Super soft and full of cinnamon – this Snickerdoodle Cookie recipe is sure to be a hit! They’re one of our Most Requested cookie recipes and always get so many compliments!
One of the most classic cookie recipes, we make these snickerdoodles all the time! Almost as often as our chocolate chip, sugar, or M&M cookies! It’s a recipe everyone loves, and it’s so easy to make.
Snickerdoodle Cookies
I LOVE Snickerdoodle Cookies! My family searched for the best Snickerdoodle recipe for a long time, and we finally found THE ONE. We’ve been using it for as long as I can remember now. It’s just as classic as our Favorite Chocolate Chip Cookies and Sugar Cookies recipes.
Why is it called a Snickerdoodle? From Wikipedia: The Joy of Cooking claims that snickerdoodles are probably German in origin and that the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry. Not sure how that word adapted, but I do admit that there is something sweet and fun about the word.
What’s great about this recipe is that it’s easy and cookies always turn out SOFT, which for me is pretty much a requirement for a good cookie. 🙂
We know there are tons who love this cinnamon cookie, but if you fall under that category, then I suggest giving this cookie recipe a try. We love changing it up as we did with these White Chocolate Pumpkin Spice Snickerdoodles (more white chocolate chips plus pumpkin spice).
How to Make Snickerdoodles:
We love that these cookies are so simple that even the kids can help out!! The snickerdoodle ingredients needed for this recipe include:
- butter
- sugar
- eggs
- vanilla
- flour
- cream of tartar
- baking soda
- salt
- cinnamon
You begin by mixing together the flour, cream of tartar, baking soda, and salt. Set this aside and cream together the butter and sugar followed by adding the eggs until it is well blended.
From there you add the dry ingredients to the wet ingredients, mix well and then shape dough into 1 inch balls.
Mix these balls into your cinnamon and sugar mixture and place on an un-greased pan and bake at 350 degrees for 8-10 minutes.
These cinnamon cookies are baked to perfection and result in the easiest, most delicious cookie!!
What’s the perfect cinnamon/sugar ratio for snickerdoodles? We love using 3 tablespoons sugar with 1 tablespoon cinnamon.
How to keep snickerdoodles soft?
A soft snickerdoodle is essential. There are a couple tricks to making and keeping your snickerdoodles soft and chewy, including:
- Do NOT over bake them! Our recipe says to bake for 8-10 min. Depending on how soft you want them, take them out of the oven after 8 minutes. Let them sit on the baking sheet for a minute and then take them off and put them on a cooling rack. 8 minutes cook time will insure a soft chewy cookie – even after they have cooled.
- To keep them soft and chewy, store them in an airtight container. Throw in a little piece of bread into the container with your cookies. The bread will absorb the extra air in the container and make the cookies stay fresh for longer! Most cookies can stay fresh when stored in an airtight container at room temp for about 3 days.
Snickerdoodles FAQ
Is there a substitute for cream of tartar? Yes – you can always substitute fresh lemon juice or white vinegar for cream of tartar. We’ve also used baking powder as a substitute which works but does not provide that tangy flavor cream of tartar usually adds.
Do I need cream of tartar for snickerdoodles? Although cream of tartar is typically used in snickerdoodle recipes to add a unique tangy taste and chewy texture, you can still use a substitute for it. It is one of the key ingredients that transforms it into a tangy, chewy cookie differentiating it from a typical butter sugar cookie.
Can you freeze snickerdoodles? Put them into a freezer bag or container and make sure they are air-tight. You can keep them in the freezer for up to 3 months. When you’re ready to eat or serve them, just let them thaw in their container on the counter. They will taste just as yummy the day you made them!
Nothing can beat a warm, cinnamon and sugar covered cookie. That is why we love these snickerdoodles so much! We hope you love them as much as we do.
For more snickerdoodle recipes, check out:
Snickerdoodle Cookie Recipe
Ingredients
Instructions
- Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
- Cream together sugar and butter. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 8-10 minutes at 350 degrees. (Makes about 3-4 dozen cookies)
Recipe forgot to add vanilla when creaming the butter & sugar! Cookies are delicious just remember to add that vanilla!
I’m so glad you enjoyed them! In this recipe we add the vanilla at the same time we add the eggs in step 2 but it would also work to add the vanilla when creaming the butter and sugar as well. Thanks so much for sharing!
Maybe could have been a little more specific on what the cookies should look like when they come out of the oven, but they look fantastic and they smell delicious! So excited to eat them!
Let me know how you liked them. I’d love to hear! Thanks for sharing!
perfect recipe
Awe, thanks so much! I’m so glad you like it!
I had a snickerdoodle craving and this was one of the top recipese to pop up. In the past when I made snickerdoodle cookies, I remember they were addicting!! I coudln’t stop eating them! I followed all the instructions, but when they came out of the oven they were really dry and had no flavor..:( I really enjoy baking but these snickerdoodles were no bueno.
This recipe didn’t call for any liquids and I think thats somthing I might try next time I follow this recipe.
I’m sorry the recipe didn’t turn out the way you had hoped. Thanks so much for trying it!
Ok I figured out my mistake…
I didn’t add enough sugar and went a little overboard with the baking soda. I made them again and they were heavenly! Definitely one of the best snickerdoodle recipes i’ve tried! 😀
I’m so glad they turned out so well! That makes me so happy! Thanks for sharing and trying it again! 🙂
Best snickerdoodles ever! These are my husband’s favorite cookies and my sister would make them for him by ive never been a confident Baker. But this recipe is foolproof! Hubby and I made them together and he says they’re delish! Crispy edges with chewy middle + the tang of cream of tartar… this recipe is a keeper 🙂
Awe, that makes me so happy to hear! Thanks so much for sharing that! 🙂
Can you freeze the dough to these cookies instead of freezing them baked?
You sure can! Place the cookie dough balls into a ziploc bag and place the bag in the freezer. You can freeze cookie dough for up to 3 months. 🙂