Your search for the best Snickerdoodle Cookies recipe is over! This easy snickerdoodle recipe is my go-to for this cinnamon-sugar coated, soft and chewy sugar cookie recipe that is a perennial classic!

Love cookies? Us too! Some of our other favorites are Toffee Oatmeal Chocolate Chip CookiesBest Soft & Chewy M&M Cookies, and Soft & Chewy Molasses Cookies!

a stack of snickerdoodle cookies

Table of Contents
  1. What is a Snickerdoodle?
  2. Why you'll love this Snickerdoodles Recipe
  3. Snickerdoodle Recipe Ingredients
  4. How to make Snickerdoodles
  5. Snickerdoodle Cookies Recipe Tips
  6. How to store Snickerdoodle Cookies
  7. Snickerdoodle Cookie Recipe FAQs
  8. More Cinnamon Recipes
  9. More Cookie Recipes
  10. Snickerdoodles Recipe Recipe
  11. More States I Have Visited in my American Eats Series

In the halls of cookie-dom, there are a few classic cookies that reign supreme. Like the ubiquitous Chocolate Chip Cookies and Best Cut-Out Sugar Cookies. And then there is the snickerdoodle.

These soft and chewy snickerdoodle cookies are made with cream of tartar and covered in cinnamon and sugar.

What is a Snickerdoodle?

Snickerdoodles are (or should be) a soft, buttery cookie loaded with cinnamon and sugar and having a distinctive and unique tang from a not-so-secret ingredient:  cream of tartar.

They are one of Paul's favorite cookies of all time, right up there next to chocolate chip (of course), my chewy brownie cookies, and peanut butter blossoms.

I love this chewy snickerdoodle recipe because unlike so many snickerdoodles I've had over the course of my life, these stay soft and chewy instead of getting thin and crispy and dry.

The real key to a soft and chewy snickerdoodle cookie is to not overbake. In fact, I underbake these a little, to the point that they don't crack on top, which is a hallmark of some snickerdoodle cookie recipes.

That soft, tangy snickerdoodle center is surrounded by cinnamon-sugar coating that is completely irresistible and achieved by rolling balls of snickerdoodle cookie dough in a mixture of ground cinnamon and granulated sugar before baking.

Why you'll love this Snickerdoodles Recipe

  • Perfect texture - If you are looking for a snickerdoodle cookie recipe that is crisp on the outside but soft in the middle, then this is the recipe for you! It’s been carefully tested many times to make sure they turn out amazing and is the best snickerdoodle cookie recipe on the internet!
  • Fun to make - The easy dough comes together in just a few minutes and kids love to help rolling balls of dough in the cinnamon sugar mixture to bake.
  • Classic snickerdoodle flavor - There is no skimping on the cinnamon sugar and the base itself has cream of tartar for that classic snickerdoodle taste.
An image of the best snickerdoodle recipe made with cinnamon, sugar, butter, and cream of tartar.

Snickerdoodle Recipe Ingredients

  • Salted butter - I use salted butter in almost all of my baking, but if you only have unsalted butter on hand you can just add an extra ½ teaspoon of salt.
  • Granulated sugar - Also known as white sugar, you need this for the snickerdoodle cookie dough as well as for the cinnamon sugar mixture that each ball of dough is rolled in for that classic sweet cinnamon crunch on the outside.
  • Brown sugar - Adds depth of flavor to the cookie dough base.
  • Eggs - For binding so the cookies are chewy, not crumbly.
  • Flour - Regular unbleached all-purpose flour is perfect for these cookies. I prefer unbleached for lighter baked goods since bleached flour can sometimes result in tougher cookies.
  • Cream of tartar - A key ingredient in many snickerdoodle recipes which gives a unique taste to the dough. Yes, you can make the cookies without this if you don’t have any, but they don’t taste quite the same and will be missing the slight tang that is so wonderful with the sweet cinnamon and sugar.
  • Baking soda - For helping the cookies spread just enough while baking.
  • Salt - This important ingredient balances all of the other flavors and keeps the cookies from tasting bland.
  • Ground cinnamon - I tested this snickerdoodles recipe by adding cinnamon to the cookie dough itself or just on the outside of the cookies and have a strong preference for only having cinnamon on the outside of my snickerdoodle cookies.

