When I retired from the kitchen, this is what I kept cooking. Best snickerdoodles — properly made, with the right fat ratio and the cream of tartar tang — are a cookie that earns their name. Not just a sugar cookie rolled in cinnamon. A distinct, intentional thing: slightly crispy at the edges, chewy and almost gooey in the center, with a cinnamon-sugar crust that crinkles as it bakes and an unmistakable sour note from the cream of tartar that makes snickerdoodles taste like nothing else.
The cream of tartar is non-negotiable. Without it, you have a cinnamon sugar cookie. With it, you have a snickerdoodle. That slight acidic tang against the sweet cinnamon coating is the whole identity of the cookie. I’ve seen recipes that skip it or substitute baking powder. Don’t. Use cream of tartar or don’t call them snickerdoodles.
These are my wife’s favorite cookie. She can eat six before she asks me to put them away. That’s the endorsement that matters.
Why This Recipe Works
The cream of tartar interacts with the baking soda to produce a leavening reaction that’s different from baking powder — it produces a more tender, chewy structure with a characteristic tang that defines the cookie’s flavor. It also inhibits sugar crystallization, which keeps the interior of the cookie softer and chewier for longer after baking.
Shortening — or a blend of shortening and butter — is the traditional fat for snickerdoodles because it produces a more stable structure that holds the chewy center without collapsing. All-butter snickerdoodles tend to spread more and lose the dome. The classic version uses shortening. My version uses a blend for the flavor of butter with the structure of shortening.
Ingredients
The Dough
- 1½ cups (180g) all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup (113g) unsalted butter, softened
- ¼ cup (48g) vegetable shortening
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
The Cinnamon Sugar Coating
- 3 tbsp granulated sugar
- 1½ tsp ground cinnamon
How to Make It
1 Cream the Butter and Shortening
Beat the softened butter, shortening, and granulated sugar together with a hand mixer or stand mixer on medium speed for 3 to 4 minutes until light, fluffy, and pale in color. The extended creaming is important — it aerates the fat and sugar mixture, which contributes to the cookie’s lift and chew. Add the egg and vanilla extract and beat until fully incorporated, scraping down the sides of the bowl.
2 Add the Dry Ingredients
Whisk together the flour, cream of tartar, baking soda, and salt in a separate bowl. Add to the butter mixture and mix on low speed until just combined — a few dry streaks are fine at first, finish with a spatula. The dough should be soft but not sticky. If it’s very sticky, refrigerate for 20 minutes. Don’t add more flour — the cream of tartar can make the dough feel stickier than a standard sugar cookie dough.
3 Chill the Dough
Cover and refrigerate the dough for at least 30 minutes. Chilled dough spreads less in the oven and produces a thicker cookie with a better dome. Snickerdoodle dough is soft and needs this rest to hold its shape when rolled into balls.
4 Roll in Cinnamon Sugar and Arrange
Preheat oven to 375°F. Mix the cinnamon sugar in a small bowl. Scoop the cold dough into 1.5-tablespoon balls. Roll each ball in the cinnamon sugar until fully and generously coated — press it in so the coating sticks. Place 2 inches apart on a parchment-lined baking sheet. Don’t flatten them; they’ll spread naturally in the oven.
5 Bake Until Set at the Edges
Bake at 375°F for 9 to 11 minutes until the edges are set and the tops are crinkled. The centers should still look slightly underdone — they’ll firm up on the pan. An underdone-looking center produces a chewy, soft cookie. A fully-baked-looking center produces a dry one. Let cool on the pan for 5 minutes before transferring. The cinnamon sugar crust will set during cooling.
Where Most People Blow It
Skipping the cream of tartar. Without it, you have a cinnamon sugar cookie. It’s the acid component that creates the snickerdoodle’s characteristic tang and chewy texture. This is the one ingredient that defines the cookie. Use it.
Not chilling the dough. Soft dough spreads into flat, thin cookies before they have a chance to rise. 30 minutes minimum in the refrigerator. Cold dough = thicker, chewier cookies.
Baking until they look done. The center should look slightly raw when you pull them. They finish cooking on the hot pan. A fully cooked-looking cookie from the oven produces a dry, over-baked result after the carryover.
