in the bake time and cooling process. Be careful not to overbake; you want to pull the cookies from the oven when the edges are just set and lightly golden, but the centers still look soft and slightly puffy. They will look underdone, but they will continue to firm up from the residual heat of the baking sheet. For an even chewier cookie, let them cool completely on the baking sheet instead of moving them to a wire rack after 5 minutes.
Storing and Freezing for Fresh Cookies Anytime
These cookies keep beautifully, making them a great option for baking ahead. Stored in an airtight container at room temperature, they will stay soft and fresh for up to a week. For longer-term storage, the unbaked dough freezes exceptionally well. I recommend scooping the dough, rolling it into balls, and coating them in the cinnamon-sugar mixture before freezing. Place them on a baking sheet in a single layer to freeze solid, then transfer them to a freezer-safe bag or container. You can bake them directly from frozen; just add 1-2 minutes to the original baking time.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Difficulty: Easy
Ingredients
- For the Cookies
- 350g (2 3/4 cups) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 227g (1 cup) unsalted butter, softened
- 300g (1 1/2 cups) granulated sugar
- 2 large eggs
- For the Cinnamon-Sugar Coating
- 50g (1/4 cup) granulated sugar
- 1 tablespoon ground cinnamon
Step-By-Step Instructions
- Preheat Oven and Prep Pans
Position a rack in the center of your oven and preheat to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents sticking and promotes even baking.
- Whisk Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, which helps the cookies rise uniformly.
- Cream Butter and Sugar
In a large mixing bowl using a hand mixer or in the bowl of a stand mixer, cream the softened butter and 300g (1 1/2 cups) of sugar on medium speed until the mixture is light and fluffy, about 2 minutes. This process incorporates air, which is key to a light cookie texture.
- Mix the Dough
Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until just combined. The dough will be soft.
- Make the Coating
In a small, shallow bowl, stir together the remaining 50g (1/4 cup) of sugar and 1 tablespoon of ground cinnamon until well combined.
- Shape and Roll Cookies
Scoop the dough by the tablespoon and roll it between your palms to form 1-inch balls. Roll each ball in the cinnamon-sugar mixture until it is evenly and generously coated.
- Arrange and Bake
Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 9-11 minutes, or until the edges are just set and lightly golden. The centers should still look soft and slightly puffy.
- Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set fully so they don’t break. After 5 minutes, transfer the cookies to a wire rack to cool completely.
If you enjoy this dish, try our Homemade Cookies from Scratch for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Add Nutmeg: For a warmer, more complex spice flavor, add 1/4 teaspoon of ground nutmeg to the cinnamon-sugar coating.
- Cardamom Twist: Swap the cinnamon in the coating for an equal amount of ground cardamom for a fragrant, slightly citrusy alternative.
- Brown Sugar Note: For a deeper, more caramel-like flavor, substitute half of the granulated sugar in the dough (150g) with light brown sugar.
Make-Ahead, Storage & Reheat
Store baked snickerdoodles in an airtight container at room temperature for up to one week. To freeze, place unbaked, coated dough balls on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding an extra 1-2 minutes to the bake time.
Nutrition
- Serving: 1 cookie
- Calories: 160 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 7g
Estimates only.
FAQ
Why do my snickerdoodles turn out flat and greasy instead of puffy?
This usually happens if your butter was too soft or melted. Use cool, softened butter to help the dough hold its shape and create air pockets for a puffy lift.
What is the purpose of cream of tartar in this snickerdoodle recipe?
It's an acid that reacts with baking soda to give the cookies their signature lift and soft chew. It also adds a subtle tangy flavor that makes them unique.
Can I replace the cream of tartar if I don't have any on hand?
Yes, you can substitute the cream of tartar and baking soda with 2 teaspoons of baking powder. Just know the cookies will lose their classic tangy flavor.
How can I tell the cookies are done baking without overbaking them?
Look for lightly golden, set edges while the centers are still puffy and soft. They will continue to firm up on the hot pan, ensuring a chewy middle.
Is it better to freeze the unbaked dough balls or the baked cookies?
Freeze the unbaked, coated dough balls for the best results. This preserves their fresh-baked texture, as baked cookies can dry out when thawed from frozen.
My cookies came out cakey instead of chewy. What could be the cause?
A cakey texture often means you've used a cream of tartar substitute like baking powder, which changes the crumb. The acid in cream of tartar creates that chew.
Can I make the cookie dough ahead of time and chill it for later?
Absolutely. You can refrigerate the dough for up to 3 days in an airtight container. This can even deepen the flavor and help prevent the cookies from spreading.
Why should I avoid using melted butter when the recipe says softened?
Melted butter doesn't hold air like creamed, softened butter does. This leads to dense, greasy cookies that spread too much instead of rising into a soft crumb.
Equipment
- Oven
- 2 Large baking sheets
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Small shallow bowl
Ingredients
- For the Cookies
- 350 g (2 3/4 cups) All-purpose flour
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 1/4 tsp Salt
- 227 g (1 cup) Unsalted butter softened
- 300 g (1 1/2 cups) Granulated sugar
- 2 large Eggs
- For the Cinnamon-Sugar Coating
- 50 g (1/4 cup) Granulated sugar
- 1 tbsp Ground cinnamon
Instructions
- Position a rack in the center of your oven and preheat to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined.
- In a large mixing bowl, cream the softened butter and 300g of sugar on medium speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Reduce mixer speed to low and gradually add the dry ingredients, mixing just until combined.
- In a small shallow bowl, stir together the remaining 50g sugar and ground cinnamon.
- Scoop the dough by the tablespoon and roll into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place coated dough balls on prepared baking sheets, spacing them at least 2 inches apart. Bake for 10 minutes or until edges are set and lightly golden but centers remain soft and puffy.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
