---
title: "Snickerdoodles with Cinnamon Sugar Crust"
url: https://save.cooking/@american_classic/snickerdoodles-with-cinnamon-sugar-crust
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 15 minutes
cook_time: 20 minutes
total_time: 55 minutes
servings: 24
tags: ["Eggs", "Baked", "Make Ahead", "Full Meal", "Dessert", "American"]
published: 2026-01-06
updated: 2026-01-14
---

# Snickerdoodles with Cinnamon Sugar Crust

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 minutes | **Prep:** 15 minutes | **Cook:** 20 minutes | **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.

## Tags

`Eggs`, `Baked`, `Make Ahead`, `Full Meal`, `Dessert`, `American`

---

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*View this recipe: [https://save.cooking/@american_classic/snickerdoodles-with-cinnamon-sugar-crust](https://save.cooking/@american_classic/snickerdoodles-with-cinnamon-sugar-crust)*