- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 24
Ingredients
What you’ll need — tap to tick off as you go
- 280 g
- 2 tsp
- 1 tsp
- ½ tsp
- 170 g
- 250 g
- 2 tsp
- 2 tsp
Process
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Preheat the oven to 190°C and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda and fine salt until evenly combined.
In a large bowl, beat the softened unsalted butter and 200 g granulated sugar with an electric mixer on medium speed for 2 minutes, until pale and fluffy.
Beat in the large egg and vanilla extract until fully incorporated, scraping down the sides of the bowl.
Add the flour mixture in two additions, mixing on low just until no dry streaks remain. Do not overmix.
In a small shallow bowl, stir together the 50 g granulated sugar and ground cinnamon for the coating.
Scoop the dough into 24 equal balls, about 25 g each, and roll each ball in the cinnamon sugar until fully coated.
Place the coated dough balls 5 cm apart on the prepared baking sheets.
Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers look slightly puffy and underdone.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Kitchen notes
Kitchen notes
- The most common mistake is overbaking: pull the cookies when the centers still look soft and slightly glossy, because they set as they cool on the hot sheet.
- Cream of tartar is not optional here; it gives snickerdoodles their signature tang and chewy texture, so do not swap it for baking powder.
- If the dough feels too soft to roll, chill it for 20 minutes; warm dough spreads too thin and the cinnamon sugar coating cracks off.
- For the crackled top, do not flatten the dough balls; the cinnamon sugar coating and the oven spring create the classic cracks.
Substitutions
- cream of tartar→1 1/2 tsp baking powder plus 1/2 tsp lemon juice (texture will be slightly less chewy)
- unsalted butter→same weight of plant-based butter for a dairy-free version
- granulated sugar→same weight of light brown sugar for a softer, deeper-flavored cookie
Storage & reheating
Store cooled snickerdoodles in an airtight container at room temperature for up to 5 days; add a slice of bread to the container if you want them extra soft. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months and thaw at room temperature for 30 minutes. To refresh, warm them in a 150°C oven for 3 to 4 minutes; do not microwave, or they turn rubbery.
FAQ
The questions we get asked most
Why did my snickerdoodles turn out flat and crispy?
Flat cookies usually mean the butter was too warm or the dough was overmixed. Chill the dough for 20 minutes before rolling and bake at 190°C; the cookies should look underdone in the center when you pull them out. Also check that your baking soda is fresh, since old baking soda loses its lift.
Can I make snickerdoodle dough ahead of time?
Yes. Wrap the dough tightly in plastic and refrigerate for up to 3 days, or freeze the rolled dough balls for up to 2 months. If baking from frozen, add 2 to 3 minutes to the bake time and roll the balls in cinnamon sugar just before baking.
What can I use instead of cream of tartar?
Use 1 1/2 teaspoons baking powder plus 1/2 teaspoon lemon juice for every 2 teaspoons of cream of tartar. The cookies will still taste good, but they will be a little less tangy and slightly less chewy. Do not skip the acid entirely, or the texture suffers.
How do I know when snickerdoodles are done?
The edges should be set and lightly golden, while the centers still look puffy, soft and slightly glossy. They will continue to set as they cool on the baking sheet for 5 minutes. If the centers are firm in the oven, you have baked them too long.
Can I freeze baked snickerdoodles?
Yes, freeze fully cooled cookies in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temperature for 30 minutes, or warm them in a 150°C oven for 3 to 4 minutes to bring back the fresh-baked texture. Avoid microwaving, which makes them tough.
Why is my cinnamon sugar coating falling off?
The coating sticks best when the dough balls are slightly tacky. If the dough is too dry or too cold, lightly moisten your hands with water before rolling, then coat immediately. Also avoid overhandling the coated balls, which can knock the sugar loose.
Can I use salted butter in snickerdoodles?
Yes, but reduce the added fine salt to 1/4 teaspoon to avoid overly salty cookies. The texture and spread will be the same. If you only have salted butter, taste a small piece of dough and adjust if needed.
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