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Snickerdoodle cookies on a cooling rack
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Classic Snickerdoodles

Snickerdoodles are a classic cinnamon sugar cookie with a tangy kick! These Snickerdoodles have a soft and chewy center with crispy edges, and a delicious combination of a cinnamon, sugar and butter.
Prep Time30 mins
Cook Time10 mins
Chill20 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Chewy, Cookies, Cream of Tartar, Holiday Cookie, Snickerdoodles, Soft
Servings: 36 cookies
Author: Erin Cernich


  • 2 and 3/4 cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar plus 1/4 cup for rolling
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon for rolling


  • Adjust oven rack to middle position and preheat oven to 375F degrees.  Line two baking sheets with parchment paper or a silicone mat.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • Using the stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy - about 2-3 minutes.  
  • Add the eggs, one at a time, mixing until incorporated after each, and scraping down the sides of the bowl as needed.  Then add the vanilla extract and mix until combined.
  • Reduce the mixer speed to low and slowly add the flour mixture until combined.  Give the mixture a final stir by hand to make sure that all the flour is mixed in.  Place the dough in the refrigerator and chill for at least 20 - 30 minutes.
  • In a small shallow dish, combine the 1/4 cup of sugar and cinnamon.
  • Using a small cookie scoop or your hands, form the dough into 1 tablespoon dough balls, rolling each through the sugar mixture until well coated.   Place on the prepared baking sheets 2 inches apart.  
  • Bake the cookies one sheet at a time, until the edges begin to turn golden brown and the centers are still soft and puffy - and will even look a bit under-baked.  About 10 - 12 minutes.  For crispier cookies, bake for a couple minutes longer.   
  • Let cookies cool on the baking sheet for about 2-3 minutes then move to a cooling rack to cool completely.  Enjoy!


  • Chill the Dough - I find that chilling the dough helps the cookies not over-spread too much while baking.
  • More Cinnamon Sugar - For a stronger cinnamon flavor, roll the dough balls through the cinnamon and sugar mixture twice.
  • Bake Time - Ovens will vary and so will cooking times.  High Altitude - Start checking the cookies at 10 minutes.  For a crispier cookie, bake for a couple minutes longer. 
  • Checking for Doneness - For a chewier cookie, bake until the edges are crisp, but the centers still appear under-baked in the center.  The cookies will continue to cook as they cool on the baking sheet.