The Best Snickerdoodle Cookie Recipe 

This classic snickerdoodle cookie recipe from Modern Honey delivers soft, chewy, and lightly tangy treats with crisp cinnamon‑sugar edges. Passed down through the author’s family for 30+ years, it features a buttery dough creamed with sugar, eggs, vanilla, and elevated by cream of tartar for signature tang and texture. Each dough ball is double‑rolled in a cinnamon‑sugar mixture for deep cinnamon flavor and crackled appearance. Quick to prepare and bake—no chilling required—and always a crowd‑pleaser, these cookies are perfect for bake sales, holiday trays, or everyday indulgence.

Ingredients

• 1 cup unsalted butter, softened
  
  

• 1½ cups granulated sugar
  
  

• 2 large eggs
  
  

• 2 teaspoons vanilla extract
  
  

• 2¾ cups all‑purpose flour
  
  

• 1½ teaspoons cream of tartar
  
  

• ½ teaspoon baking soda
  
  

• ¾ teaspoon salt
  
  

• Cinnamon‑sugar coating:
  
  

  • ¼ cup granulated sugar
    
    

  • 1½ Tablespoons ground cinnamon
    
    

Directions

1. Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment paper.
   
   

2. In a large bowl, cream butter and 1½ cups sugar for 4–5 minutes until light and fluffy.
   
   

3. Beat in eggs, one at a time, then vanilla, creaming briefly until combined.
   
   

4. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into the butter mixture until just combined.
   
   

5. In another small bowl, mix ¼ cup sugar and cinnamon.
   
   

6. Roll dough into small balls and roll them in the cinnamon‑sugar mixture until fully coated. Repeat to double‑coat each ball.
   
   

7. Place coated dough balls 2 inches apart on prepared sheets. For flatter cookies, gently press each ball’s center.
   
   

8. Bake for 9–11 minutes, just until edges are light golden and centers still soft.
   
   

9. Let cookies rest on sheets for a few minutes after baking to set slightly, then transfer to wire racks to cool completely.
   
   

Nutrients (per cookie, recipe yields about 24)

Calories: ~189 kcal

Fat: ~9 g

  Saturated Fat: ~5 g

  Trans Fat: ~0.3 g

Carbohydrates: ~26 g

  Sugars: ~15 g

  Fiber: ~0.5 g

Protein: ~2 g

Cholesterol: ~32 mg

Sodium: ~105 mg

Calcium: ~9 mg

Iron: ~0.9 mg

Potassium: ~33 mg