Snickerdoodles are classic American drop cookies rolled in cinnamon sugar, known for their soft, chewy centers, slightly crisp edges, and a gentle tang from cream of tartar. This versatile base dough is a blank canvas for endless variations, from citrusy additions to rich chocolate and nutty twists. Below is a master recipe plus five delicious variations, each with simple adjustments to the same reliable dough.
Ingredients
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar, divided
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter and 1 cup (200 g) of the sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Cover the dough and chill for at least 30 minutes (or up to 3 days).
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, stir together the remaining ½ cup (100 g) sugar and the cinnamon.
- Scoop dough into 1 ½-tablespoon balls (about 25 g each). Roll each ball in the cinnamon sugar to coat completely.
- Place balls 2 inches apart on prepared sheets. Bake for 9–11 minutes, until edges are set and centers look slightly soft. The cookies will continue to set as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Chilling prevents spreading and deepens flavor. If you skip it, the cookies will be flatter and less chewy.
- Use cream of tartar: It gives snickerdoodles their signature tang and chew. If you don’t have it, substitute 2 teaspoons lemon juice or white vinegar for every 1 teaspoon cream of tartar, but the texture will be slightly different.
- Don’t overbake: Pull them out when the edges are set but the centers still look a bit underdone. They will finish baking on the hot pan.
- Room temperature eggs: Cold eggs can seize the butter mixture. Warm them in a bowl of warm water for 5 minutes if you’re short on time.
Serving Suggestions
Serve snickerdoodles with a glass of cold milk, hot coffee, or spiced chai. They also make a great ice cream sandwich base—try them with vanilla bean or cinnamon ice cream. For a festive touch, dust with extra cinnamon sugar just before serving.
Variations
- Lemon Snickerdoodles: Add 1 tablespoon lemon zest to the dough and replace the vanilla with 1 teaspoon lemon extract. Roll in a mixture of ½ cup (100 g) sugar and 2 teaspoons lemon zest instead of cinnamon.
- Chocolate Snickerdoodles: Replace ¼ cup (30 g) of the flour with ¼ cup (25 g) unsweetened cocoa powder. Roll in cinnamon sugar as usual, or add ½ teaspoon espresso powder to the dough for a deeper chocolate flavor.
- Pumpkin Snickerdoodles: Reduce butter to ¾ cup (170 g) and add ½ cup (120 g) pumpkin puree. Add 1 teaspoon pumpkin pie spice to the dough and chill for 1 hour. The cookies will be softer and more cake-like.
- Pecan Snickerdoodles: Toast 1 cup (110 g) chopped pecans and fold into the dough after mixing. Roll in cinnamon sugar as usual. The nuts add crunch and a buttery flavor.
- Snickerdoodle Bars: Press the dough into a greased 9×13-inch pan, sprinkle with cinnamon sugar, and bake at 350°F (175°C) for 20–25 minutes until golden. Cool completely before cutting into bars.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Unbaked dough balls (with or without cinnamon sugar) can be frozen on a baking sheet, then transferred to a zip-top bag and frozen for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time. To refresh cookies, warm them in a 300°F (150°C) oven for 5 minutes to restore chewiness.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to ¼ teaspoon to avoid overly salty cookies.
Why are my snickerdoodles flat? Flat cookies usually result from dough that wasn’t chilled, or from overmixing the flour, which develops too much gluten. Also check that your baking soda is fresh—test by adding a little to vinegar; it should fizz vigorously.
Can I make the dough ahead? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Let chilled dough sit at room temperature for 10 minutes before scooping if it’s too hard.
What can I use instead of cream of tartar? You can substitute 2 teaspoons lemon juice or white vinegar per 1 teaspoon cream of tartar, but the cookies will have a slightly different texture and may spread more. For best results, keep the cream of tartar.
Can I make these gluten-free? Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more tender, but they’ll still be delicious. Add 1 extra egg yolk to help bind.
How do I know when they’re done? The edges should be set and lightly golden, while the centers still look soft and slightly puffed. A toothpick inserted should come out with a few moist crumbs, not wet batter.
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