With their whimsical name and iconic tangy flavor, snickerdoodles are impossible to resist. They are similar to sugar cookies, but with the addition of cream of tartar – which gives them their signature tang – and a sparkly cinnamon-sugar coating. Fresh out of the oven, the cookies are perfectly soft in the center and crisp on the edges. They are best enjoyed fresh, but you can revive day-old cookies by popping them in the microwave for a few seconds.

Bookmark this recipe for a fun family baking project. Kids love to form the squishy dough into balls and roll them in cinnamon-sugar before baking.

What you’ll need to make Snickerdoodles

As you can see, the ingredients are very basic. Unlike most snickerdoodle recipes, which call for a combination of butter and vegetable shortening, this one is made will all butter, which gives the cookies wonderful flavor. I’ve tried other recipes with additional flavorings and spices, such as vanilla and nutmeg, but everyone always seems to prefer this pure and simple version.

Step-by-Step Instructions

Begin by combining the flour, salt, baking soda, and cream of tartar in a mixing bowl.

Whisk to combine.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and sugar.

Beat until creamy.

Add the eggs.

Beat until combined.

Add the dry ingredients.

Mix until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Meanwhile, mix the cinnamon and sugar for rolling the cookies.

Pinch off tablespoon-size pieces of dough, form into balls, and arrange on baking sheet about 2 inches apart.

Bake for about 8 minutes, until puffy.

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

The cookies are best enjoyed fresh out of the oven but will keep for a day or two in an airtight container. The dough can also be made ahead and kept in the refrigerator for several days.