Quick Summary
You are going to love this classic Snickerdoodle recipe! The buttery cookies are soft and chewy on the inside, crisp around the edges, and covered in cinnamon and sugar. They are a favorite during the holidays but good year-round!
Snickerdoodles have always been one of my very favorite cookies. I have been baking and eating them since I was a kid. I love them because they are delicious and because of their name, snickerdoodles. Isn’t that such a fun cookie name?
This is the BEST snickerdoodle recipe because the cookies are crisp around the edges, soft and chewy in the center, and full of cinnamon sugar flavor with a slight tang from the cream of tartar. They aren’t too puffy and they aren’t too flat, they are just right! Everything about them is perfection!
Snickerdoodles are popular during the holiday months, we always make several batches for Christmas, but they are good anytime of year.
Table of Contents
Sugar Cookies vs. Snickerdoodles
The cookies are similar, but there are a few big differences.
Snickerdoodles are made with cream of tartar and they also get rolled in a sweet cinnamon sugar mixture before going into the oven. Snickerdoodles are also never frosted and some sugar cookies have frosting. The cinnamon sugar sparkle is the signature look!
Snickerdoodles are very popular in the United States and Canada, but not so common in other countries, even though snickerdoodles originated in Germany. Rumor has it that the name is from the German word Schneckennudeln, which means snail noodles, a kind of pastry. Ha! So fun!
What is Cream of Tartar?
Cream of tartar is a key ingredient in a snickerdoodle recipe. It’s a dry, powdery, tartaric acid, that is byproduct of wine production. The acid in cream of tartar gives snickerdoodles their tangy flavor. The cream of tartar also makes the cookies chewy because it prevents the sugar in the cookie dough from crystalizing into crunchiness.
You can find cream of tartar in the spice aisle of any grocery store. Store it in a cool, dry place and it will last for many years. You are going to want to keep it in your pantry so you can make snickerdoodles all the time!
Cookie Ingredients
The ingredients are basic, making them an easy cookie to make whenever you get a cookie craving!
You will need:
- All-purpose flour– I always fluff the flour, spoon it into the measuring cup, and then level off with a knife. Never pack flour when measuring or your cookies will be dry and too puffy.
- Cream of tartar– find it in the baking aisle.
- Baking soda– make sure it is fresh! Check the date!
- Salt– to balance out the sweet!
- Unsalted butter– I like to bake with unsalted butter so I can control the amount of salt in the recipe.
- Granulated sugar– so sweet!
- Eggs– use large eggs!
- Vanilla extract– use pure vanilla extract.
- Cinnamon and Sugar– for rolling the cookies, before they go into the oven.
I know some people use shortening in their snickerdoodle recipe, but I prefer all butter. The taste is perfection!!
How to Make Snickerdoodles
You are going to love this recipe because it is SO easy! I like to use my stand mixer to make the cookies, but you can use a hand mixer. If you don’t have a mixer, you can even make the cookies the old fashioned way with a spoon and a bowl.
- First, whisk together the dry ingredients and set them aside.
- Next, cream the butter and sugar together until light and creamy. This will take about 2 minutes.
- Add in the eggs and vanilla extract and mix until combined.
- Turn off the mixer and add in all of the dry ingredients. Mix on low and mix until the flour barely disappears. Don’t over mix the dough.
- Form all of the dough into balls, about 2 tablespoons of dough per cookie. Don’t make them too big or they will spread too much.
- Combine the sugar and cinnamon in a small bowl and roll all of the cookie dough balls in the mixture until they are all well coated. You want the dough balls to have a thick coating of cinnamon and sugar. It gives the snickerdoodles lots of flavor. Also, make sure you don’t over handle the dough. You don’t want the dough to get too warm. If the dough does get too warm, chill the dough for at least 30 minutes before baking. You can chill the dough for up to 72 hours in the fridge.
- Place the dough balls on a baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure you leave about 2 inches between each cookie so they don’t bake into each other.
- Bake the cookies for 8 to 10 minutes. DO NOT OVER BAKE if you want soft and chewy snickerdoodles. You want to take the cookies out of the oven when they are set around the edges, but still very soft in the middle. The cookies will set up after they are out of the oven.
- Let the snickerdoodles cool on the baking sheet for 3 to 4 minutes and then transfer to a cooling rack.
- If you are only using one baking sheet, make sure the baking sheet is cool before putting new dough balls on the baking sheet. I like to use several pans so I don’t have to wait for the pans to cool.
How to Store
- Store cooled cookies in an airtight container on the counter for up to three days. If you want to keep the cookies super soft, put a piece of bread in the container. The bread will get rock hard, but the cookies will stay soft. It’s magic:)
- You can also freeze baked snickerdoodles. Place cooled snickerdoodles in a freezer bag or container and freeze for up to two months.
- If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.
