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. 
Hi,
Just wondering if I could use gluten free flour on your cookie recipes? That is a must for me and a way of life in eating,
Thanks, Sherry
Hi Sherry, I haven’t tested that to advise. If you do an experiment, let us know how it goes,.
I find Natasha’s recipes to be first rate, and this one’s no exception. I love freezing unbaked cookie dough balls. I thaw them on parchment lined sheets, then bake as usual. This seals my Aunt-of-the-Year nominations! When the nieces and nephews call to say they’re riding over on their bikes, I can quickly bake a tray of cookies. Who doesn’t love warm cookies and ice cold milk?
Aww, that’s just awesome, Aunt J! I’m so glad they were a hit!
Hello! Do you usually have leftover sugar/cinnamon mix after baking these cookies? Thanks
Hi Jessica, There will be a dusting left but not too much.
“Cream of tartar” isn’t really a thing in Sweden. Not common at all and not available in any of my local stores. Do you know of any substitutes I could use instead?
Hi Linus! In general, a good replacement for the cream of tartar when baking is to use 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar. I have not tested it so I can’t say what it would be like in this recipe. Let us know if you experiment with it.
Wow! Never made them before, only ever bought them. Son said they are the BEST he’s ever had! Made exactly as written, used 1-Tbsp scoop, gave each rolled ball a light tap to flatten just slightly, baked 8 min, then 9 min as dough was colder by last batch. Sugar didn’t stick to last batch of cold dough – let it warm a little. I agree the ratio of cinnamon/sugar seems unusual so I added more sugar. Took them out of oven when still puffed up – they crinkle as they cool. Very soft next day. Now gone! THANK YOU!
You’re welcome! I’m so happy you enjoyed it, Michelle!
What size cookie scoop do you use for these cookies. Your chocolate chip cookie recipe is truly the best I’ve tried. Making them slightly less than the 3T scoop. SO, I’m curious what size you are making the snickerdoodles. THANK YOU SO MUCH!
Hello Beth. That scoop portions 1 Tablespoon of dough if you level it. You can also find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This was my first time making snickerdoodles and it turned out great. (Second batch anyway)
First batch baked to long, but that was my fault. Taste was there just crunchy. Second batch nice and soft. Great cookie recipe. Thank you
You’re welcome, Robert! Thanks for trying my recipe, so glad you loved it.
Sometimes using butter can be tricky. I used butter Flavored Crisco and they turned out great!
Couldn’t figure out how to post a picture or I would have
I’m so glad you enjoyed it, Tammie! Share your photo on social media and #natashaskitchen for us to see it!
I live at 6200 elevation. Any recommendations for additional ingredients, cooking time and cooking temperature?
Hi Michele! You may find this article from King Arthur Baking on high altitude helpful.
Amazing and simple cookies! They are super soft and the perfect mixture of cinnamon and sugar. Natasha’s kitchen has become one of my go-to places to find recipes that I know my family will love.
Hi Emie! Thanks so much for sharing. I’m glad you love my recipes.
Natasha,
I sure pray that your relatives in Ukraine are safe & sound. ❤️
Thank you so much!
I thought maybe, but I am measuring the same as you do. fluffing flour then spooning it into measure cup. i am in southern nevada. i even thought altitude. I am so defeated. lol. Should i increase the flour?
Hi Stacie; I use this as a resource for high-altitude baking. I recommend reading through it.
I love these but mine get soo flat. I dont know what i am doing wrong… I refrigerate the dough, I dont let the butter get too soft and i have tested my soda but still get flat cookies.
ideas?
Hi Stacie, could it be something in how the ingredients are measured
I had the same problem. I followed the recipe explicitly and the cookies were flat and thin. So disappointing!
I don’t have a stand up mixer and for some reason my mixture after adding an egg became kind of soft/ a thick liquidy consistency
Yummy, Yummy, Yummy!!! These are the best Snickerdoodle Cookies ever! I am so happy to have found Natasha’s Kitchen!! Thanks for this wonderful recipe. Next, Chocolate Crinkle Cookies!!
Thank you so much, Brenda. That a wonderful feedback and review!
Hi, I was asked to make Snickerdoodle Cookies which I have not ever made prior. I made your Snickerdoodle recipe. This is absolutely the best Snickerdoodle Cookies, ever. I followed your recipe exactly! My house even smelled like cinnamon! Every recipe of yours is always awesome. Thank You! I will now be making your Snickerdoodle recipe lots.
Thank you for the awesome feedback, Diane! I’m happy that you loved this recipe.
It’s supposed to be teaspoon of cinnamon in the sugar mix isn’t it? Two tablespoons of cinnamon made my cookies taste horrible
Hi there, it is 2 Tbsp cinnamon for the coating
Hi Natasha! In the pic it looks like you added only 2 teaspoons of cinnamon not tablespoons! My mixture turned out too brown when I added 2 tablespoons not like yours…thank you
Hi Nora, maybe we didn’t stir it enough for the photo, but 2 Tbsp is accurate. You can definitely use less but for that amount of sugar, it shouldn’t be brown.
Can’t wait to try your Snickerdoodle recipe. My hubby’s favorite cookie! Can you freeze this dough once they are shaped into balls then when ready to bake just roll in cinnamon sugar and bake. I’d like to get some doughs made ahead for my holiday baking. Thanks Natasha. Love your recipes, they never disappoint! Plus love your personality!
Hi Carole! Thank you for that wonderful compliment! Honestly, I haven’t tried freezing the dough to speak to the outcome. We have attempted to freeze the cookies once baked, though. Please see the “Storing Snickerdoodle Cookies Cookies” section in the recipe. I hope this helps!
Can I try these with almond flour instead ?
Hi Hazel, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi
Was wondering what size ice cream scoop did you use?
Hi Carolyn, That scoop portions 1 Tablespoon of dough if you level it. You can also find our favorite kitchen tools in our Amazon Affiliate Shop HERE.