Snickerdoodle Cookies are a classic cookie loved by both kids and adults. They’re soft, sweet, slightly chewy, and coated with cinnamon sugar. All you need is a mug of Hot Chocolate to dip these into.

Snickerdoodle with a glass of milk

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Snickerdoodle Cookie Recipe

If you’ve never sunk your teeth into one before, Snickerdoodles are simple cookies covered with cinnamon and sugar. Just like Crinkle Cookies, they are delicious, simple to make, and the perfect addition to a Christmas cookie platter.

Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients. This recipe for snickerdoodles encompasses all my favorite things: sweets, straightforward instructions, and easy clean-up.

Snickerdoodle cookies on a cookie tray

What are Snickerdoodle Cookies?

Snickerdoodles get dubbed as sugar cookies with a touch of cinnamon. While it’s true that snickerdoodles and traditional sugar cookies have a lot of similar ingredients, there is a major difference between the two: cream of tartar

Now, you might be thinking that cream of tartar is a weird ingredient to add to a cookie. However, this ingredient is the main reason why snickerdoodles are chewy, have that signature touch of tanginess and a melt-in-your-mouth softness. 

Ingredients for the snickerdoodle cookies

How to make the best Snickerdoodle Cookies:

  1. Beat butter and sugar until fluffy. 
  2. Add in vanilla extract and eggs and beat until well combined.
  3. In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar. 
  4. Add dry ingredients into the butter mixture. Stir to combine. 

Pro Tip: Make your very own vanilla extract and use it for this recipe. So amazing and easy, you’ll find yourself never buying it from the store again!

step by step of the dough making for snickerdoodle cookies

How to form Snickerdoodles:

  1. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
  2. Form equal-sized dough balls and roll each one in the cinnamon-sugar mixture. 
Cookie dough rolled into a ball and coated with cinnamon sugar

Baking Soft Snickerdoodle Cookies:

  1. Place cookies on a baking sheet. Press down the center to create an even top.
  2. Bake at 350F for 8-10 minutes until edges are just lightly golden. Let cookies rest and enjoy. 
Cookies on a baking sheet

Common Questions

Why are they called “snickerdoodles”?

There is much debate surrounding why these cookies got their wacky name. However, The Joy of Cooking guesses the name was likely derived from the German word “schneckennudel.” This translates directly to “snail noodles”, but the word also refers to a delicious German variation of cinnamon rolls

Why is there cream of tartar in snickerdoodles?

Cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie versus a crunchy one.

How can you keep Snickerdoodle cookies soft?

Don’t over bake them. Depending on the size, they will need to be in the oven for 8-10 minutes. Pay close attention to when the edges start to turn golden and then immediately pull them out. They might look a little underbaked but will harden as they cool down.

Cookies on top of each other with a broken cookie on top

Storing Snickerdoodle Cookies Cookies

  • Room Temperature: Keep snickerdoodles in a sealed, air tight container on the counter. They should stay soft for about 2 days and then will start to harden a bit. 
  • Freezing: Freeze your snickerdoodles by placing baked and fully cooled cookies on a baking sheet in one layer. Pop the entire sheet in the freezer and allow cookies to completely freeze. Remove cookies from baking sheet and place in a freezer-safe plastic bag. When you’re ready to eat, allow the cookies to thaw on the counter at room temperature until softened through.

Make-Ahead Tip: You can make the dough a day or two in advance. Keep it covered and refrigerated. Just before serving, roll in cinnamon sugar and bake.

up close snicker doodle cookie coated in cinnamon sugar

More Cookies Recipes

Looking to fill up that holiday tray? Here are some more knock-out cookie recipes: 

Snickerdoodle Cookies Recipe

4.99 from 75 votes
Author: Natalya Drozhzhin
Snickerdoodle cookies on a cookie tray
Snickerdoodle Cookies are a classic cookie loved by both kids and adults. They’re soft, sweet, slightly chewy and coated in cinnamon sugar.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

Servings: 30 cookies

Cinnamon-Sugar Coating

Instructions

  • Combine butter and sugar in the bowl of the stand mixer fitted with a paddle attachement. Beat on medium/high speed until the mixture is fluffy (about 5 minutes).
  • Add in vanilla extract and eggs. Continue beating until well combined (about 2 minutes).
  • In a separate bowl whisk together flour, salt, baking soda and cream of tartar.
  • Add your dry ingredients into the butter mixture. Stir until well combined. Cover dough with plastic wrap and let it rest for 20 minutes in the refrigerator.
  • In a separate bowl, combine 1/3 cup sguar and 2 Tbsp cinnamon. Form equal-sized dough balls and roll each one generously in the cinnamon-sugar mixture.
  • Place cookies on a baking sheet and press down the center slightly to create an even top. Bake at 350F for 8-10 minutes until the edges are lightly golden. Let cookies rest a few minutes before serving.

Nutrition Per Serving

150kcal Calories21g Carbs2g Protein7g Fat4g Saturated Fat27mg Cholesterol46mg Sodium20mg Potassium1g Fiber12g Sugar205IU Vitamin A10mg Calcium1mg Iron
Nutrition Facts
Snickerdoodle Cookies Recipe
Amount per Serving
Calories
150
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
27
mg
9
%
Sodium
 
46
mg
2
%
Potassium
 
20
mg
1
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Vitamin A
 
205
IU
4
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: christmas cookies, snickerdoodle cookies
Skill Level: Easy
Cost to Make: $
Calories: 150
Natasha's Kitchen Cookbook

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Comments

  • Kristy
    May 1, 2024

    Hello, I really like this recipe, The cookies are wonderful.
    Thank you.

    Reply

    • NatashasKitchen.com
      May 1, 2024

      I’m so glad you love them, Kristy!

      Reply

  • LaRhesa Ragan
    December 8, 2023

    First batch did not cook through all the way and the middle are doughy. I left them in the full 12 minutes. Normal 1” balls.
    I’m going to try to make them a little smaller on the next batch.

    Reply

    • NatashasKitchen.com
      December 8, 2023

      Hi LaRhesa! Did you make any substitutions to the recipe? A couple of things to help troubleshoot. Be sure to fully preheat the oven before you start to bake them. The type of pan you use can affect how fast or slow they bake because different materials distribute heat differently.
      Also- I would verify you’re measuring your ingredients correctly so you have the right ratio of wet to dry ingredients. I have a tutorial on How to measure ingredientshere.

      Reply

  • Kim Romeo
    October 24, 2023

    Hi Natasha! Do you have a cream cheese frosting recipe that you would use for these cookies?
    Every recipe I’ve made from you have been fantastic! Thank you so much

    Reply

    • NatashasKitchen.com
      October 24, 2023

      Hi Kim! I’m glad you’re loving the recipes. You can use the search bar at the top of the page to search for my recipes but I have this Cream cheese frosting recipe.

      Reply

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