This is the best Snickerdoodle recipe ever! Nobody will be able to resist these soft, buttery, and chewy cinnamon-sugar cookies.
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The Best Snickerdoodles Ever
Calling this snickerdoodle recipe “the best” is a bold claim, I know. But, I have developed and tested these cookies so many times over the course of so many years, and I think they’re worthy of the title!
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 that they actually made their parents ask for the recipe. Truly!
Keep in mind that these soft, buttery snickerdoodles are great for all kinds of occasions, though. Need an easy dessert for a bake sale? Or another option for your Christmas cookie platter? These snickerdoodle cookies are just the thing in both cases!
Why You’ll Love This Snickerdoodle Recipe
Since snickerdoodles are my husband’s most favorite cookie, I have made my fair share of them over the years. This snickerdoodle recipe has become a tried and true family favorite for us, and I’m pretty sure you’ll fall head over heels for it too! Here’s why:
- Soft and chewy. These snickerdoodle cookies are super soft, with just a tiny bit of golden brown crispness to them on the bottom. Words cannot describe how perfect the texture is!
- Cozy and comforting. If you’re having a bad day, these sweet cinnamon-sugar cookies are the best pick-me-up! (And they’ll make your kitchen smell fantastic, which is always a bonus.)
- So quick and easy. It only takes 15 minutes total to prepare and bake these cookies. That’s it!
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, and totally addictive texture.
Another difference between these snickerdoodles and sugar cookies is that the former are rolled in cinnamon-sugar before baking. (Of course, you could also roll sugar cookies in cinnamon sugar, and it would be delicious!)
Let’s talk snickerdoodle recipe essentials! If you’re looking for the exact ingredient amounts or the full set of directions, check out the recipe card below.
- Butter: Feel free to use either unsalted butter or salted butter. Make sure that whichever kind you choose is at room temperature before you start.
- Sugar: This recipe calls for both granulated sugar and light 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.
- Large Eggs: You will use one whole egg and one egg yolk.
- Vanilla Extract: Pure vanilla extract works best.
- Baking Soda: To help the cookies rise while baking.
- Cream of Tartar: There are lots of different cream of tartar substitutes if you need them!
- Salt: Kosher salt is my go-to for this recipe.
- Ground Cinnamon: For both the cookies and the cinnamon-sugar coating.
- Flour: I like to stick with all-purpose flour for these cookies.
How to Make Snickerdoodles
The snickerdoodle cookie-making process is so simple! Here’s what you’ll need to do:
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
- Cream the butter and sugar. 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 (about 2-3 minutes).
- Mix in the other ingredients. Add in the egg, egg yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
- Add in the flour. Turn the mixer to low and add in the flour, mixing everything until just combined.
- Make the cinnamon sugar. In a separate small bowl, stir together the cinnamon and sugar.
- Form the cookies. Using a medium (2-tablespoon) cookie scoop, portion out the dough and roll it into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
- Bake the cookies. Place the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake them for 12–15 minutes, turning the cookie sheet halfway through the baking time.
- Let them cool. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.
Tips for Success
Some of you will agree with my tips, especially if you’ve made this snickerdoodle recipe before – you already know they’re magic. But some of you might disagree… and that’s ok!
This is what I’ve learned over the years when it comes to making the best snickerdoodles:
- Cream of tartar can be optional. I don’t necessarily think you have to use cream of tartar to have a good snickerdoodle (gasp, I know). I do use it in my recipe to keep things traditional, but, if you find yourself fresh out of it, check out those substitutes linked above in the ingredients section!
- Don’t chill the cookie dough. You don’t need to chill the dough as you normally would with snickerdoodles because of the lower oven temperature!
- Use extra cinnamon. I use cinnamon in the dough as well as in 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!
- Don’t forget the 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!
Frequently Asked Questions
As mentioned above, cream of tartar is what gives the cookies their ultra-soft, chewy texture. It also adds the classic tangy taste that snickerdoodles are known for.
It could be that too much flour was added to the cookie dough. Be sure to weigh your flour or spoon it into the measuring cup so that you can avoid this. Also make sure to watch the bake time closely so that the cookies don’t over-bake and dry out.
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 card just in case. 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 delicious.
How to Store Snickerdoodles
Once they have cooled completely, snickerdoodles are best stored in an airtight container at room temperature for up to 3 days. If you want them to keep for a little bit longer, you can try storing the container in the fridge.
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.
When freezing baked snickerdoodles, keep them in an airtight container or tightly-sealed plastic bag. Freeze them for up to 3 months – remember to let your cookies thaw in the fridge when you’re ready to enjoy them again!
More Snickerdoodle Recipes
Can’t get enough of this classic cinnamon-sugar combination? Try out some more snickerdoodle-themed recipes, then!
- Stuffed Snickerdoodle Cookies
- Snickerdoodle Cobbler
- Snickerdoodle Krispie Treats
- Soft Snickerdoodle Muffins
- Snickerdoodle Apple Bread
This is the BEST most PERFECT snickerdoodle cookie recipe ever! These cookies are super soft and buttery, and loaded with cinnamon and sugar. Plus, it’s not necessary to chill the dough, so they can be made really quickly!
For the Cookies
- 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
For the Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
- 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.
- Turn mixer to low and add in flour, mixing until just combined.
- In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
- 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.
- Place on prepared baking sheet about 2- inches apart. Bake for 12 – 15 minutes, turning cookie sheet halfway through baking.
- 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.
- To store. Keep leftover snickerdoodles in an airtight container at room temperature for up to 3 days.
- To freeze. Keep your cookies in an airtight container or tightly-sealed plastic bag. Freeze them for up to 3 months – remember to let your cookies thaw in the fridge when you’re ready to enjoy them again!
- Serving Size: 1 cookie
- Calories: 207
- Sugar: 13.7 g
- Sodium: 131.1 mg
- Fat: 9.9 g
- Carbohydrates: 27.3 g
- Protein: 2.5 g
- Cholesterol: 43 mg
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