The best snickerdoodle recipe is here! These cookies are light and airy with that cinnamon sugar coating and tangy, sweet flavor that classic snickerdoodle cookies are known for.
Here’s a recipe for Snickerdoodle Cookies that will blow you away. I’ve perfected this cookie recipe, creating the perfect soft and chewy textured snickerdoodle with the right amount of cinnamon sugar flavor and the creamy tang you expect.
These cookies are buttery, soft, and chewy, yet crispy on the edges, airy and light at the same time. It’s magic!
The flavor and texture of snickerdoodle cookies is unlike anything else. Once you learn how to make this classic recipe for snickerdoodle cookies, nothing can stop you. Everyone will beg you for the recipe, and I’ll leave it up to you if you share it or not!
Snickerdoodles are a must on my holiday baking list, along with Chocolate Crinkle Cookies, and Peanut Butter Blossoms. I make snickerdoodles throughout the year as well, they are good enough for any special occasion or no occasion at all.
Why You’ll Love This Recipe
- No Need to Chill: This cookie recipe doesn’t need any time to chill, so the first tray of cookies are ready in 30 minutes – start to finish!
- Fun to Make: If you have kids helping you in the kitchen, let them roll the cookie dough in the cinnamon sugar, it’s the best part, and they’ll love enjoying snickerdoodle cookies that they made themselves.
- A Classic Favorite: Snickerdoodle cookies are a well-loved, traditional cookie that everyone will enjoy. Another favorite is my black and white cookies!
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Unsalted Butter: Every good cookie should start with this. Two sticks, softened at room temperature, are needed to make this snickerdoodle recipe.
- Granulated Sugar: Some goes into the cookie dough, and some is mixed with cinnamon to add to the outside of the cookies.
- Eggs: Let your eggs come to room temperature along with the butter. This will ensure that everything mixes together smoothly.
- Flour, Baking Soda, and Salt: The main ingredients to the dry mixture in this recipe.
- Cream of Tartar: This is the thing that makes snickerdoodles taste like snickerdoodles. It’s acidic, giving you a tangy flavor.
- Cinnamon: This yummy warm spice mixed with sugar is the perfect coating for our cookies.
How to Make Snickerdoodles
- Prepare: Preheat the oven to 375°F/190°C. Line at least two cookie sheets with parchment paper, or use a silicone mat. I love my Silpat Cookie mat!
- Mix Dry Ingredients: In a medium sized bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set it aside. In a small, shallow bowl, combine the smaller amount of sugar with the cinnamon, and set aside.
- Cream: Cream butter with sugar for about 2-3 minutes at medium speed using a stand mixer. You want to mix until the butter is fluffy and pale yellow in color.
- Add the Eggs: Add eggs one at a time into the mixer. Beat until well incorporated.
- Add Dry Ingredients: A little bit at a time, add the dry ingredients, mixing well after each addition. Be sure to scrape down the sides and bottom of the bowl.
- Roll the dough. Use a cookie scoop to create 1 tablespoon sized dough balls. Roll the dough with your fingers gently to smooth it out, then roll the balls through the cinnamon sugar mixture.
- Bake: Place the cookies on the prepared sheet pan, making sure to space them 2 inches apart. Bake on the middle rack at 375°F for 10-12 minutes, rotating at 5 minutes. Cool for 5 minutes on the cookie sheet, then cool on a wire rack.
Tip!
You don’t need to chill this dough, but if you find it too sticky to work with, pop it in the fridge for 30 minutes to firm up a bit.
Recipe Tips
Adjust the size: You can make your snickerdoodles as big or small as you like. Both 1 tablespoon sized cookies and 2 tablespoon sized cookies took the same amount of time to bake in my trials.
Double the Recipe: You can feel free to multiply this recipe to get as many delicious snickerdoodle cookies as you need.
More cinnamon sugar is not a bad thing: make sure that the entire rolled ball of dough is really well coated in the sugar mixture by pressing it in gently. This creates a slight crunch on the outside of the cookie.
Don’t overbake: Overbaked snickerdoodles will be dry. Pull your cookies out of the oven just before they start to get brown. They will continue to cook a bit as they cool.