Not enough cinnamon sugar coating. The cinnamon sugar crust is structural as well as flavorful — it forms the crinkled, slightly crispy exterior. Roll generously and press the sugar in. A thin coating doesn’t produce the same effect.
Using only butter. All-butter snickerdoodles spread more and lose the dome. The shortening provides structure. If you don’t have shortening, use all butter and chill the dough longer (1 hour minimum), but expect a slightly flatter cookie.
Measuring flour by scooping. Packed flour produces dry, crumbly cookies. Spoon into the measuring cup and level, or use a scale at 180g.
What Goes on the Table With Best Snickerdoodles
These are a stand-alone cookie that needs nothing except cold milk or hot coffee alongside. They’re best the day they’re made when the cinnamon sugar crust is still slightly crispy. After day one they soften completely into chewy, which is its own version of perfect.
For the full cookie and dessert rotation, the classic chocolate chip cookies and easy fudgy brownies are the natural companions. The classic pound cake and Texas sheet cake round out the baked dessert repertoire for a full spread.
Variations Worth Trying
Brown Butter Snickerdoodles. Brown the butter before creaming it with the shortening. Cool completely before using. The toffee-like notes from browned butter against the cinnamon sugar create an exceptionally complex cookie. Worth the extra step.
Chai Snickerdoodles. Add ½ teaspoon of cardamom, ¼ teaspoon of ginger, and a pinch of cloves to the cinnamon sugar coating. The warm spice blend transforms the standard snickerdoodle into something with more dimension — excellent for fall baking.
Giant Snickerdoodles. Use 3-tablespoon dough balls instead of 1.5. Bake at 350°F for 13 to 15 minutes. The larger size produces a more dramatic underdone center and a more impressive presentation. Double the cinnamon sugar so the coating is proportionate.
Snickerdoodle Ice Cream Sandwiches. Bake at the standard size, cool completely, and sandwich vanilla ice cream between two cookies. Press gently and freeze for 30 minutes. The cinnamon sugar exterior stays slightly chewy after freezing and plays perfectly against vanilla ice cream.
Storage and Reheating
Baked snickerdoodles keep at room temperature in an airtight container for up to 5 days. They soften from slightly crispy to fully chewy after day one — both textures are valid. A piece of white bread in the container absorbs excess moisture and keeps them from going stale. Microwave a single cookie for 8 to 10 seconds to restore the warm, slightly soft-centered quality.
Raw dough balls can be frozen before rolling in cinnamon sugar. Freeze on a baking sheet until solid, transfer to a zip-lock bag. When ready to bake: thaw the balls in the refrigerator overnight, roll in cinnamon sugar, bake as directed. Fresh-baked snickerdoodles any time.
FAQ
Can I substitute baking powder for cream of tartar?
Technically, 1.5 teaspoons of baking powder can replace the combination of cream of tartar and baking soda. The result will be a less tangy, lighter cookie that loses the specific flavor identity of a snickerdoodle. It’s a workable substitution in an emergency — not the right substitution if your goal is an actual snickerdoodle.
Why are my snickerdoodles flat?
Most likely the butter or fat was too soft or melted when creamed with the sugar, the dough wasn’t chilled, or too much flour was omitted. Make sure the butter is softened but not melted (it should leave an indent when pressed but not be shiny or glossy), chill the dough for 30 minutes minimum, and measure the flour correctly.
Do snickerdoodles freeze well?
Yes. Baked and completely cooled snickerdoodles freeze well for up to 3 months. Freeze in a single layer until solid, then transfer to a zip-lock bag with parchment between layers. Thaw at room temperature for about an hour, or microwave for 10 seconds. The texture recovers well.
What’s the difference between a snickerdoodle and a sugar cookie?
Cream of tartar and the cinnamon sugar coating. Sugar cookies don’t use cream of tartar and are usually decorated or cut into shapes rather than coated. The cream of tartar in snickerdoodles creates the characteristic tang and chewier texture that distinguishes them. Without it, you have a very good sugar cookie rolled in cinnamon sugar. With it, you have a snickerdoodle.
