Snickerdoodles are like warm hugs in cookie form—soft, slightly tangy, and coated in cinnamon sugar that crackles just a little with every bite. These old-school favorites are easy to make and dangerously easy to love. No fancy ingredients. No chill time. Just soft, chewy, cinnamon-kissed goodness ready in under 30 minutes.
Perfect for bake sales, holiday tins, or cozy afternoons with coffee, this snickerdoodle recipe belongs in every cookie lover’s rotation.
⏱ Prep Time 10 minutes | 🔥 Cook Time 10–12 minutes | 🍽 Servings 20 cookies | 🌱 Difficulty Level Easy | 📦 Storage Tips Store in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
Ingredients List
- 1 cup (225g) unsalted butter (softened)
- 1½ cups granulated sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat oven: Set to 190°C (375°F). Line a baking sheet with parchment paper.
- Make dough: Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Add dry ingredients: Stir in flour, cream of tartar, baking soda, and salt until fully combined.
- Roll and coat: Mix cinnamon and sugar in a small bowl. Roll dough into 1½-inch balls and coat generously in cinnamon sugar.
- Bake: Place on baking sheet 2 inches apart. Bake for 10–12 minutes, or until edges are set and centers look slightly underdone. Cool on the sheet for 5 minutes.
💡 Recipe Notes / Tips
- Cream of tartar gives that signature tang—don’t skip it!
- Softer cookies? Slightly underbake and let them finish on the sheet.
- Want them thicker? Chill dough for 20–30 minutes before baking.
🧮 Nutrition Info (approx. per cookie, 20 cookies)
- Calories: 160
- Carbs: 22g
- Fat: 7g
- Protein: 2g
- Sugar: 12g
❓FAQs
- Q: What if I don’t have cream of tartar?
A: You can sub 2 tsp lemon juice + 1 tsp baking powder, but flavor may differ slightly. - Q: Can I freeze the dough?
A: Yes! Freeze rolled dough balls (uncoated) and bake from frozen—just add 1–2 minutes to bake time. - Q: Why are my cookies dry?
A: Overbaking is the main culprit—pull them out when centers still look soft.
Baked these cinnamon-sugar classics? Show off your snickerdoodles and tag them with #the_food_pedia on Instagram 🍪✨
