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With their whimsical name and iconic tangy flavor, who can resist a snickerdoodle?

snickerdoodles on plate.

With their whimsical name and iconic tangy flavor, snickerdoodles are impossible to resist. They are similar to sugar cookies, but with the addition of cream of tartar, which gives them their signature tang, and a sparkly cinnamon-sugar coating. Fresh out of the oven, the cookies are perfectly soft in the center and crisp on the edges. They are best enjoyed fresh, but you can revive day-old cookies by popping them in the microwave for a few seconds. Bookmark this snickerdoodle recipe for a fun family baking project—kids love to form the squishy dough into balls and roll them in cinnamon-sugar before baking.

“These cookies are so delicious, easy, and fast to make! I’ve been baking for a long time and these are the best snickerdoodles I’ve ever made.”


What You’ll Need To Make Snickerdoodles

Snickerdoodles ingredients including egg, butter, and flour.
  • All-Purpose Flour: Provides the base for the cookies. To ensure you’re using the correct amount of flour, spoon it into the measuring cup and level it off.
  • Cream Of Tartar: Adds a tangy flavor unique to snickerdoodles.
  • Baking Soda: Acts as a leavening agent, making the cookies light and fluffy.
  • Butter: Adds richness, flavor, and moisture, creating a tender texture. Many snickerdoodle recipes call for a combination of butter and shortening, but I stick with butter which give the cookies wonderful flavor.
  • Sugar: The majority of the sugar sweetens the cookie dough; a small portion is combined with cinnamon to create a flavorful coating for the dough balls.
  • Eggs: Bind the ingredients together and add moisture.
  • Cinnamon: Along with the sugar, provides the warm, spicy flavor characteristic of snickerdoodles.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by combining the flour, salt, baking soda, and cream of tartar in a mixing bowl.

dry ingredients in bowl

Whisk to combine.

whisked dry ingredients

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and sugar.

butter and sugar in bowl of electric mixerBeat until creamy.

beaten butter and sugar

Add the eggs.

adding the eggs

Beat until combined.

batter with eggs incorporated

Add the dry ingredients.

adding the dry ingredients

Mix until the dough comes together.

Stand mixer full of snickerdoodles dough.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

snickerdoodles dough wrapped in plastic

Meanwhile, mix the cinnamon and sugar for rolling the cookies.

cinnamon and sugar mixture

Pinch off tablespoon-size pieces of dough, form into balls, and arrange on baking sheet about 2 inches apart.

rolling snickerdoodle balls in cinnamon sugar

Bake for about 8 minutes, until puffy. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Snickerdoodles cooling on rack

The cookies are best enjoyed fresh out of the oven but will keep for a day or two in an airtight container. The dough can also be made ahead and kept in the refrigerator for several days.

snickerdoodles on plate.

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With their whimsical name and iconic tangy flavor, who can resist a snickerdoodle?

Servings: About 56 cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus at least 30 minutes to chill dough


  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1½ cups plus 2 tablespoons sugar, divided
  • 2 large eggs
  • 1 tablespoon cinnamon


  1. Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter with 1½ cups of the sugar until smooth and creamy, 1 to 2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together. Using your hands, gather the dough into a ball and wrap in plastic wrap (dust your hands with flour if the dough is sticky); refrigerate until firm, at least 30 minutes.
  4. In a small bowl, mix together the remaining two tablespoons of sugar and the cinnamon. Pinch off tablespoons of dough and shape into 1-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8 to 9 minutes, shifting the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
  5. Note: These cookies are best enjoyed fresh on the day they are made. However, the cookies can be reheated briefly in the microwave for that fresh out of the oven texture. The dough may also be stored in the refrigerator for several days.
  6. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Per serving (56 servings)
  • Serving size: 1 cookie
  • Calories: 79
  • Fat: 4g
  • Saturated fat: 2g
  • Carbohydrates: 11g
  • Sugar: 6g
  • Fiber: 0g
  • Protein: 1g
  • Sodium: 46mg
  • Cholesterol: 15mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Hi Jenn,
    Just a note of appreciation for your impressively prompt, courteous, patient, and thorough replies to my pre-holiday questions re: a couple of your cookie recipes that I needed to produce at the eleventh hour! And when you must have been up to your eyeballs with your own family gatherings! These five stars are for you! Many thanks!!!

