Classic Cinnamon Sugar Snickerdoodle Cookies

Learn how to make the best snickerdoodle cookies with this easy, reliable recipe. These classic cinnamon-sugar cookies use baking soda and cream of tartar for a slight tang that balances the sweet cinnamon coating, producing soft, tender cookies with a gentle chew and nostalgic flavor.

This version grew out of a family favorite—my mother called it “best-ever cookies”—but it is very much a traditional snickerdoodle. If you enjoy these and want to experiment, you can swap spices or add cocoa for a chocolate variation.

Ingredients

These ingredients are pantry-friendly and straightforward. Measure accurately for best results.

• 250 grams bleached all-purpose flour
• 5 mL (1 teaspoon) cream of tartar
• 5 mL (1 teaspoon) ground ginger (optional)
• 2.5 mL (1/2 teaspoon) baking soda
• 170 grams unsalted butter, softened
• 200 grams light brown sugar
• 1 large egg
• 5 mL (1 teaspoon) pure vanilla extract
• 50 grams cinnamon sugar (or more as needed)

These amounts yield about 22 cookies (30 g / ¾ oz scoops). If you prefer, you can use unbleached all-purpose flour; salted butter will work if you reduce added salt elsewhere.

Substitutions and Variations

This simple dough adapts well to flavor tweaks. A few ideas:

• Chocolate — add cocoa powder to the dough for a chocolate snickerdoodle.
• Cardamom — replace the cinnamon sugar with cardamom sugar and add ground cardamom to the dough for a fragrant twist.
• More ginger — increase or omit the ground ginger to taste; you can also mix ginger into the coating for extra warmth.
• Without cream of tartar — replace cream of tartar and baking soda with 1.5 teaspoons (7.5 mL) baking powder if you prefer.
• Salt — the base recipe omits salt, but you can add up to 1/4 teaspoon fine kosher salt (or half that with table salt) to brighten flavors.

Any substitution can change texture and spread; a little testing helps dial in your preferred result.

How To Make Snickerdoodles

This recipe is quick and requires no chilling, so you can mix and bake right away. Preheat the oven and prepare your pans before you start to keep the workflow smooth.

Step 1: Preheat the oven to 350 °F (175 °C). Line half-sheet pans with parchment paper.

Step 2: Whisk together the flour, cream of tartar, ground ginger (if using), and baking soda in a medium bowl.

Step 3: In a mixer or large bowl, beat the softened butter with the brown sugar until light and fluffy. Add the egg and vanilla and beat until well combined.

Step 4: Add the dry ingredients and mix on low speed until the dough just comes together into a soft, slightly sticky ball.

Step 5: Portion the dough into 30 g (approximately ¾ oz) scoops. Roll each scoop between your palms to smooth it, then roll the ball in cinnamon sugar to coat completely.

Step 6: Arrange the coated dough balls on the prepared pans, spacing about 8 per half sheet pan so they bake without crowding.

Step 7: Bake for 10–12 minutes, until the cookies are puffed and the edges are set. For a slightly collapsed center and softer texture, remove them when the centers still look just set. If you prefer a puffier, fully set cookie, bake an extra minute.

Let the cookies cool slightly on the pan, then transfer to a wire rack to finish cooling. They will settle as they cool, developing their characteristic crinkled tops.

Storage

Store cooled snickerdoodles in an airtight container at room temperature for up to one week. To refresh slightly softened cookies, warm briefly in a low oven or microwave for a few seconds before serving.

Snickerdoodle Cookie Baking FAQs

📖 Recipe