The Best Snickerdoodle Cookie Recipe (2024)

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The popular cinnamon-sugar soft and chewy sugar cookie recipe. Tips and tricks for making the best snickerdoodle cookie recipe that always receives rave reviews. A recipe that has been in the family for over 30 years!

The Best Snickerdoodle Cookie Recipe (1)

Soft and Chewy Snickerdoodle Cookies

This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch.

I made this snickerdoodle cookie recipe 30 years ago and it is still the best snickerdoodle cookie I have ever tasted.

Why you will love this Snickerdoodle Cookie Recipe:

  • This is the best snickerdoodle cookie recipe because they are perfectly soft and chewy with the perfect amount of tangy flavor.
  • Snickerdoodle cookies are easy to make and have a comforting, nostalgic quality that makes them a favorite for many people.
  • These homemade snickerdoodles always get 5-star ratings and are so popular! Everyone loves snickerdoodles.
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What are Snickerdoodles?

Snickerdoodles are known for their soft and chewy texture, along with a sweet, cinnamon-sugar coating. The primary ingredients in Snickerdoodle cookies include butter, sugar, eggs, vanilla extract, flour, cream of tartar, baking soda, and salt, all rolled into a cinnamon sugar mixture.

What do snickerdoodles taste like?

The dough for Snickerdoodles is usually rolled into small balls and then coated with a mixture of cinnamon and sugar before baking. This coating gives the cookies their classic, slightly crispy exterior and a warm, cinnamon flavor. When baked, the best snickerdoodles have a slightly cracked surface and a soft, tender interior.

What makes a perfect snickerdoodle cookie?

A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar.

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What ingredients are in Snickerdoodles?

You only need 9 ingredients to make the best homemade snickerdoodles.

  • Butter — use softened, unsalted butter. If using salted butter, reduce salt to 1/2 teaspoon.
  • Sugar — this recipe calls for granulated sugar.
  • Eggs — use large eggs
  • Vanilla Extract — since this recipe calls for 2 teaspoons of vanilla extract, I suggest using a high-quality pure vanilla.
  • Flour — this recipe calls for all-purpose flour.
  • Cream or Tartar — this is what gives snickerdoodles that signature tangy flavor and chewy texture. See below for why it is important to use cream of tartar in snickerdoodles.
  • Baking Soda — when mixed with the cream of tartar, it helps the cookies to rise.
  • Salt — if using salted butter, reduce salt by 1/2 teaspoon.
  • Cinnamon Sugar — generously roll the cookie dough in the cinnamon sugar mixture before baking.
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Why is cream of tartar in Snickerdoodles?

Cream of tartar is what gives Snickerdoodles their characteristic tangy flavor and helps to create their distinctive texture.

Cream of tartar is an essential ingredient in snickerdoodle cookies for several important reasons:

  1. Leavening Agent: Cream of tartar is an acid and when combined with baking soda it causes the cookies to rise and become light and fluffy during baking. This leavening reaction is critical in producing the characteristic texture of snickerdoodles, which is soft and tender with a slightly puffy quality.
  2. Tangy Flavor: Cream of tartar contributes a subtle, tangy flavor to the cookies. This tangy note helps balance the sweetness of the cookie dough and enhances the overall flavor profile of snickerdoodles. It gives the cookies a unique taste that sets them apart from other cinnamon-sugar-coated cookies.
  3. Texture and Appearance: Cream of tartar also contributes to the slightly crisp and crinkly surface of snickerdoodles, which is created by the leavening action.
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How to make the Best Snickerdoodle Cookie Recipe:

This is such a quick and easy snickerdoodle cookie recipe! No chilling is required.

  • Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
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  • Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
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  • Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
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  • Bake just until the edges begin to become a light golden color. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.
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For soft snickerdoodle cookies…

Do NOT overbake. To make soft and chewy snickerdoodles, remove from the oven while they are still soft as they will continue to set up once removed from the oven.

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This is such a popular Christmas cookie because I have yet to find anyone who doesn’t love snickerdoodle cookies! When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. Whenever I make these cookies, they disappear so darn fast!

Snickerdoodle Cookie Substitutions and Variations:

For a more tender texture, you may use half cake flour and half all-purpose flour.

To make them extra cinnamon flavor packed, sprinkle in cinnamon chips to make Cinnamon Chip Snickerdoodles.

You may fill these cinnamon sugar snickerdoodles with caramels and make Caramel Filled Snickerdoodles.

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Do I need to chill Snickerdoodle cookie dough?

No! This is such a quick and easy snickerdoodle cookie recipe and no chilling is required.

If you want to chill the snickerdoodle cookie dough, I suggest double wrapping tightly and placing it in the refrigerator for up to 72 hours.

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FAQ’s:

Can I freeze Snickerdoodle cookies?

