Can I make these ahead of time?

Yes, and honestly they're better for it. The dough balls can be rolled, coated in cinnamon sugar and streusel, and frozen on a sheet pan before being transferred to a zip-lock bag. Bake straight from the freezer. Just add 2 to 3 minutes to the bake time.

Can I substitute the cream of tartar?

Technically yes, but I'd encourage you not to. Cream of tartar is what makes a snickerdoodle a snickerdoodle; it's responsible for that subtle, slightly tangy flavor that sets it apart from a regular cinnamon sugar cookie. This is one ingredient worth tracking down.

My cookies spread flat. What went wrong?

Two things to check: butter temperature and chill time. This recipe relies on cold butter and fully chilled dough to achieve that tall, bakery-style lift. If the butter was too soft going in, or the dough didn't get enough time in the fridge or freezer, the cookies will spread before they have a chance to rise.

The New Classic Snickerdoodle Recipe

Description

This snickerdoodle recipe is the new classic – tall, thick, and chewy with a cinnamon streusel rolled onto the outside that gives every cookie a crackly, coffee cake-like crust. Cream of tartar, cinnamon sugar, and that buttery crumb exterior — this is everything you ever wanted from a snickerdoodle.

Ingredients

Scale

For the streusel coating:

½ cup all-purpose flour

1/3 cup packed brown sugar

2 teaspoons ground cinnamon

Pinch of salt

5 tablespoons unsalted butter, softened

For the cookie dough:

3¼ cups (405 grams) all-purpose flour

1 teaspoon (4 grams) baking powder

1 teaspoon (6 grams) baking soda

½ teaspoon (3 grams) salt

1 teaspoon (4 grams) cornstarch

1 teaspoon cream of tartar (for that classic snickerdoodle tang)

1½ teaspoons ground cinnamon

1 cup (227 grams) cold salted butter, cut into small cubes

1 cup (200 grams) packed brown sugar

¾ cup (150 grams) granulated sugar (slightly increased for rolling + structure)

2 large egg yolks

1 large egg

1 teaspoon vanilla extract

For rolling:

½ cup (100 grams) granulated sugar

1½ tablespoons ground cinnamon

Pinch of salt

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Instructions

Make and freeze the streusel: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the softened butter and use your fingers to rub the mixture together until it forms small, moist clumps. I like to mix until the butter is thoroughly combined and no butter bits are visible.
Use your fingers to break the streusel into small bits and spread in a thin, even layer on a small plate or sheet pan and place in the freezer while you make the cookie dough. This helps it firm up so it adheres to the dough without melting into it.
Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cornstarch, cream of tartar, and cinnamon. Set aside.
Mix the butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, combine the cold butter cubes, brown sugar, and granulated sugar.
Mix on medium-low speed until the butter breaks down and the mixture comes together into a cohesive, slightly crumbly dough. This will take 2 to 3 minutes. Don’t rush it, but also don’t let it get fluffy. We’re not creaming we’re just mixing until combined.
Add the egg, egg yolks, and vanilla extract. Mix on low speed until fully incorporated, scraping down the sides of the bowl as needed. The dough will look glossy and thick.
Add the dry ingredients all at once and mix on low speed until just combined. The dough will be thick, soft, and slightly tacky.
Chill the dough: Scoop the dough into large portions. I like about 4 to 5 ounces each (yes, we’re going big here) and roll into rough balls that are taller than they are wide.
Refrigerate the dough balls for at least 2 hours, or freeze for 30–45 minutes, until firm. This step is what gives us that tall, bakery-style cookie.
Roll in cinnamon sugar: In a small bowl, stir together the sugar, cinnamon, and a pinch of salt. Roll each chilled dough ball generously into the streusel topping you’ve removed from the freezer, and then in the cinnamon sugar mixture, really pressing it on so you get that crackly, sparkly exterior.
Bake: Place the cookies on a parchment-lined baking sheet, spacing them well apart (these are big cookies with opinions). Bake in a 350°F oven for 14–16 minutes, until the edges are set, the tops are crackled, and the centers still look slightly underbaked.
For extra height, you can gently reshape the cookies with a round cutter or glass right after baking—but honestly, they tend to behave themselves.
Cool (just a little): Let the cookies rest on the baking sheet for 10 minutes before moving to a wire rack.