More Snickerdoodle Recipes
Make sure you try these FUN snickerdoodle recipes too! They are all winners!
- Brown Butter Salted Caramel Snickerdoodles
- Brown Butter Biscoff Snickerdoodles
- Pumpkin Snickerdoodles
- Chocolate Snickerdoodles
- White Chocolate Snickerdoodles
More Cookie Recipes
- Oatmeal Cookies
- Chewy Molasses Cookies
- White Chocolate Macadamia Nut Cookies
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Easy Sugar Cookies
- No-Bake Cookies
Snickerdoodles
Ingredients
For the Snickerdoodles:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla extract and beat until combined.
- Turn the mixer off and add all of the dry ingredients. Mix on low until just combined. Don’t over mix.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
- In a small bowl, combine the sugar and cinnamon. Roll all of the cookies into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
- Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up after they cool.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Transfer to a wire cooling rack and cool completely. Continue baking the rest of the cookies.
Nutrition
Have you tried this recipe?
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Your recipe for Chocolate Snickerdoodles is super yummy. They are the favorite of the teenager who shovels my driveway/walkways so whenever a snow storm is predicted, I make sure I have a batch on hand …warm if possible…to hand out after he finishes the work.
The chocolate snickerdoodles are really good too:)
This is a must-have cookie recipe! It’s such a classic!
thank you for these snickerdoodles, have never actually made them just eaten them and love the crispy exterior and soft interior texture contrast!
fun reminder of a recipe for me, thank you, a nice break too from choc chip, have always loved the soft texture of snickerdoodles and interesting about the origin of the name, always wondered how these cookies got that name!
There is Nothing better than a Kitchen Aid.
Made these snickerdoodles ,per my daughters request after she arrived home from her first semester abroad. Not only was this recipe super easy, the cookies were super delicious. My daughter and her twin brother devoured these cookies in just two days!! This recipe has definitely been added to our faves. Thanks!
Hi Maria- Thank you for this recipe however they took 20 minutes to bake not 8-10.
Hi, do you like this recipe better than your brown butter snickerdoodle cookie recipe? Which one tastes yummier?
You can’t go wrong with a classic snickerdoodle but the brown butter ones are my personal favorite:)
I never had a Snickerdoodle cookie before this. This was easy to follow, easy to eat
Thanks
Just made a batch of these cookies based on your recipe and they came out DELICIOUS. I’m about to scarf down all of them before I gift them to my friends/family. Thank you!
I’ve just made the regular recipe and the chocolate one and my cookies didn’t flatten. They stayed quite plump. For the chocolate recipe I didn’t have cream of tartar so I used baking powder instead, but I had C O T for the normal recipe. What could I have done wrong? They still tasted quite nice and folks didn’t complain when they were eating them. 🙂
I haven’t even made this recipe yet… but it looks soooooo GOOD! ❤️ I cannot wait to make these!
After I made these… all I could say was…….
YUM!!!!!
I made these cookies and they tasted sooo good but they came out puffy… why is that? What am I doing wrong am I not supposed to level the cream of tartar and baking soda?
Too much flour? I spoon and level my flour, I never pack it in the cup.
I think that’s where I messed at, do you do that with the remaining of the dry Ingredients?
I made the cookies and they are wonderful! I had a problem with the dough-it kept falling apart. I chilled it to but kept falling apart. I wonder if my butter was too soft?
I’m going to try the chocolate ones next.
Love this recipe, I’m wondering do I need to make adjustments for high altitude? In any of the baked recipes? I have made many of your main dish & salad recipes and they are always great. Thanks much.
These are some rich and creamy snickerdoodles! I’m at altitude and made standard adjustments (+20 degrees F oven temp, baked for 7 minutes, slightly less sugar) and these came out amazing. The only thing I would do differently next time would be to up the temp by 5 degrees and bake for a minute or two longer since I’d like more of an external crunch. That’s a local issue though. Great recipe, great no-nonsense instructions.
Do you have to use a stand mixer for this recipe? I really want to make these cookies but only have a hand mixer. Thanks for any info!
You can use a hand mixer! Enjoy!
Can margarine be used in place of the butter?
Susan
I never bake with margarine, only butter.
Can margarine be substituted for the butter?
I have made these twice and both times they have come out puffy. Still delicious, but puffy. Any idea why? I know someone else said not to pack the flour, but I never do.
Try using 2 3/4 cup flour. I always use 3 and they aren’t puffy though, but try a little less flour and see if that helps you!
Thanks! I’ll give it a shot next time I make them. I did start to realize that if I kept them in the oven for a few extra minutes, they flattened out a little bit, so I might try either making them a little smaller, or just experimenting with the time to see just how long they can stay in there and still be chewy.
I love this recipe
I am so glad!