Absolutely! Snickerdoodle cookies freeze well and can stay in the freezer for up to 3 months if you keep them in freezer-safe bags.
When ready to serve, just remove from the freezer and let come to room temperature which should take about 30 minutes.

How should I store snickerdoodle cookies to keep them soft?

These soft snickerdoodles will stay fresh for up to 24-48 hours if you cover them and store at room temperature.

When do I know snickerdoodles are done baking?

Watch carefully! This will depend on the size of the snickerdoodles (larger ones will take longer to bake), the type of baking pan (light vs. dark), and the accuracy of your oven temperature. I suggest setting the timer for 8-9 minutes and checking to see if they are done baking. Snickerdoodles will look slightly underdone but will set up once removed from the oven.

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I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAMFACEBOOKPINTEREST

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Check out some more of my most popular cookie recipes:

Levain Bakery Chocolate Chip Cookies
MJ’s Top Secret Chocolate Chip Cookies
Lemon Sugar Cookies
Soft Chewy Sugar Cookies
Grandma Geri’s Gingersnaps

Chocolate Mint Chip Cookies
Mrs. Claus Peppermint Bark Chocolate Cookies

5-Star Rated Cookie Recipes:

Levain Bakery Chocolate Chip Crush Cookies

Levain Bakery Dark Chocolate Peanut Butter Chip Cookies

Best Pumpkin Snickerdoodles

Frosted Snickerdoodle Cookies

The Best Snickerdoodle Cookie Recipe (19)

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The Best Snickerdoodle Cookie Recipe

The Best Snickerdoodle Cookie Recipe. Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Ingredients

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

Cinnamon-Sugar Mixture:

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon

Instructions

  • Preheat oven to 350 degrees.

  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

  • Stir in flour, cream of tartar, baking soda, and salt, just until combined.

  • In a small bowl, stir together sugar and cinnamon.

  • If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

  • Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Video

Notes

Can I freeze Snickerdoodle cookies?

Absolutely! Snickerdoodle cookies freeze well and can stay in the freezer for up to 3 months if you keep them in freezer-safe bags.
When ready to serve, just remove from the freezer and let come to room temperature which should take about 30 minutes.

How should I store snickerdoodle cookies to keep them soft?

These soft snickerdoodles will stay fresh for up to 24-48 hours if you cover them and store at room temperature.

When do I know snickerdoodles are done baking?

Watch carefully! This will depend on the size of the snickerdoodles (larger ones will take longer to bake), the type of baking pan (light vs. dark), and the accuracy of your oven temperature. I suggest setting the timer for 8-9 minutes and checking to see if they are done baking. Snickerdoodles will look slightly underdone but will set up once removed from the oven.

Nutrition

Calories: 181kcal, Carbohydrates: 28g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Cholesterol: 16mg, Sodium: 128mg, Potassium: 115mg, Fiber: 1g, Sugar: 16g, Vitamin A: 24IU, Vitamin C: 0.02mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Servings: 24

Calories: 181

Keyword: snickerdoodle cookies

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I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! Happy Baking!

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Hi, I'm Melissa Stadler!

I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

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The Best Snickerdoodle Cookie Recipe (2024)

FAQs

Why are my snickerdoodles so fluffy? ›

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

What is the difference between sugar cookies and snickerdoodles? ›

The addition of cinnamon is the clear distinguishing factor between snickerdoodles and sugar cookies. But snickerdoodles don't have to be all about one spice. More than anything, they have the flavor of warm spices, which opens them up to other ingredient inclusions that don't make them any less of a snickerdoodle.

Why are my snickerdoodles flat and crispy? ›

Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature.

What happens if you dont use cream of tartar in cookies? ›

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.

Why do my snickerdoodle cookies get hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Why aren't my snickerdoodles puffy? ›

How do you make snickerdoodles puffy and soft? The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie.

What can I replace cream of tartar with? ›

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

What are snickerdoodles called in England? ›

Snickerdoodles are often referred to as "sugar cookies".

Why do my snickerdoodle cookies taste like flour? ›

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Is powdered sugar or granulated sugar better for cookies? ›

Powdered sugar has a much finer texture and a higher cornstarch content, which can absorb moisture and lead to a drier, crumbly cookie texture. If you use powdered sugar in place of granulated sugar, you'll likely end up with cookies that are more cake-like and less chewy.

How do you know when a snickerdoodle is done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why are my snickerdoodles so runny? ›

Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the purpose of cream of tartar in cookies? ›

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

What will happen if we don t use cream of tartar in the play dough? ›

While cream of tartar is not an ingredient you probably keep on hand in your kitchen, it is worth the investment if you are trying to become a playdough making pro. Cream of tartar really helps to get your playdough to the fun gel form and prevent it from staying too wet.

Can I skip cream of tartar in a recipe? ›

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

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