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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!

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:

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Easy Snickerdoodle Cookie Image

Perfect Snickerdoodles

  • Author: Cookies & Cups
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 20 large cookies 1x
  • Category: Cookies
  • Method: Oven
  • 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

Scale
  • 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.

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

Keywords: snickerdoodle cookies, best snickerdoodle, easy snickerdoodle, what is a snickerdoodle, chewy snickerdoodle recipe

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840 comments on “Perfect Snickerdoodle Cookies”

  1. When you make this recipe and push the 3x to triple it, it still shows only one yolk, so you add three or one? I have made this recipe so much my family and friends love this, well I was asked to make a big batch for a family get together but not sure on the yolk

    1. It should be 3 yolks as well. That feature on the recipe card is super helpful, but when there are additions like that yolk it doesn’t seem to adjust anything after a comma! Sorry about that!

  2. I have made this so many times and everyone just loves these. Quick question I am going to triple the recipe and when I push the 3x is still says 1 yolk. Do u not triple the yolk also?? Thanks

    1. Dark Brown Sugar will work, they will obviously just be a bit darker in color and will taste slightly different due to more molasses in the dark brown sugar!

  3. This is the best snickerdoodle recipe!! My mom and I have used it for a few years now and always get compliments. I make them for her on holidays and special occasions because it’s her favorite cookie. Thank you for this recipe and many blessings!!

  4. Too much cinnamon and mine didn’t spread at all, despite refrigeration….. they were like hockey pucks! The dough was very dry. Unlike any other snickerdoodle I’ve made. Unfortunately, I made a double batch…. All went in the trash.

    1. Hi i had this same issue 2 things was wrong 1 my oven run 10⁰ hotter than its supposed to i didnt adjust time & 2 i used cookie scoop & left as is when i did it the 2nd time i did use scoop but also rolled into balls & lightly pressed dwn in the middle & of course adjusted my temp & they was perfect flatter & moist please try again & let us know

    2. Hey! One of the problems might have been that this recipe specifically says not to refrigerate. You can just put them right in the oven!

  5. Kayla Van Ittersum

    Hello Everyone!
    These snickerdoodle cookies were the first recipe, I have tried from this website. And I can’t say there isn’t much wrong with these cookies! The recipe was super easy to follow, they weren’t time consuming, didn’t have to go out and buy wacky ingredients, kid-friendly, made a large batch for a family of 10, and what really made me happy is that mine turned out like the pictures, its always a disappointment when they turn out way different that supposed to but no, these were amazing! Definitely will be trying out more of these recipes and would definitely recommend this recipe to all friends!

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