Craving the perfect snickerdoodle cookie? These 10 time-tested recipes will help you master this beloved cinnamon-sugar classic.
From traditional versions that grandma would approve of to creative twists with unique ingredients, you’ll find your new favorite among these foolproof options.
Get ready to discover variations featuring cream of tartar for that signature tang, butter-rich adaptations for the ultimate soft center, and even gluten-free alternatives that don’t compromise on taste.
We’ll guide you through essential techniques and insider tips to achieve that perfect crackly top and tender middle every time.
Classic Buttery Snickerdoodle Cookies with Extra Cinnamon

These irresistibly soft and chewy snickerdoodle cookies feature a buttery, tender center with perfectly crispy edges, all coated in a delightful cinnamon-sugar mixture.
Your kitchen will fill with the warm, comforting aroma of cinnamon as these classic cookies bake to perfection.
Ingredients:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
For coating:
• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon
Step 1: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
Step 2: Cream butter and sugar in a large bowl until light and fluffy (about 3 minutes).
Step 3: Beat in eggs one at a time, then add vanilla extract.
Step 4: Gradually mix dry ingredients into wet ingredients until just combined.
Step 5: Chill dough for 30 minutes.
Step 6: Preheat oven to 375°F and line baking sheets with parchment paper.
Step 7: Mix coating ingredients in a small bowl.
Step 8: Roll dough into 1-inch balls, coat in cinnamon-sugar mixture.
Step 9: Place on baking sheets 2 inches apart.
Step 10: Bake for 10-12 minutes until edges are lightly golden.
Pro Tip: For the perfect texture, remove cookies from the oven when the centers still look slightly underbaked – they’ll continue cooking on the hot baking sheet. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Chewy Cream of Tartar Snickerdoodles

Get ready to bake the most irresistible, soft, and chewy snickerdoodles you’ve ever tasted.
These classic cookies feature a perfectly crackled top and a delightful cinnamon-sugar coating that makes them a timeless favorite for any occasion.
Ingredients:
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)
Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 2: Cream together butter and sugar in a large bowl until light and fluffy (about 3 minutes).
Step 3: Beat in eggs one at a time, then add vanilla extract.
Step 4: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Step 5: Gradually mix dry ingredients into wet ingredients until just combined.
Step 6: Mix coating ingredients in a small bowl.
Step 7: Roll dough into 1-inch balls, then coat in cinnamon-sugar mixture.
Step 8: Place cookies 2 inches apart on prepared baking sheets.
Step 9: Bake for 10-12 minutes until edges are lightly golden.
Step 10: Cool on baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: Don’t skip the cream of tartar – it’s essential for achieving that signature tangy flavor and chewy texture. For the best results, chill your dough for 30 minutes before baking to prevent excessive spreading.
Brown Butter Chai Spiced Snickerdoodles

Brown Butter Chai Spiced Snickerdoodles combine the warmth of traditional chai spices with the rich, nutty flavor of brown butter for an elevated twist on classic snickerdoodles.
These cookies offer a perfect balance of chewy centers and crispy edges, while aromatic spices create an irresistible fragrance that will fill your kitchen.
Ingredients:
• 1 cup (2 sticks) unsalted butter
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
For Chai Spice Coating:
• ¼ cup sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
Step 1: Brown the butter in a light-colored saucepan over medium heat, stirring constantly until golden brown and nutty (about 5-7 minutes). Cool completely.
Step 2: Whisk together flour, cream of tartar, baking soda, and salt in a bowl.
Step 3: Beat cooled brown butter and sugar until creamy (3 minutes).
Step 4: Add eggs and vanilla, mix until combined.
Step 5: Gradually add dry ingredients to wet ingredients.
Step 6: Chill dough for 30 minutes.
Step 7: Mix chai spice coating ingredients in a small bowl.
Step 8: Roll dough into 1-inch balls, coat in spice mixture.
Step 9: Bake at 350°F for 10-12 minutes until edges are lightly golden.
Pro Tip: For the perfect texture, remove cookies from the oven when they look slightly underbaked in the center – they’ll continue cooking on the hot baking sheet. Always brown butter over medium-low heat to prevent burning and achieve that perfect nutty flavor.
Soft and Puffy Vanilla Bean Snickerdoodles
Soft and Puffy Vanilla Bean Snickerdoodles are the ultimate comfort cookies that combine the classic cinnamon-sugar coating with real vanilla bean’s rich, aromatic flavor.
These cookies stay soft for days and have a perfectly chewy center with slightly crisp edges that’ll make you reach for seconds.
Ingredients:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
• For rolling: ¼ cup sugar mixed with 2 teaspoons cinnamon
Instructions:
Step 1: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
Step 2: Beat butter and sugar in a large bowl until light and fluffy (about 3 minutes).
Step 3: Add eggs one at a time, then scrape in vanilla bean seeds, mixing well after each addition.
Step 4: Gradually mix in dry ingredients until just combined.
Step 5: Chill dough for 30 minutes.
Step 6: Preheat oven to 350°F and line baking sheets with parchment paper.
Step 7: Roll dough into 1½-inch balls, then coat in cinnamon-sugar mixture.
Step 8: Place on baking sheets 2 inches apart and bake for 10-12 minutes until edges are lightly golden.
Step 9: Cool on baking sheet for 5 minutes before transferring to wire rack.
Pro Tip: Don’t overbake these cookies! They should look slightly underdone when you remove them from the oven as they’ll continue to set while cooling. For the puffiest cookies, make sure your butter isn’t too soft – it should be cool room temperature.
Cream Cheese Stuffed Snickerdoodle Cookies

