Dessert

Snickerdoodles Recipe

ByJack Voss January 29, 2026January 29, 2026

Introduction

Snickerdoodles are classic cinnamon-sugar cookies known for their soft texture and warm, comforting flavor. These buttery treats are easy to make and perfect for any occasion, from afternoon tea to holiday gatherings.

There are twelve round golden-brown cookies with cracked tops on a black cooling rack placed on a white marbled textured surface. One cookie near the top left is broken into two pieces, showing a soft inside. To the left of the rack, a light blue textured cloth is partly visible, and next to it is a white bowl with three eggs of different shades: light blue, pale grey, and speckled greenish-grey. The overall setting has a soft pastel feel with a pinkish background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g unsalted butter, softened
150g caster sugar
50g light brown soft sugar
2 tsp vanilla bean paste
300g plain flour
1½ tsp cream of tartar
1 tsp bicarbonate of soda
3 tbsp milk
3 tbsp caster sugar (for topping)
1 tbsp ground cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 200C (180C fan) or gas mark 6 and line a baking tray with baking parchment.
Step 2: In a large bowl, beat the softened butter with the caster sugar and light brown sugar using an electric whisk for about 2 minutes until the mixture is smooth and fluffy.
Step 3: Add the vanilla bean paste and continue beating until fully combined, scraping down the sides of the bowl as needed.
Step 4: Add the plain flour, cream of tartar, bicarbonate of soda, and ¼ tsp salt to the bowl. Mix gently until just combined.
Step 5: Stir in the milk to loosen the dough slightly, making it easier to shape.
Step 6: In a shallow bowl, combine the caster sugar and ground cinnamon for the topping.
Step 7: Roll about 40g of dough into a ball. Roll the dough ball in the cinnamon-sugar mixture to coat it thoroughly, then place it on the prepared baking tray. Press down lightly to flatten the cookie slightly.
Step 8: Repeat with the remaining dough balls, spacing them about 5cm apart to allow for spreading.
Step 9: Bake the cookies for 10-12 minutes, until they are golden and puffed up.
Step 10: Remove from the oven and leave the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra softness, slightly underbake the cookies by reducing baking time by a minute or two.
Add a pinch of nutmeg or ground cloves to the cinnamon-sugar coating for a spiced twist.
Use salted butter and reduce added salt in the dough for a different flavor balance.
Chill the dough for 30 minutes before rolling to make handling easier and prevent spreading.

Storage

Store your snickerdoodles in an airtight tin at room temperature for up to four days. To refresh slightly hardened cookies, warm them in a low oven for a few minutes or microwave briefly before serving.

How to Serve

A wire cooling rack holds twelve round, golden brown cookies with cracked tops, placed on a white marbled surface with a soft pink tint. One cookie on the top left has a bite taken out of it, showing a slightly softer inside. To the left of the rack, there is a grey textured cloth and a white bowl containing three speckled eggs in shades of white, light blue, and greyish green. The overall scene is bright and clean with soft natural light, giving a fresh homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes snickerdoodles chewy?

The combination of cream of tartar and baking soda, along with a slightly underbaked center, helps create the classic chewy texture of snickerdoodles.

Can I freeze snickerdoodle dough?

Yes, you can freeze the rolled dough balls before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.