How to Make Snickerdoodle

Flip it!
A close-up photo of freshly baked snickerdoodle cookies, coated in a crackled cinnamon sugar mixture.


1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons ground cinnamon


Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture and stir until fully combined.

In a small bowl, mix together the remaining 2 tablespoons of sugar and 2 teaspoons of ground cinnamon.

Roll the cookie dough into 1 1/2 inch balls, then roll each ball in the cinnamon sugar mixture until fully coated.

Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your freshly baked snickerdoodles!


Snickerdoodles can be stored in an airtight container at room temperature for up to one week.
For an extra burst of flavor, try adding a dash of nutmeg to the cinnamon sugar mixture.


Serving size: 1 cookie
Calories: 120
Total fat: 6g
Saturated fat: 3.5g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 15g
Dietary fiber: 0g
Total sugars: 8g
Protein: 1g