Soft and Chewy Snickerdoodle Cookie Recipe

Perfectly soft and chewy Snickerdoodle cookies with slightly crisp, golden edges and coated with a mouth warming cinnamon sugar mixture. This sweet and buttery cookie has a slight tang that Snickerdoodles are know for thanks to the cream of tartar. A classic during the holidays for sure, but this cookie should be made and enjoyed year round!

Check out these favorites when your next cookie craving hits: Ginger Molasses Cookies, Coconut Macaroons, and these memorable White Chocolate Macadamia Nut Cookies!

snickerdoodle cookies stacked high on white cake stand with fabric background and text overlay

Snickerdoodle

The classic snickerdoodle recipe is a must have in ever baker’s repertoire. Delightfully sweet with a hint of a tang from the cream of tartar, these yummy cookies are rolled in cinnamon and sugar and baked until their edges are crispy and the centers are fantastically chewy.

Snickerdoodles have always been a family favorite. It’s hard to resist a cookie that is beautifully speckled with cinnamon and sugar!

I usually try to post recipes or ideas on this blog that have at least some shred of creativity, or originality… and I’m not sure that this recipe fulfills that in any way! But sometimes you just can’t argue with delicious!  So, although this may be a recipe that exists in every cookbook, and on every baking site, here it is anyway.

Think of this as simply a reminder of how delicious cinnamon, sugar and butter can be!

snickerdoodle cookies on white plate with orange and red napkin underneath

Snickerdoodle Recipe Ingredients

Snickerdoodles are super easy to make and take just a handful of ingredients: 

  • butter – let butter soften slightly at room temperature for about 20 minutes
  • granulated sugar – no brown sugar in this recipe to keep these cookies nice and light colored
  • eggs – room temperature
  • vanilla extract – you will want to use pure vanilla extract if you can for the best flavor
  • all purpose flour – this is the ingredient that gives the cookies their structure
  • cream of tartar – cause the baking soda to activate and gives that classic snickerdoodle flavor
  • baking soda – our leavening in this cookie recipe
  • salt – for flavor

For Rolling

The snickerdoodle cookie dough is rolled in a combination of cinnamon and sugar before baking. That’s how the Snickerdoodle gets it’s speckles! You’ll need just two ingredients:

  • cinnamon and
  • sugar

snickerdoodles on white plate with thanksgiving fabric underneath the plate

How To Make a Snickerdoodle

  1. Preheat the oven.
  2. Cream together butter, sugar, eggs and vanilla. Beat until nice and fluffy.
  3. Blend in the flour, cream of tartar, baking soda and salt.
  4. Mix the 2 tablespoons of sugar and cinnamon in a small bowl.
  5. Using a large cookie dough scoop, make balls of dough, and then roll each ball into the bowl of cinnamon-sugar.
  6. Place dough 3 inches apart on an ungreased baking sheet.
  7. Bake for 8 to 10 minutes, or until set but not too hard. 
  8. Remove from baking sheets and cool on a cooling rack.

How long do these cookies last?

These snickerdoodles can be stored in an airtight container for up to one week.

Can you freeze snickerdoodles?

Yes. Cookies can safely be frozen in a freezer-safe bag or a container with a tight-fitting lid for up to 2-3 months. To thaw, let them sit at room temperature for about an hour.

To freeze cookie dough, frist roll into balls and then freeze for up to 3 months in an freezer safe container. When ready to bake, let the cookie dough balls thaw in the refrigerator or sit at room temperature for about 30 minutes. Preheat the oven, roll into the cinnamon sugar mixture and bake as directed.

Why do I need to use cream of tartar?

Cream of tartar is found in this traditional snickerdoodle recipe because it gives the cookies their distinctive flavor and chewy texture.

Can they be made in advance?

Yes. The cookie dough can be prepared and chilled for up to tw0 days before baking. 

six cookies on a white plate with red and orange fabric underneath

More Cookie Recipes

  1. Cranberry Orange Cookies
  2. Sugar Cookies
  3. Hot Cocoa Cookies
  4. Chocolate Chip Cookies
  5. Peanut Butter Cookies

How to Make Snickerdoodle Cookies

Snickerdoodle Recipe

Perfectly soft and chewy Snickerdoodle cookies with slightly crisp, golden edges and coated with a mouth warming cinnamon sugar mixture. This sweet and buttery cookie has a slight tang that Snickerdoodles are know for thanks to the cream of tartar. A classic during the holidays for sure, but this cookie should be made and enjoyed year round!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 177 kcal

Ingredients
 

  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For rolling

  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Instructions
 

  • Preheat oven to 400 degrees (F).
  • Cream together butter, sugar, eggs and vanilla. Beat until fluffy (30 seconds).
  • Blend in the flour, cream of tartar, baking soda and salt.
  • Mix the 2 tablespoons of sugar and cinnamon in a small bowl.
  • Using a large cookie dough scoop, make balls of dough, and then roll each ball into the bowl of cinnamon/sugar.
  • Place dough 3 inches apart on an ungreased baking sheet.
  • Bake 8-10 minutes, or until set but not too hard. Remove from baking sheets and cool on a cooling rack.

Nutrition

Calories: 177kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 22mgSodium: 129mgPotassium: 113mgFiber: 1gSugar: 21gVitamin A: 54IUCalcium: 26mgIron: 1mg
Keyword snickerdoodles
Tried this recipe?Let us know how it was!

Originally published September 15, 2010

28 comments

  1. I just finished with the dough and they are too sticky to roll into balls. I followed the recipe exactly so I am not sure what happened. Any ideas??

  2. Does anyone know about how many cookies this yields? I need to make them for my daughter's class and I am unsure if I need to double the recipe.

    Thanks!

  3. I made these yesterday after searching for a better recipe than the dozens we've tried out. No cream of tartar taste just a delicious, soft, not-to-sweet cookie. We loved them (including my husband who said he didn't like snickerdoodles) and we're making them again next week!

  4. so totally my very fave cookie; this is the same recipe i use, too …. however .. i add a tsp or so of cinnamon to the dough — soo cinnamonie …. cinnamon from penzeys (the best!) … thanks for reminding me i need to make some for the hubbs … darlene

  5. This may be an old post, but I just finished up making this very recipe. They came out amazing! Can't wait to pass them out to friends and family 🙂 parents loved them.

  6. I made these for my husband tonight and they were a huge success. Thank you for your posts!

  7. Cant wait to make these for the boyfriend.. his favorite cookie 🙂

  8. Ok, so I made these today and they are delicious! Thanks for the recipe! The one I used before made you put the dough in the fridge for an hour and I didn't like the obvious taste of baking soda in them. This was perfect! Love you!

  9. Snickerdoddles are original here in Australia!

  10. My All-time favorite cookie!!

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