Made these tonight during the quarantine and they were spectacular. Loved how easy these were to make and your recipe directions are very clear and easy to follow. Only cooked these for 8 minutes, which if you like a slight doughy center that’s the right amount of time for you.
Many recipes say to use a glass to slightly flatten the copy before baking. This may help the puffiness problem. I’m making this recipe afternoon so I will try both methods.
Can this recipe be halved? I made your peanut butter cookies the other day and they were divine. Thanks for sharing! Looking forward to making these snickerdoodles!
Sure, you can make a half batch, just half all of the ingredients.
Hi,
These cookies look so good. Question: I prefer to weigh my flour. Is there a standard weight your cups measure?
Thanks!
Alonna
I’ve made this recipe for years – passed down from my Mom. However, my recipe doesn’t have vanilla, so I’ll definitely give it a try!
I made these this year for Christmas after making the pumpkin snickerdoodles for Thanksgiving. Delicious!
Glad you enjoyed the cookies!
This cookies are so delicious! They are now my absolute favorite cookie!
The cookies are delicious and the recipe is perfect. Teenage approved!
I made these over the holidays and gave them out as gifts along with other goodies. Everyone who received these cookies has asked for the recipe. These cookies were such a hit! One of the recipients said they didn’t even like snickerdoodles but now they’re a convert.
Delicious, soft, and cinnamon(y).
Delicious! Thank you for sharing your easy recipe.
These cookies are delicious! My Mr Wonderful says they are his new favorite. They must be magical as they are disappearing from the cooling rack two by two. Time to hide some before they are all gone… Thanks for another great recipe!
Delicious snickerdoodle recipe loved it.
Do you think salted butter would work? Thanks
You can use salted butter. The cookies will be slightly more salty, but not too much.
I am wondering if I could use cane sugar instead of regular sugar? Our grocery order got a little mixed up last time and that is all I have currently.
That should be fine!
So delicious, they melt in my mouth. Thank you! Adding to the Christmas rotation this year!
Thank you for this easy to follow recipe! They came out perfectly! Made this visiting family very happy!
Very tasty. A classic doodle for sure. I followed directions exactly. If you like a softer cookie 10 minutes. If you want it crisper, bake it longer maybe 11-12. And here’s the trick everyone for flat cookies. As soon as you take them out of the oven, bang the tray on the counter HARD a couple times. Boom! Flat cookies.
Glad you loved the cookies.
Made these today. They were a hit with the kids and the grownups. Was curious if this dough is freezable. I decide to try it. Will report back.
Yes! See the post for tips!
Delicious! I did mine using the size in the recipe, and it took 11 minutes. No more than that, though. They were crispy on the edges, and soft in the middle. My tip: they spread wide, so leave lots of room on the cookie sheet!
Great recipe! I added cinnamon chips to the batter and then placed some on top at the end of baking. Very good addition!
YUM!
Sooo delicious! I took pictures and sent them to all my friends.
We like a lot of that cinnamon and sugar taste. How can I alter the ingredients to make them extra flavorful? Thanks!
You can add a little extra cinnamon and roll them a few times in the cinnamon sugar topping.
I made them but I must have done something wrong! They taste good (maybe a little floury) but they didn’t flatten out. They are fluffy! Could I have over mixed the dry ingredients?
Possibly. When you measure your flour, don’t pack it. I fluff, spoon the flour into the cup, and level. You can also try 1/4 cup less flour. It might be a climate/elevation difference if you aren’t packing your flour.
Yum! These were so very easy to make and so very good! The best snicker doodles I’ve ever had. 10/10 definitely recommend.
Thanks!! Glad you loved the cookies.
I don’t see the amount of anything.
Scroll down to the recipe card:)
Adoro biscoitos amanteigados, amei a receita. Vou adaptar as quantidades e fazer!
I made these cookies last week. They’re the most delicious cookie ever. We ate them in a few days. My daughter asked me to make them again tomorrow. Definitely making again tomorrow.
My favorite snickerdoodle recipe!
These were excellent! We are always trying new recipes for snickerdoodles and were delighted to find this one to add to our cookbook. Thanks for sharing.
Today my cousin came over and I thought it would be fun to make cookies. We decided to make Snickerdoodles. They turned out great and taste delicious!
I am so glad you loved the snickerdoodles! How fun!
how would you half the recipe? I want to make them but I only have one stick of butter
You can half the recipe, just half all of the ingredients.
Great recipe! I thought I did something wrong since the dough was really sticky but it turned out great
Probably the best snickerdoodle recipe I’ve used. We’ve now made it twice in a week! Thanks!
They are my favorite!
Hands down the best snickerdoodle cookie recipe I’ve ever made! They are so soft and delicious! I made them last weekend before Thanksgiving and froze them. I took them out to sit in the refrigerator the day before and they were perfect on Thanksgiving Day! 5 days later, they’re still soft and delicious!
I am so glad you love the cookies! My favorite too!