    • 💗

      • hey, i just want to know if those cookies are possible if i don’t add any cream of tartar? i’d really like to make them but i just don’t have it

        • Yes, I think you could get away without the cream of tartar here. Hope you enjoy!

    • Love this recipe! Question, if I make the dough the day before and refrigerate it, does it need to thaw before rolling?

      • — Courtney on December 11, 2022
      • Reply
      • Glad you like it! No, it’s not necessary to let the dough thaw before rolling.

        • — Jenn on December 13, 2022
        • Reply
  • Hi Jenn,
    Not sure if my first email went thru! Asking the purpose of two racks and changing positions halfway thru the baking time? Is this to customize the temperature/texture? Or simply to accommodate two baking sheets at a time? So if using only one sheet for a smaller recipe, do I still need to change racks halfway thru?
    Also, I tried both soft and crispy textures—is the crispy supposed to be just crispy around the rim, or almost like a “cracker”?
    Thank you!!

    • Hi Elise, The purpose of using two racks and alternating the baking sheets is to ensure the cookies on two sheets bake evenly. If you’re only cooking one sheet at a time, you can bake them in the center of the oven for the whole time. The cookies should be crispy around the rim. Hope that clarifies!

  • Hi Jenn,
    Would like to make these cookies tomorrow for Thanksgiving on Thursday, but size of dough balls looks bigger than tablespoon on picture- can you give me an approximate diameter, so they flatten properly? Also, Can the cookies be stored in the airtight container on the kitchen counter for two days, or do they have to be refrigerated to preserve the texture? And can they be stored for two days, even if baked at the “crispy” 10 minute timing without compromising the texture?

    • Hi Elise, the balls should be about 1-1/4-inch in diameter. And, yes, it should be fine for them to be stored in a container for 2 days even baked using the crispy timing. They just won’t be as crispy when you serve them. Hope you enjoy!

  • These are the best ever! My boyfriend didn’t even like snickerdoodles before I made them and now they are his favorite type of cookie. So good!!

  • I am looking for a good pumpkin snickerdoodle recipe. Your snickerdoodle recipe sounds so good. Could I add pumpkin to this recipe? Any suggestions?

    • Hi Debra, I wouldn’t add pumpkin to it, but you could add some pumpkin spice. 🙂

  • Cookies tasted great but did not flatten. Could this be because I used 390g of spelt flour rather than 390g of all purpose flour?

    • Hi Ora, I’ve never worked with spelt flour so I can’t say for sure, but I suspect that’s what caused the problem.

  • Hi Jenn! I love all your recipes! I wanted to make these into a little larger cookies? Do I have to change the baking temperature and time? Thanks so much!

    • Hi Radhika, So glad you like the recipes! For larger cookies, I’d keep the oven temp the same, but add a few minutes to the baking time. Just keep a close eye on them!

      • Thank you so much Jenn!

  • These snickerdoodles are AMAZING! I have tried numerous recipes and none of them compare to this one. Not only do they have a great flavor, the texture is perfect… crispy on the outside and fluffy on the inside. 🙂 This will forever be my snickerdoodle recipe.

  • Thanks again!!! Everything I have made from your site has always worked out perfectly
    Thanks for helping me learn to cook! ☺️

    • So glad you like the recipes and they’re helping you to gain more confidence in the kitchen! 🙂

  • I would like to make these for a grandchild who is allergic to eggs. What do you recommend for a substitute for the eggs? Thanks!

    • Hi Carol, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute.

