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Soft, chewy, and loaded with cinnamon-sugar goodness, these Snickerdoodle Cookies are a customer favorite for good reason. With a no-chill dough that never spreads and a foolproof method, this recipe delivers perfectly thick, bakery-style cookies every time—ideal for your business or home baking!

Why This Recipe is a Game Changer

No chilling needed – Ready to bake in minutes

Zero spread – Thick, soft centers with slightly crisp edges.
Cream of tartar magic – That classic tangy-sweet snickerdoodle flavor.
Business-batch friendly – Makes 4–5 dozen (scale up or down easily).

Ingredients

Cookies

1 lb butter (½ salted + ½ unsalted for balance)
2 cups granulated sugar
2 large eggs
2 tsp cream of tartar (key for flavor & texture)
3 tsp baking soda
1 tsp vanilla extract
1 tsp ground cinnamon (in the dough for extra warmth)
6 cups all-purpose flour (measured correctly—spoon & level!)

Cinnamon-Sugar Topping

½ cup granulated sugar
2 tbsp ground cinnamon

Optional Icing (for extra flair!)

1 (2 lb) bag powdered sugar
3 heaping tbsp meringue powder (Wilton’s recommended)
1 tbsp vanilla extract
9+ tbsp water (adjust for consistency)

Tools You’ll Need

Stand mixer (or sturdy hand mixer)
Joseph Joseph rolling pin (or any rolling pin + parchment)
Baking sheets + parchment paper
Cookie scoop (for even sizing)
Wire cooling rack

Step-by-Step Instructions

1. Cream Butter & Sugar

Beat butter and sugar on medium until just combined (don’t over-cream—this prevents spread!).

2. Add Wet Ingredients

Mix in eggs, one at a time, then add cream of tartar, baking soda, vanilla, and cinnamon. Beat 1–2 minutes until smooth.

3. Incorporate Flour

Add flour in 2-cup increments, mixing until just incorporated. Dough should pull away from the bowl and not stick to your finger when touched.

4. Roll & Cut

Roll dough ¼-inch thick between parchment (no extra flour!). Cut into circles or use a scoop for drop-style.

5. Add Cinnamon-Sugar

Mix ½ cup sugar + 2 tbsp cinnamon. Generously sprinkle over cookies before baking.

6. Bake

Bake at 375°F (190°C) for 10–12 minutes until edges are set but centers look slightly underdone. Cool on the sheet for 5 minutes.

7. Optional Icing

Whisk powdered sugar, meringue powder, vanilla, and water until smooth. Drizzle over cooled cookies for a bakery-worthy finish.

Pro Tips for Business-Quality Cookies

Butter temp matters! Use cool room-temp butter (not melted or cold). Weigh flour for accuracy (6 cups ≈ 720g). Too much flour = dry cookies.
Underbake slightly – They’ll firm up as they cool for the perfect chew.
Re-roll scraps once – Overworking = tougher cookies.

Flavor Variations

Brown butter: Brown ½ the butter for a nutty twist.
Apple spice: Add 1 tsp apple pie spice to the dough.
Chocolate-dipped: Dunk half in melted white chocolate.

Storage & Shipping Tips

Room temp: Store in airtight containers for 1 week.
Freeze dough: Portion into balls; freeze for up to 3 months. Bake from frozen (+1–2 mins).
Shipping-friendly: These cookies stay soft and hold shape well!

FAQ

Can I omit cream of tartar?
No—it’s essential for flavor and texture.

Why half salted butter?
Balances sweetness and enhances flavor.

My dough is crumbly!
Knead lightly with hands—it’ll come together.

Serving Suggestions

With coffee or milk – A classic pairing!
Packaged in cellophane bags – Tie with twine for gifts.
Ice cream sandwiches – Use two cookies + vanilla ice cream.

Final Thoughts

This snickerdoodle recipe is a tried-and-true winner for bakeries and home bakers alike. With its no-fail method and crowd-pleasing flavor, it’s sure to become a staple in your lineup.

Tag me if you try it—I’d love to see your batches

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TikTok Baked Feta Pasta
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Snickerdoodle Cookies

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Author: Emma

Print Recipe

Description

My Snickerdoodle Cookies are a Game Changer in My Baking Business

It’s a no chill, no spread, no fail recipe that yields the perfect snickerdoodle cookie every time.

Ingredients

Scale

1 lb butter (half salted half unsalted)
2 cups sugar (granulated)
2 LG eggs
2 tsp cream of tartar
3 tsp baking soda
1 tsp vanilla extract
1 tsp ground cinnamon
6 cups all purpose flour

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Instructions

Cream butter and sugar until combined. Add and mix 1 egg at a time. Add cream of tartar, baking soda, vanilla extract, and cinnamon. Mix for 1 to 2 minutes until well combined.
Add flour in 2 cup increments mixing only until incorporated. Dough should come together and pull from sides of the bowl as it mixes. Dough should not stick to your finger when you touch it.
I roll between parchment or wax paper so as to not incorporate more flour which allows you to re roll the scraps. I use a Joseph Joseph rolling pin and roll them 1/4 in thick.
Bake at 375 F for 10-12 mins. Bake only until the edges are set and the centers are slightly soft. This will keep the cookie chewy.

My Cinnamon Sugar Topping:

1/2 cup granulated sugar
2 tbsp ground cinnamon

Mix together until well combined. Sprinkle on top of cookies before baking.

My Icing:

1- 2lb bag powdered sugar
3 heaping tablespoons of Wilton’s meringue powder
1 tablespoon vanilla
9+ tablespoons of water

Mix only until combined and smooth. Do not over mix. Add more water to achieve desired consistency.