Perfect Snickerdoodle Cookies

This easy Snickerdoodle Cookies recipe is truly the BEST. Soft, buttery and chewy cinnamon-sugar cookies that are loaded with flavor! If you’re wondering how to make snickerdoodles, this recipe will let you bake up thick snickerdoodles that come out perfect every time!

Best Snickerdoodles recipe ever! Cinnamon Sugar Cookies

These Are Seriously the Best Snickerdoodle Cookies – EVER

I always hate calling something “the best” or “perfect”…because WITHOUT FAIL there will be someone out there who indeed, does NOT think they are perfect. Or the best. I get it.

AND attaching “Perfect” or “The Best” to a Snickerdoodle Recipe is entering into pretty dangerous territory…Everyone makes Snickerdoodles…and everyone thinks their snickerdoodle recipe is the best. Add in the probability that their recipe is most likely their Grammies, my claims to have the best recipe are fightin’ words.

But I’m Confident That This Snickerdoodle Recipe is EASY and Makes PERFECT Cookies!

So with ALL that said, please note: My claims that these cookies are perfect and the best are my opinions solely. Well, mine and everyone who has tried them. I have gotten emails from moms saying they made these for classrooms full of children and the kids loved the cookies so much they actually made their parents ask for the recipe. Truly!

Today I’m showing you how to make snickerdoodle cookies AND they happen to be one of the easiest snickerdoodle recipes out there. Pinky promise!

The SUper Soft Snickerdoodle Cookies are PERFECT! These cookies are buttery, loaded with cinnamon and can be made QUICK! No chilling the dough necessary!

What is a Snickerdoodle?

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 totally addictive texture.

Another difference between snickerdoodles and traditional sugar cookies is, of course, that these cookies are rolled in cinnamon-sugar before baking. Of course, you could also roll sugar cookies in cinnamon sugar, and it would be delicious. But I’m being totally technical with my answer to this question of what makes a snickerdoodle a snickerdoodle! 🙂

Why Are These PERFECT Snickerdoodles?

Since Snickerdoodles are my husband’s most favorite cookie I have made my fair share of them over the years. I started with the classic BHG recipe from the red and white checkered cookbook. Then I transitioned into a recipe that a friend from my job in college used and they were amazing. BUT once I really started baking all the time, and figuring out and deconstructing recipes. I knew that it was high time I got busy developing my own.

I use a few tricks in these cookies that I will hit on more in a minute, but it comes down to:

  1. Lower bake temperature
  2. Extra cinnamon (purists hate this)
  3. No chill time (hallelujah!)
  4. Brown Sugar
  5. An extra egg yolk

Let’s break it all down.

How To Make Snickerdoodle Cookies

How Do I Make Snickerdoodles…and Why You Should Make Them This Way Too!

Some of you will agree with my tips, especially if you’ve made these, you already know it’s magic. But some of you might disagree…and that’s ok! We all don’t have to agree all the time. It’s cool. But let me share what I’ve learned over the years, I mean, you stopped my corner of the internet today because you’re looking for a Snickerdoodle recipe, so let’s get at it.

  • Cream of Tartar: I don’t necessarily think you have to use it to have a good Snickerdoodle (gasp I know). BUT after my attempt at omitting the annoying ingredient from a batch of Pumpkin Spice Snickerdoodles I made last September I got my fair share of feedback that it didn’t actually count as a Snickerdoodle without CoT. I can’t say I necessarily agree, but I do use it in my recipe to keep things less controversial 🙂 Although, I will say that using baking powder in place of baking soda and CoT is basically the same difference. But I’m here to please.
  • Oven Temperature: I bake my Snickerdoodles for EXACTLY 11 minutes every.single.time. at 325°F with perfect results. But I know all ovens are different, so I wrote 10-12 minutes in the recipe just to cover my bases. You want the edges to be lightly golden and the center to seem ALMOST done…you might think it’s not done, but once it cools completely it will be soft, and melt in your mouth. Try it my way just once and see!
  • No Chill Time: You’re not chilling the dough as you do normally with snickerdoodles, which is why the lower oven temperature works!
  • 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.
  • Extra Cinnamon: I use cinnamon in the dough as well as 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!
  • An 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!

Truly thr BEST Snickerdoodle Cookie I have ever eaten! SO soft and buttery, loaded with cinnamon and the recipe is so easy!!

While my recipe for Snickerdoodles isn’t completely out of the box, I definitely think the small changes I have made makes them PERFECT. I hope you try them!

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. Since everyone’s oven is different and everyone’s freezer is at a different temperature, I usually recommend testing this process with one ball of dough the first time. It may take your oven a shorter or longer amount of time depending on how cold your freezer is and how your oven heats. Check your cookie every couple of minutes after the 12 minute mark. Once you have found the right amount of time, write it down on your freezer bag with a permanent marker so that you’ve got the 411 for next time.

Looking for more snickerdoodle recipes? Try these:

I hope you guys love these Easy and Perfect Snickerdoodles as much as I do!! SO make ’em, eat ’em and let me know what you think!


Perfect Snickerdoodles

  • Author: Cookies & Cups
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 20 large cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


The BEST most PERFECT Snickerdoodle cookie recipe ever! Super soft and buttery, loaded with cinnamon and sugar. Plus, there’s no chilling the dough necessary, so they can be made QUICK!


  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, plus 1 yolk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cup flour

Cinnamon Sugar Mixture

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in flour, mixing until just combined.
  4. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
  5. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
  6. Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
  7. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.


