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Snickerdoodle Cookies Recipe with Cream of Tartar

Soft, chewy, tangy, and a perfectly crinkled top. These snickerdoodle cookies use cream of tartar for that classic flavor and texture.
4.91 from 10 votes
Prep Time: 5 mins
Cook Time: 10 mins
Resting: 20 mins
Total Time: 35 mins
Serves: 20 cookies
Calories: 244kcal


Snickerdoodle Cookie

  • 8 ounces (227 g) unsalted butter softened, not melted
  • 8 ounces (227 g) granulated sugar
  • 4 ounces (113 g) light brown sugar
  • 1 whole egg room temperature
  • 1 egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 14 ounces (396 g) All purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon cream of tartar see blog post for substitutes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Cinnamon Sugar Mixture

  • 2 ounces (57 g) granulated sugar
  • 4 teaspoons ground cinnamon


  • Baking sheet lined with parchment paper


  • Line a baking sheet with parchment paper. Bring the butter and eggs to room temperature (slightly warm).
  • In the bowl of your stand mixer with the paddle attachment, mix the softened butter, granulated sugar and light brown sugar on medium speed until light and fluffy, 1-2 minutes. See above for pictures. You can also use a hand mixer, you'll just have to mix for longer.
  • Add in the egg and egg yolk and mix on medium speed for 2-3 minutes until light and creamy. This gives lift to the cookies and will cause them to rise and fall, creating those beautiful cracks.
  • Add in the baking soda, cream of tartar, salt, cinnamon, and vanilla extract. Mix for 1 minute on medium, scraping the sides of the bowl.
  • Add the flour and mix on low until just combined.
  • Combine your cinnamon and sugar in a medium bowl, stir evenly to combine.
  • Use a medium cookie scoop to make 2-Tablespoon sized dough balls. Roll each into a ball shape and roll in cinnamon sugar mixture. I only coat the top in cinnamon sugar, but you can roll the entire ball if desired.
  • Place the cookie balls onto the prepared baking sheet about 2-3 inches apart.
  • Preheat oven to 350ºF (177ºC) and let your cookies rest at room temperature for 20 minutes while the oven heats up. This prevents over-spreading but it's optional.
  • Bake for 10-12 minutes, 10 if you want soft cookies, 12 if you want the edges to be slightly crispy.
  • Cool the cookies on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Store at room temperature for about 4 days.


  1. Although this recipe is in cups too, I HIGHLY recommend you measure your ingredients using a food scale. It makes baking so much easier and will lead to more successful recipes. Follow my tutorial to learn how to use a scale. 1 oz= 28 grams.
  2. Make sure to bring your butter and eggs to room temperature. You should be able to press a finger into the top of the butter and make a light indent. I leave my butter at room temperature for at least 2 hours and place my eggs (still in the shell) in a bowl of warm water for 5 minutes to warm them up. If your ingredients are cold, they will not combine correctly and could prevent your cookies from rising. 
  3. Don't skip the cream of tartar for that truly authentic snickerdoodle taste. If you can't get cream of tartar, leave out the cream of tartar and baking soda and replace the total amount (baking soda + cream of tartar) with baking powder. 
  4. Don't overbake! Your snickerdoodles will seem very under-baked but trust me, when they cool down they will be perfect. Even better on day two!


Serving: 1cookie | Calories: 244kcal (12%) | Carbohydrates: 37g (12%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (30%) | Cholesterol: 42mg (14%) | Sodium: 120mg (5%) | Potassium: 86mg (2%) | Fiber: 1g (4%) | Sugar: 20g (22%) | Vitamin A: 308IU (6%) | Calcium: 17mg (2%) | Iron: 1mg (6%)