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4.34 from 3 votes


Snickerdoodles might just seem like a sugar cookie rolled in cinnamon sugar. But a snickerdoodle is so much more than that. Unlike a sugar cookie, a snickerdoodle uses a unique ingredient- cream of tartar. Cream of tartar is what gives snickerdoodle their slight tangy flavor and soft chewy texture, so don’t skip it!
Prep Time10 mins
Cook Time10 mins
Chilling time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 186kcal



  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 1 ½ cups (297 g) granulated white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330 g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoons baking soda
  • 1/4 teaspoon table salt


  • 5 tablespoons granulated white sugar
  • 5 teaspoons ground cinnamon


  • Preheat and prepare cookie sheets. Preheat oven to 400oF. Line two cookie sheets with parchment paper or silicone baking mat.
  • Combine wet ingredients. Cream together butter, sugar, eggs and vanilla.
  • Add dry ingredients. Blend in the flour, cream of tartar, soda and salt.
  • Chill the cookie dough. This dough is sticky so it’s best to chill the dough for at least 1 hour.
  • Make cinnamon sugar topping. Mix together the 5 tablespoons sugar and cinnamon in a small bowl.
  • Shape and roll cookies. Using a 1-inch cookie scoop or a tablespoon scoop the cookies into 1 ½ inch balls and immediately drop the cookie balls into the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  • Bake and cool cookies. Bake 8-10 minutes, or until set but not too hard. Remove immediately from baking sheets.


Tools: Cookies Sheets Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula

Do I need to use cream of tartar?

Cream of tartar is what gives snickerdoodles their classic flavor. Sort of tangy and it reacts with the baking soda. But don't fret. If you don't have it you can omit the cream of tartar and baking soda and use 2 teaspoons baking powder instead.

Can I make these cookies ahead of time?

Yes!  The great thing about these cookies (and all scoop and bake cookies) is that they freeze so well! I freeze my cookie dough first uncovered for about 30 minutes. Then place them in a zip-loc bag. You can have cookies whenever you need them. Because seriously some days just need a cookie, don’t they? 
And they super easy to pull out of the freezer and pop into the oven. Just simply bake them for a couple minutes longer, no need to thaw!

Do I need to chill the cookie dough?

Yes. Chilling the dough will help firm up the dough and help with the cookies not spreading as much.

Can I freeze these cookies?

Yes and you should. You can freeze them baked or unbaked. 
To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life. 
For more help, read here on how to freeze cookie dough.


Calories: 186kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 77mg | Potassium: 66mg | Fiber: 1g | Sugar: 15g | Vitamin A: 256IU | Calcium: 11mg | Iron: 1mg