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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On my way into the kitchen for some “Snickerdoodle Action!” A year ago I came across your site, and have not looked elsewhere, since. It all started with the banana blondies and brown sugar frosting!! Keep up the awesome work and making us readers/chefs-in training) the best we can be, while using the best of the best recipes! Toodles:) xo
Thank you!!!
I made these just now. I love the flavor. My only problem is they went pretty flat, not poofy like yours. do you have any suggestions?
Did you use a darker or lighter baking sheet?
I made two different recipes last night, one I had to throw away and the other was perfect. Stupid me I didn’t pin the recipe to my board. This recipe is close, but the extra yoke, that is different. Why not a whole egg? The first recipe was 3 cups of flour and only one egg, I’m not an expert but don’t you think that is too much flour and not enough egg? But I still see recipes with those same ingredients. I will post your recipe and keep it because yours is very similar to the good one I made last night. What do you think would happen if I put two eggs in? Not much, right? But will definitely try your way and see. I wasted butter last night with that other one, hate wasting anything. Again, the pictures, the ingredients and other comments make me feel comfortable and anxious to make these the next time. Thank you for having the right ingredients.
did you end up making the recipe with 2 eggs instead of 1 + extra yolk? curious to how they came out.
i ask because typically, eggs (yolks or whites, together or seperate) can make a hige difference in baking, especially in the texture of the cookies. whites add more water. yolks add more fat. in the case of this recipe (butter n sugar creamed first), the extra yolk is added to make the cookie more cakey with added hight. adding a whole extra egg instead of just the yolk, would normally make the dough thinner, therefore a thinner (maybe chewier) cookie. she wanted the extra cakeyness to make them look the way they did in the picture which is why she added only the yolk but not an extra whole egg.
Good cookies. They were easy too.
These snickerdoodles are amazing! I made ice-cream sandwiches with them and they were delicious!
That last photo is really beautiful! I love how cakey and delicious the inside of the cookie looks. Have to try this recipe this fall!
I just made these with the baking powder substitute. Oh MY god I cant even express how yummy these are. Im not a big snickerdoodle fan in general but my daughter wanted to make cookies today and this was the only recipe I could find that I had all the ingredients on hand to make. Well, you converted me. Im going to make these over and over and over again because BEST SNICKERDOODLES EVER!
I made these with baking powder and it took roughly 16-18 minutes for mine to be ready….but when they did, OH MY GOD. Unreal. Best snickerdoodles ever 🙂
I made these today and they truly are perfect. For me they cooked in exactly ten minutes also. I must say these are the best snickerdoodles that I have ever had!
I just finished making these and they turned out DELICOUS! I am usually never good at baking but I am so impressed with how these turned out!! Very soft and delicious ?? Thank you for sharing this fantastic recipe
I just made these. They’re bleeping delicious. Like eating soft fluffy snickerdoodle clouds. That is all.
HA!!!!