Cream Cheese Stuffed Snickerdoodle Cookies combine the classic cinnamon-sugar warmth of traditional snickerdoodles with a luxurious cream cheese filling.
These soft, chewy cookies feature a surprise creamy center that will delight your taste buds and impress your guests.
Ingredients:
For the Cookie Dough:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
For the Filling:
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
For Rolling:
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon
Step 1: Beat butter and sugar until fluffy, then add eggs and vanilla.
Step 2: Combine dry ingredients in a separate bowl, then gradually mix into wet ingredients.
Step 3: Chill dough for 30 minutes.
Step 4: Mix cream cheese, powdered sugar, and vanilla for filling. Chill for 30 minutes.
Step 5: Form cookie dough into balls, create wells, fill with cream cheese mixture.
Step 6: Roll in cinnamon-sugar mixture.
Step 7: Bake at 350°F for 12-14 minutes until edges are lightly golden.
Step 8: Cool on wire rack for 10 minutes.
Pro Tip: Ensure your cream cheese filling is very cold before stuffing the cookies to prevent leakage during baking. For the perfect texture, remove cookies from the oven when they look slightly underbaked in the center, as they’ll continue cooking on the hot baking sheet.
Gluten-Free Almond Flour Snickerdoodles

Satisfy your cookie cravings with these delightfully soft and chewy gluten-free snickerdoodles.
Made with almond flour, these cookies offer a perfect balance of sweet cinnamon flavor and tender texture that melts in your mouth.
They’re ideal for anyone following a gluten-free diet or simply looking for a healthier cookie option.
Ingredients:
• 2½ cups blanched almond flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup softened butter
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
For rolling:
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix almond flour, salt, and baking soda in a medium bowl.
Step 3: In a separate large bowl, cream butter and sugar until light and fluffy (about 2-3 minutes).
Step 4: Beat in egg and vanilla extract until well combined.
Step 5: Gradually stir dry ingredients into wet ingredients until a soft dough forms.
Step 6: Mix cinnamon and sugar for rolling in a small bowl.
Step 7: Roll dough into 1-inch balls, then coat each in the cinnamon-sugar mixture.
Step 8: Place cookies 2 inches apart on the prepared baking sheet.
Step 9: Bake for 10-12 minutes until edges are lightly golden.
Step 10: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tip: For the best texture, don’t overbake these cookies – they should look slightly underdone when you remove them from the oven as they’ll continue to set while cooling. Make sure your butter is at room temperature for the perfect cookie dough consistency.
Maple Sugar Crusted Snickerdoodles

Maple Sugar Crusted Snickerdoodles combine the classic cinnamon-sugar comfort of traditional snickerdoodles with a delightful maple twist.
These soft, chewy cookies feature a gorgeous crackly top and a rich maple-infused coating that will make your kitchen smell incredible as they bake.
Ingredients:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons pure maple syrup
For the Coating:
• ¼ cup maple sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
Step 1: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
Step 2: Cream butter and sugar in a large bowl until light and fluffy (about 3 minutes).
Step 3: Beat in eggs one at a time, then add vanilla and maple syrup.
Step 4: Gradually mix in dry ingredients until just combined.
Step 5: Chill dough for 30 minutes.
Step 6: Preheat oven to 375°F and line baking sheets with parchment paper.
Step 7: Mix coating ingredients in a shallow bowl.
Step 8: Roll dough into 1-inch balls, coat in maple-sugar mixture.
Step 9: Place on baking sheets and bake for 10-12 minutes until edges are lightly golden.
Pro Tip: For the perfect crackly top, make sure your dough is properly chilled before baking. You can test if your cookies are done when they appear slightly underbaked in the center but set around the edges – they’ll continue cooking on the hot baking sheet.
Pumpkin Spice Snickerdoodle Cookies

