I’ve made these easy snickerdoodle cookies since childhood. I’ve tried many variations, but this version is my favorite—soft and chewy with that irresistible cinnamon-sugar coating.
Perfect for potlucks, holiday cookie trays, or a simple cookie jar treat, these soft snickerdoodles are crowd-pleasers and easy to make.
A snickerdoodle is a sugar cookie rolled in cinnamon sugar, known for a crackly top and a soft, chewy center. Its signature tang comes from the addition of cream of tartar in the dough. Without cream of tartar you get cinnamon-coated sugar cookies, which are tasty but not true snickerdoodles.
EASY SNICKERDOODLES
There are recipes that call for browning butter, chilling dough, or adding extras like cinnamon chips. This version focuses on simplicity and classic flavor. Why this recipe works so well:
- Using half butter and half margarine gives great flavor and tender chew: butter adds flavor and crisp edges, margarine helps keep them soft.
- No chilling required—ready to bake in under 30 minutes.
- Cream of tartar provides the traditional snickerdoodle tang.
- The cinnamon-sugar coating creates a sweet, slightly spicy, crunchy exterior that complements the soft interior.
HOW TO MAKE SNICKERDOODLE COOKIES
Ingredients needed:
- Butter, softened to room temperature (salted is fine)
- Margarine, softened to room temperature (for extra chewiness; you may use all butter if preferred)
- Granulated sugar
- Large eggs
- All-purpose flour
- Cream of tartar (key to classic snickerdoodles)
- Baking soda
- Salt
- Extra sugar and ground cinnamon for rolling
- Prep: Soften butter and margarine. Mix the cinnamon-sugar in a small bowl and set aside. Line baking sheets with silicone liners or spray with nonstick spray. Preheat oven to 375°F (190°C).
- Make the dough: Beat butter, margarine, and sugar until light and fluffy. Beat in eggs until combined. Whisk together flour, cream of tartar, baking soda, and salt, then stir into the butter mixture until evenly combined.
- Form the cookies: Scoop tablespoon-sized portions of dough (a cookie scoop helps with uniform size). Roll each ball in the cinnamon-sugar mixture.
- Bake: Place dough balls about 1 1/2–2 inches apart on prepared pans. Bake at 375°F for about 10 minutes. Let cool on the pans 3–5 minutes before transferring to wire racks to cool completely.
Do you flatten snickerdoodles before baking?
This version bakes up nicely without flattening and requires no chilling—so you can bake right away. They spread appropriately in the oven and develop the classic crackled tops.
What can substitute for cream of tartar?
There’s no perfect substitute, but two common options are baking powder or lemon juice:
- Baking powder: For this recipe, replace the 2 tsp cream of tartar and 1 tsp baking soda with 4 tsp baking powder.
- Lemon juice: Use 1 tsp lemon juice for every 1/2 tsp cream of tartar (so 4 tsp lemon juice for 2 tsp cream of tartar). This adds extra liquid and can change texture, so it’s best as a last resort.
Note: Substitutions usually alter the final texture and flavor, so following the recipe gives the best results.
How to store leftover snickerdoodles
Store cooled cookies in an airtight container at room temperature for up to a week. They freeze well—place fully cooled cookies in heavy-duty freezer bags and store up to 6 months. Thaw at room temperature or warm briefly in the microwave before serving.
Tasty recipes using cinnamon:
- Cinnamon Coffee Cake
- Roasted Cinnamon Almonds
- Cinnamon Sugar Donuts
- Cinnamon Butter
More homemade cookies:
- Orange Creamsicle Cookies
- Peanut Butter White Chocolate Chip Cookies
- Butter Cookies with Lemon Cream Cheese Frosting
- Edible Cookie Dough
- White Chocolate Cranberry Cookies
- Iced Pumpkin Cookies
- Peanut Butter Nutella Cookies
- Banana Chocolate Chip Cookies
EASY SNICKERDOODLE COOKIES
Easy Snickerdoodle Recipe
Equipment
- Cookie scoop
- Silicone baking mat or nonstick spray
Ingredients
- 1/2 cup butter, softened
- 1/2 cup margarine, softened
- 1 1/2 cups sugar
- 2 large eggs
- 3 1/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup sugar
- 1 tbsp ground cinnamon
Instructions
- Line baking sheets with silicone liners or spray with nonstick spray. Preheat oven to 375°F (190°C).
- Cream butter, margarine, and sugar with a hand mixer until light and fluffy, about 3 minutes. Beat in eggs until combined.
- Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
- Stir dry ingredients into the butter mixture until the dough is well combined.
- Mix cinnamon and sugar for the topping in a small bowl.
- Roll dough into tablespoon-sized balls and coat each ball in the cinnamon-sugar mixture.
- Place balls about 2 inches apart on prepared baking sheets. Bake at 375°F for about 10 minutes.
- Let cookies cool on the pan for a couple of minutes before transferring to a cooling rack.
Notes
These cookies are best with half butter and half margarine, but you can use all of one if you prefer.
Nutrition (approx. per cookie)
Calories: 128 kcal; Carbohydrates: 19 g; Protein: 2 g; Fat: 5 g.
(originally posted Apr 30, 2012; updated October 2020)
If you want a straightforward, no-fuss snickerdoodle recipe that delivers classic flavor, these are an excellent choice and likely to become a household favorite.