There is something very specific about a good cinnamon-sugar cookie—often called a Snickerdoodle—that sets it apart from a regular sugar cookie. It’s that slight tang from the cream of tartar and the way the cinnamon coating crackles in the oven. I’ve baked these dozens of times for potlucks because they are reliable crowd-pleasers.
This version includes a small tweak I started doing a few years ago: adding fresh orange zest to the dough. It doesn’t make the cookie taste like fruit, but the citrus oil brightens up the warm cinnamon in a way that makes people ask, “What is that secret ingredient?” They have crispy edges, but the center stays soft and chewy, which is exactly how I like them.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tbsp fresh orange zest (about 1 medium orange)
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- For Rolling: 1/4 cup sugar mixed with 2 tbsp ground cinnamon
Instructions
- Prep: Preheat your oven to 400°F. I know that sounds high for cookies, but it helps create the signature cracked surface. Line your baking sheets with parchment paper.
- Make the Coating: In a small bowl, whisk together the sugar and cinnamon for rolling. Set this aside.
- Cream Butter and Sugar: In a large mixer bowl, beat the butter and sugar together until it looks pale yellow and fluffy. This usually takes about 3 minutes.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each. Stir in the orange zest.
- Add Dry Ingredients: Mix in the flour, cream of tartar, baking soda, and salt. Mix just until the flour streaks disappear. If you overmix, the cookies will be tough.
- Shape: Scoop out dough (about 1.5 tablespoons) and roll it into a ball between your palms. Drop the ball into the cinnamon-sugar mixture and roll it around until it’s fully coated.
- Bake: Place the balls on the baking sheet about 2 inches apart. Bake for 8–10 minutes.
- Cool: They will puff up in the oven and then flatten as they cool. Let them sit on the hot pan for 5 minutes to set before moving them to a rack.
Why You’ll Love This Recipe
- Texture Contrast: The high oven temp gives you a crisp, sugary shell while the inside stays soft.
- Flavor Depth: The orange zest adds a layer of complexity that cuts through the sweetness.
- Pantry Staples: You likely have all these ingredients in your kitchen right now (just check for cream of tartar).
Chef’s Tips for Perfection
- Cream of Tartar is Key: Don’t skip it or swap it. It provides the acidity needed to activate the baking soda and gives the cookie its distinctive tangy flavor and chew.
- Don’t Overbake: Pull them out when the edges are set but the middle still looks a bit underdone. They continue cooking on the hot tray.
- Zesting: Zest the orange directly over the bowl if possible to catch the oils, and avoid the white pith, which is bitter.
Storage and Reheating
These cookies stay fresh in an airtight container at room temperature for about 4 to 5 days. If you want to soften them up after a few days, put a slice of white bread in the container with them overnight.
Nutritional Notes
Each cookie has approximately 160 calories. They are fairly high in sugar due to the dough and the rolling method.
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