Soft, buttery, and chewy, these is the Best Snickerdoodle Recipe you’ll find! No one will be able to resist these classic cookies and they’re super easy to make too.
If you’re looking for more easy cookie recipes that always receive rave reviews, try these kitchen sink cookies or these monster cookies. They’ll be a hit with kids and adults alike!
Why You’ll Love This Snickerdoodle Recipe
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! 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!
- Great for all occasions. 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!
(Also, should you need more cookie recipes for the holidays in particular, check out these easy butter cookies or these Linzer cookies!)
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!)
For classic sugar cookie recipes, try my easy sugar cookies, brown sugar cookies, and soft sugar cookies.
Recipe Ingredients
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
This snickerdoodle cookie recipe is super simple. Here’s an overview of the steps. Scroll down to the recipe card below for more detailed instructions.
- Make the dough. Cream the butter and sugars until light and fluffy. Add in the egg, egg yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon. Mix for one minute then reduce the speed to low and add the flour. Mix until just combined.
- Form the cookies. Stir together the cinnamon and sugar in a small bowl. 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. Bake the cookies for 12 to 15 minutes, turning halfway through. Cool on the baking sheet for 3-4 minutes, then transfer 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
- Room temperature. Once they have cooled completely, snickerdoodles are best stored in an airtight container at room temperature for up to 3 days.
- Fridge. If you want them to keep for a little bit longer, you can try storing the container in the fridge. They should last about 5 days.
- Freezer. 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!
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.
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
Perfect Snickerdoodles
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 20 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
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
Instructions
- 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.
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.
- 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!
Nutrition
- 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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Looks so yummy. I try this someday. I love to cooking at home all the time.
I’m so with you on calling things ‘the best,’ but the thing about YOU is that you really do make THE BEST stuff ever! I have a snickerdoodle cookie in my arsenal, but I have a feeling that the minute I make these, they will replace mine! Lovely 🙂
Oh wow, these do look perfect! That picture of the soft cookie inside? Yessss. And guess what? Snow Day! What better day to make buttery, cinnamony cookies?!
Wow, these do look perfect! Snickerdoodles make me a happy person!
All purpose flour or self rising?
Reread recipe and saw the baking soda so so flour.
Definitely will be trying these….they look so good I can almost taste them through my screen!
Snickerdoodles are Jon David’s FAVORITE!! He’s always asking me to make them. Saving this to try this week!!
These look amazing! I’ve never tried Snickerdoodles but this recipe looks so simple I’ll definetly try them soon 🙂
http://www.missmollyemma.blogspot.com
They really look perfect!!
Hi – I’m going to make these tomorrow. Could you specify whether to use salted or unsalted butter? Thanks! I’m super curious about the 1 egg, 1 egg yolk. I always wish snickerdoodles were thicker. Hoping this is the ticket!
Thanks!
I use salted butter!
Recipe was awesome, tastes delicious but mine turned out too mushy on the inside, almost undercooked. When I put it in the oven a little longer it made no difference. What did I miss?
Mine came out a little fluffy but I some how manage to do that too all of my cookies. They’re tasty! I accidentally added more cinnamon than I should have but it tastes yummy!
COUld be the baking sheet you’re using! I use a darker, thin baking sheet 🙂
Hi, I was wondering if you could help me? I made snickerdoodles today and they totally came out thin and had spread. Do you know what I might have done wrong? They were good. I just want them thick, soft and chewy. I followed the recipe. I would truly appreciate some help. Thank you! 🙂
HI Arlene, I just want to clarify you used this recipe 🙂 I would guess possibly that your butter was too soft, or even the type of cookie sheet you baked on. When I use a light, thicker baking sheet my cookies tend to spread out a bit more. I typically use a darker, thin baking sheet. Also, it could be oven temp. You could try baking these at a slightly higher temp, like 350 and bake them for a shorter period of time.
Yes, I’m made your snickerdoodle cookies. I’m trying them out again, as I type this. So, I’m not sure what went wrong last night? 🙁
Is your Cream of Tartar or baking soda expired?? My CoT expired back in 2005… I’m thinking that could be a problem. ????
Make sure butter is room temp and not too soft. Err on the cooler side.
Thank you so much for the tip!
Make sure you’re using real butter and that it’s not too soft.
