Snickerdoodles with Cinnamon Sugar Crust
Classic American snickerdoodles: soft-centered, lightly tangy, and rolled in a crackly cinnamon-sugar crust. This version uses cream of tartar for the signature flavor and chewy lift, plus a brief chill to help the cookies bake thick and tender.
Snickerdoodles are a true American classic—simple pantry ingredients transformed by a cinnamon-sugar coat and a distinctive tang. Cream of tartar is the key: it adds that old-fashioned flavor and works with baking soda to create a gentle rise. I like chilling the dough briefly so the cookies spread slowly and bake up plush in the center. The result is a cookie that’s crisp at the edges, soft inside, and fragrant with cinnamon.
Total Time
55 min
Prep Time
15 min
Cook Time
20 min
Servings
24
Ingredients
Cookie Dough
- •2 3/4 cups (330 g) all-purpose flour, spooned and leveled
- •2 tsp cream of tartar
- •1 tsp baking soda
- •1/2 tsp fine salt
- •1 cup (226 g) unsalted butter, softened to cool room temperature
- •1 1/2 cups (300 g) granulated sugar
- •2 large eggs, room temperature
- •2 tsp vanilla extract
Cinnamon Sugar Coating
- •1/4 cup (50 g) granulated sugar
- •1 1/2 Tbsp ground cinnamon
Instructions
- 1
Heat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- 3
In a large bowl (or stand mixer), beat the butter and 1 1/2 cups sugar on medium-high until pale and fluffy, 2–3 minutes. Scrape down the bowl.
- 4
Beat in the eggs one at a time, then mix in the vanilla until smooth.
- 5
Add the dry ingredients and mix on low just until no dry flour remains. Cover and chill the dough 20 minutes (this helps the cookies bake thicker and crackle nicely).
- 6
Make the coating: in a small bowl, mix the 1/4 cup sugar and cinnamon.
- 7
Scoop dough into 1 1/2 Tbsp portions (about 30–32 g each) and roll into balls. Roll each ball generously in the cinnamon sugar.
- 8
Place on prepared sheets, spacing 2–3 inches apart (about 12 per sheet).
- 9
Bake 9–11 minutes, until the edges look set and the tops are puffed with crackly ridges; the centers should still look slightly soft.
- 10
Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. For the softest centers, store airtight once fully cooled.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.