★★★★★

Snickerdoodles Cookie Recipe

Classic Snickerdoodle Cookies that are soft and chewy and packed with cinnamon sugar flavor! You’ll love this family favorite recipe that we’ve been enjoying for nearly 40 years!

Stack of six snickerdoodle cookies.

What Makes a Perfect Cookie

Soft and chewy cookies in my mind, are the absolute perfect.

These soft chocolate chip cookies stay soft for DAYS, and I wanted that same chewy soft texture in today’s snickerdoodle cookie recipe.

These snickerdoodles cookies filled the kitchen with a delicious cinnamon smell as they were baking and tasted extra delicious with a mug of brown sugar latte.

I really think sometimes the simplest cookies are the most pleasing! We liked them so much today that just a few hours later there are hardly any more leftover.

Thankfully, I planned ahead. As with most of my cookie recipes, I doubled this one.

One batch of the snickerdoodle cookie dough got baked immediately for our afternoon treat.

The second batch went into the freezer so we can have more Snickerdoodles (or Snickerdoodle Cheesecake Bars) whenever the fancy strikes!

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Why Snickerdoodles

Snickerdoodles remind me so much of childhood. A buttery cookie dusted with a hint of cinnamon, these have remained one of my favorite cookies.

Over the years I’ve also incorporated the cinnamon sugar element of Snickerdoodles into other treats, like Snickerdoodle Biscotti and Snickerdoodle Cookie Dough Truffles.

The Snickerdoodles recipe below is my go-to recipe from my mom and the one I ate growing up.

This recipe is easy enough for kids to help with and produces delicious cinnamon sugar cookies each and every time. A good Snickerdoodle cookie is sweet but not rich.

Aside from all of that, the word “snickerdoodle” is just really fun to say. Go ahead, try it.

Snickerdoodles. You can’t help but smile, right? 

Ingredient Notes

Ingredients needed to make snickerdoodles on a marble counter top.

Baking soda and cream of tartar. You’ll notice today’s snickerdoodle cookie recipe is missing baking powder. The cream of tarter gives it that tangy flavor while still allowing it to rise into a chewy texture.

Butter. I choose unsalted butter in 99.9% of my baking and cooking. This allows me to control the salt in a recipe.

No need to chill the dough. One of the best parts of today’s cookie, no chilling required!

Step by Step Instructions

These cookies start with a very simple dough.

After beating softened butter with eggs and sugar, add the flour, cream of tartar, baking soda, and salt.

Step by step photos showing how to make snickerdoodle cookie batter.

Note: The baking soda is key for achieving that chewy texture that spreads just enough! Do not try to substitute the baking soda with baking powder. The texture won’t turn out right. 

Now comes the most important part of making Snickerdoodles! The cinnamon sugar topping. 

Before baking, you dip each ball of cookie dough into cinnamon sugar. When you pull them out of the oven, you’ll have chewy buttery cookies with a crisp and slightly crinkly cinnamon exterior.

Step by step photos showing how to bake snickerdoodles with cinnamon sugar coating.

Recipe FAQs

Can you freeze snickerdoodle cookies?

Yes! Divide the dough into balls using a small scoop, dip into the cinnamon sugar then place on a baking sheet. Stick the baking sheet in the freezer for 1 hour, just until frozen. Immediately transfer the frozen cookie dough to an airtight container to avoid freezer burn!

What can I substitute for cream of tartar?

Swap the cream of tartar and baking soda for 2 teaspoons of baking powder instead!

How do I get fluffier cookies instead of flat?

Slightly underbaking the cookies will help, and if you must, refrigerate the cookie dough if your butter was TOO soft.

Why buy frozen snickerdoodle cookie dough when you can save yourself some money and prep your own? 

Hand holding snickerdoodle cookie above a plate of cookies.

More Tips and Tricks

  • Freeze snickerdoodles cookie dough or freeze baked snickerdoodle cookies.
  • Be sure to get a nice coating of cinnamon sugar on each cookie dough ball.
  • If you can’t get enough Snickerdoodles, you should might also want to add these Soft and Chewy Vanilla Bean Snickerdoodles to your “must try” list next.

More Easy Desserts:

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 4 dozen cookies

Snickerdoodles Cookie Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Classic Snickerdoodle Cookies. You'll love this easy cookie recipe with that timeless taste. It's what childhood is about!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 2 large eggs
  • 2 ¾ cup all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

For the topping

  • ½ cup granulated sugar
  • 2 teaspoon cinnamon

Instructions

    1. Preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper or silicone mat, set aside. 
    2. In a large bowl, beat together butter, sugar, and eggs with a hand or stand mixer. Do this for a couple minutes until light and fluffy. 
    3. In a separate bowl whisk together flour,  salt, cream of tartar, and baking soda. Add this mixture into the sugar and butter mixture. Beat again until dough forms. 
    4. In a small bowl mix together cinnamon sugar coating. Using your hands or a small cookie scoop form ½ inch round balls of dough. Roll each ball around in the cinnamon sugar coating it generously. 
    5. Place dough balls two inches apart on your baking sheet and place into the freezer for ten minutes to firm up and prevent spreading. 
    6. Bake the cookies for 8 to 10 minutes until lightly golden and no longer doughy. Let cool on a cooling rack for five minutes and enjoy!

Notes

  • Freeze cookie dough or freeze baked cookies.
  • Be sure to get a nice coating of cinnamon sugar on each cookie dough ball.
  • If you can't get enough Snickerdoodles, you should might also want to add these Soft and Chewy Vanilla Bean Snickerdoodles to your "must try" list next.

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Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 41mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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This is the only Snickerdoodle Cookie recipe you will ever need! Perfect as an afternoon snack, a dessert or a lunchbox treat, Snickerdoodles are the classic childhood cookie.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 2, 2020

Comments & Reviews

  1. In my part of the USA , Snickerdoodles without cream of tartar are just cinnamon cookies.
    It is the taste you get from cream of tartar that makes them Snickerdoodles!

  2. I also was wondering about the recipe not having cream of tartar. Always read it is what gives it the certain taste.

    1. Cream of tartar helps cookies rise (like baking soda and powder). I wanted to create a recipe that does not include that ingredient since so many people have said they don’t have it on hand (and it goes bad like baking powder)…way before you would use it up.

  3. I’ve always made snickerdoodles with a combination of cream of tartar and baking soda. I’m curious how using only baking powder affects the texture. These sound like very good cookies. I always thought it was the cream of tartar that gave them their texture. I learned something new!

    1. Cream of tartar helps cookies rise (like baking soda and powder). I wanted to create a recipe that does not include that ingredient since so many people have said they don’t have it on hand (and it goes bad like baking powder)…way before you would use it up.

        1. Cream of tartar helps cookies rise (like baking soda and powder). I wanted to create a recipe that does not include that ingredient since so many people have said they don’t have it on hand (and it goes bad like baking powder)…way before you would use it up.

  4. I love snickerdoodles. There’s just something about the cinnamon sugar combo that is so tasty.

    I’d love to have you share this recipe on Sweet Tooth Fridays. I hope to see you there! http://alli-n-son.com/2011/02/03/chocolate-toffee/

  5. Those snickerdoodles look delicious and so wonderfully crackly on the tops. I have a sweet treat linky party going on at my blog called “Sweets for a Saturday” and I’d like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com

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