Snickerdoodle Cookies

Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!

Snickerdoodle Cookies are a classic cookie recipe we make all the time! We enjoy these almost as often as our Chocolate Chip, Sugar, or M&M Cookies!

Snickerdoodle cookies stacked on a white plate.

The Best Snickerdoodle Recipe

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 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.

If you fall under the Snickerdoodles loving category, I suggest giving this cookie recipe a try. Or, to change it up a bit, try White Chocolate Snickerdoodles or Cake Mix Snickerdoodles!

Batter for Snickerdoodle cookies combined in a mixing bowl.

How to Make Snickerdoodles

We love that these cookies are so simple, even the kids can help out!!

DRY INGREDIENTS. In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.

WET INGREDIENTS. Cream together the butter (barely softened) and sugar. Add the eggs until it is well blended.

SHAPE. Add the dry ingredients to the wet ingredients, mix well, and then shape dough into 1 inch balls. Roll the dough balls into your cinnamon and sugar mixture.

BAKE. Place on an un-greased pan, bake at 350°F for 8-10 minutes.

These cinnamon cookies are baked to perfection, and result in the easiest, most delicious cookie!!

The perfect cinnamon/sugar ratio: In a small bowl, combine 3 tablespoons sugar with 1 tablespoon cinnamon.

recipe tips

Cream of Tartar.  Many people debate whether it’s even a Snickerdoodle without the cream of tartar. It’s a key ingredient that transforms the cookies into a tangy, chewy cookie, differentiating it from a typical butter sugar cookie.

Although cream of tartar is typically used in Snickerdoodle Recipes to add a unique tangy taste and chewy texture, you can still use a substitution.

Cream of Tartar substitution. To make Snickerdoodles without cream of tartar:

  • replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder
  • mimic the tangy taste by also adding a splash of lemon juice or white vinegar

Unsalted Butter. Make sure your butter is barely softened. Too soft and the dough will be too soft. Cold butter won’t be incorporated all the way and will result in a thicker cookie.

Room temperature eggs incorporate better than chilled eggs. To warm them up faster, place them in a bowl of warm-hot water for a few minutes. You can also use this post on How to Soften Butter Quickly

Sifted ingredients. It may seem unnecessary, but be sure to sift the dry ingredients in a separate bowl, before mixing it into the creamed mixture. The less the gluten in the flour is activated by mixing, the softer the cookies will be. 

Scoop. Use a cookie scoop to spoon out the dough. This will help ensure that all the cookies are uniform in size.

Soft Snickerdoodles

A soft Snickerdoodle is essential. There are a couple tricks to make and keep your Snickerdoodles soft and chewy:

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, then place on a cooling rack.

Eight minutes cook time will insure a soft chewy cookie – even after they have cooled.

Store in an airtight container. Throw a 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. 

Three different snickerdoodle cookies cooked using different methods.

to chill or not to chill

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like.

First cookie – CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.

Center cookie – CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.

Last cookie – NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick or flat.

Storing Info

STORE. Keep cooled cookies in an airtight container at room temperature. They’ll last for 3-4 days. 

FREEZE. Store in a freezer bag, or air-tight container in the freezer for up to 4 months. When you’re ready to eat or serve them, let them thaw in their container on the counter. They will taste just as yummy the day you made them!

FREEZE the dough. Once you have shaped and coated the cookie dough balls with the cinnamon and granulated sugar mixture, line them up on a small baking sheet (one that will fit into your freezer). Place the dough balls in the freezer until they are solid, then transfer to a freezer Ziploc. Freeze for up to 2 months.

  • To bake – line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking. You may need to add a minute or two to the bake time to compensate for the cooler starting temperature. 
A stack of snickerdoodle cookies with the top one missing a bite.

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:

Snickerdoodle Cookies Recipe

4.98 from 1299 votes
Super soft and full of cinnamon, these are our FAVORITE Snickerdoodle Cookies. They always get rave reviews!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36
Calories 125 kcal
Author Lil’ Luna

Ingredients

Snickerdoodle Dough

  • 2 ¾ cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, just softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • cup sugar
  • 2 tablespoons cinnamon

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
  • In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
  • Add dry ingredients to wet ingredients and mix well.
  • In a small bowl, combine remaining ⅓ cup sugar and 2 tablespoons cinnamon.
  • Use a small cookie scoop to scoop out dough, roll into a ball and then roll into the cinnamon sugar mixture- twice.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

Video

Notes

Many Snickerdoodle recipes call for CHILLING the dough. Ours DOES NOT, but you can if you’d like. (Refer to the picture above for more notes).
CHILLED. The result is usually a thicker cookie, without as many cracks as are usually found on the tops of Snickerdoodles.
CHILLED + FLATTENED. This cookie was chilled, rolled into a ball, rolled into the cinnamon sugar mixture, then flattened a little bit with the bottom of a cup. If you like a more flat, chewy cookie, try this method.
NOT CHILLED + NOT FLATTENED. This is our classic recipe. No chilling, no flattening, and baked to perfection. This is how we prefer our cookies, but use the above methods if you like your cookies more thick (puffy) or flat.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    These cookies are SOOO GOOD!!! Mine were on the bigger side so they needed closer to 13 or so minutes. These are still by far the best snickerdoodle cookies I’ve ever had.

  2. 5 stars
    *I used vanilla bean paste. Cookies came out perfect. My husband is very particular about snickerdoodles and said they are the best he has ever had. He will use for ice cream sandwiches!

  3. 5 stars
    I am 42 years old and I can’t believe this is my first time trying a snickerdoodle cookie! I made these for a fundraiser, and when I tell you that this is THE BEST cookie I’ve ever had!!!! Thank you! I’m making a third batch tomorrow! Awesome recipe!

  4. 5 stars
    I made these for my boyfriend, and he LOVED THEM!! He’s tried plenty of snickerdoodle cookies and told me these were the best he has ever had!! If you want your man to fall head over heels for you, make these cookies for him! Taking them out at 8 mins kept the cookies super soft and perfect.

  5. 5 stars
    These cookies were too easy to make and too good. I didn’t have unsalted butter but they were still scrumptious! I am almost afraid to make with unsalted butter. Who do I call if I get addicted?

  6. I had to add an extra egg as the wet & dry ingredients didn’t blend well enough… Seemed to dry and flour would not incorporate.

  7. My husband is working in Calif and we live in Illinois. What would be the best way to ship him the cookies. I would like to do this for Valentines day?

  8. Not sure where I went wrong. Made exactly according to the recipe. The balls barely flattened and my husband who is a Snickerdoodles connoisseur said they are very dense. Where did I go wrong?

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