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This is the BEST Snickerdoodle Cookie recipe! Snickerdoodles are one of the best cookie recipes – these are super soft and chewy easy cookies with a cinnamon-sugar coating. They’re a no fail cookie that turns out every time – it’s one of my favorite cookie recipes ever.
Snickerdoodle Cookies 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!
This Classic Snickerdoodle Recipe produces buttery soft cookies with a chewy cookie texture, a hint of cinnamon and the expected tang from cream of tartar – crispy edges, soft middle – the best snickerdoodle recipe!
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How to make Snickerdoodle Cookies
- Make sure your butter is 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!
- A full teaspoon of baking soda helps give the flat look of traditional snickerdoodles.
- Cream of Tartar is the most important part of a snickerdoodle! Cream of Tartar gives them that tang or distinct flavor you associate with them. A snickerdoodle without cream of tartar is just a sugar cookie!
- I recommend mixing these with an electric hand mixer or a stand mixer fitted with the paddle attachment. Snickerdoodle cookie dough is similar to drop sugar cookie dough in texture.
- These spread, so be sure to leave room on the cookie sheet. I recommend a 1-tablespoon or 2-tablespoon cookie scoop.
- Roll the cookie dough balls in a cinnamon-sugar mixture for the perfect snickerdoodle cookie.
Dorothy’s VERY Important Tip
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.
Snickerdoodle Cookies Recipe
Recipe Video
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
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
Step-by-Step Instructions
- Cream your room temperature butter and granulated sugar in the bowl of a stand mixer until it’s nice and fluffy. Mix the egg and vanilla extract into the creamed butter mixture.
- If you prefer, whisk all dry ingredients, then add to wet ingredients. Otherwise, add salt, baking soda and cream of tartar. Mix in the all-purpose flour. Be sure to scrape down the sides of the bowl during mixing. Combine until dough is nice and smooth.
- Stir cinnamon sugar mixture in a small bowl. Scoop cookie dough using a cookie scoop. Roll dough into balls and then roll in cinnamon sugar mixture before placing on prepared baking sheets.
- Bake until they’ve flattened with light golden brown edges and are no longer glossy on top.
Excellent. So easy and so good.
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!!!!
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!!!
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
As trying to find the recipe for the chocolate chip snowball cookies.
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