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How to Make Snickerdoodle Cookies

Name: How to Make Snickerdoodle Cookies
Yield: 24
Ingredients: 1 cup softened butter; 1½ cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2¾ cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ½ teaspoon salt; ¼ cup sugar; 2 teaspoons ground cinnamon

Snickerdoodles are soft cinnamon sugar cookies with a distinctive tangy flavor from cream of tartar. The key is beating butter and sugar until fluffy, then rolling the dough balls in cinnamon sugar before baking at 375°F for 8-10 minutes until the edges are set but centers still look slightly underbaked.

Total time: 30 min
Hands-on: 20 min
Serves: 24
Difficulty: Easy

Ingredients

1 cup softened butter
1½ cups sugar
2 large eggs
1 teaspoon vanilla extract
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
¼ cup sugar
2 teaspoons ground cinnamon

Step by step

Cream butter and sugar. Beat 1 cup softened butter with 1½ cups sugar in a large bowl until light and fluffy, about 3-4 minutes. The mixture should look pale and increased in volume.
Add eggs and vanilla. Beat in 2 large eggs one at a time, then 1 teaspoon vanilla extract. Mix until just combined.
Mix dry ingredients. In a separate bowl, whisk together 2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
Combine wet and dry ingredients. Add the flour mixture to the butter mixture and mix on low speed until just combined. Don't overmix or the cookies will be tough.
Prepare cinnamon sugar coating. Mix ¼ cup sugar with 2 teaspoons ground cinnamon in a small bowl. Set aside for rolling.
Shape and coat dough. Roll dough into 1½-inch balls using your hands or a cookie scoop. Roll each ball completely in the cinnamon sugar mixture.
Bake the cookies. Place on ungreased baking sheets 2 inches apart. Bake at 375°F for 8-10 minutes until edges are set but centers still look soft and slightly underbaked.
Cool properly. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They'll continue cooking slightly from residual heat.

Tips & troubleshooting

Use room temperature butter that gives slightly when pressed but still holds its shape
Don't skip the cream of tartar - it creates the signature tangy flavor and helps cookies stay soft
Slightly underbake for soft centers - they look underdone when perfect
Store in an airtight container with a piece of bread to maintain softness
Chill dough for 30 minutes if it's too soft to roll into balls

Variations

Chewy Snickerdoodles. Add an extra egg yolk and reduce baking time by 1-2 minutes for extra soft, chewy centers.
Brown Butter Snickerdoodles. Brown the butter in a saucepan until nutty and golden, then cool completely before creaming with sugar.
Pumpkin Spice Snickerdoodles. Add ½ teaspoon pumpkin pie spice to the dough and use pumpkin spice blend instead of plain cinnamon for rolling.
Mini Snickerdoodles. Roll into ¾-inch balls and bake for 6-8 minutes for bite-sized cookies perfect for parties.

Questions

Why do my snickerdoodles spread too much?: Your butter was likely too warm or you overmixed the dough. Make sure butter is just softened, not melted, and mix the flour mixture until just combined.
Can I make snickerdoodle dough ahead of time?: Yes, wrap the dough tightly and refrigerate up to 3 days or freeze up to 3 months. Let come to room temperature before rolling if chilled.
What can I substitute for cream of tartar?: You can use 2 teaspoons white vinegar or lemon juice, but the flavor won't be quite the same. Cream of tartar is really what makes authentic snickerdoodles.
How do I know when snickerdoodles are done?: The edges should be set and lightly golden, but the centers will still look soft and slightly shiny. They'll finish cooking on the hot pan.
Why are my cookies hard instead of soft?: You likely overbaked them or overmixed the dough. Snickerdoodles should come out when they still look slightly underdone in the center.