Tip!
When measuring flour, be sure to spoon it into the measuring cup rather than scooping into the canister!
Cream of Tartar for Snickerdoodles
The thing that gives snickerdoodle cookies their tangy flavor is the addition of cream of tartar. Cream of tartar is also mostly responsible (along with the baking soda) for the light crumb of the cookie. Cream of tartar is super important for the success of your snickerdoodles because, without it, these would just be sugar cookies.
I suggest buying a fresh bottle of cream of tartar when you decide to make snickerdoodles. If you only use cream of tartar once a year or even twice a year, it will lose its effectiveness sitting in your cupboard.
For good measure, I like to be sure that both my cream of tartar and my baking soda are fresh when adding to my snickerdoodles recipe.
More Cookies to Make for Christmas
- Italian Ricotta Cookies
- Oatmeal Cranberry Cookies
- Easy Christmas Truffles
- Christmas Pinwheel Cookies
Recipe FAQs
Generally, dry snickerdoodles have been cooked too long. Next time, reduce the amount of time in the oven. It’s also possible that you added too much flour to the recipe. Be sure to properly measure your flour by spooning it into the measuring cup and leveling it with a butter knife.
Earlier I told you about the importance of fresh cream of tartar and baking soda, right? I have found that if either of these ingredients is old, it can make the snickerdoodles come out flat.
Freeze baked cookies in a zip-top bag for 2-3 minutes.
Snickerdoodles have a really unique texture. They are both firm and soft. Your cookies should be a little bit chewy with a lightly crisp exterior.
I enjoy small to medium sized snickerdoodles, made using a one tablespoon cookie scoop. How big you make your cookies is all up to your personal preference.
Store your cookies at room temperature in an airtight container for 2-3 days. Snickerdoodles do seem to dry out more quickly than some other types of cookies.
Freeze baked cookies in a zip-top bag for 2-3 months.
Happy Holidays! I know you and yours will enjoy these classic snickerdoodle cookies this year.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Snickerdoodle Cookies
Equipment
- Large mixing bowl
- Hand held mixer
- Small cookie scoop
- 2 half size cookie sheets
- Parchment paper or silicone baking mat
Ingredients
- 1 cup (225 g) unsalted butter at room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 large eggs at room temperature
- 3 cups (360 g) all purpose flour
- 1 teaspoon (5 g) cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
To roll the cookies:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F/190°C. Line at least two cookie sheets with parchment paper, or use a silicone mat.
- In a medium sized bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set it aside. In a small, shallow bowl, combine the smaller amount of sugar with the cinnamon, and set aside.
- Cream butter with sugar for about 2-3 minutes at medium speed using a stand mixer. You want to mix until the butter is fluffy and pale yellow in color.
- Add eggs one at a time into the mixer. Beat until well incorporated.
- A little bit at a time, add the dry ingredients, mixing well after each addition. Be sure to scrape down the sides and bottom of the bowl.
- Use a cooke scoop to create 1 tablespoon sized dough balls. Roll the dough with your fingers gently to smooth it out, then roll the balls through the cinnamon sugar mixture.
- Place the cookies on the prepared sheet pan, making sure to space them 2 inches apart. Bake on the middle rack at 375°F for 10-12 minutes, rotating at 5 minutes. Cool for 5 minutes on the cookie sheet, then cool on a wire rack.
Notes:
- Adjust the size: You can make your snickerdoodles as big or small as you like. Both 1 tablespoon sized cookies and 2 tablespoon sized cookies took the same amount of time to bake in my trials.
- Double the Recipe: You can feel free to multiply this recipe to get as many delicious snickerdoodle cookies as you need.
- Don’t overbake: Overbaked snickerdoodles will be dry. Pull your cookies out of the oven just before they start to get brown. They will continue to cook a bit as they cool.
- Storing: Store your cookies at room temperature in an airtight container for 2-3 days. Snickerdoodles do seem to dry out more quickly than some other types of cookies. Freeze baked cookies in a zip-top bag for 2-3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!