How to make Snickerdoodles

  1. Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer for 2-3 minutes until light and fluffy.
  2. Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl as needed.
  3. Add flour, cream of tartar, baking soda, and salt, mixing just until combined. Use a medium-size 2-tablespoon cookie to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets lined with parchment paper or silpat mats.
  4. Bake in a 375 degree F oven for 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.
  5. Store in an airtight container.

Snickerdoodle Cookies Recipe Tips

  • Use the cream of tartar called for in the recipe. I know I gave you a substitute above, but honestly, the cream of tartar makes the cookies chewier and gives that iconic, snickerdoodle tang.
  • Don't overbake the cookies. If you find your cookies often turn out dry or hard or flat, there's a good chance that you may be overbaking them. I almost always intentionally underbake my cookies just a bit to make sure they stay soft, just the way I like them.
  • Use room temperature butter and eggs. It really does make a difference to this dough that you are using real butter, and I have found that cookie dough almost always has better texture when the eggs aren't chilly straight out of the fridge.
  • If you have troubles with your snickerdoodle cookies going flat, try chilling the dough for 1 hour before shaping into balls and baking. I don't think it's necessary for these cookies, but it doesn't hurt and if you feel like your cookies are spreading too much, this would be my first suggestion.
  • I like to scoop out all the dough with a 2-tablespoon cookie scoop before I start rolling them into balls. It just speeds up the process for me. I just scoop them onto a parchment or silpat lined baking sheet, then start rolling them into balls, then roll them into the cinnamon-sugar mixture before arranging them 2 inches apart on a baking sheet.

How to store Snickerdoodle Cookies

  • These soft snickerdoodle cookies will keep well in an airtight container at room temperature for 3-4 days before they start to go stale.
  • You can also freeze the cooled cookies for up to 3 months by placing them in a freezer-safe airtight container. Let them thaw on the counter at room temperature for a couple of hours before enjoying or heat in the microwave for a few seconds to warm them up.
Classic snickerdoodles on a plate with more snickerdoodle cookies around it.
What is the difference between a sugar cookie and a snickerdoodle?

While snickerdoodles and sugar cookies share many basic ingredients like flour, sugar, and butter, the classic snickerdoodle also contains cinnamon and cream of tartar, a key ingredient that is absolutely necessary (in my opinion) for a true traditional snickerdoodle.

What is cream of tartar?

I had to do a little research to figure out what cream of tartar actually is. Turns out, it's a type of acid known as tartaric acid and is a byproduct of wine production, left over as a residue on the barrels used in winemaking. Fascinating, right? When combined with baking soda, cream of tartar and baking soda work like double-acting baking powder.

Can you make snickerdoodles without cream of tartar?

Yes, you technically CAN make snickerdoodles without cream of tartar, but personally I don't think they really count because they just don't taste quite the same. Snickerdoodles without cream of tartar are just cinnamon-sugar coated sugar cookies, in my opinion.

If you really want to make snickerdoodles without cream of tartar, either because you don't have any on hand or you just don't like the flavor it adds to cookies, you can replace BOTH the cream of tartar AND the baking soda called for in the recipe with 2 teaspoons of baking powder.

Why do they call it a snickerdoodle?

There are a few ideas behind where the name snickerdoodle came from. Some people think it is German or Dutch, coming from the German word Schneckennudeln or the Dutch word snekrad, both having meanings indicating a snail-like shape or design.

Other theories claim it's just a whimsically fun cookie name that comes from the New England tradition of coming up with creative, fanciful cookie names.

More Cinnamon Recipes

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Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Snickerdoodles Recipe

5 from 68 votes
Amy Nash
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 20 cookies
Your search for the best Snickerdoodle Cookies recipe is over!  This easy snickerdoodle recipe is my go-to for this cinnamon-sugar coated, soft and chewy sugar cookie recipe that is a perennial classic!


