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! AND if you find yourself out of Cream of Tartar, don’t worry! I have a you covered! Check out my whole post on Cream of Tartar Substitutes!

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 🙂 BUT if you find yourself fresh out of Cream of Tartar, check out my post on Cream of Tartar substitutes!
  • 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 12 – 15 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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Tina Peckham
September 17, 2021 5:29 pm

I’ve never rated a recipe in my entire life, but THESE ARE THE BEST COOKIES! My husband requested his favorite cookie a few years ago, a snickerdoodle, and I found this recipe. It’s a hit with everyone. Make sure the butter is room temp!

Victoria
August 22, 2021 9:19 pm

This is the best snicker doodle recipe! Perfect moist, buttery, sweet cinnamon flavor! After 12 minutes on 325 they came out looking very soft but I trusted the process. Took them out of the oven let them sit on the warm baking sheet for 6 minutes and they came out PERFECT! Thought they’d last the week but I’m sure they’ll be gone by tomorrow.

Rbv
August 6, 2021 4:05 am

Hi, i’m interested making this snickerdoodles but is this recipe turned out too sweet or so-so, guys?

Victoria
August 22, 2021 9:21 pm
Reply to  Rbv

Very sweet, but I did put a lot of the cinnamon sugar mix on top! Maybe just go light on that and they’d be perfect for you!

Bobby
July 15, 2021 12:24 pm

Is it okay to add half brown sugar and half white sugar?Just looked in the pantry and we’re nearly fresh out. Love this recipe and I’ve used it again and again just curious if they will turn out as tasty if I only us 1/4 a cup of brown sugar?

Marie Sykes
July 10, 2021 2:07 am

This is a great recipe. Is in my rotation for sure. We LOVE cookies. Will bake them at least twice a month. Great help giving times for creaming the sugar and butter. Also speeds, especially when incorporating the flour.
Thanks so much for sharing this recipe. Is so yummy.

Jacqueline
May 15, 2021 4:17 am

These cookies never fail to impress. It is my go to recipe! Soft, moist, just the right hit of spice. For anyone having issues with flat cookies, I do chill the dough balls for a short period (about 30 min) and I always make sure my baking sheets are room temperature (do not use a baking sheet “fresh” out of the oven to bake the next batch). To avoid dry cookies I weigh the flower (cups can be tricky!) And I take them out at 15 minutes (best time for my oven and for my size of cookie), even when… Read more »

Last edited 4 months ago by Jacqueline
Betsy B
May 6, 2021 11:03 am

Baking is my superpower and I followed the recipe exactly. The dough was dry. The cookies did not flatten and were raw, I do have a separate oven thermometer. I ended up flattening them with a glass. A big disappointment.

Monkee
April 24, 2021 10:58 pm

Hi, I just made these and it’s sooo delicious! This is gonna be my go to snickerdoodle recipe! I would have to say it was a little salty so I recommend using unsalted butter if you want to add salt to it or don’t add salt if your using salted butter because the cream of tartar gives it a salty taste also. Its just my opinion. This is still a very good recipe and I’ll continue making it for my kids. Thanks!

Christine
April 15, 2021 12:10 am

This is the BEST snickerdoodle cookie! Love this recipe! I baked the cookies for exactly 11 mins and boom perfection.

Terri young
April 11, 2021 6:31 pm

I bake these for 15 minutes and they were flat and raw. The only thing I did different was I used silicone mats instead of parchment paper.

Helen
May 1, 2021 2:45 pm
Reply to  Terri young

Is 325 degrees right????? After 15 minutes, the middle is still not done,and my oven works fine.

Sarah
July 6, 2021 10:55 pm
Reply to  Helen

It was probably because you lined your pan with a silicone baking mat which is thicker than parchment paper.

Andrea Parke
March 17, 2021 6:07 pm

Mine turned out flat I used baking soda and cream of tartar did I stir for too long? I double checked. They taste great

Heather Schmidt
March 1, 2021 9:18 pm

These were a hit in my house! My husband actually asked when I was going to make them again. 🙂

Kevin
February 24, 2021 11:50 pm

Is the flour in this recipe all-purpose? Would the outcome be drastically different if using bread flour?

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!

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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