Snickerdoodle Cookie Recipe

Jamielyn Nye
Updated April 16, 2021

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• Brown Sugar
• Butter
• Cinnamon

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.

The Best Snickerdoodles

These are one of my favorite Christmas cookies. I usually always have all the ingredients on hand and is something I know everyone will love. My son, who claims to not like anything with cinnamon (even cinnamon rolls – yes I know), even loves these.

Now don’t get me wrong, a good classic chocolate chip cookie still has my heart, but there’s just something about a snickerdoodle that is so perfect. As I was looking through my archives, I couldn’t believe I haven’t shared this recipe before now. I’ve shared other fun snickerdoodle variations (and my easy snickerdoodle cake mix cookies), but not the good ol’ classic recipe. So here we are friends.

How to make snickerdoodles

• DOUGH. In a large bowl, cream together the butter, 1 cup sugar and the brown sugar with an electric mixer. Add the eggs and vanilla and beat until smooth. 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. I know every oven varies, so make sure to start watching them around 8 or 9 minutes. You don’t want to over them!

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!
• 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 over bake. Remove them from the oven when the edges are slightly golden brown. The centers will probably look a little under cooked, but they’ll firm up after about 5 minutes as they cool. Then you’re left with perfectly soft and chewy snickerdoodle cookies!

More snickerdoodle inspired recipes:

• Pumpkin snickerdoodles
• Snickerdoodle fudge
• Snickerdoodle hot chocolate
• Pumpkin snickerdoodle muffins
• Snickerdoodle apple muffins

Snickerdoodle Cookie Recipe

5 from 9 votes

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: 25 mins

Cook Time: 10 mins

Refrigerate: 30 mins

Total Time: 1 hr 5 mins

Servings: 24

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Ingredients 

• 1 cup unsalted butter (at room temperature)
• 1 cup granulated sugar
• 2/3 cup light brown sugar , packed
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tarter

For rolling the cookies:

• 1/4 cup granulated sugar
• 2  teaspoons ground cinnamon

Instructions

• In a large bowl, cream together the butter, 1 cup sugar and the brown sugar with an electric mixer. Add the eggs and vanilla and beat just until smooth. Be careful not to over mix.
  
• Add in the flour, salt, baking powder, baking soda and cream of tarter. Stir just until smooth. 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 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.
  

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Notes

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.

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)

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 69mg | Sugar: 17g | Vitamin A: 255IU | Calcium: 21mg | Iron: 0.9mg

Course: Dessert

Cuisine: American

Author: Jamielyn Nye

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