Snickerdoodle Dough

  • 1 cup salted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Cinnamon Sugar Mixture

  • ¼ cup granulated sugar
  • 1 Tablespoon ground cinnamon


  • Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or a silpat mat.  Mix cinnamon-sugar mixture together in a small bowl and set aside.
  • Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer or using a hand-held mixer, about 2-3 minutes until light and fluffy.
  • Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl and mixing until combined.
  • Add flour, cream of tartar, baking soda, and salt, mixing just until combined.  Use a cookie to scoop out rounded balls of dough.  Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets.
  • Bake 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked.  The cookies will continue to set as they cool.  Transfer to a wire rack to cool completely.
  • Store in an airtight container.



I typically do NOT chill my snickerdoodle cookie dough before rolling it into balls.  It certainly doesn't hurt to chill it, and I would recommend it if you have difficulty with your cookies spreading too much or going too flat.  But generally speaking, I feel like I have good results without chilling so I don't bother.


Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

More States I Have Visited in my American Eats Series

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Julie says:

    5 stars
    My husband thinks a snickerdoodle should be every state official cookie. It is in his book that's for sure. I didn't know that was what cream of tartar came from. Very interesting. These cookies look amazing and I can't wait to make them!

  2. debi at Life Currents says:

    5 stars
    Snickerdoodles are my husband's favorite cookie. I'll have to make these for him. They look soft and delicious!

  3. michele says:

    5 stars
    My favorite cookie to make is a snickerdoodle cookie! Good thing too as my little niece loves to come over after school and we make them every single day! Im with you though.... cream of tartar is a must.... for the texture and the way the rise!

  4. Jennifer A Stewart says:

    5 stars
    Snickerdoodles have always been one of my favorites and this one is the best!!

  5. Kylee from Kylee Cooks says:

    5 stars
    Oooh, I love me some snickerdoodles. These were so good, and were enjoyed by everyone!

  6. Sandra says:

    5 stars
    We love the cinnamon in these cookies. Definitely one of my favorite flavors, and yes, always use real butter! So good!

  7. Brandi says:

    5 stars
    I am ALL about some snickerdoodle cookies! These look DELICIOUS!

  8. Michaela Kenkel says:

    5 stars
    Snickerdoodles are my hub's favorite cookie -- he loved your recipe!! Will make again for sure!

  9. David Ervin says:

    5 stars
    Just made three dozen. What a Great cookie!!!!
    Thank you!! I did make a little change, used brown
    butter & lite brown sugar. Wow!! Will be baking these
    for a friend's party!! 👍👍👌🤗 Thank you again!!

  10. Amy says:

    5 stars
    These babies are in the oven right now! They smell so amazing. I did make half with a medium ice cream scoop, and half with a classic sized scoop because who doesn’t love huge cookies?! I’ll definitely be eating these as soon as they’re done, and will be making these again the future!! Though I’m curious, what if I wanted to bake these on the convection setting? Just lower the temp and cook a few minutes longer?

    1. Amy says:

      You know, I have a convection oven and I still have never used the convection setting! I think you are right, but don't have the experience to say though, I'm afraid.

  11. Claire says:

    Dear Amy,
    A very big MERCI!!!! 
    This recipe is absolutely perfect.
    Snickerdoodles are not popular in France, i’m so
    happy to be able to cook them now!
    We’ve eaten them in only one day 🙂
    Thank you!!!

    1. Amy says:

      You are so very welcome! I'm glad you enjoyed them!

  12. Jenn says:

    Okay, I need to stand over you and watch you make these. I consider myself a baker, and yet I consistently open the oven to flat cookies. This last time I increased the flour and chilled the dough...a bit better but still flat. The first time I chilled the dough and it made no difference. I was careful to follow your instructions to the letter. Thoughts. I am in Utah if that helps. Elevation? I'd love mine to look like yours; however, the taste is the best I've found--hands down!

