These easy snickerdoodle cookies are soft and chewy in the center with lightly crisp edges and plenty of cinnamon sugar in every bite. Cream of tartar gives them that classic snickerdoodle tang, while a combination of white and brown sugar keeps them wonderfully soft.
The dough gets a short chill before being rolled generously in cinnamon sugar and baked until the edges are set but the centers are still soft. Simple, classic, and exactly what a good snickerdoodle should be.
There is something about cinnamon sugar cookies that always feels a little nostalgic to me. They’re not flashy, they don’t need frosting, chocolate chips, or anything fancy, and yet somehow they disappear faster than almost every other cookie on the table.
I think that is what I love about snickerdoodles. They look simple, but the flavor is very specific. That little tang from the cream of tartar combined with all that cinnamon sugar makes them completely different from an ordinary sugar cookie.
And, of course, I am very particular about the texture. I want a snickerdoodle to have slightly crisp edges and a soft, chewy center. If it is dry and cakey, nah ah! That is not the cookie I am reaching for.
These are the kind of cookies I like with coffee in the afternoon—nothing elaborate, just a really good homemade cookie with plenty of cinnamon. Sometimes simple really is the winner.
Why you’ll love these cookies
- Soft and chewy – Brown sugar and the extra egg yolk help keep the centers tender.
- Classic snickerdoodle flavor – Cream of tartar gives the cookies their signature slight tang.
- Plenty of cinnamon – There’s cinnamon in the dough and a generous cinnamon-sugar coating.
- Easy to make ahead – The dough can be refrigerated or frozen, making these great for baking on demand.
Ingredients and substitutes
- Unsalted butter – Use softened butter, but don’t let it become greasy or partially melted. Butter that is too warm can make the cookies spread excessively. Salted butter can be used; reduce or omit the added salt.
- Granulated sugar – White sugar helps the cookies spread and gives them lightly crisp edges. It is also used for the cinnamon-sugar coating.
- Light brown sugar – Brown sugar adds moisture and a subtle caramel flavor, helping the centers stay soft and chewy. I wouldn’t replace all of it with white sugar if you want the same texture.
- Egg and egg yolk – One whole egg binds the dough, while the additional yolk adds richness and helps create a softer, chewier center.
- All-purpose flour – Regular all-purpose flour gives these cookies the right structure. For consistent results, weigh the flour rather than packing it into measuring cups.
- Cream of tartar – This is an important ingredient in a classic snickerdoodle. It provides the characteristic slight tang and works with the baking soda for leavening.
- Baking soda – Works together with the cream of tartar to help the cookies rise and spread properly.
- Cinnamon – Cinnamon goes into both the cookie dough and the coating, so the flavor runs right through the cookie. Use fresh ground cinnamon for the best flavor.
- Salt – Balances the sweetness and brings out the cinnamon and buttery flavors.
Step-by-step: Easy snickerdoodle cookies
Make the cookie dough
In a medium bowl, combine the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the granulated sugar and light brown sugar until light and well combined.
Add the whole egg and egg yolk and mix until incorporated.
Add the dry ingredients and mix just until the dough comes together.
Pro tip: Once the flour goes in, don’t keep beating the dough. Overmixing cookie dough can make the finished cookies tougher.
Chill
Cover the dough and refrigerate for 1 hour.
Chilling gives the flour time to hydrate, firms the butter, and helps prevent the cookies from spreading too quickly in the oven.
Cinnamon sugar coating
Combine ¼ cup granulated sugar with 3 teaspoons ground cinnamon in a shallow bowl.
Portion the chilled dough and roll it into balls. Roll each ball generously in the cinnamon sugar until completely coated.
Bake
Arrange the cookie dough balls on a parchment-lined baking sheet with enough room between them to spread.
Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft.
Leave the cookies on the baking sheet for about 10 minutes before transferring them to a cooling rack.
This is important: Don’t wait for them to look completely firm in the oven. That’s how soft snickerdoodles become dry snickerdoodles.
Storage and make ahead
- Room temperature – Store completely cooled cookies in an airtight container for 4 to 5 days. They will soften slightly as they sit.
- Refrigerate dough – The prepared cookie dough can be refrigerated, tightly covered, for up to 3 days.
- Freeze dough balls – Shape the dough into balls and freeze until firm, then transfer to a freezer bag or airtight container for up to 3 months. I would add the cinnamon-sugar coating shortly before baking.
- Bake from frozen – Bake the frozen dough balls without thawing, adding approximately 2 to 3 minutes if needed.
- Freeze baked cookies – Cool completely and freeze in an airtight container for up to 3 months. Thaw at room temperature.
Why is cream of tartar used in snickerdoodles?
This deserves its own section because both your search data and Occasio are telling us people want the answer.
Cream of tartar does two things in snickerdoodles. First, it provides the slight tang that distinguishes a traditional snickerdoodle from an ordinary cinnamon sugar cookie. Second, its acidity reacts with baking soda to help give the cookies their characteristic texture.
You can technically make cinnamon sugar cookies without it, but they won’t taste quite like classic snickerdoodles.
Can I make snickerdoodles without cream of tartar?
Yes, but the flavor and texture will change
If cream of tartar isn’t available, a baking-powder substitution can produce a good cinnamon sugar cookie, but it won’t have quite the same tang as the original.
