Before you cook
Background Recipe story & origin
Snickerdoodles trace their roots to the culinary traditions of New England and the Pennsylvania Dutch communities of the late 19th century, with the earliest known printed recipe appearing in 'The Hartford Election Cake and Other Receipts' around 1891. The cookie belongs to a broader family of simple, butter-rich drop cookies that were staples of American farmhouse kitchens, where home bakers relied on pantry basics like flour, butter, sugar, and cream of tartar to produce reliable, crowd-pleasing treats. The cream of tartar—a byproduct of winemaking—serves a dual purpose, giving snickerdoodles their distinctive slightly tangy flavor and helping create their famously crinkled, chewy texture.nnThe origin of the name remains one of food history's delightful mysteries. Some food historians believe it derives from the German word 'Schneckennudeln,' meaning 'snail noodles,' referring to a type of cinnamon roll brought over by German immigrants. Others suggest it may simply be a nonsense word in the tradition of fanciful New England cookie names of the era, a time when recipes bore playful titles like 'Jolly Boys' and 'Cry Babies.' Whatever its etymology, the name perfectly captures the cookie's cheerful, unpretentious character.nnBy the mid-20th century, snickerdoodles had spread far beyond New England, becoming a fixture of church cookbooks, school bake sales, and holiday cookie tins across America. The recipe evolved subtly over the decades—shortening sometimes replaced butter, and baking soda occasionally stood in for cream of tartar—but the defining ritual of rolling dough balls in cinnamon sugar before baking remained constant. Today, snickerdoodles occupy a beloved place in American baking culture, celebrated for their nostalgic simplicity and the irresistible crackle of their sugar-dusted tops.
Before you start Equipment you'll need
- 2 baking sheets — Provides even heat distribution for uniform cookie baking and allows baking multiple batches simultaneously
- Parchment paper — Prevents cookies from sticking and ensures even browning on the bottom without burning
- Large mixing bowl — Provides adequate space to cream butter and sugar together thoroughly
- Medium mixing bowl — Allows proper whisking of dry ingredients (flour, cream of tartar, baking soda, salt) to distribute evenly
- Small bowl for cinnamon sugar — Keeps cinnamon-sugar coating separate and ready for rolling dough balls
- Electric mixer or wooden spoon — Creams butter and sugar to proper consistency for light, fluffy cookies; electric mixer is faster but wooden spoon works well
- Cookie scoop or tablespoon — Ensures uniform cookie size for even baking and professional appearance
- Wire cooling rack — Allows air circulation around cookies to prevent soggy bottoms and ensures proper cooling
Safety Safety & allergen notes
- Oven racks and interior surfaces reach 375°F - use oven mitts when placing or removing baking sheets to prevent burns
- Hot baking sheets remain extremely hot after baking - use oven mitts and allow to cool before handling with bare hands
- When removing cookies from the oven, keep face and hands away from steam escaping from the oven door
- Do not touch baked cookies immediately - they will cause severe burns; wait the full 5 minutes on the pan before transferring to wire rack
Non-negotiables Rules for success
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Cream butter and sugar for exactly 3 minutes until light and fluffy
Creaming incorporates air into the mixture, which creates lift and a tender crumb; under-creaming results in dense cookies, over-creaming can cause spreading
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Add eggs one at a time and beat well after each addition
This ensures proper emulsification of the wet ingredients; adding all eggs at once can cause the mixture to break and result in uneven texture
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Mix wet and dry ingredients until just combined—do not overmix
Overmixing develops gluten, making cookies tough and chewy instead of tender; just-combined dough produces the desired snickerdoodle texture
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Bake until edges are set but centers look slightly underdone
Cookies continue to cook on the hot pan after removal; baking until fully done in the center creates hard, overbaked cookies
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Cool cookies on the baking sheet for 5 minutes before transferring to wire rack
This allows the cookies to firm up enough to move without breaking; transferring too early causes them to fall apart
Prep Get set first
About 8 min of prep
- Preheat oven to 375°F
- Line 2 baking sheets with parchment paper
- Gather all ingredients (butter, sugars, eggs, flour, cream of tartar, baking soda, salt, cinnamon)
- Prepare large, medium, and small mixing bowls
- Have electric mixer or wooden spoon ready
- Get cookie scoop or tablespoon for portioning
- Set out wire cooling rack
Active prep takes about 8 minutes; total baking and cooling time is roughly 25-30 minutes.
Ingredients
Instructions
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Preheat oven and prepare baking sheets
Preheat your oven to 375°F and line two baking sheets with parchment paper.
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Cream butter and sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
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Add eggs
Add the eggs one at a time, beating well after each addition.
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Mix dry ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
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Combine wet and dry ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
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Make cinnamon-sugar coating
In a small bowl, combine the sugar and cinnamon for rolling.
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Shape and coat the dough balls
Roll the dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture until completely coated.
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Arrange on baking sheets
Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
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Bake the cookies
Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly underdone.
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Cool the cookies
Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chef's notes
Store cookies in an airtight container at room temperature for up to 5 days.
For chewier cookies, slightly underbake them; for crispier cookies, bake an extra minute or two.
The dough can be made ahead and refrigerated for up to 3 days before baking.