    BTW: Your recipes, pictures and writing style keep me coming back again and again. I have followed you throughout my infertility journey and have marveled at what you've accomplished as a mother and entrepreneur.

    1. Amy says:

      Hi Jenn! Thank you so much for your kind comments! It really made my day. The infertility journey is something else, isn't it? Sending hugs and hoping you are in a good spot right now.

      So, for flat cookies. Hmmm, I wish you could be here to bake with me too! I think this chart with info on high altitude baking (scroll down for cookie specific info) looks really helpful. I think I would try both increasing the flour slightly and cooking at a higher temperature (try 15-25 degrees higher) for a slightly shorter amount of time. That way, the outside of the cookie cooks faster and spreads but stops spreading before the inside of the cookie cooks and spreads as much. At least in theory. That's where I would start. Maybe see if that helps? And if that DOES work for you, please let me know!

  13. Aubrey Thomas says:

    Yum! I switched the recipe a bit. I added chopped walnuts and coconut flakes. I admit, I loved the coconut flakes. Added great flavor and texture. Food for thought!

  14. Nc says:

    Hi I have a homebased baked goods business and I would love to make these is that alright? I never give out the recipe. Thank you.

    1. Amy says:

      Sure, go for it! I'm glad you like these so much!

  15. Ally Gurl says:

    Such a good recipe! I tend to ruin everything i bake, but this was so helpful! My family can't stop scarfing then down by the minute! Thank you so much!

  16. Kristy says:

    My mother always added butterscotch chips to her snickerdoodle cookie batter. This recipe was perfect and my father loved them! Thanks for a walk down memory lane!

    1. Amy says:

      I love that idea! I've added white chocolate chips before and that's yummy too!

      1. Charlene says:

        With this option, how many cups of white chocolate chips did you add to the recipe?

        1. Amy says:

          Hi! Hmmm I think I have done about 1 1/2 cups of white chocolate chips. Or more or less, depending on how many chips you want in each cookie!

  17. mrs.ohyeah says:

    can the dough be frozen? how long should i bake frozen dough?

    1. Amy says:

      Hmm, this is one dough I haven't frozen yet. I've frozen lots of other cookie dough though. My guess is that you could freeze and let the dough thaw overnight in the fridge. You might need to re-roll in cinnamon sugar though.

  18. Kathleen Pope says:

    Oooh Amy, loving these chewy, wrinkly snickerdoodles! One of my favorite cookies! Love all of the tips!

    1. Amy says:

      Thank you so much! I'm glad you found the tips helpful!

  19. Vivian Gossett says:

    I made this recipe for snickerdoodles and they were all eaten within hours. My 11 year old and his friend couldn't eat them fast enough. I'm now making my second batch hoping I have some for Christmas. Best recipe ever. Thank you for sharing!!

    1. Amy says:

      You're welcome! I'm always so happy when I hear people agree that these are the best snickerdoodles ever! I mean, I'm partial, but hearing it from others helps! 🙂

  20. Lindsay says:

    I've made these several times and they are always a hit!!

  21. KC says:

    Great recipe! My family loved them and want more this weekend! Thanks for sharing!

  22. Meagan H says:

    Made these for your American Eats challenge, these were so yummy!

    1. Amy says:

      I'm glad you tried them!

  23. BEVERLY LAUDIE says:

    5 stars
    Made these last night and they were delicious!
    I appreciated how quick they were too. I was having friends over and decided to serve hot cocoa and Snickerdoodles. Perfect combination!
    This recipe will go in my permanent file.
    I made these for the December Christmas Sweets Challenge.

  24. Lyndsay says:

    5 stars
    These are amazing!!!!!!!

  25. Gayle Webb says:

    5 stars
    I have never made snickerdoodles until now. These were simply the most amazing bites of heaven. I made them for my nephew's graduation party. There was NONE left. Everyone raved. Thanks for the perfect recipe!

  26. Bonnie says:

    Just making them now. 1 tablespoon of vanilla? Just checking. Thanks.

