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.
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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.
This recipe for snickerdoodles encompasses all my favorite things: sweets, straightforward instructions, and easy clean-up.
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.
How to make the best Snickerdoodle Cookies:
- Beat butter and sugar until fluffy.
- Add in vanilla extract and eggs and beat until well combined.
- In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
- 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!
How to form Snickerdoodles:
- Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
- Form equal-sized dough balls and roll each one in the cinnamon-sugar mixture.
Baking Soft Snickerdoodle Cookies:
- Place cookies on a baking sheet. Press down the center to create an even top.
- Bake at 350F for 8-10 minutes until edges are just lightly golden. Let cookies rest and enjoy.
Common Questions
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.
Cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie versus a crunchy one.
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.
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.
More Cookies Recipes
Looking to fill up that holiday tray? Here are some more knock-out cookie recipes:
- Christmas Sugar Cookies – Our no-fail festive, decorated cookies
- Chocolate Crinkle Cookies – a cross between a cookie and brownie
- Snowball Cookies – perfect for a holiday cookie tray
- Madeleine Cookies – delicate and impressive cookies
- Macaroon Cookies – The coconut lovers cookie
Snickerdoodle Cookies Recipe
Ingredients
- 1 cup unsalted butter , (softened at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cup all purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 2 Tbsp cinnamon
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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
how much dough do you generally use to make a cookie?
Hi Debra, this whole recipe makes a total of 30 cookies.
Hi Natasha! I just made those cookies by following your recipe identically, and although they taste wonderful, they turned out thin and “pancake” like as opposed to round and thick while remaining chewy. One thing I did differently is putting a silicone sheet instead of parchment paper, and perhaps made the balls a bit too big? Would that impact it at all?
Thank you!
Hi Stephanie! Yes, using a silicone mat can cause the cookies to spread out more so that is likely the cause.
I only have a electric hand mixer. Any suggestions for using with this recipe?
I imagine that will work fine in this recipe just be mindful of mixing speeds when adding dry ingredients. You can mix the dough in a large bowl.
Hi there! Just wondering if they freeze well?
Thank you!
Hi Donna! Yes, see my note above for storage instructions.
Do youbhave any alterations or suggestions for this recipe in a higher altitude? I am at 7500 ft. TIA ♡ I LOVE ALL OF YOUR RECIPES!! You are my go to for everything delicious!
Hi Melissa! Thank you.
I don’t have any experience with high altitude baking so I usually refer to a resource like this one from King Arthur baking.I hope that helps.
Hello, I really like this recipe, The cookies are wonderful.
Thank you.
I’m so glad you love them, Kristy!
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.
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.
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
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.