      • Once again, thank you for your quick reply. Really appreciated.

  • Do you have weight measurements for the flour and sugar?

    • Hi Janice, I just added them to the recipe. Hope you enjoy! 🙂

      • Hi Jenn,
        Just made the dough and was doing it in metric, but noticed the sugar seemed a little short. I thought 200g was about one cup of sugar, not 1.5 cups.
        Anyway I made the dough with the 200g so I’ll see how it turns out.

  • I made these cookies yesterday and they are wonderful! I’m so glad to have found a good Snickerdoodle recipe. I just ate two for breakfast! Thanks so much!

  • Hello! My daughter and I tried this recipe but the cookies did not flatten out and looked like a dome. Do you know what we might have missed? Anyhow, she said it’s still delicious!

    • — Maureen Torres
    • Reply
    • Hi Maureen, it could be that the dough was quite cold (which will cause them to spread less while baking) or that you used a bit too much flour. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Also, did you serve them on the same day? Like most homemade cakes, they don’t stay fresh for long.

  • Recipe was so easy and worked beautifully! I’ll be making these again! I was out of cream of tartar, so substituted with baking powder and they came out great. I will make with cream of tartar next time to compare.

  • These snickerdoodles are SO good! I did tweak a little- added a touch of vanilla and used 3:1 ratio cinnamon/ sugar mixture. I plan on taking these to my son’s school for Open House. Thank you for sharing this recipe!

  • Delicious Cookies. Recipe worked perfectly, and everyone loved them!

  • I am the new hero of my friend’s teenagers! I thought I’d try these at the last minute (the recipe is SO easy and quick!) and boy, were they a hit! I am now “known” for “my” Snickerdoodles because of this recipe! I tried both doughy and crispier and both were good! Highly recommend you make these but you might want to double the recipe so there are more to share! They go FAST!

    • — DallasColoradoBear
    • Reply
  • We tried this recipe and it is soooo good! Made this numerous times. My daughter even brought these cookies to a cookie party and hers was just gone in minutes! Delicious and easy to follow baking instructions! Way to go Jen! Love, love them.

  • Absolutely delicious and our kids had a lot of fun making these!! We actually made these twice this past week and took them to parties with rave reviews. These will certainly be on our rotation to make again and again. Thanks for another solid recipe!

  • These snickerdoodles came out beautifully- very buttery and full of cinnamon. I like a chewy cookie and this had a more tender crumb. It also made for the perfect texture cookie for ice cream sandwiches. Will definitely make again!

  • Hi Jenn,

    Thanks for the recipe. It’s so yum and I don’t even remember how many times I have already made these. Quick question: when freezing these cookies before baking should I coat it with cinnamon sugar and then freeze it or when I am ready to bake it?

    • You could go either way here, Salina – I’d probably do it before and bake directly from the freezer.

  • My entire family really loved these. They provided a perfect little study break during finals. My 12 year old son declared that we absolutely have to make these a tradition. I very rarely hear that from him. If you’re looking for a classic snickerdoodle cookie recipe to give your family a lovely treat, definitely give this a try!

  • Hi Jen,
    I love your web site. But I mostly make the dinner dishes. When I tried the snicker doodle recipe, the cookies turned out tasty but really flat – in shape. Can you tell me what did I do wrong?


    • Hi Rosalina, sorry to hear you had a bit of a problem with these. Did you refrigerate the dough for at least 30 minutes prior to rolling them into balls? If the dough is too warm, they won’t puff up as much.

  • These snickerdoodles were so tender & had a great chewy consistency. Will definitely make these again.

  • My husband loves snickerdoodle cookies and I’ve been on the hunt for the perfect one. These were heaven. We patiently waited 5 minutes once they were out of the oven and they were amazing. I have a convection oven and baked them 8 min. My only adjustment was the cinn-sugar ratio at end which was 3:1 instead of 2:1. My batch made 53. Jenn nailed it again.

