Snickerdoodles are a classic cookie known for their delightful cinnamon-sugar coating and soft, chewy texture. Originating in the United States, these cookies have become a beloved treat among home bakers and snack lovers. Their simplicity and deliciousness make them a perfect addition to any baking repertoire.



Before we dive into the process, let's gather all the ingredients you'll need:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Step-by-Step Instructions

Preparing the Dough

  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy. Using an electric mixer on medium speed should take about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure the cookies remain tender.

Rolling the Dough

  1. Scoop out about 1 tablespoon of dough and roll it into a ball using your hands.
  2. Continue this process until all the dough has been portioned into balls.

Making the Cinnamon Sugar Coating

  1. In a small bowl, combine the 3 tablespoons of sugar and 2 teaspoons of ground cinnamon.
  2. Roll each dough ball in the cinnamon-sugar mixture until fully coated.


  1. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
  2. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are cracked.
  3. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

  • Soften the butter: Ensure that the butter is at room temperature for easier creaming and better texture.
  • Measure accurately: Use a kitchen scale for precise measurements, especially for the flour.
  • Avoid overbaking: Remove the cookies from the oven when the edges are set but the centers are still soft to maintain a chewy texture.
  • Uniform size: Roll the dough balls to a uniform size for even baking.

Serving and Storage


Snickerdoodles are best enjoyed fresh out of the oven, but they can also be served at room temperature with a glass of milk or a hot cup of coffee.


  • Room Temperature: Store in an airtight container at room temperature for up to 5 days.
  • Freezing: You can freeze the dough balls before baking. Just roll them in cinnamon sugar, place them on a baking sheet to freeze, then transfer them to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time.


There you have it—a foolproof guide to making perfect snickerdoodles! With their irresistible cinnamon-sugar coating and soft, chewy center, these cookies are sure to become a favorite in your household. We encourage you to give this recipe a try and share your delicious results with friends and family. Enjoy your baking adventure!

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