Name: Ultimate Snickerdoodle Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour 390g; 2 tablespoons powdered milk 10g; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 cup salted butter 227g, room temperature, grass-fed recommended; 1 cup granulated sugar 200g; ⅓ cup light brown sugar 66g, packed; ½ teaspoon kosher salt; 1 large egg room temperature; 1 additional large egg yolk room temperature; 1 tablespoon vanilla extract; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon

There’s something utterly comforting about that first sweet bite of a soft, cinnamon-kissed cookie. The Ultimate Snickerdoodle Cookies Recipe brings together that classic tangy twist and a cloud-like texture that you’ll want to keep coming back to. Honestly, once you make this, it might just become your go-to cookie recipe for every season.

The image shows a close-up of a stack of four round cookies covered in a light layer of cinnamon sugar, with the top cookie having a bite taken out of it, revealing a soft inside with a slightly bumpy texture. Behind the stack, there are other similar cookies spread out on a red cloth, along with some cinnamon sticks next to a white ramekin filled with a mixture of cinnamon sugar topped by a cinnamon stick. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ultimate Snickerdoodle Cookies Recipe
Top Tip
How to Serve Ultimate Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ultimate Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I have a soft spot for snickerdoodles, but this Ultimate Snickerdoodle Cookies Recipe takes everything lovely about that classic cookie and perfects it. What makes it stand out isn’t just the cinnamon sugar coating but the richness, softness, and that slight tang you only get when cream of tartar works its magic. It’s like a cozy hug in cookie form.

Perfect Balance of Texture: These cookies are soft and tender inside with just the right amount of crisp on the edges—no dry hockey pucks here.
Cinnamon Sugar Twice Over: Rolling the dough balls in cinnamon sugar before and after baking amps the flavor beautifully and adds that classic snickerdoodle character.
Reliable Ingredients Combo: Adding powdered milk and cream of tartar gives these cookies a traditional tang and chew that truly sets them apart.
Adaptable and Fun to Make: Whether you stick to the classic version or dress them up with a twist, this recipe is forgiving and enjoyable even if you’re baking on a whim.

The image shows several round cookies with a golden brown top layer covered in a light dusting of cinnamon sugar, giving a grainy texture. One cookie is split in half, revealing a soft, crumbly beige interior with a slightly fluffy texture. The cookies rest on a dark red cloth, and next to them is a white bowl filled with cinnamon sugar, with a few cinnamon sticks placed around it. The surface under everything is white with a marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a special role to deliver the ultimate snickerdoodle experience. The cream of tartar is your tangy secret weapon, and the powdered milk ups the moisture for a soft, chewy bite. Using room-temperature butter and eggs helps everything blend perfectly and creates that fluffy cookie texture.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a few tablespoons of powdered milk in a small white bowl, a little heap of cream of tartar powder on a white ceramic plate, a small pile of baking soda powder on a white plate, a generous square of salted butter with smooth surface, two whole uncracked large brown eggs, a small white ceramic bowl filled with golden light brown sugar, another small white bowl with fine white granulated sugar, a shallow white bowl holding ground cinnamon powder, and a small white bowl of clear vanilla extract, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base that ensures cookies hold their shape without becoming too cakey.
Powdered milk: Adds moisture and tenderness, enhancing the cookie’s chewiness.
Cream of tartar: The classic snickerdoodle ingredient responsible for that signature tang and chew.
Baking soda: Works with cream of tartar to give the cookies lift and lightness.
Salted butter: Using salted butter here enriches flavor; grass-fed butter adds extra depth if you can find it.
Granulated sugar & light brown sugar: These two sugars balance sweetness and moisture—brown sugar keeps the inside soft.
Kosher salt: Enhances all the flavors without overpowering.
Egg and egg yolk: The yolk adds richness, while the egg white keeps the structure just right.
Vanilla extract: Brings warmth and rounds out the flavors beautifully.
Cinnamon & sugar (for coating): Essential for that delicious, aromatic crust that defines snickerdoodles.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe, sometimes adding a little nutmeg or swapping out half the butter for browned butter to give it a deeper, nuttier flavor. You should totally let it reflect your taste, too — snickerdoodles are forgiving and fun to adapt.

Brown Butter Variation: I browned the butter once, and wow — it gave the cookies a rich, caramel note that’s dreamy.
Vegan Adaptation: Try a flax egg and coconut oil instead of butter and eggs; I’ve tested it, and while texture differs, it's still delicious!
Mix-in Addition: For a fun twist, add white chocolate chips or chopped pecans—my friends loved this for parties.
Gluten-Free: Substituting with a gluten-free blend works well if you adjust the chill time a little longer for firmness before baking.

Step-by-Step: How I Make Ultimate Snickerdoodle Cookies Recipe

Step 1: Whisking the Dry Ingredients

Start by combining the flour, powdered milk, cream of tartar, and baking soda in a large bowl. Whisking these together is key to even distribution of the leavening agents so the cookies rise uniformly. If you skip this step, you might end up with uneven texture or flavor in some cookies.

Step 2: Cream Butter and Sugars

In a stand mixer with a paddle attachment, beat the softened butter, granulated sugar, light brown sugar, and salt for about 2 minutes until the mixture is pale and fluffy. This aerates the dough, which helps create a tender crumb. Make sure your butter is room temperature; otherwise, the sugars won’t properly incorporate, and your cookies might turn out dense.

