Perfect Snickerdoodle Cookies

Soft, buttery, and chewy, these is the Best Snickerdoodle Recipe you’ll find! No one will be able to resist these classic cookies and they’re super easy to make too.

If you’re looking for more easy cookie recipes that always receive rave reviews, try these kitchen sink cookies or these monster cookies. They’ll be a hit with kids and adults alike!

Why You’ll Love This Snickerdoodle Recipe

Calling this snickerdoodle recipe “the best” is a bold claim, I know. But, I have developed and tested these cookies so many times over the course of so many years, and I think they’re worthy of the title! Here’s why:

• Soft and chewy. These snickerdoodle cookies are super soft, with just a tiny bit of golden brown crispness to them on the bottom. Words cannot describe how perfect the texture is!
• Cozy and comforting. If you’re having a bad day, these sweet cinnamon-sugar cookies are the best pick-me-up! (And they’ll make your kitchen smell fantastic, which is always a bonus.)
• So quick and easy. It only takes 15 minutes total to prepare and bake these cookies. That’s it!
• Great for all occasions. Need an easy dessert for a bake sale? Or another option for your Christmas cookie platter? These snickerdoodle cookies are just the thing in both cases!

(Also, should you need more cookie recipes for the holidays in particular, check out these easy butter cookies or these Linzer cookies!)

What Are Snickerdoodles?

Snickerdoodle cookies are similar to sugar cookies, but technically they are not the same thing. What’s the biggest difference? Cream of tartar. This little known ingredient prevents the cookies from developing sugar crystals like regular sugar cookies, which means that snickerdoodles have a soft, pillowy, and totally addictive texture.

Another difference between these snickerdoodles and sugar cookies is that the former are rolled in cinnamon-sugar before baking. (Of course, you could also roll sugar cookies in cinnamon sugar, and it would be delicious!)

For classic sugar cookie recipes, try my easy sugar cookies, brown sugar cookies, and soft sugar cookies.

Recipe Ingredients

Let’s talk snickerdoodle recipe essentials! If you’re looking for the exact ingredient amounts or the full set of directions, check out the recipe card below.

• Butter: Feel free to use either unsalted butter or salted butter. Make sure that whichever kind you choose is at room temperature before you start.
• Sugar: This recipe calls for both granulated sugar and light brown sugar. The extra richness the brown sugar gives these cookies is what helps set them apart. Brown sugar adds a little moisture, as well as a deeper flavor.
• Large Eggs: You will use one whole egg and one egg yolk.
• Vanilla Extract: Pure vanilla extract works best.
• Baking Soda: To help the cookies rise while baking.
• Cream of Tartar: There are lots of different cream of tartar substitutes if you need them!
• Salt: Kosher salt is my go-to for this recipe.
• Ground Cinnamon: For both the cookies and the cinnamon-sugar coating.
• Flour: I like to stick with all-purpose flour for these cookies.

How to Make Snickerdoodles

This snickerdoodle cookie recipe is super simple. Here’s an overview of the steps. Scroll down to the recipe card below for more detailed instructions.

• Make the dough. Cream the butter and sugars until light and fluffy. Add in the egg, egg yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon. Mix for one minute then reduce the speed to low and add the flour. Mix until just combined.
• Form the cookies. Stir together the cinnamon and sugar in a small bowl. Using a medium (2-tablespoon) cookie scoop, portion out the dough and roll it into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
• Bake. Bake the cookies for 12 to 15 minutes, turning halfway through. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

Tips for Success

Some of you will agree with my tips, especially if you’ve made this snickerdoodle recipe before – you already know they’re magic. But some of you might disagree… and that’s ok! This is what I’ve learned over the years when it comes to making the best snickerdoodles:

• Cream of tartar can be optional. I don’t necessarily think you have to use cream of tartar to have a good snickerdoodle (gasp, I know). I do use it in my recipe to keep things traditional, but, if you find yourself fresh out of it, check out those substitutes linked above in the ingredients section!
• Don’t chill the cookie dough. You don’t need to chill the dough as you normally would with snickerdoodles because of the lower oven temperature!
• Use extra cinnamon. I use cinnamon in the dough as well as in the coating. You can leave it out if you want, but the best part of a snickerdoodle is the buttery, cinnamon-ness and, in this case, more is more!
• Don’t forget the extra egg yolk. Adding one egg plus a yolk gives the cookie dough a little extra moisture and a lot of richness. You could omit the yolk and add a few tablespoons less of flour, or you could certainly add 2 whole eggs, and have a slightly thinner cookie, but the extra yolk is where the magic happens!

Frequently Asked Questions

How to Store Snickerdoodles

• Room temperature. Once they have cooled completely, snickerdoodles are best stored in an airtight container at room temperature for up to 3 days.
• Fridge. If you want them to keep for a little bit longer, you can try storing the container in the fridge. They should last about 5 days.
• Freezer. When freezing baked snickerdoodles, keep them in an airtight container or tightly-sealed plastic bag. Freeze them for up to 3 months – remember to let your cookies thaw in the fridge when you’re ready to enjoy them again!

Can I Freeze Snickerdoodle Cookie Dough?

Yes! If you want to make a double batch to have on-demand snickerdoodle cookies in the future, you totally can.

Just follow the recipe up until the cookie dough is rolled in cinnamon sugar. After you roll each cookie ball in the cinnamon-sugar, place it on a baking sheet lined with parchment paper and freeze the dough until firm. (Usually this takes about 4-6 hours.) You can then move the frozen cookie dough to a freezer-safe Ziploc bag and store them for up to 3 months.

The great thing about this trick is that you can make single-serve snickerdoodle cookies! When you feel the snickerdoodle craving, simply pop a couple frozen dough balls onto a lined baking sheet and bake at 325F for 12-14 minutes.

More Snickerdoodle Recipes

Can’t get enough of this classic cinnamon-sugar combination? Try out some more snickerdoodle-themed recipes, then!

• Stuffed Snickerdoodle Cookies
• Snickerdoodle Cobbler
• Snickerdoodle Krispie Treats
• Soft Snickerdoodle Muffins
• Snickerdoodle Apple Bread

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