These soft snickerdoodle cookies have that classic cinnamon-sugar coating with a tender, slightly chewy center that stays soft for days. No fancy ingredients, no chilling required — just a simple dough rolled in cinnamon sugar for a cozy, nostalgic treat that’s always a hit with kids and adults alike.
They’re an easy weekend baking project, and the rolling step is one little hands love to help with.
Why you’ll love this recipe
- Simple, familiar ingredients — nothing hard to find
- Soft and chewy — never dry or crumbly
- No chilling required — ready to bake right away
- Fun for kids to help make — rolling dough in cinnamon sugar is an easy, satisfying step
Ingredients
For the cookies
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
- Add the eggs and vanilla. Mix in the eggs one at a time, then add the vanilla extract, beating until fully combined.
- Combine. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Make the coating. In a small bowl, stir together the sugar and cinnamon for rolling.
- Shape and coat. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake. Place the coated dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 9–10 minutes, until the edges are just set but the centers still look soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for success
- Don’t overbake. Pull them out while the centers still look slightly underdone — they firm up as they cool, which keeps them soft.
- Cream of tartar is key to that classic tangy snickerdoodle flavor, so don’t skip it.
- Room temperature butter and eggs blend more smoothly into the dough than cold ingredients.
- Coat generously in the cinnamon sugar for that classic crackled, sugary top.
Frequently asked questions
Can I skip the cream of tartar? It’s what gives snickerdoodles their signature tangy flavor and soft texture, so it’s best not to skip it if you can help it. In a pinch, a substitute is 2 teaspoons of lemon juice, though the flavor will be slightly different.
Why did my cookies spread too much? This usually means the butter was too soft or warm. Make sure it’s softened but not melted, and avoid baking on a warm baking sheet from a previous batch.
Can I freeze the dough? Yes — roll the dough into balls, coat in cinnamon sugar, then freeze on a tray until solid before transferring to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay soft for about 5 days.