Snickerdoodles Recipe (2024)

By Samantha Seneviratne

Updated Dec. 21, 2023

Snickerdoodles Recipe (1)

Total Time
35 minutes
Read community notes

These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.

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Yield:About 1½ dozen cookies

  • cups/180 grams all-purpose flour
  • 1teaspoon cream of tartar
  • ½teaspoon baking soda
  • ½teaspoon kosher salt
  • 10tablespoons/140 grams unsalted butter (1¼ sticks), at room temperature
  • ¾cup/150 grams granulated sugar, plus 2 tablespoons
  • 1large egg
  • ½teaspoon vanilla extract
  • 1tablespoon ground cinnamon

Ingredient Substitution Guide

Nutritional analysis per serving (18 servings)

136 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 73 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Snickerdoodles Recipe (2)


Make the recipe with us

  1. Step


    Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.

  2. In the bowl of an electric mixer, beat together the butter and ¾ cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.

  3. Step


    In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.

  4. Step


    Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.



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Cooking Notes


These cookies are delish! I swapped out a 1/4 cup of white sugar for 1/4 cup of brown sugar to increase the chewiness of the cookies! I took them out of the oven a little early to keep them soft and buttery! So simple and so delicious!


This is a nice simple recipe. I recommend putting the dough in the freezer for about 10 minutes to make the rolling into balls easier. Also, at "golf ball size" you will be lucky to get 12 cookies. I recommend slightly smaller, maybe a heaping tablespoon size if you want to get 1 1/2 dozen.

Harry B.

You can substitute 2 teaspoons baking power for the soda and the cream of tartar.


Fascinating how different people have different takes on the techniques. I tried several variations here, and nothing came out as well as the straight recipe as written. My biggest enemy was any crumbliness in the dough, so I suggest making sure your butter is fully room temperature and that you use the full 2 minutes to create a whipped quality with the butter and sugar before anything else. Once you do that, you are home free. Simple ingredients, easy to bake, and a big hit with the family.


Excellent recipe. I made smaller cookies, utilizing a small Oxo cookie scoop, which yielded over two dozen bite-sized cookies and baked for a total of 8 minutes. I'll definitely make them again.


I've made a lot of snickerdoodle recipes and these are the best. I used the suggestions of freezing for 10 minutes for perfectly puffy cookies, and for using a mix of white and brown sugars. Cinnamony bliss!


After the first batch, I tried adding some nutmeg into the sugar-cinnamon mixture for the next batch. It brought out the cinnamon flavor more.


That's a lot of butter for that amount of flour, so these cookies will flatten when baking. Tweak if you like your cookies less flat. Also, snickerdoodles are a great project if you have bored kids around: they have fun rolling dough into balls and then rolling it in cinnamon sugar and they get to eat the results.


Since these cookies are not very pretty, after I rolled them in cinnamon and sugar, I made a shallow slices --- in the shape of a star/ asterisk ---on the top of each one. The baked cookies looked like pretty sand dollars. Just like when I was a kid!


A snickerdoodle should be soft and chewy and must be made with half sold shortening /half butter. A common error is overbaking them. They need to come off the pan and onto newspaper to cool, while they still appear slightly underbaked in the center. What!? Crisco!? Newspaper instead of racks? Yes , as Betty Crocker's original 1950's recipe directs, locate an older BC cookbook, the recipe for 'real', addictive snickerdoodles is there. Anything else may be tasty, but not a snickerdoodle!


Gooooooood coooookies! I put the sugar/cinnamon mix in a small zip-lock bag. Toss a dough ball in the bag to get a really even coating and preserve its nice round shape.


I like my snickerdoodles crispy, so I leave out the secret ingredient!


I made this recipe today and the cookies were delicious. But, strangely, only two cookies in the whole batch flattened completely like the picture. The rest stayed round and puffy. Anybody know why?


Substantially more butter than usual for this amount of flour, so cookies will be flat and a bit greasy (not my preference) IF you measure your flour correctly. For those with round cookies, you may be adding more flour than the recipe specifies by scooping with the measuring cup. Try weighing it, or fill the cup gently with a spoon (don't pack!). The cream of tartar isn't just for texture; it dramatically alters flavor and is part of what makes these snickerdoodles instead of sugar cookies.


I didn't have cream of tartar, so used lemon juice instead (2:1 ratio of lemon juice to cream of tartar). They turned out perfectly!


Easy, quick and delicious, with just the right amount of chewiness. So good!


I just made these cookies for the second time and can’t say enough about how delicious they are. The first time I followed the recipe exactly. The second time I made a change. I took out 3 TBSP of flour and added 3 TBSP of BLACK COCOA. If you never had it find it and make a switch. It’s a great surprise to your taste buds.


My grandma made these during the Depression and through rationing in WWII. She used Crisco instead of butter and they are great! If you want to use colored sugar/sprinkles for rolling, add the cinnamon to the batter.


Never had a Snickerdoodle, made exactly, they are OK.


Actually do 12 mins at 300!


Baked 11 minns at 180 degrees

Sheila Pulver

My 8-year-old granddaughter and I made a double batch of these buttery, spicy cookies. It was an easy recipe for a child and fun for her to roll the balls of dough and coat them in cinnamon sugar. They stayed puffy and tender and were delicious, though I'd probably reduce butter a tad and add a bit of nutmeg and cardamom next time.


These are delicious, and they turned out like the picture. Just a personal preference, but I prefer the eggnog snickerdoodles (also on NYT Cooking) which have a puffier texture with a rum and nutmeg flavor. My brother who loves snickerdoodles prefers these.

Anne N

I live at 7,000 feet so to adapt this recipe for altitude:Cut cream of tartar to 3/4 tspCut baking soda to a scant 1/2 tspAdd 1 T waterAdd 4 T flour


I love this recipe! Thank you. I preferred using chilled batter and a small cookie scoop

Lisa S.

I followed the directions carefully, only making the cookies a bit smaller so I got 24-26 cookies. They turned out flat but tasty. I'm wondering if making them larger would have made them fluffier or if I refrigerated them, as some suggested, would have improved them?


I've tried a couple different snickerdoodle recipes and this yielded the best results in both taste and texture.

Carol P

I followed the recipe except for one little change. Because we don't care for extra sweet things (but love cookies!), I added the cinnamon into the batter (mixing in with the other dry ingredients). Then I skipped the "rolling in the sugar" step. They came out fantastic. This is a keeper of a recipe for sure!

eat better

This recipe has too much butter for the amount of flour. The cookies just flattened out and were greasy. Total failure. The dough wasn’t dough, it was just a wad of creamed sugar and butter.


I followed the directions. The cookies I made weren’t flat at all but tasted delicious. I got 17 cookies golf-ball sized. I’m not sure what to do to make them flat like the image save flattening them myself. The second batch I did press a little flat and they looked more like I wanted. I will flatten more with my next batch.

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Snickerdoodles Recipe (2024)


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