  • This is my family’s FAVORITE cookie….it is requested for all our family gatherings and I bake a batch for all the grandkids’ birthday. YUMMMM.
    I have used this recipe for over 50 years using 1/4 cup less flour. Made them your way and they were a hit. Thank you for all your great recipes.

    • — Linda Marshall
    • Reply
  • This Snickerdoodle recipe reminds me of my childhood! (50 years ago). I made them with my grandchild to keep the legacy of baking going. I would NOT change anything about the recipe because it’s just like my mother made

  • My favorite cookie as a child, and these taste just like them! Delicious and memorable you will not be disappointed if you love cinnamon. I prefer the softer version, as that’s how I remember them.
    Thank you for another great recipe!

  • These cookies are absolutely delicious.
    My granddaughters asked me to make snicknerdoodles which I am not particularly fond of. But I made them for them and they now keep asking me to bake them. I have to admit they are wonderful.

  • Made these for Thanksgiving and they were great. I halved the recipe because there is already too much to eat at the feast. I made the dough 3 days early and refrigerated it. I realized when baking my second batch that I pulled the first batch out of the oven a minute or two too soon. The second batch puffed and then cracked a little and they were better than the first.

  • I just have to say that I have tried MANY of your recipes and every one is fantastic! Thank you so much! I really want to try this snickerdoodle recipe, but would like to add pumpkin puree. Any thoughts on that?
    I’ve looked at pumpkin snickerdoodle recipes, but I trust your expertise!

    • Hi Athena, Glad you enjoy the recipes! It may work to add pumpkin puree to this recipe, but instead, I would suggest trying these pumpkin cookies of mine. You could also stick with the snickerdoodle recipe and add a pumpkin flavored icing to them. (I don’t have a recipe for an icing like that, but I bet you could find one online.)

  • Do you have any suggestions for high altitude adjustments? I live in Colorado Springs, Colorado at 6900 feet. Snickerdoodles are my grandsons fave cookie and I’d like to give these s try but am afraid they will come out flat.
    By the way I made your Caramel Toffee Crunch Cheesecske two times in the last few weeks and it came out beautifully!!!!

    • Hi Veta, Unfortunately, I don’t have any experience with high altitude baking so I’m hesitant to give advice. King Arthur has a great resource though. Here’s the link.

  • I just pulled these out of the oven and ate 3 almost immediately. They are so delicious, Jenn! I followed your recipe exactly and my cookies are perfect. They look identical to your cookies. No modifications necessary, in my opinion. When is that cookbook coming out, Jenn? I need it yesterday. ?

  • These are delicious!! I baked for only 8 minutes and the next day they were sooo soft and buttery. Thank you, Jenn, for another fantastic recipe!

  • Hi Jenn,
    I would really like to make this recipe but I don’t have cream of tartar. It would be great if you could give me substitutions for it or is it essential to have that particular ingredient?

    • Hi Kathie, I actually think you could get away without the cream of tartar for this recipe. Hope you enjoy!

  • This recipe was so easy and so good. I’ve got a new oven and have not had much luck with my cookies as they have been coming out flat, but these cookies came out beautifully puffed up and had a great soft and almost cake-like texture.

  • Hi Jenn, I am wondering if I can sub AP flour with cake flour for this and all your cookie recipes? If yes, do I need to do any changes in the amount? Will the texture be different?

    This chewy cookie is awesome! I can’t stop eating them! Instruction is easy to follow, this is my go-to snickerdoodle!

    • Hi Serena, Cake flour makes very delicate baked goods so I wouldn’t recommend it for cookies; you’ll get much better results with all purpose flour.

      • What kind of baked goods use cake flour?

        • Hi Serena, Different flours contain varying amounts of protein. Cake flour has the least amount of protein and yields very light baked goods (like angel food cake). In general, it’s good for for baking cakes and other baked goods that have a high amount of sugar. Hope that helps!

