BEST Snickerdoodle Cookies Recipe

5 from 2 votes
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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

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.

stack of snickerdoodles cookies

What flavor is a snickerdoodle?

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).

How do you make snickerdoodles from scratch?

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

  • Butter:make sure it’s softened
  • Sugar: Granulated Sugar
  • Egg, Salt, Baking Soda: typical for cookies
  • 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!

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. Mix the dough: Cream your butter and sugar, then mix in the egg, vanilla, salt, baking soda and cream of tartar, then mix in the flour.

2. Roll in Cinnamon Sugar: Then, instead of dropping them on cookie sheets, you first roll them into balls and then roll in cinnamon sugar before placing on the cookie sheet.

3. Bake: Bake at 350°F for 10-13 minutes.

Do you need cream of tartar for 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

You can make these as 1 or 2 tablespoon size cookies. They do flatten quite a bit, as you can see. You can also make bar cookies or a cookie cake out of this recipe – see all the baking times in the notes section.

Storing and freezing 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.

stack of snickerdoodles

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

Other Snickerdoodle Recipes

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BEST Snickerdoodle Cookies Recipe

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!
5 from 2 votes
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 unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

For the coating:

  • ¼ cup 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.

Recipe Video

Recipe Notes

Baking sizes:
1-tablespoon cookies: 8-12 minutes
2-tablespoon cookies: 11-15 minutes
Jumbo ¼ cup cookies: 12-16 minutes
9×13-inch pan: 14-19 minutes

Nutrition Information

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
Keyword cinnamon roll, cookie, snickerdoodle
Collage of snickerdoodle cookies recipe photos

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

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4 CommentsLeave a comment or review

  1. Perfect! It’s so hard to find a snickerdoodle recipe that doesn’t leave a baking soda aftertaste!! These were so perfect and yummy.

    The absolute best snickerdoodle recipe I’ve ever made. The first batch was gone before I could even plate them. My search is over!!!!

  2. Omg my high school snack bar used to also sell these fresh every day. I swear I bought one EVERY DAY. This recipe is pretty darn close! Thank you!!!

  3. Dorothy,

    I would really appreciate your help. I am going to be making these in the 1/4 c. size and would like them to remain thick (like your XL Peanut Butter Cookie and your XL Chocolate Chip Cookies). Should I chill the dough first? If so, would I still bake them at 350 degrees?

    Thank you, Dorothy..
    Simmy