For this recipe, I’d recommend making it with cream of tartar at least the first time. It really is part of what makes a snickerdoodle a snickerdoodle.
Easy Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies made with butter, white and brown sugar, cream of tartar, and plenty of cinnamon. The cookies are chilled, generously coated in cinnamon sugar, and baked until lightly crisp outside with soft centers.
Video
Ingredients
- 227 g (1 cup) Unsalted butter softened
- 145 g (⅔ cup) Granulated sugar
- 150 g (⅔ cup) Light brown sugar
- 1 large Egg
- 1 large Egg yolk
- 395 g (3 cups) All-purpose flour
- 1½ tsp Cream of tartar
- 1 tsp Baking soda
- ½ tsp Salt
- ¾ tsp Ground cinnamon
- ¼ cup Granulated sugar
- 3 tsp Ground cinnamon
Method
- Dry ingredients – Combine the flour, cream of tartar, baking soda, salt, and cinnamon in a medium bowl.395 g All-purpose flour, 1½ tsp Cream of tartar, 1 tsp Baking soda, ½ tsp Salt, ¾ tsp Ground cinnamon
- Wet ingredients – Beat the butter, granulated sugar, and light brown sugar until light and well combined. Add the whole egg and egg yolk and mix until incorporated.227 g Unsalted butter, 145 g Granulated sugar, 150 g Light brown sugar, 1 large Egg, 1 large Egg yolk
- Combine – Add the flour mixture and mix only until the dough comes together.
- Chill – Cover and refrigerate for 1 hour.
- Preheat – Preheat the oven to 375°F / 190°C and line baking sheets with parchment paper.
- Coating – Combine the ¼ cup sugar and 3 teaspoons cinnamon.¼ cup Granulated sugar, 3 tsp Ground cinnamon
- Shape – Roll the chilled dough into balls and coat generously in cinnamon sugar.
- Bake – Arrange on the baking sheet with space between them and bake for 10 to 12 minutes, until the edges are set and the centers remain slightly soft.
- Cool – Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
Notes
- Use softened butter, but don’t let it become greasy or melted.
- Weigh the 395 g flour for the most reliable texture.
- Don’t omit the cream of tartar if you want classic snickerdoodle flavor.
- Chill the dough for the full hour to control spreading.
- Roll the cookies generously in cinnamon sugar.
- Remove them while the centers are still soft; they’ll continue to set as they cool.
- Store airtight for 4 to 5 days or freeze for up to 3 months.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the best snickerdoodle cookies
- Use softened, not melted butter. Butter that’s too warm encourages excessive spreading.
- Use both white and brown sugar. The combination gives you lightly crisp edges and a softer, chewier center.
- Weigh the flour. Your updated recipe uses 395 g, and too much flour is one of the easiest ways to end up with dry, puffy cookies.
- Don’t skip the cream of tartar. It’s responsible for that recognizable snickerdoodle tang.
- Chill for the full hour. This is particularly useful with the amount of butter in this dough.
- Coat generously. The cinnamon-sugar coating isn’t decoration—it’s part of the cookie.
- Don’t overbake. Take them out while the centers still look slightly soft.
- Let them sit on the baking tray. The residual heat finishes setting the centers without drying them out.
Troubleshooting
| Problem | Most likely cause | What to do |
|---|---|---|
| Cookies spread too much | Butter too warm or dough wasn’t chilled | Chill for the full hour and start with softened, not greasy butter |
| Cookies don’t spread enough | Too much flour | Weigh the flour rather than packing cups |
| Cookies are dry | Overbaked | Remove them when the centers still look slightly soft |
| Cookies are cakey | Too much flour or overmixed dough | Weigh ingredients and mix only until combined |
| Cinnamon coating disappears | Coating was too light | Roll generously in cinnamon sugar before baking |
| Cookies are too crisp | Baked too long | Reduce baking time by a minute or two |
| Cookies lack classic tang | Cream of tartar omitted | Use cream of tartar for traditional snickerdoodle flavor |
Frequently asked questions
The biggest difference is cream of tartar. Traditional snickerdoodles contain cream of tartar, which gives them a slight tang and contributes to their characteristic texture. They are also rolled generously in cinnamon sugar before baking.
The most common causes are overly soft butter, warm dough, or insufficient chilling. Chill this dough for the full hour and make sure the butter is soft enough to cream but not greasy or melted.
They were probably baked too long. Remove them when the edges are set but the centers still appear slightly soft. They’ll continue baking from the residual heat of the pan.
For this recipe, yes. The one-hour chill firms the butter, makes the dough easier to shape, and helps control spreading.
Yes. If using salted butter, reduce or omit the additional salt in the recipe.
Absolutely. Freeze shaped dough balls for up to three months and roll them in cinnamon sugar before baking.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Really nice recipe. I loved all the tips you provide for making it right, especially how to use the cream of tartar on baking!
I love making these to deliver to friends and family during the holidays. The perfect addition to any cookie tray!
These were eaten up as fast as I could make them!
I am so happy to hear that Mindee. Thanks for the lovely feedback
I love snickerdoodles and appreciate your tip to use a combination of brown sugar and granulated sugar. These look delicious!
I’ve always loved the soft texture of a good Snickerdoodle cookie – great recipe I’ll be using for the holidays!