    • Trying to make some goodies for family when the new Grandbaby comes. Can I freeze these baked or better to freeze dough and bake later? Thanks.
      Love your recipes.

      • That’s nice Leigh! These can be frozen either before or after baking, so it’s really based on what you prefer. See the very bottom of the recipe for freezer-friendly instructions. 🙂

  • Delicious!

  • Not really sure what I did wrong here but (I thought) I followed the recipe and my little balls didn’t really flatten out… so they kinda stayed round. They looked funny but tested good 🙂 I liked the “crumbly” consistency these ended up having

    • — Gabriella Szasz
    • Reply
    • Sorry to hear that they didn’t look like you expected– Perhaps you used too much flour? (The flour should be gently spooned into the measuring cup.) Also, it could be that the dough was a bit too cold when you pulled it out of the fridge. Let me know if you have better luck if you make them again!

  • I honestly thought that these snickerdoodles were the BEST!!! Tossed out the old recipe!!!

  • Thank you so much for this recipe! I have made many different Snickerdoodle cookies in the past and this one is the best. The extra cinnamon is a must and I love the buttery taste. It’s the only way I make Snickerdoodles now.

  • I’m so thankful I found this recipe! This recipe like most of the other recipes on this website have been amazing so far! I had a great time making these cookies with my family. It was especially great for the kids being simple,easy, and quick. With the perfect puff and mouthwatering crust it is the perfect cookie. It is a delicious snickerdoodle cookie definatley worth trying.

  • I have left a review about this recipe earlier too but wanted to add more to it. It is very true that they are best enjoyed fresh out of the oven . After couple of days the Doodles turned out to be very hard. My kids still liked that way too. My daughter is planning another baking episode shortly to bake these.

    • — Madhuri Krothapalli
    • Reply
  • This recipe is perfect! I have been looking for a snickerdoodle recipe for quite some time and so many stale cookies went into the garbage!
    They have a nice crispy exterior and a soft center, heavenly!
    I found that refrigerating the dough overnight gave me better results, they didn’t flatten at all, perfect in appearance. I also added a little nutmeg to the cinnamon and sugar of one of the batches, delicious.
    Thank you Jenn!

  • I haven’t made these cookies yet, but I can’t wait to try this recipe (it has to be better than the one I used). I remember making them many years ago for a Girl Scout badge and they turned out so hard that when a friend threw one out of the car window it bounced and didn’t break.

  • I have never been much one to bake. I love these cookies and I had to try it. The cookies came out delicious. I made little gift bags for the kids at school and they just loved them. Great recipe!!!

  • Love Snickerdoodles and this recipe reminded me of that. Can’t wait to make some for Christmas. Thank you.

  • My grandson and I were looking to make cookies today, I just happened to look at my mail and I saw your recipe for snickerdoodles. OMG! They are the best cookies, no contest, period. We had so much fun making them too, the recipe is pretty kid friendly… and grandma friendly! Thanks for sharing Jennifer, you’re wonderful and so are your cookie recipes ! Thanks

  • This is a wonderful recipe. The doodles are awesome and your pictorial presentation is very helpful and a feast to the eye. Next time,I was wondering about adding little dry ginger powder , your advice on that would be helpful.

    • Hi Madhuri, Glad you enjoyed the cookies. You could add a little ginger to the cinnamon-sugar. Nutmeg is also very good.

    • Hi Jen! Can this recipe be halved? Btw love your recipes and am a huge fan!

      • Glad you like the recipes! Yes, it’s fine to halve this.

  • ***** Snickerdoodles are my daughter’s favorite homemade cookie and this one is even better than the one I have used. Thnk you! I love your photos of the food as you go through the steps of your recipes. It is so helpful and gives me confidence. 🙂

    • — Eileen O'Connor
    • Reply
    • This recipe turned out great! I ended up quartering it because it’s just my husband and I. But they turned out just like the pictures. Additionally I added a splash of vanilla.

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