Snickerdoodle Cookie Recipe

06.23.2017

These Snickerdoodle Cookies are soft and deliciously chewy, they have just the right amount of sweet cinnamon flavor and they’re perfectly easy to make! This is a must have recipe that everyone will fall in love with.

It’s just one of those classic treats we’ll all remember from our childhood so let’s keep those memories going and make them for your friends and family!

Overhead image of snickerdoodle cookies on cooling rack. One cookie is broken in half to show texture of interior. There is a glass of milk on the side and two cinnamon sticks.

The Best Snickerdoodle Cookie Recipe!

Soon to be your go-to snickerdoodle cookie recipe! Who doesn’t get the cookie cravings? When those hit this is the perfect cookie to make, with consistently reliable results.

They have the perfect satisfying flavor with an abundance of tempting cinnamon, the tender texture is spot on what you want in a cookie, and the thickness meets perfectly in the middle with nothing flat and worthless but not overbearingly thick either.

They’re deliciously buttery (no shortening here) and moist throughout, you won’t find a dry bite here. And the level of sweetness is just where it should be.

You just have to try these! They’re everything look for in a cookie and then some.  Plus they’re a treat everyone can agree on, kids love these and adults love them just as much.

They are just one of those classic desserts that have been around forever and everyone get’s excited when the see and smell these aromatic cinnamon sugar coated cookies. You just can’t go wrong with a batch of these. Trust me, they’ll disappear in no time!

Stack of snickerdoodle cookies on a plate with one cooke on top broken in half to show texture of interior.

What Ingredients go into Easy Snickerdoodle Cookies?

  • All-purpose flour – bleached or unbleached flour will work.
  • Baking soda – used to give the cookies some lift.
  • Cream of tartar – this ingredient offers the traditional lightly tangy flavor and it also helps the cookies rise and spread a little less.
  • Salt – I use table salt but fine sea salt would work great too.
  • Unsalted butter – salted butter will work too, just omit the salt since there is generally 1/4 tsp salt per stick of butter.
  • Granulated sugar and brown sugar – the blend of the two sugars helps make these cookies soft and chewy.
  • Egg and egg yolk – the extra egg yolk helps bind and keep the cookies soft.
  • Vanilla – what would a cookie be without it? Please stray away from imitation vanilla.
  • Cinnamon – the key ingredient to a classic snickerdoodle cookie!

What is Cream of Tartar and Where can I Find It?

Cream of tartar is an acidic tartaric powder which you can find in the spice section of most grocery stores. It is the byproduct of wine production, it is actually the residue that is left in the wine barrels. In baking it is usually used as a leavening ingredient (in combination with baking soda).

Can I Make Snickerdoodles without Cream of Tartar?

Yes. Substitute with 1 1/2 tsp lemon juice or vinegar in it’s place, adding it in with the vanilla.

Row of snickerdoodle cookies on a wire cooling rack set over a grey surface with a red napkin on the side and two glass of milk in the background.

How to Make Snickerdoodle Cookies from Scratch

  • Whisk dry ingredients: In a mixing bowl whisk together flour, baking soda, cream of tartar and salt.
  • Cream butter and sugars: In an electric mixer cream butter, 1 cup granulated sugar and brown sugar.
  • Mix in egg then blend in egg yolk and vanilla.
  • Mix in dry ingredients.
  • In a small bowl whisk together remaining granulated sugar with cinnamon.
  • Scoop dough out 2 Tbsp at a time and shape into balls.
  • Roll each ball in the cinnamon sugar mixture.
  • Chill 30 minutes to 1 hour. Preheat oven while chilling.
  • Transfer 12 dough balls to a lined baking sheet.
  • Bake cookies in preheated oven 9 – 10 minutes.

Close up image of two stacks of snickerdoodles.

Can I Use an Electric Hand Mixer?

Yes. A hand mixer can be used here in place of a stand mixer, just keep in mind you may want to start mixing by hand using a wooden spoon if the dough gets heavy when adding the flour mixture so you don’t burn up the motor.

Can I Freeze the Snickerdoodle Cookie Dough or Cookies?

Yes you can freeze the dough and the baked cookies.

  • If freezing the dough I’d use 1/4 cup less flour (since dough will be fully chilled through before baking and won’t spread as much) freeze up to 1 month, thaw in refrigerator before baking.
  • If freezing baked cookies be sure they are in a well sealed airtight container, thaw at room temperature.

Best snickerdoodle cookies on a dessert plate with a glass of milk and straw.

More Snickerdoodle Recipes to Try:

More Cookies Recipes You’ll Love:

 

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Snickerdoodle Recipe

5 from 5 votes

These are the BEST Snickerdoodles! They're soft and chewy, perfectly sweet and they have just the right amount of cinnamon. Chances are they'll become a new favorite cookie, everyone always loves these!

Servings: 30 cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2 3/4 cups (388g) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/2 Tbsp (35g) granulated sugar
  • 2 1/2 tsp (5g) ground cinnamon

Instructions

  1. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined. 
  3. Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
  4.  In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon. 
  5. Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat. 
  6. Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
  7. Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled). 

  8. Bake cookies in preheated oven 9 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked). 
  9. Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
  10. Recipe source: inspired by my sugar cookies
Nutrition Facts
Snickerdoodle Recipe
Amount Per Serving
Calories 149 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 85mg 4%
Potassium 34mg 1%
Total Carbohydrates 21g 7%
Sugars 11g
Protein 1g 2%
Vitamin A 4.1%
Calcium 1%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Snickerdoodle
Calories: 149 kcal
Author: Jaclyn

23 comments

  • Shauna: Absolutely the best snickerdoodle recipe by far!! It has all of the best elements for the perfect soft chewy cookie!:-) December 22, 2018 at 10:48am Reply

  • Amy: Is it in ferhenhite ??? April 11, 2018 at 11:03am Reply

    • Jaclyn: Yes ;) April 11, 2018 at 1:42pm Reply

  • Ruth Ann Darland: My kids want these for the Super Bowl! Can’t wait to try them! January 30, 2018 at 4:45pm Reply

  • May: These are so good!! I didn’t have cream of tartar on hand so I subbed in self raising flour and while I’m sure they tasted a bit different than they would had I followed the recipe to a T, they were a bit hit at my christmas party! Highly recommend it December 25, 2017 at 12:08am Reply

    • Jaclyn: Thanks May! January 2, 2018 at 4:23pm Reply

  • Nate T: These came out wonderful. Made with irish butter and the flavor was just spot on for how snickerdoodles should be. Thanks for the great recipe! December 23, 2017 at 6:00pm Reply

    • Jaclyn: You’re welcome! Thanks for your feedback! January 2, 2018 at 3:06pm Reply

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