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The Best Snickerdoodle Cookies

This super soft snickerdoodle cookies recipe is a classic recipe that makes soft and chewy snickerdoodle cookies with lots of cinnamon flavor every time. Only 30 minutes to make!

Love cookies? Try my chocolate chip cookie, snickerdoodle cake mix cookies & m&m cookies.

Stack of snickerdoodle cookies with cinnamon sticks on white plate.
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Soft and Chewy Snickerdoodle Cookies

These snickerdoodle cookies are one of my favorite Christmas cookies and a timeless classic to make anytime of year. I usually always have all the ingredients on hand and is something I know everyone will love.

The best part about this recipe? It only takes about 30 minutes to make and is perfect for the kids to help with. It also makes a great addition for a cookie exchange.

Recipe Ingredients

Nothing fancy or extraordinary in these snickerdoodle ingredients but don’t skip the cream of tartar, it’s key!

Snickerdoodle cookie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, baking soda, salt, granulated sugar and vanilla extract.
  • Cream of tartar: This gives the snickerdoodles their perfect, pillowy top. 
  • Butter: Creaming this with the sugars help make the cookies airy while still being chewy.
  • Vanilla: The vanilla gives the cookies their
  • Eggs: The binder that brings it all together and helps activate the baking soda.
  • Cinnamon sugar: A coating of cinnamon and sugar gives these cookies their beloved flavor.

How to Make Snickerdoodles

These cookies are so simple to make! Just follow these directions for a soft, chewy and delicious cinnamon-sugar cookie.

Showing how to make snickerdoodle cookies in a 4 step collage.
  • Cream sugar. In a large bowl, cream together the butter, sugar and the brown sugar with an electric mixer. Add the eggs and vanilla and beat until smooth.
  • Add dry ingredients: Then add in the dry ingredients and stir just until smooth. Cover the dough and chill in refrigerator for 30 minutes.
  • Roll. In a small bowl, stir together the remaining 1/4 cup sugar and cinnamon. Roll the dough into 1 1/2 inch size balls and then roll into the cinnamon sugar. Place onto the prepared baking sheet about 2 inches apart.
  • Bake. Bake in oven at 350°F for 9-11 minutes, or until the edges are slightly golden brown. The centers will look slightly under cooked and that’s okay. Let cool on baking sheet for 5 minutes and they will firm up. Then transfer to a wire rack to cool.

Helpful Baking Tips

  • Cream of tartar. See that nice pillow top? That’s from the cream of tartar. You definitely don’t want to make these cookies without it! For an easy cream of tartar substitution replace the cream of tartar and baking soda with 1 1/2 teaspoon baking powder. You can also add a splash of vinegar or lemon juice to mimic a tangy taste.
  • Chill the dough. This makes them thick and chewy. I usually refrigerate my dough for at least 30 minutes or so.
  • Don’t overmix. This causes the cookies to dry out. Mix the dough just until combined to give them that perfect soft texture.
  • Don’t overbake. Remove them from the oven when the edges are slightly golden brown. The centers will probably look a little undercooked, but they’ll firm up after about 5 minutes as they cool. Then you’re left with perfectly soft and chewy snickerdoodle cookies!
  • Double dip in cinnamon sugar: After cookies are cool enough to handle, dip them in cinnamon sugar again for added flavor, texture and crunch.
Stack of snickerdoodle cookies on a white plate.

Recipe FAQs

Why is the cookie called snickerdoodle?

“A New England favorite, these crinkly-topped sugar cookies are probably German in origin. Their name may be a corruption of the German word ‘Schneckennudeln,’ which translates roughly as ‘crinkly noodles.” -Robert Patten
What makes snickerdoodle cookies different than a regular sugar cookie, is that they are rolled in cinnamon sugar before baking.

Why is there cream of tartar in this snickerdoodle cookie recipe?

This is a key ingredient when making any classic snickerdoodle recipe. It gives the cookies that famous pillowy top that everyone knows and loves. You won’t get the same results if you make this recipe without it!

Should you flatten cookies prior to baking?

You do not need to flatten the cookie dough balls on the baking sheet prior to going into the oven. The cookies will spread as they bake, while still remaining thick and chewy on the insides.

How to get thick and chewy snickerdoodles?

To keep your snickerdoodles puffy and avoid having them fall flat, immediately after they are removed from the oven use a spoon and push their edges just a tiny bit towards the center. It will give you a thicker, chewier cookie even after they cool.

Storing + Freezing

Storage: Store in an airtight container for up to 3 days.

Freeze: Keep in an airtight container in the freezer up to 3 months. When ready to eat thaw at room temperature or warm in the microwave for 15 seconds.

Stack of snickerdoodle cookies with cinnamon sticks.

Other favorite cookies recipes that are easy to make include iced oatmeal cookies, spice cake mix cookies, and iced pumpkin cookies!

More Snickerdoodle Inspired Recipes

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Stack of snickerdoodle cookies on a white plate.

Snickerdoodle Cookie Recipe

5 from 61 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This super soft snickerdoodle cookie recipe will instantly win you over! It truly is the best. It's a classic recipe that makes soft and chewy snickerdoodle cookies with lots of flavor every time.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24

Video

Ingredients 

  • 1 cup (226 grams) unsalted butter , 2 sticks at room temperature
  • 1 cup (200 grams) granulated sugar
  • ½ cup (85 grams) light brown sugar , packed
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 3 cups (390 grams) all-purpose flour
  • ½ teaspoon fine sea salt or table salt
  • 1 teaspoon baking soda
  • 1 ½ teaspoon cream of tartar

Cinnamon Sugar for Rolling

  • ¼ cup (50 grams) granulated sugar
  • 1 ½ Tablespoons ground cinnamon

Instructions

  • In a large bowl, cream together the butter, sugar, and the brown sugar with an electric mixer on medium-high speed. Add the eggs and vanilla and beat just until smooth, being careful not to overmix, and scraping down the sides of the bowl.
  • Add in the flour, salt, baking powder, baking soda and cream of tartar. Stir just until smooth. For a thicker cookie you can cover the dough and refrigerate for 30 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  • In a small bowl, stir together the remaining 1/4 cup sugar and cinnamon. Roll the dough into 1 1/2 inch size balls and then roll into the cinnamon sugar. Place onto the prepared baking sheet about 2 inches apart.
  • Bake 9 to 11 minutes, or until the edges are slightly golden brown. The centers will look slightly undercooked and that’s okay. Let cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

Notes

Variations: 
  • Double roll the dough balls in cinnamon sugar for extra flavor. 
  • Mix in 1 cup of white chocolate chips for a delicious twist.
  • Mix in 1 cup of butterscotch chips (or a mix with white chocolate)
Storage and freezer instructions: Store in an airtight container for up to 3 days or freezer up to 3 months. When ready to eat thaw at room temperature or warm in the microwave for 15 seconds.
Recipe change: 10/18/22 I decreased the brown sugar from 2/3 cup to 1/2 cup and added an extra teaspoon cinnamon to the mixture and an extra 1/2 teaspoon cream of tartar. They are now even better!

Nutrition

Calories: 191kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 103mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Enjoy! Hope these snickerdoodles become a new staple in your home and win you lots of new friends!

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