Snickerdoodle cookies are a classic. Soft, chewy, slightly tangy, and coated in cinnamon sugar. This soft snickerdoodles recipe requires no chilling so you can have snickerdoodles ready in 30 minutes.
Why do you need cream of tartar in snickerdoodles?
Cream of tartar adds a tangy flavor to snickerdoodle cookies. It's this tanginess that makes snickerdoodles taste different than a regular sugar cookie.
What does a snickerdoodle cookie taste like?
Snickerdoodle cookies are similar to a sugar cookies but they are a little tangier and are coated in cinnamon sugar.
Leftovers, Storage, and Make Ahead
- Leftovers & Storage - Leftover soft snickerdoodles can be stored in an airtight container for up to 5 days. These cookies stay soft for several days. My favorite tip for cookie storage is to add a slice of bread to the container as this really helps cookies stay super soft.
- Make Ahead - The cookie dough can be made in advance and stored in the fridge or freezer. I like to roll the dough into balls and in the cinnamon sugar before storing. You can store in an airtight container in the fridge for up to 2 days before baking or in the freezer for up to 2 months. If baking from frozen, you'll need to add an extra minute or two to the bake time.
BEST Cookie Baking Tips
- Room Temperature Ingredients - If a recipe calls for room temperature ingredients, such as butter or eggs, then it is necessary for proper incorporation into the dough.
- No Hot Baking Sheets - You don't want to put cookie dough on a warm baking sheet. If baking in multiple batches, either use a fresh sheet or allow the baking sheet to fully cool. You can run it under cool water to speed up the process.
- Use an Oven Thermometer - Many ovens are not as accurate or consistent in temperature as we think. I keep a thermometer in my oven at all times so I can monitor the temp.
- Keep the Oven Closed - Refrain from opening the oven door during baking as that will let the heat out and lower the temperature.
- Quality Baking Sheets - I only bake with thick, light colored, aluminum baking sheets. Dark, nonstick baking sheets can cause cookies to burn on the bottom.
Other Favorite Cookie Recipes
- Soft Chocolate Chip Cookies - Buttery, soft, tender cookies. The recipe even uses melted butter so no need to wait for the butter to soften.
- Brown Butter Sugar Cookes - Soft, chewy, and a major upgrade from regular sugar cookies. They’re drop-style so easy to make. Browned butter adds a rich, slightly nutty, and warm flavor.
- Sprinkle Drop Sugar Cookies - No rolling or cutting. Just roll the easy cookie dough into balls and bake.
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Extra Soft Snickerdoodles
Snickerdoodle cookies are a classic. Soft, chewy, slightly tangy, and coated in cinnamon sugar. This recipe requires no chilling so you can have snickerdoodles ready in 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: American
Ingredients
Dough
- 3 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 ⅓ cup white granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Topping
- ⅓ cup white granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Prep - Preheat the oven to 375° F. Line two baking sheets with parchment paper or a silicone liner.
- Dry Ingredients - In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 ½ teaspoons of cinnamon, and salt.
- Cream Butter - In a large bowl using a hand mixer or bowl of a standard mixer fitted with the paddle attachment, beat the softened butter and 1 ⅓ cups sugar. Beat on high speed until creamy, about 2 minutes. Add the vanilla extract and egg and beat on medium-high until well combined. Don't forget to scrape down the sides of the bowl to make sure everything is mixed well.
- Add Dry Ingredients - Put the mixer on low speed and slowly add the flour mixture in 3 parts. The dough will be thick.
- Roll in Cinnamon Sugar - For the Topping - In a small bowl mix together the ⅓ cup sugar and 1 ½ teaspoons of cinnamon. Roll the dough into balls. About 1 ½ tablespoons of dough each. Roll each ball in the cinnamon sugar topping and arrange the balls a couple of inches apart on your lined baking sheets.
- Bake - Bake the cookies in the preheated oven for 10-11 minutes. The cookies will be soft and puffy. Remove from oven and while they are still warm, flatten slightly with the back of a spoon or measuring scoop. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies can be kept in an airtight container at room temperature for 5 days. They remain soft, but sometimes I add a slice of bread to containers of cookies to really help them stay soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12.9 g
- Sodium: 105.5 mg
- Fat: 8 g
- Carbohydrates: 25.2 g
- Fiber: 0.6 g
- Protein: 2 g
- Cholesterol: 28.1 mg
Keywords: snickerdoodles, snickerdoodle cookies, soft snickerdoodles
Katie says
Definitely one of the best snickerdoodle recipes!
★★★★★
Pqige says
I have been seeing cream of tartar in different baking recipes and I am a little apprehensive. But these cookies look amazing so definitely going to give it a shot!
Kathleen says
Cream of tartar is what gives Snickerdoodles (and other cookies) a slightly tangy taste. And it helps keep cookies chewy by keeping the sugars from crystallizing. Fun fact: Baking powder is simply baking soda mixed with some cream of tartar! I hope you give them a try 🙂 and let me know what you think!