Don’t cook in a hot kitchen. That can cause the dough to “slump” or relax too much. If your dough isn’t particularly firm for scooping, I’d recommend that you chill it anyway. Cooler dough doesn’t spread as much as warmer.
Absolutely loved the ease of this recipe. The results were perfect! From now on this will be my go to Snickerdoodle recipe!
Absolutely loved the ease of this recipe. The results were perfect! From now on this will be my go to Snickerdoodle recipe!
So glad you liked it!!
Ha! I have the opposite problem– They look like biscuits they are so thick! Smell good though, I am waiting to eat. They’re cooling now!
Same here. The pictures they use are definitely not this recipe. All my ingredients are not out dated. Butter at room temperature. Not my first rodeo.
The pictures for this recipe are the recipe listed here.
Mine turned out exactly like the picture. They are definitely from this recipe!
you really should be nicer to the people that are asking you questions. there are always problems or mistakes with cooking SHELLY. now i am not using YOUR recipe.
Not sure I understand this comment. Arlene didn’t initially specify that she used my recipe so I was clarifying. Sorry you aren’t going to try the recipe, you’re missing out!
Good for you not letting the haters hatein get to ya! They are so missing out tho these are literal heaven
I am so sorry you feel this way. I certainly was not intending to be snotty. I just wanted to clarify that she made my recipe. You would actually be surprised how many questions and comments I get from folks who make other recipes and ask me my opinion on why something didn’t work out.
Lili, iam reading shellys comment and I don’t think at all she came acrross rude. Like shelly said, your loss if you do not try.
Can’t believe there can be that much controversy and problems on a food/recipe blog! My goodness. Chill out! Haha Just be nice. I didn’t think Shelley did anything wrong either AT ALL. She was trying to help!
“Should be nicer”? Someone does take offence easily. Get a life sunshine. Shelly’s tone was as sweet as her snickerdoodles.
I know this is a year later, but I think there must be something wrong with you Lili! Shelly was not even close to being unkind to anyone!! And why should she care if you act like a baby and state that you aren’t going to make her recipe then?! Ha ha, it takes all kinds!!
Lili, grow up. Shelly probably really doesn’t care if you use her recipe or not. Your loss, not hers.
I would guess those pictures are not from this recipe. No. I guarantee it. Made them twice now and they look like clumps of coal.
The taste good thou I will say that. They just look like shit is all.
Sorry you had a different experience, but I guarantee you that the pictures of these cookies are indeed made from this exact recipe. I know this because I developed the recipe, as well as took the pictures in my own kitchen 🙂 Glad they tasted good though.
Shelly,
I just used your Perfect Snickerdoodle recipe. Yes they turned out perfect. Light, fluffy and the flavor is perfect. I don’t bake much and this is the first batch of cookies I have made in about 5 years. Thank you for sharing. I took a picture of them but I’m not sure how to send it to you.
Post it on Instagram and tag me!!
Lots of reasons why they could have spread — too little flour, too soft butter, butter of inferior quality (store brand), not letting cookie sheets to cool in between batches. Also, try refrigerating the dough for 30 minutes before shaping into balls.
Yeah! What she said! 😉
I made the pumpkin spice snickerdoodles a few days ago and they nevervsprwad, they looked like tiny hockey pucks, the texture was spongy and cakey, tjrewbthem in the trash and realized tjetevwss no baking does in tjevrecipe.
hey, Arlene! if you indeed used this recipe, with the exact same amount of ingredients, the only thing I could think of that might gave went wrong is the oven – if it wasn’t pre-heated, what happened to you can definitely happen! try to heat it really well, to the temperature desired, and then put the cookies in the oven. hope this helps! 🙂
same with me. I cup of butter seems to be too much. I’ll try one stick next time
Are you at high altitude? I live at 6500 ft. and have to add some extra flour to all my cookie recipes.
Hi!
I’m from England and we use grams as measurements. Is there anyway you can convert 1 cup into grams for me 🙂 thanks
Kaitlin
Hi Kaitlin, I have this chart that can help you! https://cookiesandcups.com/cups-grams-conversion-chart/
Do you use salted butter or unsalted? I see the recipe calls for salt but do you still use salted butter?
I do, but that’s a personal preference! If you’re sensitive to salt use unsalted 🙂
refrigerate the dough prior to baking. I refrigerate them overnight. Baking soda could of also expired.
It might be the butter got warm. So put in fridge.
Cookies are soft, chewy, and super easy to make. Will be making these again!