Holiday Baking Snickerdoodle Cookies, Soft and Chewy Every Time
Soft and chewy snickerdoodle cookies are cinnamon-sugar rolled cookies made with cream of tartar for that signature tang and tender, puffy middle. They're a holiday baking staple because they come together with pantry basics and never need a mixer to look fancy.
You'll need butter, sugar, cinnamon and cream of tartar, plus about 45 minutes start to finish. Perfect for cookie swaps or a lazy Sunday bake. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 10 min | 45 min | 24 cookies | Medium |
Why You'll Love This Recipe
- Pantry staples only. No special trip to the store, you likely have everything already.
- Thick and soft centers. The cream of tartar keeps these cookies tender for days, not crisp.
- One bowl, no mixer required. Just a whisk and a wooden spoon get the job done.
- Kid-friendly rolling station. Little hands love coating the dough balls in cinnamon sugar.
- Freezer-friendly dough. Make a batch ahead and bake a few at a time all season.
Snickerdoodle Cookies Ingredients
- Butter: softened, unsalted gives the cookie its rich base and spreads to that classic crackled top; margarine works but changes the flavor slightly.
- Granulated sugar: sweetens the dough and helps create the crisp edge around the soft center.
- Eggs: bind the dough and add structure so the cookies puff instead of spreading thin.
- Cream of tartar: the ingredient that makes a snickerdoodle a snickerdoodle, giving a slight tang and extra chew; without it you basically get a sugar cookie.
- Baking soda: works with the cream of tartar to lift the cookies and keep centers soft.
- Ground cinnamon: mixed with sugar for rolling, this is what gives the cookie its warm, toasty aroma.
- All-purpose flour: the backbone of the dough; measure it gently so cookies don't turn dense.
- Vanilla extract: rounds out the flavor with a little warmth behind the cinnamon.
See the recipe card below for exact amounts. If you love cinnamon-sugar desserts, the Snickerdoodle Cobbler Recipe and Snickerdoodle Muffins use the same flavor profile in different forms.
Ways to Change It Up
- Brown butter version. Swap melted brown butter for softened butter for a nuttier, deeper flavor.
- Pumpkin spice twist. Add a half teaspoon of pumpkin pie spice to the cinnamon sugar for a fall take, similar to our Chewy Brown Butter Maple Pumpkin Cookies.
- Bar form. Press the dough into a pan instead of rolling individual cookies, like our Snickerdoodle Cookie Bars.
- Stuffed centers. Tuck a small piece of chocolate or caramel into the center of each dough ball before baking.
- Spicier roll. Add a pinch of nutmeg or cardamom to the cinnamon sugar for a bolder bite.
How to Make Snickerdoodle Cookies
- Cream the butter and sugar until pale and fluffy, about 2 minutes, then beat in the eggs and vanilla.
- Whisk the dry ingredients separately (flour, cream of tartar, baking soda, salt) so the leaveners distribute evenly.
- Combine gently by folding the dry mixture into the wet just until no streaks of flour remain.
- Chill briefly if needed. If the dough feels sticky, 15 minutes in the fridge makes rolling easier.
- Roll and coat each ball of dough in the cinnamon-sugar mixture until fully covered.
- Bake until the edges set but the centers still look slightly underdone, about 8 to 10 minutes at 375°F, then let them finish on the hot pan.
Pro Tips from Our Kitchen
- Don't overbake. Pull the cookies when the centers look puffed and a little pale; they firm up as they cool.
- Measure flour by spooning it into the cup and leveling off, not scooping directly from the bag.
- Use room temperature butter, not melted, for the right texture and spread.
- Space the dough balls at least 2 inches apart since they puff and spread slightly.
- Double the cinnamon sugar if you like a thicker crackly coating on each cookie.
What to Serve With It
These cookies pair well with a mug of hot cocoa or cider during the holidays. For a cookie platter, add Gingerbread Crinkle Cookies and Sweetened Condensed Milk Snowball Cookies for variety in color and texture. A scoop of vanilla ice cream turns leftover cookies into a quick sandwich dessert.
Storage and Reheating
Store snickerdoodle cookies in an airtight container at room temperature for up to 5 days; they stay soft thanks to the cream of tartar. Freeze baked cookies for up to 3 months, thawing at room temperature for about an hour. You can also freeze the raw dough balls and bake straight from frozen, adding 1 to 2 extra minutes. To warm a cookie, microwave for 8 to 10 seconds for that fresh-baked softness.
Snickerdoodle Cookies FAQ
Can I make the dough ahead of time?
Yes, the dough keeps well in the fridge for up to 3 days wrapped tightly in plastic. Let it sit at room temperature for 10 minutes before rolling if it's too firm.
Why did my cookies turn out flat?
Butter that's too soft or melted causes spreading; make sure it's just softened, not greasy. Chilling the dough briefly also helps control spread.
Can I double this recipe?
Absolutely, just bake in batches so each tray has even airflow in the oven. Keep an eye on the first batch's timing since ovens vary.
Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven: Preheat your oven to 375°F and line two baking sheets with parchment paper. This keeps the cookies from sticking and helps them bake evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 2 minutes. This step adds air that helps the cookies stay soft.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until fully combined. The mixture should look smooth and slightly glossy.
- Whisk the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. This evenly distributes the leaveners so the cookies rise consistently.
- Combine wet and dry: Add the dry ingredients to the butter mixture and mix on low speed or by hand just until no streaks of flour remain. Overmixing can make the cookies tough.
- Chill if sticky: If the dough feels too soft to roll, chill it in the fridge for about 15 minutes. This makes shaping the dough balls much easier.
- Mix the cinnamon sugar: In a small bowl, stir together the sugar and cinnamon for rolling. Set this aside next to your baking sheets.
- Roll the dough balls: Scoop the dough into 1.5-tablespoon balls and roll each one between your palms until smooth. Roll each ball generously in the cinnamon sugar mixture.
- Arrange on the sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheets. This gives them room to spread and puff without touching.
- Bake until set: Bake for 8 to 10 minutes, until the edges look set but the centers still appear slightly underdone and pale. The cookies will continue cooking on the hot pan.
- Cool on the pan: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest firms up the soft centers.
- Cool completely: Allow the cookies to cool completely on the wire rack before storing. They will taste best once fully set and the cinnamon sugar has firmed up on the surface.
More Recipes You'll Love
- Snickerdoodle recipe: the classic version if you want to compare notes.
- Snickerdoodle Muffins: same cinnamon-sugar flavor in breakfast form.
- Blueberry Muffin Cookies with Streusel Topping Recipe: another soft, bakery-style cookie worth trying.
- Softbatch Cream Cheese Chocolate Chip Cookies: for when you want extra-thick, pillowy cookies.