    1. Amy says:

      Yep, I like them with plenty of vanilla. You are welcome to reduce to 1 teaspoon if you prefer, though.

  27. Patricia says:

    5 stars
    Snickerdoodles are my all time favorite cookie and have been since I was about 2 years old. These were easy to make and I actually had all the ingredients on hand (which was amazing). They turned out wonderful. I did add more cinnamon in with the flour...because I really like it and then dusted them with the sugar/cinnamon as they came out of the oven. Thank you so much for this fabulous recipe!!

  28. Danielle says:

    5 stars
    These are so good. I brought these to a get together with friends, they were gone in moments. I add extra cinnamon to in the cookie, because you can’t ever have enough cinnamon, right? It’s been cold and rainy here the last couple of days, ive made this recipe about 3 days in a row! Delicious.

  29. Loralee MacDonald says:

    Just made these for a family party and they turned out perfect! Next time I will cook a little less as my oven seems to cook hot.

    Thanks for amazing, efficient and delicious recipes!

    1. Amy says:

      Thank you! Snickerdoodle Cookies are so good! Yes every oven bakes differently so it can be trial and error. Glad they worked out for you!

  30. Claudia says:

    5 stars
    These came out great, nice & fluffy, made for Super Bowl and had requests for the recipe.

  31. Ann says:

    Hi Amy. I made these snickerdoodles. And in one of your statements you said that the taste of this cookie comes from the cinnamon and cream of tartar. However there isn’t any cinnamon in the ingredients of the cookie. Only on the coating. Is this just an oversight?

    1. Amy says:

      No, that's not an oversight. I have tried it both ways and feel like the cookies weirdly taste stale when I add the cinnamon to the dough itself. Maybe it's just me, but I prefer it only on the outside.

  32. Jonna says:

    Amy there is no info on high altitude instructions. We live at a little over 3500 ft in CA and sometimes have to add additional ingredients to the mixture. Sometimes not. Any advice???

    1. Amy says:

      I live pretty close to sea level so I don't have a lot of experience with high altitude baking, but I know King Arthur Flour has a helpful guide! I have heard that it helps to reduce the sugar by a couple of teaspoons for high altitude baking, but I'm not sure if that applies to cookies or just cakes.

  33. Cathy Ray says:

    Love the snickerdoodles Thank you for the great recipe my family loved them.

  34. S says:

    5 stars
    I made these last week and my husband is still talking about them. He has never liked snickerdoodles until he tried these. The texture was insane! Adding these to our regular rotation for sure. One thing I did want to note was the 1/2 tsp salt addition to unsalted butter was too much -- I used Kerrygold unsalted and the cookies turned out slightly salty. However, I was able to counteract that with extra rolls in the sugar/cinnamon mixture. Next time I'll just used salted butter as instructed. Thanks again for this awesome recipe!

  35. Elisabeth says:

    5 stars
    I don’t typically comment on recipes I find online because I forget or just don’t think to do it. But I just made these tonight. First, I’m at a higher altitude and second, I stink at baking cookies…possibly because of the higher altitude.
    These cookies are AMAZING. I ate at least 3 already so I don’t know that I should ever make them again they are that good…especially warm. Thanks for posting this recipe. My kids are going to be so excited to see these in the morning when they wake up. If they last until then that is.

    1. Amy says:

      LOL, I'm so glad that these were a hit for you!

  36. Jan says:

    I make my snickerdoodle cookies without cream of tarter. And every time I take them somewhere to share, I get asked for the recipe. Most people that love them don't like the ones made with cream of tarter. Our guild had a cookie exchange in December and I took my snickerdoodle cookies. There were lots of comments about how mine tasted different than the ones that they grew up on and why were mine different. So I did a blind tasting last month at my regular quilt meeting. All of the ones that didn't have the cream of tarter were gobbled up. Everyone said the others had a bitter taste. They did eat them but they all agreed that the ones without were better. I am not a professional baker, just have lots of experience making cookies.

    1. Amy says:

      I'm glad you have a recipe you love!