Seriously Good Snickerdoodle Recipe 

From The Blog

Are you ready for a cookie that’ll whisk you off your feet and swirl you around the dance floor of deliciousness? Then lace up your taste buds for our Seriously Good Snickerdoodle Recipe 🍪! This traditional treat is no wallflower, with its sugary sweetness and cinnamon spice, it’s bound to get the party started. 🥳

Straight from the heart of the American baking tradition, these cookies are the apple of our eye for their simplicity and flavor. But don’t let the humble ingredients fool you. These delectable delights can tango with the best of them! 💃🕺

One bite into these soft, pillowy cookies, and you’ll be swept off your feet by the sweet, buttery taste with a twist of tanginess. It’s a dance of flavors that will leave your taste buds twirling. 🍥

Ingredients: A Duet of Simplicity and Flavor

With a lineup of classic ingredients that go together like Fred and Ginger, these cookies are set to steal the show. From the creamy butter to the sugar’s sweetness and the zesty charm of cream of tartar, every ingredient hits the right note. 🎵

Tip: Don’t skip the cream of tartar—it’s the secret sauce that gives these cookies their signature tangy twist and soft texture. 😉

Preparation: A Whisk and a Twist

These cookies may be elegant in flavor, but they’re as easy to make as a two-step. Mix, scoop, roll in a cinnamon-sugar rhapsody, and bake. No need for a choreographed kitchen routine—it’s as simple as do-si-do. 💫

Tip: Be sure to give the dough plenty of chill time in the fridge. This is the secret step to making sure your cookies come out soft and thick, rather than flat and crispy. ❄️

Baking: The Final Performance

The final act is a baking performance that’s bound to get a standing ovation from your senses. As the cookies bake, they fill your kitchen with a smell so divine, it’s like a scented serenade. And when they’re ready? Well, let’s just say they’re a tough act to follow. 👏👏

Tip: Keep a close eye on the cookies while they’re in the oven. These dainty darlings can go from perfect to over-baked in a heartbeat. ⏲️

Seriously Good Snickerdoodle Recipe 🍪

Course: DessertCuisine: American


Prep time


Cooking time




Total time



Simple, classic, and incredibly tasty, these Snickerdoodles are dance-floor ready!


  • 1 1/2 cups sugar

  • 1 cup unsalted butter, softened

  • 2 large eggs

  • 2 3/4 cups all-purpose flour

  • 2 tsp cream of tartar

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 3 tbsp sugar

  • 3 tsp cinnamon


  • In a large mixing bowl, beat the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
  • Cover the dough and chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 375°F (190°C). In a small bowl, combine the remaining sugar and cinnamon.
  • Shape the dough into 1-inch balls and roll them in the cinnamon-sugar mixture. Place them 2 inches apart on ungreased cookie sheets.
  • Bake for 8-10 minutes, or until the edges are golden brown. Let them cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.


  • Cookies will keep in an airtight container at room temperature for up to 1 week.
  • This recipe can easily be doubled for larger gatherings.
  • Allowing the cookies to cool on the baking sheet for a couple of minutes makes them easier to remove.

Frequently Asked Questions

Q: What does cream of tartar do in Snickerdoodles?
A: Cream of tartar gives Snickerdoodles their signature tangy flavor and soft, chewy texture. It also prevents the sugar in the cookies from crystallizing, keeping them soft and tender.

Q: Can I substitute the cream of tartar with something else?
A: If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar. Use double the amount of cream of tartar called for in the recipe.

Q: Can I freeze the cookie dough for later use?
A: Yes, you can! Just roll the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. When you’re ready to bake, just roll them in cinnamon-sugar and bake as directed. No need to thaw!

Q: How should I store the baked cookies?
A: Store the cooled cookies in an airtight container at room temperature. They should stay fresh for up to a week.

Jamie Anderson
Jamie Anderson
Hey there! I'm Jamie Anderson. Born and raised in the heart of New York City, I've always had this crazy love for food and the stories behind it. I like to share everything from those "Aha!" cooking moments to deeper dives into what's really happening in the food world. Whether you're here for a trip down culinary memory lane, some kitchen hacks, or just curious about your favorite eateries, I hope you find something delightful!

Latest Articles

More Articles Like This