Snickerdoodle Recipe - House of Nash Eats (2024)

Your search for the best Snickerdoodle Cookies recipe is over! This easy snickerdoodle recipe is my go-to for this cinnamon-sugar coated, soft and chewy sugar cookie recipe that is a perennial classic!

Love cookies? Us too! Some of our other favorites areToffee Oatmeal Chocolate Chip Cookies,, and!

Snickerdoodle Recipe - House of Nash Eats (1)
Table of Contents
  1. What is a Snickerdoodle?
  2. Why you'll love this Snickerdoodles Recipe
  3. Snickerdoodle Recipe Ingredients
  4. How to make Snickerdoodles
  5. Snickerdoodle Cookies Recipe Tips
  6. How to store Snickerdoodle Cookies
  7. Snickerdoodle Cookie Recipe FAQs
  8. More Cinnamon Recipes
  9. More Cookie Recipes
  10. The Best Snickerdoodle Cookies Recipe Recipe
  11. More States I Have Visited in my American Eats Series

In the halls of cookie-dom, there are a few classic cookies that reign supreme. Like the ubiquitous Chocolate Chip Cookies and Best Cut-Out Sugar Cookies. And then there is the snickerdoodle.

Snickerdoodle Recipe - House of Nash Eats (2)

What is a Snickerdoodle?

Snickerdoodles are (or should be) a soft, buttery cookie loaded with cinnamon and sugar and having a distinctive and unique tang from a not-so-secret ingredient: cream of tartar.

They are one of Paul's favorite cookies of all time, right up there next to chocolate chip (of course), my chewy brownie cookies, and peanut butter blossoms.

I love this chewy snickerdoodle recipe because unlike so many snickerdoodles I've had over the course of my life, these stay soft and chewy instead of getting thin and crispy and dry.

The real key to a soft and chewy snickerdoodle cookie is to not overbake. In fact, I underbake these a little, to the point that they don't crack on top, which is a hallmark of some snickerdoodle cookie recipes.

That soft, tangy snickerdoodle center is surrounded by cinnamon-sugar coating that is completely irresistible and achieved by rolling balls of snickerdoodle cookie dough in a mixture of ground cinnamon and granulated sugar before baking.

Why you'll love this Snickerdoodles Recipe

  • Perfect texture -If you are looking for a snickerdoodle cookie recipe that is crisp on the outside but soft in the middle, then this is the recipe for you! It’s been carefully tested many times to make sure they turn out amazing and is the best snickerdoodle cookie recipe on the internet!
  • Fun to make -The easy dough comes together in just a few minutes and kids love to help rolling balls of dough in the cinnamon sugar mixture to bake.
  • Classic snickerdoodle flavor -There is no skimping on the cinnamon sugar and the base itself has cream of tartar for that classic snickerdoodle taste.
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Snickerdoodle Recipe Ingredients

  • Salted butter -I use salted butter in almost all of my baking, but if you only have unsalted butter on hand you can just add an extra ½ teaspoon of salt.
  • Granulated sugar -Also known as white sugar, you need this for the snickerdoodle cookie dough as well as for the cinnamon sugar mixture that each ball of dough is rolled in for that classic sweet cinnamon crunch on the outside.
  • Brown sugar -Adds depth of flavor to the cookie dough base.
  • Eggs -For binding so the cookies are chewy, not crumbly.
  • Flour -Regular unbleached all-purpose flour is perfect for these cookies. I prefer unbleached for lighter baked goods since bleached flour can sometimes result in tougher cookies.
  • Cream of tartar -A key ingredient in many snickerdoodle recipes which gives a unique taste to the dough. Yes, you can make the cookies without this if you don’t have any, but they don’t taste quite the same and will be missing the slight tang that is so wonderful with the sweet cinnamon and sugar.
  • Baking soda -For helping the cookies spread just enough while baking.
  • Salt -This important ingredient balances all of the other flavors and keeps the cookies from tasting bland.
  • Ground cinnamon -I tested this snickerdoodles recipe by adding cinnamon to the cookie dough itself or just on the outside of the cookies and have a strong preference for only having cinnamon on the outside of my snickerdoodle cookies.
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Snickerdoodle Recipe - House of Nash Eats (5)

How to make Snickerdoodles

  1. Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer for 2-3 minutes until light and fluffy.
  2. Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl as needed.
  3. Add flour, cream of tartar, baking soda, and salt, mixing just until combined. Use a medium-size 2-tablespoon cookie to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets lined with parchment paper or silpat mats.
  4. Bake in a 375 degree F oven for 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.
  5. Store in an airtight container.
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Snickerdoodle Recipe - House of Nash Eats (7)

Snickerdoodle Cookies Recipe Tips

  • Use the cream of tartar called for in the recipe. I know I gave you a substitute above, but honestly, the cream of tartar makes the cookies chewier and gives that iconic, snickerdoodle tang.
  • Don't overbake the cookies. If you find your cookies often turn out dry or hard or flat, there's a good chance that you may be overbaking them. I almost always intentionally underbake my cookies just a bit to make sure they stay soft, just the way I like them.
  • Use room temperature butter and eggs. It really does make a difference to this dough that you are using real butter, and I have found that cookie dough almost always has better texture when the eggs aren't chilly straight out of the fridge.
  • If you have troubles with your snickerdoodle cookies going flat, try chilling the dough for 1 hour before shaping into balls and baking. I don't think it's necessary for these cookies, but it doesn't hurt and if you feel like your cookies are spreading too much, this would be my first suggestion.
  • I like to scoop out all the dough with a 2-tablespoon cookie scoop before I start rolling them into balls. It just speeds up the process for me. I just scoop them onto a parchment or silpat lined baking sheet, then start rolling them into balls, then roll them into the cinnamon-sugar mixture before arranging them 2 inches apart on a baking sheet.

