These Snickerdoodle Cookies are made with cream of tartar for a classic snickerdoodle cookie! They are easy to make, coated in a cinnamon sugar mixture, and are oh so soft!
If you are a big cinnamon lover then you will definitely want to try out my Cinnamon Sugar Caramelitas, my fluffy Big Cinnamon Rolls, Cinnamon Roll Cookies, and my Crumbl Snickerdoodle Recipe! So many delicious cinnamon recipes so don’t miss out!
Why This Recipe Works
- Chewy cookies. This recipe uses baking soda instead of baking soda and baking powder. The baking powder would make the cookies light and fluffy, more like a cake texture. By just using baking soda, the cookies have a chewier texture.
- Prominent cinnamon sugar flavor. These perfect snickerdoodle cookies are rolled in the cinnamon sugar mixture twice! That’s right! We want to really make sure that cinnamon flavor comes through, so we make sure they are coated extra well!
- Cream of Tartar: This is one of the key ingredients. The cream of tartar gives the cookie a bit of that tangy flavor, creates soft chewy texture traditional for snickerdoodle cookies and stabilizes the eggs. You can fin it in the spice aisle of any grocery store. I typically buy a small container since I don’t use it that often.
- Baking Soda: These chewy snickerdoodles are made with just baking soda instead of baking soda and baking powder. This will make the cookies less cake like and more cookie-like and chewy!
- Granulated Sugar: This classic snickerdoodle recipe is similar to a sugar cookie base. Because of that, we use granulated sugar instead of brown sugar.
- Kosher Salt: Kosher salt is a coarser texture than table salt, so be sure to know the substitutions if a recipe calls or one or the other. If a recipe calls for Kosher salt, use 1/4 teaspoon less of table salt per teaspoon of salt. If a recipe calls for table salt, use 1/4 teaspoon more of Kosher salt per teaspoon.
- Unsalted Butter: Using butter at room temperature will help your mixture combine more evenly. Also, if using salted butter instead of unsalted, reduce the amount of salt 1/4 of a teaspoon per 1/2 cup of butter in the recipe.
- Cinnamon: The cookies are rolled in a cinnamon sugar mixture that will give the cookies the iconic snickerdoodle look.
- Combine the dry ingredients. Whisk the flour, cream of tartar, baking soda, and salt in a large bowl and set aside.
- Cream the butter and sugar. In a stand mixer bowl fitted with the paddle attachment (or with an electric mixer), cream the butter and sugar on high until light and fluffy. Use a rubber spatula to scrape the bowl as needed. Add the eggs and vanilla extract and beat until combined.
- Combine dry and wet ingredients. Add the flour mixture to the wet ingredients bowl and mix until just combined.
- Chill. Cover and chill the dough for 30-60 minutes.
- Make the cinnamon sugar. Combine the sugar and cinnamon in a small bowl and whisk until combined.
- Portion into balls and roll in cinnamon sugar. Remove the dough from the fridge and roll into balls. I used a 1 1/2 T sized cookie scoop. Roll each ball 2 times in the cinnamon sugar mixture.
- Bake cookies. Place the dough balls on a parchment paper-lined cookie sheet. Bake at 350°F for 9-11 minutes or until the edges are lightly golden. Do not over bake.
- Remove and cool. Let the cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
You’ll notice the recipe specifies to roll the cookie dough in the cinnamon sugar mixture 2 times. This makes a difference! Double rolling ensures they are fully coated.
If you want flatter snickerdoodles that don’t puff up in the center, press down on the cookie dough ball with your palm so that the cookies are more of a thick disk rather than a ball.
Don’t forget to chill the dough! Chilling the dough will help so the cookies don’t over spread in the oven. You can even chill the dough overnight and bake the cookies the following day.
Make Ahead, Storing, and Freezing
Store the classic snickerdoodle cookies in an airtight container or Ziplock bag at room temperature for 3-4 days.
To freeze snickerdoodle cookie dough, you’ll want the cookie dough balls rolled in the cinnamon-sugar coating. Then place them on a cookie sheet and freeze until just solid. Transfer dough balls to an airtight container or freezer bag and store in the freezer for 1-2 months. You can also freeze the cookie dough prior to rolling into the cinnamon sugar coating and then just roll the dough balls after you’ve thawed them overnight in the fridge.
If baking the dough balls from frozen, you may need to add another minute on to the bake time.
if you want to freeze the snickerdoodles, let the cookies cool completely and then individually wrap them in plastic wrap and store in an airtight container in the freezer for 1-2 months. Thaw and enjoy.
The iconic cinnamon-sugar mixture on the outside of the balls of dough is the major difference between snickerdoodle cookies and sugar cookies. However, on a more ingredient basis, you will often find snickerdoodles with cream of tartar which provides a different texture and flavor than sugar cookies.
This chewy snickerdoodle recipe is all thanks to the ratio of fat, flour and eggs! Getting the right ratio will help make a thicker and chewier cookie. Chilling the dough also helps!
I’d give the dough balls a little bit of a press on the cookie sheet before you bake them so they are a thick disk of dough instead of a dough ball. This will help them turn out flatter.
More Cinnamon Recipes
- Cinnamon Roll Cake
- Cinnamon Roll Popcorn
- Cinnamon Baked Apples Recipe
- Apple Cinnamon Scones
- Mini Cinnamon Rolls
Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there.
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons ground cinnamon
- In a medium sized bowl whisk the flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium high speed for 3 minutes. The mixture should be light and fluffy. Scrape down the sides of the bowl. Add the eggs and vanilla and beat for 1 more minute on medium speed.
- Mix in the dry ingredients until just combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, in a small bowl mix the sugar and cinnamon.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Remove the cookie dough from the fridge and portion into 1 ½ “ inch sized balls. (I used a 1 ½ T sized scoop to help portion out the dough). Roll each dough ball in the cinnamon sugar mixture 2 times. You want the cookies heavily coated.
- Place the balls on the cookie sheet leaving 2 inches between each cookie. Bake for 9-11 minutes. The edges will turn a light golden color (you don’t want to overbake).
- Remove from the oven and let cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for 5 days.