Martha Stewart Snickerdoodles Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart snickerdoodles are the soft, chewy sugar cookie I reach for when I want something simple that still feels special. Each one is rolled in cinnamon sugar, baked until just set, and comes out with a crackly top and a tender center. This version is inspired by Martha Stewart, and it keeps the classic flavor and texture that make these cookies a favorite.

From start to finish, the cookies take about 32 minutes, with only 20 minutes of hands-on work and a brief chill. The dough comes together in one bowl, so there is little cleanup. They fit a weeknight baking urge, a holiday cookie tray, or a potluck where you need something everyone will recognize.

Why This Martha Stewart Snickerdoodles Works

The dough uses cream of tartar and baking soda together, which gives snickerdoodles their signature tang and helps them stay soft. I also keep the butter and sugar creaming step long enough to build a light, fluffy base, which makes the cookies tender rather than dense. A generous roll in cinnamon sugar creates the crackly coating that defines a good snickerdoodle.

Chilling the dough briefly keeps the cookies from spreading too much in the oven, so they stay thick and chewy. Baking one sheet at a time in the center of the oven also gives a more even bake.

What You’ll Love About It

The dough is easy to mix in one bowl, and the cinnamon sugar coating takes just a minute to stir together. The cookies bake quickly and come out soft with a crackly top. They also freeze beautifully, so you can bake a batch ahead.

Ingredients

Here is everything you need to make these cookies.

• 2 3/4 cups (344g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup (50g) granulated sugar — for the coating
• 1 1/2 teaspoons ground cinnamon — for the coating

Equipment

• Two baking sheets — line them with parchment paper.
• Medium bowl — for whisking the dry ingredients.
• Large bowl — for creaming the butter and sugar.
• Electric mixer — hand or stand mixer works.
• Small shallow bowl — for the cinnamon sugar coating.
• 1 1/2-tablespoon scoop — for even portions.
• Wire rack — for cooling the cookies.

How to Make Martha Stewart Snickerdoodles

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside. Having the pans ready keeps the process smooth once the dough is mixed.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. Set the bowl aside. Whisking well prevents pockets of baking soda or salt in the finished cookies.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and 1 1/2 cups (300g) granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed. The mixture should look pale and increased in volume.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The mixture should look smooth and glossy. Room-temperature eggs blend more easily and help keep the batter from separating.

Step 5: Mix in the Flour

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Don’t overmix here, or the cookies will turn out tough. Stop as soon as the flour disappears into the dough.

Step 6: Make the Cinnamon Sugar

In a small shallow bowl, stir together the 1/4 cup (50g) granulated sugar and cinnamon for the coating. Set it next to your baking sheets so it is ready for rolling.

Step 7: Scoop and Coat the Dough

Scoop the dough into 1 1/2-tablespoon portions (about 24 balls) and roll each between your palms into a smooth ball. Roll each ball generously in the cinnamon sugar to coat completely, then place them 2 inches apart on the prepared baking sheets. A full coat gives the best crackly surface.

Step 8: Bake One Sheet at a Time

Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the cookies are puffed, cracked on top, and just set at the edges but still soft in the center. Avoid overbaking, which makes them dry and crumbly. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve With It

These cookies are perfect with a cold glass of milk or a cup of coffee. For a potluck or holiday spread, pair them with fresh fruit, a cheese board, or a simple vanilla ice cream. They also make a nice addition to a cookie tray alongside other favorites.

Tips for the Best Results

• Soften butter fully — Room-temperature butter creams evenly for a lighter dough.
• Chill briefly — A short rest in the fridge helps the cookies hold their shape.
• Use a scoop — Even portions bake at the same rate for consistent results.
• Don’t skip coating — A generous roll gives the signature crackly top.
• Watch the edges — Pull the cookies when the centers still look soft.
• Cool on the pan — Five minutes on the hot sheet finishes the set.

Easy Variations

• Cinnamon boost — Add 1/2 teaspoon ground cinnamon to the dough for a deeper flavor.
• Nutty crunch — Fold 1/2 cup chopped pecans into the dough before scooping.
• Chocolate chip — Stir in 1 cup mini chocolate chips for a fun twist.
• Citrus note — Add 1 teaspoon orange zest to the sugar coating for a bright finish.

Storing and Reheating

• Room temperature — Store cooled cookies in an airtight container for up to 5 days.
• Freezer — Freeze baked cookies in a single layer for up to 3 months.
• Thawing — Let frozen cookies thaw at room temperature for about 1 hour.
• Reheating — Warm frozen cookies in a 300°F (150°C) oven for 5 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead and stored in the refrigerator. Let it soften slightly at room temperature before scooping and baking.

Where did snickerdoodles come from?

Snickerdoodles are an American cookie with roots in early New England baking, and the name likely comes from a whimsical invented word. They have been a popular home-baked treat for generations.

Why did my cookies turn out flat?

Flat cookies usually mean the butter was too warm or the dough was not chilled long enough. Chilling the dough briefly and baking one sheet at a time helps them hold their shape.

How do I know when the cookies are done?

Look for puffed cookies with cracked tops and edges that are just set while the centers still look soft. They will firm up as they cool on the baking sheet.

Martha Stewart-Inspired Snickerdoodles

Print Recipe

These Martha Stewart-inspired snickerdoodles are soft, chewy sugar cookies rolled in cinnamon sugar and baked until just set, with crackly tops and a tender crumb. The dough comes together in one bowl and needs only a brief chill, making them an easy, classic American cookie for any occasion.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 12
• Total Time: 32
• Yield: 24 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 3/4 cups (344g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (227g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Coating

• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined. Set aside.
3. In a large bowl, beat the softened butter and 1 1/2 cups (300g) granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The mixture should look smooth and glossy.
5. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Do not overmix, or the cookies will turn out tough.
6. In a small shallow bowl, stir together the 1/4 cup (50g) granulated sugar and cinnamon for the coating.
7. Scoop the dough into 1 1/2-tablespoon portions (about 24 balls) and roll each between your palms into a smooth ball. Roll each ball generously in the cinnamon sugar to coat completely, then place 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until the cookies are puffed, cracked on top, and just set at the edges but still soft in the center. Avoid overbaking, which makes them dry and crumbly.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a single layer in a freezer-safe container or bag and freeze for up to 3 months; thaw at room temperature for about 1 hour. The dough can be made ahead and refrigerated for up to 2 days; let it soften slightly at room temperature before scooping and baking. For the best texture, reheat frozen cookies in a 300°F (150°C) oven for 5 minutes.

Nutrition

• Calories: 179
• Sugar: 14g
• Sodium: 74mg
• Saturated Fat: 5g
• Carbohydrates: 25g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 36mg

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