Step 3: Add Eggs and Vanilla

Scrape down the bowl, then add in the large egg, egg yolk, and vanilla extract. Mix just until everything is combined — overmixing here can toughen your cookies. The extra yolk adds richness, making these cookies so irresistibly soft inside.

Step 4: Incorporate Dry Ingredients Gradually

Add the flour mixture to the wet ingredients in three parts, mixing gently between additions. Scrape down the sides to make sure everything is incorporated evenly. The dough should come together smoothly and feel soft but not sticky.

Step 5: Chill the Dough

Pop the dough in the fridge for at least 30 minutes. Chilling is crucial here because it firms up the dough, making it easier to handle and helping the cookies keep their shape during baking. I never skip this; it’s a game changer for texture.

Step 6: Prepare the Cinnamon Sugar and Preheat Oven

While the dough chills, mix together granulated sugar and cinnamon for the first cookie coating. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper — this prevents sticking and helps you get those beautiful bottoms on your cookies.

Step 7: Shape and Coat the Dough Balls

Using a #20 cookie scoop (about 1.25 tablespoons), scoop the dough and roll it into a smooth ball. Then roll each ball in the cinnamon sugar mixture so they’re completely coated. Place them on the baking sheet at least 4 inches apart — these cookies do spread!

Step 8: Bake and Second Coating

Bake for 9 to 11 minutes. When the cookies come out, they should be set on the edges but still soft in the center. Let them rest on the sheet for a few minutes to firm up — this prevents them from breaking.

While they cool a bit, toss together a fresh batch of cinnamon sugar for the second coating. Dip the tops of the still-warm cookies into this second coating and transfer them to a wire rack to cool completely. This double cinnamon sugar layer adds that signature snickerdoodle crunch and flavor burst.

Top Tip

When I first tried making snickerdoodles, I noticed a few common hiccups: flattening cookies, uneven texture, or bland cinnamon flavor. Over time, these tips helped me consistently bake perfect batches every time.

Butter Temperature: Use room-temperature butter but not too soft or melted; this prevents greasy or flat cookies.
Don’t Skip Chilling: Chilling the dough not only makes shaping easier but also helps control spreading in the oven.
Fresh Cinnamon Sugar: Making fresh cinnamon sugar for the second coating adds a powerful punch and nice texture contrast.
Spacing the Cookies: Give at least 4 inches between each dough ball because they spread more than you expect!

How to Serve Ultimate Snickerdoodle Cookies Recipe

snickerdoodle cookies - Serving Suggestion

Garnishes

Simple is best here. I love serving these with an extra sprinkle of warm cinnamon sugar on top to keep that inviting aroma going. Sometimes, a little dusting of powdered sugar just before serving adds a pretty touch — and yes, it also tastes great!

Side Dishes

These cookies pair beautifully with a big glass of cold milk — classic for a reason! For a grown-up twist, try them with a chai latte or even a simple cup of black coffee. I’ve served them alongside pumpkin soup or apple cider for cozy fall gatherings, and they never disappoint.

Creative Ways to Present

For holidays or special occasions, I love stacking these cookies in a clear jar tied with a rustic ribbon — it invites people to dig in immediately. Another fun idea is to sandwich cream cheese frosting between two snickerdoodles for an easy and festive cookie sandwich that wowed my brunch guests.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store the cookies in an airtight container at room temperature. They stay soft and flavorful for up to 4 days. If you want to keep them fresh longer, I recommend layering parchment paper between each cookie to prevent sticking.

Freezing

I often freeze extra dough shaped into balls, pre-coated in cinnamon sugar. When I want a fresh batch, I just thaw them for 15-20 minutes and bake straight from the fridge. Cookies baked from frozen dough still come out beautifully soft and flaky.

Reheating

If you want to warm them up, a quick 8-10 second zap in the microwave revives that fresh-baked feel. Or pop them in a 300°F oven for about 5 minutes for that just-out-of-the-oven crispness on the outside while staying soft inside.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour blend and chill the dough a little longer to get the right texture. The cookies might spread more, so give extra space on your baking sheet.

Why use cream of tartar in this recipe?

Cream of tartar is the secret behind snickerdoodles' signature tangy flavor and chewy texture. It reacts with baking soda to create lift and prevents the cookies from becoming cakey.

Can I substitute butter with margarine?

While you can substitute margarine, butter adds flavor and texture that margarine can’t replicate. For the best results and taste, stick with real butter, preferably unsalted to control salt levels.

How do I prevent my snickerdoodles from spreading too much?

Chilling the dough at least 30 minutes before baking is key. Also, be sure your butter is not too soft or melted, and leave enough space between dough balls on the baking sheet to allow for spreading without crowding.

Final Thoughts

I hope you enjoy baking the Ultimate Snickerdoodle Cookies Recipe as much as I do sharing it. There’s something so satisfying about that classic combination of cinnamon and sugar with a soft, buttery cookie that you just can’t replicate with anything else. Next time a cozy cookie craving hits, give this recipe a go — I promise it won't let you down, and you might just find a new favorite family staple.