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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!

stack of cookies.

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.

snickerdoodle ingredients

What’s in Snickerdoodle Cookies?

  • Butter: make sure it’s softened! I recommend unsalted butter, but if you use salted, omit the salt in the recipe. Learn how to soften butter quickly. Also, don’t use imitation butter or margarine. A snickerdoodle must be made with real butter!
  • Sugar: Granulated Sugar is the traditional one for snickerdoodles. For a twist, substitute brown sugar!
  • Baking Soda: A full teaspoon helps give the flat look of traditional snickerdoodles.
  • Cream of Tartar: the most important part of a snickerdoodle! Cream of Tartar is what gives them that tang or distinct flavor you associate with them. A snickerdoodle without cream of tartar is just a sugar cookie!
  • Cinnamon: This is what makes a snickerdoodle a snickerdoodle – use ground cinnamon.

Click to see the recipe card below for full ingredients & instructions!

How to make Snickerdoodle Cookies

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

Tip From Dorothy

Expert Tips

  • Do not skip the cream of tartar! Normally you could substitute it with lemon juice but not for snickerdoodle. They need that for the classic flavor.
  • Store these in an airtight container for up to 3 days or freeze for up to 3 months.
  • 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 cookies.

BEST Snickerdoodle Cookies Recipe

4.90 from 149 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


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
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  • 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 Video

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

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

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.

4.90 from 149 votes (103 ratings without comment)

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Recipe Rating


  1. I needed to make dairy-free cookies, so I subbed the butter for shortening and increased the salt to 1 teaspoon. They turned out delicious!

  2. These cookies are my young daughters favorite cookies they where a hit she loved them and she didn’t want to share them lol thank you I will be making them again