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 Prep Time: 5 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 15 minutes
  • Yield Yield: 20 large cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine 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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September 16, 2020 5:45 pm

So damn good. I highly recommend these if you like thick, soft snickerdoodles. These are just what I was looking for! Excellent recipe, thank you!

laura fossen
September 9, 2020 11:14 am

Can I double this recipe?

Last edited 9 days ago by laura fossen
September 1, 2020 2:55 pm

Quick question, when asking for a cup of butter, are you using salted or unsalted butter?? What is your preference when making these cookies?

Last edited 17 days ago by Lalee
August 29, 2020 7:18 pm

Can I use this recipe as a bar form? (Because I like everything mentioned but am sometimes too lazy to make individual cookies. ).

August 19, 2020 3:53 pm

This is the best snickerdoodle recipe! My adult son loves these and always asks for me to make them when we visit him. Followed recipe exactly, I came out with 30 cookies instead of 20. Delicious!!

KGL Staff
August 15, 2020 4:38 am

I have to try them using flour instead Thank you for this recipe I thought I followed the recipe

August 12, 2020 9:33 pm

Shelly mine didn’t flatten out in the oven. They still were like bubble. What do you think I did wrong.

August 12, 2020 10:48 am

Quick question: is the recipe correct in calling for 1 tablespoon of vanilla? Or is it meant to be teaspoon??

August 7, 2020 4:44 pm

Best Snickerdoodles I have ever made! Can’t believe how fluffy they came out. I recommend measuring out the dough before rolling it into a ball, I think I would have gone smaller and they wouldn’t have come out as perfectly as they did. Definitely will be making these very regularly!

August 7, 2020 4:17 pm

Hi! Do you think I can refrigerate for a couple of days it before it’s rolled? I have such a tiny freezer but I need to make a lot of cookies. Thank you!

August 5, 2020 8:27 pm

This recipe was amazing! Thank you so much! I’d like to halve the recipe next time but I’m stuck about what to do for the eggs. Do you have any suggestions?

Doris Betts
August 26, 2020 10:01 pm
Reply to  Ellie

Mix the white and yolk of one egg together and then measure out 1-1/2 tbsp. One egg is 3 tablespoons. For the extra yolk called for in the recipe, measure out 1/2 tbsp. I yolk is 1 tablespoon.

Last edited 22 days ago by Doris Betts
July 30, 2020 2:59 pm

I made these cookies and my entire family LOVED them

July 12, 2020 5:19 pm

Will it work to still freeze them after they are cooked?

June 15, 2020 7:41 pm

I tried this recipe & was disappointed. I followed the recipe to a T & suspect the recipe calls for too much flour. I’ll keep searching for that perfect Snickerdoodle recipe

June 5, 2020 3:58 pm

Just made these and are they are delicious! Mine thinned out quite a bit more then in the picture? I thought I followed the recipe accurately but maybe I missed something? Any ideas? I’ll definitely be making again! Thanks

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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