Perfect Snickerdoodle Cookies

These Easy Snickerdoodles are truly perfect. Soft, buttery and chewy cinnamon-sugar cookies that are loaded with flavor, this is the best snickerdoodle cookie recipe ever!

Love cinnamon sugar? Try my Snickerdoodle Cookie Bars too!

Easy Snickerdoodle Cookie Image

These Are Seriously the Best Snickerdoodles – 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.

But I will say that I developed and tested this recipe so many times over the course of so many years to give it this title. A pretty close version of this cookie recipe also made it into my book! I originally published my snickerdoodle recipe back in 2014, and now almost 7 years later with so may 5 star reviews I’ve updated the pictures, but the recipe remains the same! So if you are a fan of this recipe, don’t worry, the updates are purely cosmetic!

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!

Snickerdoodle Cookies on a cooling rack

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 totally addictive texture.

Another difference between snickerdoodles and 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
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!

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!

SNickerdoodle Cookies stacked on a plate

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.

Cinnamon Sugar cookies broken in half stacked

Looking for more Snickerdoodle Recipes? Try these:


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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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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Sara farias Santos
November 23, 2020 7:12 am

I believe maybe my butter was too soft? They flattened incredibly fast, 5 minutes in the oven. They conjoined together and are paper thin.

November 17, 2020 9:48 pm

Were so flat! What could have gone wrong? Followed recipe exactly!

Sara farias Santos
November 23, 2020 7:14 am
Reply to  Susie

This happened to me too! I just googled and it said possibly my butter was too soft. I put the rest of the dough in the freezer and will try again.

November 17, 2020 2:05 pm

Can you freeze the cookie dough for later use?

Tana Dunigan
November 14, 2020 11:15 am

I am interested in the no cream of tarter, and baking powder instead of baking soda. How much baking powder should I measure in total? Thank you!

November 10, 2020 1:23 pm

Hey! I use this recipe I’m in the UK.

I do use cups but it uses ALOT of ingredients.

Almost 500g of flour and 300g of butter is this right (I weighed out my cup measurements)

Also my dough is always a little sticky. It holds firm peaks but to roll it up you have to be really gentle. Is this normal?

My snickerdoodles turned out nice just not sure if I’m doing something wrong x

November 9, 2020 10:03 pm

Does it matter if the butter is salted or unsalted

Sue J
November 8, 2020 10:40 pm

Great cookies! Mine puffed up a little more but they are soft and chewy! Delicious!

Courtney Lee
November 8, 2020 11:10 am

Should I use self rising or all purpose flour?

Kirsten-Marie Ragasa Refugio
November 6, 2020 11:32 am

These cookies are amazing, the only thing about mine is that they tend to rise a lot and not spread like yours. Is it because I freeze them? Not exactly sure how to make them flatten out nicely 🙁

November 3, 2020 5:59 pm

A tablespoon of vanilla? Seemed like a lot so I just used 1-1/2 tsp. And I made 48 smaller sized cookies. Also I upped the temp from 325 to 375 preheat, then down to 350 for baking. So they have the crispiness yet still soft inside.

Theresa Grabowski
October 25, 2020 11:04 pm

These are simply amazing. I had no issues with these at all. I added a bit more vanilla than what was called for as the dough was a bit too thick. I had to bake them for 14 min 40 seconds. But super easy. Super delicious and very much a snickerdoodle without the fuss. I can’t wait to make these again. 15*
stars please.

October 25, 2020 10:28 pm

Beautiful snickerdoodle shot above the recipe!

October 24, 2020 12:17 pm

What is the best way to bake these without CoT? Do I need to add anything extra or should I use baking powder instead of soda and CoT? (and how much?)

October 21, 2020 8:02 pm

Can I roll out the dough to cut with cookie cutters? My daughter wants to decorate cookies and I don’t want a basic sugar cookie if I’m gonna turn on my oven.

October 16, 2020 3:22 pm

I am planning on making these in the next couple days but was curious if I can omit the cream of tartar? I have a weird reaction to this ingredient in the back of my throat and would rather not use it. Do I need to replace it with something else if I don’t use it?

November 14, 2020 3:30 pm
Reply to  Shelly


You had talked about replacing the baking soda and the cot with baking powder? What does that ratio look like, as I personally hate baking with cot, and never do if I can help it.

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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