More than just a cinnamon sugar cookie, the Snickerdoodle is a beloved classic defined by its uniquely soft and chewy texture, slightly tangy flavor, and irresistible crackled top. The secret lies in cream of tartar, which gives these cookies their signature subtle tang and contributes to their tender rise.
Rolled in cinnamon sugar and baked just until set, they emerge from the oven with a sugary, crinkly crust that gives way to a perfectly pillowy center. This recipe is the gold standard—simple, reliable, and guaranteed to fill your kitchen with the warm, comforting aroma of cinnamon and butter.
The Science of the Tang & The Crackle
The distinct character of a Snickerdoodle comes from two key ingredients: cream of tartar and baking soda. Cream of tartar (potassium bitartrate) is an acid. When combined with baking soda (a base) and hydrated, they create a chemical reaction that produces carbon dioxide gas. This gives the cookies a significant, yet tender, lift. The acidity also inhibits excessive gluten formation, ensuring a soft, rather than crisp, texture.
The iconic crackled top is a result of the high sugar content and the cinnamon-sugar coating. As the cookie bakes, the sugar on the outside melts and recrystallizes, while the interior moisture expands and rises, causing the thin, sugary top layer to fracture into beautiful craggy lines. This perfect interplay of chemistry creates a cookie that is both visually appealing and delightfully textured.
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (344g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
1. The Creamed Butter & Sugar: In a large bowl using an electric mixer, beat the softened butter and 1 ½ cups sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale yellow.
2. The Combined Wet Mixture: Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract. The mixture should be smooth and emulsified.
3. The Whisked Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined.
4. The Mixed Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears and a soft dough forms.
5. The Chilled Dough Portions: Cover the bowl and refrigerate the dough for 30-60 minutes (or up to 2 days). This firms the butter, prevents overspreading, and deepens the flavor.
6. The Cinnamon-Sugar Coated Dough Balls: In a small shallow bowl, mix the ¼ cup sugar and cinnamon. Using a cookie scoop, portion the chilled dough. Roll each portion into a smooth ball, then roll generously in the cinnamon-sugar mixture to coat completely.
7. The Panned Dough Balls: Place the coated dough balls on parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.
8. The Baked, Crackled Cookies: Bake at 375°F (190°C) for 8-10 minutes. The cookies will spread, puff, and develop their iconic crackled, crinkly tops. The edges will be set, but the centers should still look soft.
9. The Cooled & Finished Cookies: Let the cookies cool on the baking sheet for 5 minutes (they will deflate slightly and become chewier). Then transfer to a wire rack to cool completely.
Pro-Tips for Perfect Snickerdoodles
- Cream of Tartar is Essential: Do not substitute. It provides the signature tang and texture. If you must, use 2 teaspoons of lemon juice or white vinegar, but the texture may vary.
- Don’t Over-Bake: The key to a soft, chewy center is to remove the cookies when they look just set around the edges but still soft in the middle. They will continue to cook on the hot sheet.
- Chill the Dough: This step prevents the cookies from spreading too thinly and helps concentrate the flavor.
- Room Temperature Ingredients: Using room temperature eggs and butter ensures proper emulsification and a smooth dough.
- Roll Generously in Cinnamon Sugar: A thick coating creates the best crackle and flavor.
- Bake One Sheet at a Time: For even baking and browning, bake in the center of the oven.
- They Will Look Underdone: Trust the process. The centers should look puffy and under-baked when you take them out.
- Cool on the Sheet: Letting them rest on the baking sheet for a few minutes allows them to set without overcooking.
- Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze beautifully.
- Make Ahead: The dough can be refrigerated for up to 3 days or frozen for 3 months; let come to cool room temp before rolling and baking.
These Classic Snickerdoodles are a timeless treat that never goes out of style.