These snickerdoodle cookies are delicious. Soft, chewy, and coated in cinnamon sugar, they’re the perfect treat to bake any time you want something comforting and simple. I love that they have that slight tang from cream of tartar, giving them their classic snickerdoodle flavour that’s so good.
As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.
Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Butter: You can use salted butter and skip adding extra salt if preferred.
- White granulated sugar
- Eggs: Room-temperature eggs work best for a smooth dough.
- Vanilla extract: Pure vanilla gives the best flavour, but imitation works in a pinch.
- All-purpose flour
- Cream of tartar: This gives that classic snickerdoodle tang.
- Cinnamon: To coat the cookies in.
- Baking soda
- Salt
Recipe Tips
- Make sure your butter is soft, not melted, for the perfect chewy texture.
- Don’t overbake them. These cookies will continue to firm up after coming out of the oven.
- If your dough feels too sticky to roll, chill it for 15–20 minutes.
Helpful Supplies
Buy Now → 
Buy Now → 
Buy Now → How to Make Snickerdoodle Cookies
Step 1: Preheat your oven to 180°C (350°F) and line a baking tray with baking paper.
Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. A hand or stand mixer works well here.
Step 3: Beat in the eggs, one at a time, then stir in the vanilla extract. Make sure everything is well combined, scraping down the sides of the bowl if needed.
Step 4: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add this to the wet ingredients and mix until you have a soft, slightly sticky dough.
Step 5: In a small bowl, combine sugar and cinnamon. Scoop out the cookie dough, then roll it into balls, and coat them in cinnamon sugar.
Step 6: Place the coated dough balls onto your prepared tray, leaving a little space for spreading. Bake for 10–12 minutes, or until the edges are lightly golden. Don’t worry if the centres look soft, they’ll firm up as they cool.
Step 7: Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy warm, or let them cool completely for storing.
Storage Instructions
These cookies store beautifully! Keep them in an airtight container at room temperature for up to 5 days, and they stay soft and chewy. You can freeze baked cookies in a sealed container for up to 3 months.
FAQs
Can I make the dough ahead of time?
Yes! You can chill the dough in the fridge for up to 24 hours before baking. Just let it soften slightly before rolling.
How do I make them extra soft?
Slightly underbake them and allow them to cool on the tray, and they’ll firm up but stay soft in the middle.
Can I freeze the dough instead of baked cookies?
Yes, roll the dough into balls and freeze on a tray. Once frozen, store in a freezer bag and bake straight from frozen, adding a couple of minutes to the baking time.
More Cookies
- Crispy Oatmeal Cookies
- Oatmeal Raisin Cookies
- Chocolate Chip Cookies
- Shortbread Cookies
- Condensed Milk Cookies
- White Chocolate Macadamia Nut Cookies
Did you make this recipe?
I’d love to see! Tag @makylacreates on Instagram and leave a comment below!
Snickerdoodle Cookies
Ingredients
Cookie Dough
- 1 cup butter 226g
- 1 1/2 cups white granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar
- 1/4 cup white granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with baking paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. A hand or stand mixer works well here.
- Beat in the eggs, one at a time, then stir in the vanilla extract. Make sure everything is well combined, scraping down the sides of the bowl if needed.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add this to the wet ingredients and mix until you have a soft, slightly sticky dough.
- In a small bowl, combine sugar and cinnamon. Scoop out the cookie dough, then roll it into balls, and coat them in cinnamon sugar.
- Place the coated dough balls onto your prepared tray, leaving a little space for spreading. Bake for 10–12 minutes, or until the edges are lightly golden. Don’t worry if the centres look soft, they’ll firm up as they cool.
- Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy warm, or let them cool completely for storing.
