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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!
Table of Contents
- Soft and Chewy Snickerdoodle Cookies
- How to make Snickerdoodle Cookies
- What’s in Snickerdoodle Cookies?
- What does cream of tartar do to snickerdoodles?
- What does a snickerdoodle cookie taste like?
- Storing and Freezing Snickerdoodle Cookies
- Other Snickerdoodle Recipes
- BEST Snickerdoodle Cookies Recipe Recipe
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.
How to make Snickerdoodle Cookies
You make the cookies just like you normally do (I love using my stand mixer).
- 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.
What’s in Snickerdoodle Cookies?
It’s really easy with just a few ingredients – and NO CHILL TIME!
- Butter: make sure it’s softened! I recommend unsalted butter, but if you use salted, omit the salt in the recipe.
- Sugar: Granulated Sugar is the traditional one for snickerdoodles. For a twist, substitute brown sugar!
- Egg: One large egg – the yolk adds richness and moisture and the white adds structure.
- Vanilla: Always use pure vanilla extract.
- Salt: Needed if using unsalted butter – it adds depth to the cookie
- Baking Soda: A full teaspoon helps give the flat look of traditional snickerdoodles.
- 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!
What does cream of tartar do to 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.
What does a snickerdoodle cookie taste like?
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).
Storing and Freezing Snickerdoodle 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.
Store these in an airtight container for up to 3 days or freeze for up to 3 months.
These are seriously some of my favorite cookies ever – just like the ones from my childhood (but better)!
Other Snickerdoodle Recipes
- Chocolate Chip Snickerdoodles
- Apple Butter Snickerdoodles
- Peanut Butter Snickerdoodles
- Pumpkin Spice Snickerdoodles
- Snickerdoodle Bars
- Snickerdoodle GOOEY Bars
Have you made this recipe?
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BEST Snickerdoodle Cookies Recipe
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
- 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.
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
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 October 23, 2020