Snickerdoodle Recipe

Snickerdoodle cookies stacked on each other on white plate.

4.98 from 3478 votes

Snickerdoodle Recipe

These classic Snickerdoodles are soft, chewy, and coated in cinnamon sugar making them simple, nostalgic, and absolutely perfect every time!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Snickerdoodle Dough

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

Cinnamon Sugar Coating

⅓ cup sugar
2 tablespoons cinnamon

Instructions

Preheat oven to 350°F.
In a large bowl, mix flour, cream of tartar, baking soda, and salt. 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 ⅓ cup sugar and 2 tablespoons cinnamon.
Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in 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

Cream of tartar substitute. Replace the 2 teaspoons cream of tartar AND the 1 teaspoon baking soda with 2 teaspoons of baking powder and ½ teaspoon lemon juice or white vinegar.

Store. Keep cooled cookies in an airtight container at room temperature for 3-4 days. Store in a freezer bag, or air-tight container in the freezer for up to 4 months.

Store cookie dough. See How to Freeze Cookie Dough for tips.

Nutrition