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:

Print

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

Description:

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!


Ingredients:

  • 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

Instructions

  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.

Notes:

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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Christen
February 4, 2021 8:31 pm

Can I use the same amount of table salt if I dont have kosher salt on hand?

Michelle
February 1, 2021 6:31 pm

Hi there I’d just like to say this is an amazing recipe it’s my go to snickerdoodle cookie recipe as my picky picky son won’t eat any other baked goods I make but this. I wanted to ask though do u think I can just bake this as one giant cookie cake for my son for his upcoming birthday. Or would I have to adjust the amount of butter so it doesn’t spread as much? Thanks for the help and wonderful recipes!

Kendahl
January 31, 2021 12:38 am

These cookies were perfect! I think the people that have commented on the recipe having too much flour, probably didn’t put in the correct amount of butter. It is 1 cup of butter. In other words 2 sticks of butter. At first I only added one stick of butter and then I realized it was too dry and so I double checked the butter and realized I thought it said 1 stick of butter. When in actuality it says 1 cup of butter which equals 2 sticks of butter. It’s important to pay close attention to the details.

Sterling
January 28, 2021 9:18 pm

THIS IS SO GOOD

Cody Reese
January 12, 2021 9:46 am

Ive had much better success once I began weighing flour instead of scooping. Only problem is I eat too many to share lol

Megan Orsini
January 6, 2021 12:21 pm

I make 28 different variety of cookies for Christmas and had made a different Snickerdoodle as my new addition this year… I figured all the recipes were mostly the same 🙂 BUT NO!! After I made the first recipe, it was good… very good… but it wasn’t PERFECT… so I went looking again and you had “The Perfect Snickerdoodle” recipe (and you have never steered me wrong yet) so I happily tried yours and YES… these ARE the BEST snickerdoodles… its the chewy factor that is essential to me… I could seriously eat the whole batch! Oh, and they were… Read more »

Ria
January 5, 2021 2:06 pm

Is cream of tarter a necessity ? I don’t have any on hand but I really want to try these today . Thanks?

Sue
January 2, 2021 7:43 pm

Hi! I absolutely LOVE Snickerdoodles but just moved to 4500ft above sea level. How do I adjust this recipe for high altitude?

Karen
February 15, 2021 9:24 am
Reply to  Sue

How is that a question?

Skyler
December 29, 2020 5:00 pm

I think this recipe has way too much flour. Followed to a T and it was like kinectic sand. Had to add another egg to get anything close to a dough texture.

Kendahl
January 31, 2021 12:41 am
Reply to  Skyler

You probably did not add the correct amount of butter. It’s 1 cup not 1 stick. In other words, 2 sticks of butter. Mine came out perfect.

NCMom
December 27, 2020 6:45 pm

Made these for hubby. I added in some red and green sugar (just a little) into the cinnamon sugar mix to make these “holiday” to go with other Christmas cookies I made. These are my husbands favorite Snicker doodles ever-and he has tried a few. Thank you for sharing!!!

Michelle McCartney
December 26, 2020 7:43 pm

LOVE IT! follow the recipe and you’ll be amazed! I’m at 5,280 feet in Colorado. I took out at 11 min but kept in the pan once out of the oven for 1 min 30. Family devoured them! Best Snickerdoodle recipe ever!

Anita M
December 25, 2020 5:56 pm

My husband made the request for snickerdoodles. I found and used your recipe and they are a hit (we are still eating them! My husband, my kids, & my family really enjoyed them. I gave them away as part of presents and they received rave reviews! The recipe is easy to follow and the timing works! Appreciate you sharing! I will definitely be making them again. Stay well!

Slappy
December 24, 2020 8:18 pm

Wife just made these for the 1st time. She followed the recipe to a T. WOW! So fluffy, light, and simple. Will be taking this recipe to try at the firehouse. It’s a winner!

Nicole
December 22, 2020 11:54 pm

I made these snickerdoodles for the first time and they are amazing!! Definitely new favorite recipe, the entire family is enjoying. So deliciously buttery and cinnamon-y! Yum! I put mine in for 13 minutes and they turned out perfect. I make thick cookies and oven temperatures. Thank you!!!

Janet
December 22, 2020 8:07 pm

My cookies were quite disappointing. Just cake sugar balls. Not chewy as they should be. Way too much flour.

Kendahl
January 31, 2021 12:43 am
Reply to  Janet

I don’t think you added the correct amount of butter. It’s one cup, not 1 stick. 1 cup = 2 sticks of butter.

Aly
February 15, 2021 2:09 pm
Reply to  Janet

I had the exact same issue. Cookies remained as balls, did not spread at all. Used 1 cup of butter (measured by way of water displacement, so it wasn’t a matter of counting sticks), it was room temp, so not too cold to prevent spreading. This really came down to too much flour – yes I used 2 3/4 cups as the recipe calls for. If I bake these again, I think I’ll aim for just 2 cups and see if that helps.

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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