Best Snickerdoodle Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Total Time: ~25–30 minutes
Yield: ~48 cookies

Soft, thick, chewy cookies with a crackly cinnamon-sugar exterior and a hint of nutmeg—pure comfort in every bite!

Scale

For the Dough:

For Cinnamon Sugar Coating:

1. Preheat & Prep

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Cream Butter & Sugar

In a large bowl, beat butter and 3 cups sugar on medium-high for 2–3 minutes until pale and fluffy.

3. Add Eggs & Vanilla

Beat in eggs, one at a time, then stir in vanilla until smooth.

4. Mix Dry Ingredients

Whisk flour, cream of tartar, baking soda, salt, and nutmeg in a separate bowl.

5. Combine Wet & Dry

Gradually mix dry ingredients into wet until just combined. Avoid overmixing.

6. Prepare Cinnamon Sugar

In a small bowl, combine ½ cup sugar and 2 tbsp cinnamon.

7. Scoop & Coat

Scoop tablespoon-sized dough balls, roll smooth, then coat in cinnamon sugar.

8. Bake

Place cookies 2 inches apart on baking sheets. Bake 9–11 minutes. Edges should be set, centers soft and puffy.

9. Cool

Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.

Flat Cookies: Dough too soft or oven not fully preheated. Chill dough if needed.
Make Ahead: Freeze rolled dough balls; bake straight from freezer (+1–2 minutes).
Cakey vs Chewy: Use accurate flour measurements (spoon & level) to avoid extra flour.
Flavor Twists:
- Apple cider spice
- Chocolate-dipped
- Brown sugar for extra chewiness
- Gluten-free flour blend