How to Make Perfect Crinkle Top Snickerdoodle Cookies

If there is one cookie that truly signals comfort and nostalgia, it is the snickerdoodle cookies. The combination of the sweet, tangy dough, soft center, and that fragrant cinnamon-sugar coating is simply irresistible. My snickerdoodle cookies recipe is guaranteed to deliver cookies with those signature crinkled tops and perfectly chewy centers. This recipe is incredibly easy, requires minimal chilling, and is perfect for quick weeknight cravings or doubling for a festive holiday cookie exchange. They always disappear first!

Get Ahead of the Game (What to Prep Ahead)

While this snickerdoodle cookies recipe is quick, having your ingredients prepped ensures a smooth baking process and optimal results.

• Soften the Butter: Ensure your butter is at room temperature. This is crucial for properly creaming the fat and sugar to incorporate air.
• Measure Coating: Mix the cinnamon and sugar for the coating ahead of time in a wide, shallow bowl. This makes rolling the dough much faster.
• Pre-scoop the Dough: Scoop all the dough balls and roll them in the cinnamon-sugar mixture. Place them on a plate or small tray and chill them for 30 minutes. This prevents the dough from getting sticky while handling.

Snickerdoodle Cookies Recipe Card

Snickerdoodle Cookies Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

140

kcal

This classic snickerdoodle cookies recipe yields soft, chewy centers and crackled edges, made perfect by the essential ingredient: cream of tartar.

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1.5 cups granulated white sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2.75 cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 0.5 teaspoon salt

• For the Coating:

• 0.25 cup granulated white sugar

• 2 teaspoons ground cinnamon

Directions

• Prep the Dry Ingredients In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside. In a separate small, shallow bowl, mix the 0.25 cup of sugar and cinnamon for the coating.
• Cream Butter and Sugar In a large bowl or stand mixer, beat the softened butter and 1.5 cups of sugar together on medium speed for 3 to 4 minutes until light and fluffy. Scrape down the sides of the bowl.
• Add Wet Ingredients Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
• Combine and Chill (Optional) Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Cover the dough and chill for 15 minutes if time allows.
• Roll and Coat Preheat your oven to 375°F (190°C). Scoop the dough into 1.5-tablespoon balls. Roll each ball generously in the cinnamon-sugar coating until fully covered. Place them 2 inches apart on a parchment-lined baking sheet.
• Bake and Cool Bake for 9 to 11 minutes. The cookies will look puffy and set around the edges but may still look slightly soft in the center. Let the snickerdoodle cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

• The Cream of Tartar Test: Never substitute cream of tartar with lemon juice or vinegar in this snickerdoodle cookies recipe. Cream of tartar provides a specific chemical reaction and flavor profile that cannot be replicated.
• Do Not Flatten: Unlike peanut butter cookies, do not press these with a fork. The coating and leavening agents will naturally cause the beautiful crinkle top.
• Baking Sheets: If using two baking sheets, rotate them halfway through the baking time for even cooking.

Nutrition Facts

• Fat: 7g
• Sodium: 100mg
• Carbohydrates: 18g
• Protein: 1.5g

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The Secret Ingredient

This particular snickerdoodle cookies recipe stands out because it perfectly balances the rich, buttery flavor with the necessary tang. The secret lies in cream of tartar. It is non-negotiable for an authentic snickerdoodle. Here’s why:

• The Tang: Cream of tartar provides the distinctive, slightly tart flavor that defines a snickerdoodle. Without it, you just have a sugar cookie rolled in cinnamon.
• The Texture: Cream of tartar prevents the sugar in the dough from crystallizing too quickly. This results in an incredibly soft, chewy texture that lasts for days, unlike cookies made with just baking soda.
• The Rise: When cream of tartar (an acid) is combined with baking soda (a base), it creates the perfect leavening agent for that characteristic puffy rise and beautiful crinkle top.

This recipe is easily customized. For a dairy-free snickerdoodle cookies option, swap the butter for a high-quality vegan butter stick. You can also make them extra decadent by adding brown butter, which imparts a nutty depth of flavor. Read more about the chemistry of cream of tartar and how it affects baked goods.

Kitchen Hacks

A few expert tips can guarantee your snickerdoodle cookies have that perfect puff and soft center every time.

• Weigh Your Flour: Flour is easy to over-measure, which leads to dry, dense cookies. Use a kitchen scale for the most accurate measurement. If you must use cups, gently spoon the flour into the cup and level it off.
• Don’t Over-Cream: Cream the butter and sugar for 3 to 4 minutes until light and fluffy. Over creaming incorporates too much air, which can cause the cookies to rise too high and then collapse quickly.
• Roll Generously: Be generous when rolling the dough balls in the cinnamon sugar coating. The coating insulates the dough, helps retain moisture, and ensures a beautiful, sparkly finish.

Storage and Freezing Tips

These snickerdoodle cookies freeze beautifully. You can freeze the baked cookies in an airtight container for up to 3 months, or freeze the scooped, raw dough balls. If baking from frozen, add 2-3 minutes to the total baking time.

Creative Snickerdoodle Cookies Spins

The Apple Pie Snickerdoodle:

To give these snickerdoodle cookies a fall flavor boost, add a half teaspoon of ground nutmeg and a quarter teaspoon of ground allspice to the dry ingredients. You can also mix a tablespoon of finely diced, dried apple pieces (hydrated in warm water) into the dough before rolling. This gives the cookie the complexity of an apple pie filling.

Brown Butter Maple:

For a richer, nuttier flavor, brown the butter before adding it to the recipe. Melt the butter and cook it until brown bits form at the bottom (be careful not to burn!). Let it cool slightly, then use it in the recipe. Replace 1 tablespoon of granulated sugar with maple sugar (or a drop of maple extract) to enhance the warmth. This gives the traditional snickerdoodle cookies a sophisticated upgrade.

Pumpkin Spice Snickerdoodles:

This is a seasonal favorite. Reduce the cream of tartar by half and add 1 teaspoon of pumpkin pie spice to the dry ingredients. Increase the cinnamon in the coating mixture to a full tablespoon. The result is a cozy, fragrant cookie perfect for autumn holidays.

If you love baking classics, you must try my recipe for peanut butter cookies next.

Cookie Troubleshooting (FAQs)

The Sweetest Ending

These truly are the softest, chewiest snickerdoodle cookies you will ever bake. They require simple ingredients and just a few minutes of your time, but they deliver pure, unadulterated comfort. There is nothing better than that warm puff of cinnamon and butter straight from the oven.