These snickerdoodles, made with butter, margarine, sugar, flour, and eggs, are a classic cookie coated in cinnamon sugar. Easy to make with options for thin and flat or thick and puffy.

An overhead view of a single snickerdoodle.

Life is complicated. These snickerdoodle cookies are not. You likely have everything in your pantry right now to get these crackly topped, cinnamon- and sugar-coated classics from the mixing bowl to your mouth in less than an hour.–Jenny Howard


  • Quick Glance
  • Quick Glance
  • 25 M
  • 40 M
  • Makes about 2 1/2 dozen cookies
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  • For the snickerdoodle dough
  • For the cinnamon sugar


Make the snickerdoodle dough

Preheat the oven to 350°F (175°C) for flatter cookies and 400°F (205°C) for puffier cookies. Line a rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, margarine, and superfine sugar until light and creamy.

Add the baking soda and eggs and beat until incorporated.

Reduce the speed to low, gradually add the flour, cream of tartar, and salt, and beat just until blended.

Make the cinnamon sugar

In a small bowl, combine the cinnamon and granulated sugar.

Assemble and bake the cookies

Form the dough into balls the size of a golf ball (about 1 1/2 in | 4 cm) and roll them in the cinnamon-sugar mixture.

Space the balls about 3 inches (8 cm) apart on the baking sheet.

Bake until cookies are lightly browned and slightly cracked on top but still puffy and soft, 10 to 12 minutes at 350°F (175°C) or 9 to 10 minutes at 400°F (205°C).

Let the cookies cool on the baking sheet for 5 minutes. They will flatten as they cool. Transfer them to a wire rack to cool completely.

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    • Tux variation

      If you’re the sort of snickerdoodle connoisseur who only deigns to indulge in puffy, cakey snickerdoodles rather than flatter, crisper cookiers, there are a couple of things you can do to ensure your desired results.

      First, bake your cookies, as indicated in the recipe, at the slightly higher temperature of 400°F (205°C) for a shorter time (9 to 10 minutes). The higher temperature “sets” the cookies more rapidly and prevents them from spreading as much.

      Second, choose your margarine wisely. The oil-to-water ratio across margarine brands can vary significantly. A margarine with a relatively low 46% vegetable oil content will conversely have a higher water content, which will predispose your cookies to flatten more. If puffy is your aim, try to find a margarine in the 65 to 80% vegetable oil range.

    Recipe Testers' Reviews

    I have always loved snickerdoodle cookies but have never made them from scratch. These are the best cookies and I know I will make them again.

    The ingredients are on hand always so there will be no trips to the grocer. Easy to make and the taste is great. This will be one of my go-to cookie recipes.

    A great recipe for a classic, simple cookie. These go from the mixing bowl to your mouth in about an hour flat and use pantry staples, so are perfect for when you are craving something sweet.

    They may seem underbaked when you pull them from the oven, but give them time to rest on the baking sheets and to cool on a rack and they firm up nicely. Also, give them plenty of space to spread when baking. I did 8 on a half sheet pan and that worked nicely.


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