Why do Snickerdoodles need cream of tartar?

Cream of tartar gives Snickerdoodles their classic tang and chewy texture. It also helps activate the baking soda, allowing the cookies to rise properly without becoming cakey.

Can I substitute baking powder for cream of tartar?

You can, but the flavor and texture will change. Baking powder lacks the acidity of cream of tartar, so you won’t get the same tang or chewy finish.

How do I store Snickerdoodles to keep them soft?

Place them in an airtight container with a slice of bread. The bread helps maintain moisture, keeping your cookies soft for up to a week.

Can I freeze the dough or baked cookies?

Absolutely. Freeze the dough in portioned balls for up to three months. Baked cookies can also be frozen; just thaw at room temperature before serving.

Snickerdoodle Recipe: Soft, Cinnamon-Sugar Cookie Perfection

Print Recipe

These Snickerdoodle Cookies are soft, chewy, and bursting with cinnamon-sugar flavor. A double-dip in the spice mix and careful baking ensure every bite is perfectly textured—never dry, always delightful.

Author: Alice Bali
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 33 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

226g salted butter (1 cup or 2 sticks), softened

267g granulated sugar (1 and 1/3 cups)

67g brown sugar, packed (1/3 cup)

2 large eggs

2 tsp vanilla extract

406g all-purpose flour (3 and 1/4 cups)

1 tsp baking soda

3/4 tsp kosher salt

1 and 1/2 tsp cream of tartar

For rolling:

67g granulated sugar (1/3 cup)

1 and 1/2 tbsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. In a large bowl, beat butter until smooth.

3. Add granulated and brown sugar; beat until light and fluffy.

4. Mix in eggs and vanilla; beat until smooth.

5. In a separate bowl, combine flour, baking soda, salt, and cream of tartar.

6. Gradually mix dry ingredients into wet until just combined.

7. Shape dough into 1.5-2 inch balls.

8. Mix sugar and cinnamon in a bowl; roll dough balls to coat.

9. Place balls 2 inches apart on prepared sheets.

10. Bake 9–11 minutes, until edges are set and centers look slightly shiny.

11. Immediately use a spoon to push cookie edges inward to make them round.

12. Let sit on baking sheet for 3–5 minutes, then transfer to a wire rack.

13. While still warm, re-roll cookies in cinnamon sugar for extra coating.

Notes

Do not overbake; slightly underbaked cookies stay soft and chewy.

For round, thick cookies, shape edges immediately after baking.

You can freeze the dough: shape, coat, and store for up to 3 months. Bake from frozen.

Nutrition

Serving Size: 1 cookie
Calories: 147
Sugar: 12g
Sodium: 44mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 26mg

Keywords: snickerdoodle, soft cookies, cinnamon sugar, chewy cookies

Find it online: https://leasrecipes.com/breakfast/snickerdoodle-recipe/