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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!
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.
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.
How to make Snickerdoodle Cookies
- 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.
- 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.
- 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 at 350°F for 10-13 minutes.
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.
BEST Snickerdoodle Cookies Recipe
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 Video
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
Other Snickerdoodle Recipes
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 November 3, 2023
I LOVE this recipe! The cookies came out of the oven soft and gooey with a nice crunch and beautiful cracks on top, and they tasted just like the cookies from my local bakery!
First time I’ve ever done or eaten Snickerdoodles! The whole family loved them and kept coming back for more. I made them too big, ending up being square instead of round… Nevertheless, the flavour and texture were intact! 😉
Yes, very easy and very delicious! This recipe is a keeper.
These were easy to make and my daughter said they tasted exactly like ones we got at a bakery.
Snickerdoodles are my favorite cookie and I have tried many many many recipes. This recipe is a winner!!! Gave me that crispy/chewy edges and soft, melt in your mouth center. YUM.
Great flavor and super easy. I’m still looking for a snickerdoodle that doesn’t flatten so much. I’d try shortening but I don’t want to sacrifice that butter flavor. It’s a can’t-lose recipe, though. My family is currently shoving them in their faces.
Try this one! https://www.crazyforcrust.com/chocolate-chip-snickerdoodles-recipe/ It’s not as tangy because it has less cream of tartar but it stays more puffy.
If your butter is too soft, they will flatten. I put my batter in fridge overnight, or even just a few hours to help keep their height.
I barely got them out of the oven before they disappeared. My family loved them!
Yummy! These cookies came together so easily and quickly. Their texture was so nice and soft, and the cinnamon sugar mixture made it so yummy. Great recipe!
It was so good!! Your recipes are the best! And very baker friendly!! Everyone loved it!
My family loved these cookies!
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