Our snickerdoodle recipe is straightforward and foolproof, perfect for anyone looking to bake up some cookies with minimal fuss. Whether you’re new to baking or already know your way around the kitchen, this recipe will guide you to soft, chewy snickerdoodles. Bonus: it’ll also fill your whole house with the soul-soothing scent of cinnamon. It’s basically cookie therapy.

Why Our Recipe

  • Straightforward instructions make this recipe easy for any skill level.
  • A soft, chewy cookie that stays good for 3 to 4 days.
  • Easily adjustable quantities allow you to make double or triple batches.
A snickerdoodle cookie leaning against a white platter with more cookies.

Ingredient Notes

  • Butter: Unsalted butter can be used; just add an extra pinch of salt to the dough. While margarine can also be used in place of butter, we strongly recommend using real butter for the best flavor.
  • Granulated Sugar: For a slightly richer flavor, consider substituting a small portion of the sugar with light brown sugar.
  • All-Purpose Flour: Be sure to measure your flour correctly; using too much can lead to cookies that are too dense.
  • Cream of Tartar: This is what sets snickerdoodles apart from regular sugar cookies, giving them their distinctive tangy taste and chewy texture. It’s a non-negotiable ingredient.
  • Baking Powder & Baking Soda: Work together to help the cookies puff up slightly without spreading too much. Ensure they are fresh for best results.
  • Cinnamon Sugar: Adjust the cinnamon to sugar ratio based on how cinnamony you prefer your cookies.

A hand holding a snickerdoodle cookie broken in half to show the soft interior crumb.

Making Double and Triple Batches

You can use our built-in scaling feature below to easily make double or triple batches of these cookies. The baking temperature of 350 degrees Fahrenheit and the cooking time of 8-10 minutes remain unchanged. A stand mixer is preferred for larger batches as the motor in your hand mixer may not hold up to it.

Be sure to prepare multiple baking sheets ahead of time. If you need to reuse a baking sheet, ensure it is cooled completely before placing a new batch of cookie dough on it. Allowing dough to sit on a hot pan can affect the spread and baking of your cookies, leading to uneven results.

Storage and Freezing Instructions

Store completely cooled cookies in an airtight container on the counter. Cookies stay fresh for 3 to 5 days. 

To Freeze, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, for up to 3 months. When ready to bake, place cookie dough onto a baking sheet while the oven preheats. Bake for approximately 10 to 12 minutes.

If enjoying one at a time from the freezer, the cooking time and temperature remain the same as a whole batch from frozen.