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This is the BEST Snickerdoodle Cookies recipe! They’re easy, soft and chewy and the perfect cookie.

You can easily make these even if you think you’re not a baker – these are no fail cookies that need no chill time. Oven to mouth in under 30 minutes!

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stack of snickerdoodle cookies
Table of Contents
  1. Soft and Chewy Snickerdoodle Cookies
  2. How to make Snickerdoodle Cookies
  3. What’s in Snickerdoodle Cookies?
  4. What does cream of tartar do to snickerdoodles?
  5. What does a snickerdoodle cookie taste like?
  6. Storing and Freezing Snickerdoodle Cookies
  7. Other Snickerdoodle Recipes
  8. BEST Snickerdoodle Cookies Recipe Recipe

Soft and Chewy Snickerdoodle Cookies

Snickerdoodles have always been one of my absolute favorite cookies. Sure, chocolate chip cookies are near and dear to my heart but I’m all about the sugar cookie style cookie recipe. (I’m #teamvanilla too!)

I remember when I was younger, in school, I’d always buy cookies hot from the cafeteria. I’m pretty sure they were Otis Spunkmeyer from the freezer, but they were so good – and my favorite was – you guessed it – SNICKERDOODLE!

I can still taste the buttery soft and chewy cookie texture with that hint of cinnamon and I figured it was about time that I created my own version of that PERFECT Snickerdoodle recipe.

process shots of making snickerdoodle cookies

How to make Snickerdoodle Cookies

You make the cookies just like you normally do (I love using my stand mixer).

  1. Cream your room temperature butter and sugar in the bowl of a stand mixer until it’s nice and fluffy.
  2. Mix the egg and vanilla into the creamed butter mixture.
  3. Add salt, baking soda and cream of tartar.
  4. Mix in the flour. Be sure to scrape down the sides of the bowl during mixing.
  5. Combine until dough is nice and smooth.
  6. Scoop cookie dough using a cookie scoop. Roll dough into balls and then roll in cinnamon sugar mixture before placing on prepared baking sheets.
  7. Bake at 350°F for 10-13 minutes.
Ingredients in snickerdoodles

What’s in Snickerdoodle Cookies?

It’s really easy with just a few ingredients – and NO CHILL TIME!

  • Butter: make sure it’s softened! I recommend unsalted butter, but if you use salted, omit the salt in the recipe.
  • Sugar: Granulated Sugar is the traditional one for snickerdoodles. For a twist, substitute brown sugar!
  • Egg: One large egg – the yolk adds richness and moisture and the white adds structure.
  • Vanilla: Always use pure vanilla extract.
  • Salt: Needed if using unsalted butter – it adds depth to the cookie
  • Baking Soda: A full teaspoon helps give the flat look of traditional snickerdoodles.
  • Cream of Tartar: the most important part of a snickerdoodle
  • Flour: use all-purpose
  • Cinnamon Sugar: for rolling

Learn how to soften butter quickly here! Also, don’t use imitation butter or margarine. A snickerdoodle must be made with real butter!

What does cream of tartar do to snickerdoodles?

In a word, yes. A snickerdoodle wouldn’t be the same without the cream of tartar. It’s what differentiates them from a plain old sugar cookie (besides that hint of cinnamon) and is what gives them that tang or distinct flavor you associate with them.

A snickerdoodle without cream of tartar is just a sugar cookie!

You can buy cream of tartar in the spice aisle. It’s a type of leavener that works hand in hand with the baking soda and egg to create a soft and chewy cookie.

Read my guide all about Cream of Tartar here.

inside of snickerdoodle cookies

A snickerdoodle is like a sugar cookie with a hint of cinnamon, a crunchy outside and soft and chewy inside with a bit of a tang that you might not be able to put your finger on but you know it’s how the cookie should taste. (More on that tang later!)

Traditionally, sugar cookies are either frosted or rolled in granulated sugar before baking, whereas a snickerdoodle cookie is rolled in cinnamon sugar. They also have those signature cracks on top and usually differ from a sugar cookie because of one ingredient (cream of tartar).

stack of snickerdoodles cookies

Storing and Freezing Snickerdoodle Cookies

These are best enjoyed within a few days or frozen if you want to save them for later. I freeze all my desserts (learn how to freeze desserts) and these cookies freeze great.

Store these in an airtight container for up to 3 days or freeze for up to 3 months.

These are seriously some of my favorite cookies ever – just like the ones from my childhood (but better)!

Other Snickerdoodle Recipes

Have you made this recipe?

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stack of snickerdoodles

BEST Snickerdoodle Cookies Recipe

4.84 from 79 votes
Make these easy Snickerdoodles in under 30 minutes – no chill time! These are the perfect snickerdoodle recipe that you can make as cookies or bars!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 22 cookies
Serving Size 1 cookie

Ingredients
 

For the cookie dough:

  • ¾ cup (170g) unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups (248g) all-purpose flour

For the coating:

  • ¼ cup (50g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
  • Add the egg and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.
  • Stir together sugar and cinnamon for coating in a small bowl.
  • Scoop 2 tablespoon balls of cookie dough and roll between the palms of your hand. Roll in cinnamon sugar and place on cookie sheet, 2” apart.
  • Bake for 10-13 minutes or until they are cracked on the tops and just lose the glossy sheen. Err on the side of under baked for best results.
  • Store cookies in an airtight container for up to 3 days or freeze for up to a month.

Recipe Notes

Baking sizes:
1-tablespoon cookies: 8-12 minutes
2-tablespoon cookies: 11-15 minutes
Jumbo 1/4 cup cookies: 12-16 minutes
9×13-inch pan: 14-19 minutes

Recipe Nutrition

Serving: 1cookie | Calories: 145kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 62mg | Fiber: 1g | Sugar: 11g | Vitamin A: 204IU | Calcium: 7mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cinnamon roll, cookie, snickerdoodle
stack of snickerdoodles

The best ever Snickerdoodle Cookies Recipe is soft and chewy with the perfect amount of cinnamon. These are a cookie to remember!

Last Updated on October 23, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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54 Comments

  1. Best recipe EVER! I’m in love and I followed it to the T other than baking time of course! After a few repeats I’ll figure out this oven but the whole family LOVED them!

  2. These are phenomenal! Super easy to make and an absolute hit. Definitely holding onto this recipe, thanks for sharing! ♥️

  3. Just tried recipe for the first time- came out perfect!! My first time making snickerdoodle cookies- big hit! Thanks for awesome recipe- very soft and chewy. Thanks!!!!!! 💓💓💃🏾💃🏾🦋🦋🌻🌻

  4. Not sure where I went wrong, but these did not do it for me. Maybe I just don’t like snickerdoodles? They tasted too floury and blah to me.

    1. I’m sorry you didn’t like them. They are pretty flat as you can see in the photos. If they are dry you probably baked them a bit too long.