I bake my Snickerdoodles for exactly 11 minutes every time I make this recipe with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.

Store airtight for up to 3 days.

Keywords:: snickerdoodle cookies, best snickerdoodle, easy snickerdoodle, what is a snickerdoodle, chewy snickerdoodle recipe

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The BEST Snickerdoodle Cookies


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Can you give me the exact amount of baking powder to substitute for the cream of tartar in the recipe please. My brain is not computing correctly.


I made these today. Don8know what I did wrong but the dough came out more like cake batter.ended up adding more dry ingredients to stiffen up enough to roll .came out great and was very tasty


Got 29 cookies out of this awesome recipe. 2Tbsp of dough each; followed the recipe exactly, down to the 11 minutes to bake. Scrumptious, soft, with just a hint of crispy edge. I am one happy baker tonight! Thank you so much!


If I use baking powder instead of baking soda and cream of tartar, is it 1 teaspoon?


Can I use salted butter instead of unsalted?


Dough is way too sticky to roll into balls. Question if it’s needs more flour or chilling?


I had the same issue and had to freeze the dough before I could kind of roll it into balls


Best snickerdoodles!! I sent this recipe to all of my baking addict friends and family 🙂 just got your cookbook and I cannot wait to many more of your recipes!

Amy K.
Amy K.

Good morning Shelly,
Would you please suggest the best cookie sheets to use for your recipes. I just bought your book… will get it in a few days and I want to be ready to bake like the crazed sweet-tooth person that I am!
Thank you so very much!
Also, what are you thoughts on using browned butter in your recipes?


These really are the best! The taste is just wonderful. The smell when I bake them is just so tempting!
I do bake them a minute or 2 longer (personal preference). When I keep some of the dough (in coated balls, ready to bake) in the fridge I add another 2 minutes to the baking time. Never fails.


How would I go about freezing these? Should I roll the dough into the cinnamon sugar first and then freeze them as rolled balls? Or just freeze the entire dough and let it come to room temperature before baking it?

Josh Mandel
Josh Mandel

Made these the other day for my family. My wife said they were possibly the best snickerdoodles she’d ever had, and my daughter declared them “frickin’ delicious.” This is going into my permanent repertoire! I baked them for exactly 11 minutes and removed them. The edges had not yet begun to brown. But they were perfect the way they were, the inside was so cakey and soft. And the flavor is just incredible. Great job!!! Oh, and don’t listen to the haters who say this isn’t a true snickerdoodle. There is no one definitive recipe for snickerdoodles (nor any definitive… Read more »


I want to make this recipe, but I’m confused about something. Up near the top of story, you say (under “oven temperature”) that you always bake them for exactly 10 minutes at 325 with perfect results. But in the Notes at the bottom of the recipe, you say you always bake them for *11* minutes every time. Which is correct? Thank you!


I made these today as part of my Christmas baking. It will now become a Christmas must have. Absolutely delicious. Thank you.


Cookies turned out perfectly as promised. I made them for my boss. I taste tested in with the staff everyone loved them! Soft, chewy and delicious. Definitely adding to my cookie rotation.


Perfect amount of cinnamon and sugar! Thank you for sharing your Perfect Snickerdoodle recipe! Delicious!

Pam Poeldnurk
Pam Poeldnurk

I was disappointed with this recipe. Either the cream of tarter or the baking soda left an after taste. I won’t be making them again.


BEST! BEST! BEST! Snickerdoodles EVER!!!! Thank you for sharing.

Beth Bayne
Beth Bayne

BEST recipe ever bc not only super tasty but super easy!!


Omg. Thank you, thank you, and thank you! This cookie was incredibly easy to prepare and tastes fantastic!
I’m planning to cook the next batch a bit longer. I want a little crunch when biting I to the cookie.
It’s truly a perfect recipe for a snickerdoodle!


Can the dough be frozen after being shaped? I like to make my dough ahead for the holidays to prevent too much chaos in the kitchen. A lot of other doughs can be frozen and thawed in the fridge overnight, I was just wondering if this recipe would be fine in that situation.


Thank you SO much for this recipe! I was overwhelmed with different snickerdoodle recipes and they all vary slightly. I have never baked cookies from scratch before so I was mentally prepared for them to be messed up in some way. Nope! They were absolutely perfect! My ideal texture and flavor expectations were met and it was so easy. I iced them with a homemade eggnog cream cheese icing. I can’t wait to show my friends I’m an amazing baker!

lannie P
lannie P

Just made these for a last minute potluck didn’t have butter so used shortening — they came out great !! I will flatten them out a little prior to baking as they didn’t spread very much. Sooooo half way through baking i just used a large spatula and flatten them a tiny bit. overall the taste was perfect and they look like your pictures. will use this recipe ! I started with – 330 degree oven as you mentioned but it seems too low for my dual oven so baked mine at 350 degrees for about 12 minutes.


You have a right to call these perfect! I’ve made them twice in the past week 🙂 They are so, so good!

Thank you so much for the recipe and I loved no refrigeration!!


Was searching for “the best” snickerdoodle recipe as it is my sons favorite cookie. He won’t be home from college for a couple weeks. Is it possible to mix and freeze the dough and then pull out to bake them? Do I just have to let them get room temperature first?

Susan Kelly
Susan Kelly

I am visiting friends and without a mixer. Can I prepare the cookies without the mixer, and just use a wooden spoon?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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