Recipe

Best Snickerdoodle Recipe: Soft & Cinnamon

Puffy, soft-centered snickerdoodles with crisp cinnamon sugar edges and that classic tangy bite. No chill time, pantry ingredients, and zero drama.

By Matt Campbell

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4.9

A stack of soft snickerdoodle cookies with crackly cinnamon sugar tops on a baking sheet in warm natural light

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Snickerdoodles are the cookie equivalent of a cozy hoodie that still looks good in public. You get the cinnamon sugar sparkle, the slightly tangy flavor that makes you reach for another, and the kind of soft center that stays tender for days. That is the goal here.

This version leans into what makes a snickerdoodle a snickerdoodle: cream of tartar for that signature zip, a little extra cinnamon in the dough (yes, this is a cinnamon-forward situation), and a bake time that looks almost too short on purpose. Trust it. Pull them while they still look a touch underdone and let the pan finish the job.

Snickerdoodle dough balls being rolled in a shallow bowl of cinnamon sugar on a kitchen counter

Why It Works

Soft centers, crisp edges: A slightly higher moisture dough plus a shorter bake keeps them plush, while the sugar coating gives you those crisp, cinnamon-kissed rims.
Classic tangy flavor: Cream of tartar is non-negotiable if you want that true snickerdoodle taste.
No chilling needed: The dough is sturdy enough to scoop and roll right away, which means cookies now, not later.
Even spread, pretty cracks: Creaming the butter and sugar properly and using the right oven temp sets you up for that signature crackle top.

Pairs Well With

Storage Tips

Room temp (best for softness): Store in an airtight container for 4 to 5 days.

Bread trick (optional): Add a slice of sandwich bread to a well-sealed container if your kitchen runs dry. The cookies will steal moisture from the bread and stay softer. Note: it can add a faint bread aroma, so use a very plain slice.

Re-crisp the edges: If they soften too much, pop a cookie into a 300°F oven for 3 to 4 minutes, then cool for 5 minutes.

Freeze baked cookies: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp for 30 to 45 minutes.

Freeze cookie dough balls: Roll, coat in cinnamon sugar, freeze on a tray until solid, then bag. Bake from frozen adding 1 to 2 minutes.

Common Questions

Do I really need cream of tartar?

If you want that classic snickerdoodle tang, yes. Cream of tartar is what separates snickerdoodles from cinnamon sugar cookies.

No cream of tartar? For a workable substitute, skip the cream of tartar and baking soda, and use 2 teaspoons baking powder instead. You will still get a great cinnamon sugar cookie, but the flavor will be less tangy and the texture can be a bit more cakey.

Why did my snickerdoodles turn out flat?

Most common culprits: butter that is too warm or shiny/oily, not enough flour (or flour packed down inconsistently), baking soda or baking powder that is old, or an oven that runs hot. Use butter that is soft but still cool to the touch and not glossy, and consider checking your oven temp with a thermometer.

How do I keep them soft?

Do not overbake. Pull them when the edges look set but the centers still look a little puffy and pale. They finish cooking on the hot pan while cooling.

My cookies did not crack on top. What happened?

Usually it is one of these: dough balls not rolled well, oven temp off, too much flour, or they baked too long. Try the double-roll tip (roll, rest 5 minutes, roll again) and pull them as soon as the edges are set.

Can I make them ahead for a party?

Yes. Bake a day ahead and store airtight. The cinnamon flavor actually blooms overnight. Or freeze dough balls and bake fresh the day of.

Can I make them gluten-free?

You can usually swap in a 1:1 gluten-free baking flour blend. Expect a slightly different spread and a more tender, sandy crumb depending on the brand.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with paddle attachment or hand mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
Cookie scoop (about 1 1/2 tablespoons) or spoon
2 sheet pans
Parchment paper or a silicone baking mat
Wire rack for cooling

Snickerdoodles are my go-to when I want a cookie that feels like I tried, even if I am operating on weeknight energy and a slightly chaotic kitchen counter. I love how the dough comes together fast, and how the cinnamon sugar makes every cookie look like it showed up dressed for the occasion.

Also, there is something deeply satisfying about pulling them early, watching them settle and crack as they cool, and pretending you planned that bakery-style texture the whole time. Which, to be fair, you did. You just did it with less stress.