How to store Snickerdoodle Cookies

  • These soft snickerdoodle cookies will keep well in an airtight container at room temperature for 3-4 days before they start to go stale.
  • You can also freeze the cooled cookies for up to 3 months by placing them in a freezer-safe airtight container. Let them thaw on the counter at room temperature for a couple of hours before enjoying or heat in the microwave for a few seconds to warm them up.
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Snickerdoodle Cookie Recipe FAQs

What is the difference between a sugar cookie and a snickerdoodle?

While snickerdoodles and sugar cookies share many basic ingredients like flour, sugar, and butter, the classic snickerdoodle also contains cinnamon and cream of tartar, a key ingredient that is absolutely necessary (in my opinion) for a true traditional snickerdoodle.

What is cream of tartar?

I had to do a little research to figure out what cream of tartar actually is. Turns out, it's a type of acid known as tartaric acid and is a byproduct of wine production, left over as a residue on the barrels used in winemaking. Fascinating, right? When combined with baking soda, cream of tartar and baking soda work like double-acting baking powder.

Can you make snickerdoodles without cream of tartar?

Yes, you technically CAN make snickerdoodles without cream of tartar, but personally I don't think they really count because they just don't taste quite the same. Snickerdoodles without cream of tartar are just cinnamon-sugar coated sugar cookies, in my opinion.

If you really want to make snickerdoodles without cream of tartar, either because you don't have any on hand or you just don't like the flavor it adds to cookies, you can replace BOTH the cream of tartar AND the baking soda called for in the recipe with 2 teaspoons of baking powder.

Why do they call it a snickerdoodle?

There are a few ideas behind where the name snickerdoodle came from. Some people think it is German or Dutch, coming from the German word Schneckennudeln or the Dutch word snekrad, both having meanings indicating a snail-like shape or design.

Other theories claim it's just a whimsically fun cookie name that comes from the New England tradition of coming up with creative, fanciful cookie names.

More Cinnamon Recipes

  • Homemade Apple Cinnamon Rolls
  • TikTok Cinnamon Rolls
  • Churro Popcorn
  • Pumpkin Snickerdoodles

More Cookie Recipes

  • Cutler's Chocolate Marshmallow Cookies
  • Butterfinger Cookies
  • Kitchen Sink Cookies

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Snickerdoodle Recipe - House of Nash Eats (12)

PrintPinRate

The Best Snickerdoodle Cookies Recipe

5 from 67 votes

Amy Nash

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Your search for the best Snickerdoodle Cookies recipe is over! This easy snickerdoodle recipe is my go-to for this cinnamon-sugar coated, soft and chewy sugar cookie recipe that is a perennial classic!

Ingredients

Snickerdoodle Dough

  • 1 cup salted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Cinnamon Sugar Mixture

  • ¼ cup granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat mat. Mix cinnamon-sugar mixture together in a small bowl and set aside.

  • Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer or using a hand-held mixer, about 2-3 minutes until light and fluffy.

  • Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl and mixing until combined.

  • Add flour, cream of tartar, baking soda, and salt, mixing just until combined.Use a cookie to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets.

  • Bake 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.

  • Store in an airtight container.

Video

Notes

I typically do NOT chill my snickerdoodle cookie dough before rolling it into balls. It certainly doesn't hurt to chill it, and I would recommend it if you have difficulty with your cookies spreading too much or going too flat. But generally speaking, I feel like I have good results without chilling so I don't bother.

Nutrition

Calories: 213kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

More States I Have Visited in my American Eats Series

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About the author

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Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Snickerdoodle Recipe - House of Nash Eats (2024)

FAQs

Why didn't my snickerdoodles crack? ›

Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren't cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn't heating evenly, or (most likely) the cinnamon sugar coating wasn't applied as thoroughly.

Why did my snickerdoodles spread so much? ›

“Baking cookies in a too-cool oven will cause the fat to melt before your cookies set up, leading to spreading,” Dawn says. Grab an oven thermometer the next time you're in the grocery store so you can be sure your oven is at the correct temperature.

Why is a snickerdoodle called a snickerdoodle? ›

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

Why did my snickerdoodles come out flat? ›

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

What is a substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

How to tell when snickerdoodles are done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why do snickerdoodles taste weird? ›

What some taste as “bitterness” in snickerdoodles, others consider “tanginess”, and it comes from the metallic flavors of the cream of tartar and baking soda. If you're particularly sensitive to the tangy flavor, feel free to omit the cream of tartar.

Are snickerdoodles supposed to be soft when they come out of the oven? ›

They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews! Snickerdoodle is sort of a strange name, yes?

What happens if you forget baking soda in snickerdoodles? ›

If you fail to add a teaspoon of baking soda or however much your recipe needs, the cookies won't have those bubbles inside them to rise up. If you forget to add the acid, too, the baking soda won't be able to react or produce carbon dioxide.

How do you thicken snickerdoodle dough? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Why is my snickerdoodle dough too dry? ›

Add liquid

One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

What is an interesting fact about snickerdoodles? ›

The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet James Whitcomb Riley. In more recent times, the snickerdoodle cookie has transformed into a popular flavor of desserts, sugary sweets, drinks, candies, etc.

Why are snickerdoodles hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

What was the purpose of cream of tartar? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

What is a good substitute for cream of tartar? ›

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

Can I skip using cream of tartar? ›

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

Why use cream of tartar instead of baking powder? ›

Cream of tartar acts as a dry acid, reacting with baking soda (sodium bicarbonate) during the baking process. This acid-base reaction generates carbon dioxide gas, creating bubbles that contribute to the leavening of baked goods. This is especially crucial in recipes where a light and fluffy texture is desired.

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