Snickerdoodles get their distinct tangy edge from cream of tartar, an ingredient most other cookies skip entirely — it's the one thing that separates a true snickerdoodle from a plain cinnamon sugar cookie.
Rolling the dough balls in cinnamon sugar before baking is what gives them that crackled, sparkly top.
Don't skip the cream of tartar or swap it out casually — it's responsible for both the tangy flavor and the classic soft-crackled texture that defines a snickerdoodle.
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Whisk together flour, cream of tartar, baking soda and salt in a bowl.
Beat butter with 1 cup of the sugar until light and fluffy, about 2-3 minutes.
Beat in eggs one at a time, then vanilla, until fully combined.
Gradually mix in the dry ingredients until just combined. In a small bowl, mix the remaining 1/2 cup sugar with the cinnamon. Roll dough into 1-inch balls and coat each in the cinnamon sugar.
Preheat oven to 375°F (190°C). Place balls on a lined baking sheet, spaced 2 inches apart, and bake for 8-10 minutes until the edges are set but the centers still look soft — they will puff and crackle on top.
It reacts with the baking soda to give snickerdoodles their signature slight tang and helps create the classic soft, chewy texture with crackled tops — it's not interchangeable with just using more baking powder.
You can substitute 2 tsp baking powder in place of the cream of tartar and baking soda combined, though the classic tangy flavor will be milder.
The crackled top is normal for snickerdoodles and comes from the dough spreading and setting around the sugar coating as it bakes — it's a sign the cookie baked correctly, not a mistake.