Get ready to fill your kitchen with the cozy aroma of fall!
These Pumpkin Spice Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with warm pumpkin spice flavors, creating the perfect autumn treat that’s soft, chewy, and absolutely irresistible.
Ingredients:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons pumpkin pie spice
For coating:
• ¼ cup granulated sugar
• 2 teaspoons pumpkin pie spice
Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
Step 3: In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
Step 4: Beat in eggs one at a time, then add vanilla extract and pumpkin pie spice.
Step 5: Gradually mix dry ingredients into wet ingredients until just combined.
Step 6: Mix coating ingredients in a small bowl.
Step 7: Roll dough into 1-inch balls, coat in spiced sugar mixture, and place on prepared baking sheets.
Step 8: Bake for 10-12 minutes until edges are lightly golden.
Pro Tip: For the perfect chewy texture, remove cookies from the oven when they still look slightly underbaked in the center – they’ll continue cooking on the hot baking sheet. Let them cool for 5 minutes before transferring to a wire rack.
High-Altitude Perfect Snickerdoodles

Craving those perfectly crispy-edged, soft-centered snickerdoodles even at high altitudes?
This adjusted recipe ensures your cookies won’t spread too thin or become too dry, a common problem when baking above 3,500 feet.
These classic cinnamon-sugar cookies maintain their signature crackly top and chewy interior, making them an irresistible treat for your mountain home baking.
Ingredients:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)
Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper.
Step 2: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
Step 3: Cream butter and sugar until light and fluffy (about 3 minutes).
Step 4: Beat in eggs one at a time, then add vanilla extract.
Step 5: Gradually mix in dry ingredients until just combined.
Step 6: Mix rolling sugar and cinnamon in a small bowl.
Step 7: Form 1-inch balls and roll in cinnamon-sugar mixture.
Step 8: Place cookies 2 inches apart on prepared sheets.
Step 9: Bake for 9-11 minutes until edges are lightly golden.
Pro Tip: For the perfect texture, remove cookies from the oven when they still look slightly underbaked in the center. They’ll continue cooking on the hot baking sheet while cooling. Always chill your dough for 30 minutes before baking for the best results at high altitude.
Eggnog Flavored Holiday Snickerdoodles

Transform your classic snickerdoodles into festive holiday treats with the warm, comforting flavors of eggnog.
These soft, chewy cookies feature the perfect blend of nutmeg, cinnamon, and vanilla, creating a delightful twist on the traditional favorite that’s perfect for your holiday cookie exchanges or family gatherings.
Ingredients:
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon nutmeg
For rolling:
• ¼ cup sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon nutmeg
Step 1: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl.
Step 2: Cream butter and sugar in a large bowl until light and fluffy (about 3 minutes).
Step 3: Beat in eggs one at a time, then add vanilla extract and nutmeg.
Step 4: Gradually mix in dry ingredients until just combined.
Step 5: Chill dough for 30 minutes.
Step 6: Preheat oven to 350°F and line baking sheets with parchment paper.
Step 7: Mix sugar, cinnamon, and nutmeg for rolling.
Step 8: Roll dough into 1-inch balls, coat in sugar mixture, and place on baking sheets.
Step 9: Bake for 10-12 minutes until edges are lightly golden.
Pro Tip: For the softest cookies, slightly underbake them and remove from the oven when the centers still look slightly puffy. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Frequently Asked Questions
What makes the perfect snickerdoodle cookie texture?
The perfect snickerdoodle combines a crispy exterior with a soft, chewy center. Cream of tartar helps create this signature texture while giving the cookie its distinctive tangy flavor.
How long should you chill snickerdoodle cookie dough before baking?
Chill your snickerdoodle dough for at least 30 minutes or up to 24 hours. This prevents excessive spreading during baking and enhances the cookie’s flavor development.
What’s the ideal ratio of cinnamon to sugar for the coating?
Mix 1/4 cup sugar with 2 teaspoons of ground cinnamon for the perfect coating balance. This ratio ensures a flavorful exterior without overpowering the cookie’s buttery taste.
Why do some snickerdoodle recipes fail to crack on top?
Cookies won’t develop their signature cracks if the oven temperature is too low or the dough is too warm. Maintain a 375°F oven and properly chilled dough for best results.
How can you keep snickerdoodle cookies soft for days?
Store your cookies in an airtight container with a slice of bread to maintain moisture. The bread will keep your snickerdoodles soft and fresh for up to five days.
Final Thoughts
Now you’re ready to create the perfect batch of snickerdoodles that’ll make your kitchen smell amazing and your taste buds dance.
Remember to chill your dough properly, roll your cookies thoroughly in the cinnamon-sugar mixture, and watch them carefully while baking to achieve that ideal soft center with slightly crispy edges.
Don’t forget that these cookies will continue to set as they cool.
Whether you stick to the classic recipe or try one of the variations, you’ll master these beloved treats in no time.
Happy baking!