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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.
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.
They are very good but , I think it’s too much cream of tar tar , there’s a distinct flavor and the end of a bite .
I looked up a lot of recipes and no one calls for this much
Will definitely try the recipe! Though, seems like there’s too much cream of tartar!
it’s the standard amount – if you look at other recipes you’ll see the same.
This is the correct amount of Cream of Tarter. This is in this recipe for a reason. I have used this amount and maybe a little tiny bit more in mine and they are just perfect. Read about Cream of Tarter it will explain why use you this much or more for recipes. Us that has been cooking and Baking for a long time and know, understand this recipe. The cookies are just fine and no tangy taste in mine ever.
These came out perfectly moist and were such a hit with spreading some cheer for coworkers and family. Thank you!
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!
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
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