Snickerdoodles should be soft in the center, lightly crisp at the edges, and unmistakably tangy from cream of tartar (yes, it adds flavor!). Melted butter—not softened—encourages the cookies to spread and gives them a denser, chewier texture, while brown sugar helps keep the centers soft. A roll in cinnamon sugar provides the classic finish.
The dough will look quite soft when first mixed—that’s expected with melted butter. Letting it rest for 30 minutes gives the flour time to hydrate and makes the dough easier to scoop. Give the cookies plenty of room on the baking sheet, and pull them while the centers are still puffed and soft.
Can I make snickerdoodles without cream of tartar?
Cream of tartar gives snickerdoodles their signature tang and works with baking soda to help the cookies puff. While other acids can technically take its place, they can alter the cookies’ flavor, texture, and spread. For the best results, we recommend sticking to cream of tartar. Read more about cream of tartar at Epicurious →
Why did my snickerdoodles spread too much?
The dough may have been too warm. Make sure the melted butter has cooled slightly before mixing and let the dough rest for the full 30 minutes before scooping. If the dough is still very soft, chill it briefly until easier to handle. Leave about 3 inches between cookies—they’re supposed to spread.
Do I really need to beat the eggs for 3 minutes?
Yep! And set a timer; it’s longer than you think. Beating the eggs for the full 3 minutes aerates the mixture, helping the cookies puff and develop their characteristic crackly tops.
Recipe information
Ingredients
cups (375 g) all-purpose flour
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
cup (2 sticks) unsalted butter, melted, cooled slightly
cup plus 2 Tbsp. (225 g) granulated sugar
cup (packed; 100 g) light brown sugar
vanilla bean, split lengthwise, or 1 Tbsp. vanilla bean paste or vanilla extract
Need to make a substitution?
Preparation
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Step 1
Whisk 3 cups (375 g) all-purpose flour, 2 tsp. cream of tartar, 1 tsp. baking soda, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.
Step 2
Using an electric mixer on medium speed, beat 1 cup (2 sticks) unsalted butter, melted, cooled slightly, 1 cup (200 g) granulated sugar, and ½ cup (packed; 100 g) light brown sugar in a large bowl, stopping and scraping down sides as needed, until combined. Scrape in seeds from 1 vanilla bean, split lengthwise (reserve pod for another use) or add 1 Tbsp. vanilla bean paste or vanilla extract, add 2 large eggs, room temperature, and beat until mixture is pale yellow and starting to thicken and falls from beaters in a ribbon-like stream when lifted out of the bowl, about 3 minutes.
Step 3
Reduce mixer speed to low and, with motor running, gradually add dry ingredients to butter mixture; beat, stopping and scraping down sides and bottom of bowl as needed, until just combined. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. (Dough will be very loose but will thicken as it sits.)
Step 4
Place racks in upper and lower thirds of oven; preheat to 400°. Whisk 1 Tbsp. ground cinnamon and remaining 2 Tbsp. (25 g) granulated sugar in a small bowl.
Step 5
Using a #30 cookie scoop or 2 (heaping) tablespoonfuls, portion out dough and roll into 1½” balls. Working with a few at a time, toss in cinnamon sugar to coat. Arrange 10–12 cookies each on 2 parchment-lined baking sheets (use 3 if you have them), spacing about 3″ apart. (Do not flatten; cookies will spread and crack as they bake.)
Step 6
Bake cookies, rotating top to bottom and front to back, until edges are golden and firm but centers are still soft and puffed, 8–10 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat baking process with remaining cookies.
Do Ahead: Dough can be made 3 days ahead. Cover and chill. Bring to room temperature before portioning and coating in cinnamon-sugar.
Editor’s note:This snickerdoodle recipe was first published in April 2017; it was updated in 2026 in response to reader feedback. We increased the amount of flour for a more controlled texture and spreading, added a weight measurement for the flour, clarified the instructions, and added vanilla extract and vanilla bean paste as alternatives to a whole vanilla bean. Head this way for more of ourfavorite cookies for the holidays→
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Source: www.bonappetit.com
