Before you start
Snickerdoodles are set apart from a plain sugar cookie by cream of tartar, which gives them their signature tang and chew and helps the tops crackle. Don't skip it. Rolling the dough balls in cinnamon sugar just before baking is what makes the crinkled, sugary crust.
Everything you need
- 1 cup (227 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 2¾ cups (344 g) all-purpose flour
- 2 large eggs
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine salt
- 2 tbsp granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Beat the softened butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time.
For this step
- 1 cup (227 g) unsalted butter
- 1½ cups (300 g) granulated sugar
- 2 large eggs
- 2 tbsp granulated sugar (for rolling)
-
In another bowl, whisk the flour, cream of tartar, baking soda and salt. Add to the wet mix and stir until a soft dough forms.
For this step
- 2¾ cups (344 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine salt
-
Heat the oven to 180°C / 350°F and line two trays with baking paper. Stir the rolling sugar and cinnamon together on a plate.
For this step
- 1½ cups (300 g) granulated sugar
- 2 tbsp granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
-
Roll the dough into balls, about 1½ tablespoons each, then roll each ball in the cinnamon sugar until fully coated.
For this step
- 1½ cups (300 g) granulated sugar
- 2 tbsp granulated sugar (for rolling)
- 1 tbsp ground cinnamon (for rolling)
-
Space them well apart on the trays and bake for 9 to 11 minutes, until the edges are set but the centres still look soft and puffed.
-
Let them sink and crackle on the tray for 5 minutes, then move to a rack.
Baker's tips
- Pull them a touch early. The residual heat sets the centres while keeping them soft and chewy.
- No cream of tartar? Replace it and the baking soda with 2½ tsp baking powder, though you lose a little of the classic tang.
Make it your own
- Add ¼ tsp ground nutmeg to the dough for a warmer, spiced flavour.
- Press a few extra cinnamon-sugar crystals onto the tops before baking for more crunch.
Storing & freezing
Airtight at room temperature for 5 days. Freeze the rolled, coated dough balls and bake from frozen, adding 2 minutes.
Frequently asked
What does cream of tartar do in snickerdoodles?
It adds the signature tang, keeps the cookies soft and chewy, and reacts with the baking soda so the tops crackle instead of doming.
Why are my snickerdoodles puffy, not crinkled?
Usually too much flour or skipping the cream of tartar. Weigh the flour and make sure the cream of tartar is fresh.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.