Snickerdoodles

Classic Snickerdoodles with soft, chewy centres and a cinnamon sugar coating. An easy, foolproof cookie recipe perfect for everyday baking.

Snickerdoodles are one of those classic cookies that never go out of style. With their soft, tender centres, lightly crisp edges, and signature cinnamon sugar coating, they strike the perfect balance of simple and satisfying.

This recipe keeps things straightforward while delivering that familiar flavour and texture you expect from a traditional Snickerdoodle. Made with pantry staples and just a few easy steps, these cookies are perfect for baking whenever the craving for something sweet and comforting hits.

Tips for Best Results

• Use room temperature ingredients – Butter and eggs blend more smoothly, creating a consistent dough and better texture.
• Measure flour carefully – Spoon and level the flour to avoid dense or dry cookies.
• Mix just until combined – Overmixing can lead to tougher cookies instead of soft, tender centres.
• Roll evenly sized dough balls – This helps the cookies bake uniformly.
• Coat generously in cinnamon sugar – Ensures every bite has that classic flavour.
• Bake until edges are set – The centres should still look slightly soft; they will firm up as they cool.
• Avoid overcrowding the pan – Give cookies space to spread evenly while baking.

Ingredients and Substitutions

• All-Purpose Flour – Provides structure for the cookies. Be sure to spoon and level when measuring to avoid a dense texture. A 1:1 gluten-free flour blend can be used, though results may vary slightly.
• Cream of Tartar – A key ingredient in classic Snickerdoodles, adding a subtle tang and contributing to their soft, chewy texture. If needed, you can substitute with baking powder and a small amount of lemon juice, though the flavour will be slightly different.
• Baking Soda – Works with the cream of tartar to help the cookies rise and develop their light texture. Ensure it is fresh for best results.
• Salt – Balances the sweetness and enhances the overall flavour of the cookies.
• Granulated Sugar – Sweetens the dough and forms the signature cinnamon sugar coating. It also helps create the lightly crisp edges.
• Unsalted Butter – Adds richness and flavour while keeping the texture tender. If using salted butter, reduce or omit the added salt in the recipe.
• Eggs – Provide structure and moisture. Room temperature eggs incorporate more easily into the dough.
• Ground Cinnamon – The defining flavour of Snickerdoodles, bringing warmth and depth to the cinnamon sugar coating. Adjust slightly to taste if desired.

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Snickerdoodles

Yield: 36 cookies | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups granulated sugar, divided
• 1 cup unsalted butter, softened
• 2 large eggs, room temperature
• 3 teaspoons ground cinnamon

Directions

1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream the butter and sugar. In a large mixing bowl, beat together the butter and 2 cups of the sugar until light and fluffy. Add the eggs and mix until fully incorporated.
4. Mix the dough. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Avoid overmixing.
5. Make the cinnamon sugar. In a small bowl, stir together the remaining 1/4 cup sugar and the cinnamon.
6. Shape the cookies. Roll the dough into 1-inch balls, then coat each one in the cinnamon sugar mixture.
7. Arrange and bake. Place the coated dough balls a few inches apart on the prepared baking sheets. Bake for 8–10 minutes, or until the edges are set.
8. Cool. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.