This super soft snickerdoodle cookies 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.
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The Best Snickerdoodles
These snickerdoodle cookies 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 like my easy snickerdoodle cake mix cookies and snickerdoodle muffins, but not the good ol’ classic recipe. So here we are friends.
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.
Nothing fancy or extraordinary in these snickerdoodle ingredients but don’t skip the cream of tartar, it’s key!
Find the full printable recipe with specific measurements below.
- Flour: All-purpose flour acts as the backbone to the recipe and gives the cookies structure.
- Sugars: The combination of granulated and light brown sugar add layers of sweetness.
- Cream of tartar: This gives the snickerdoodles their perfect, pillowy top.
- Baking soda: This leavening agent helps the cookies rise.
- Vanilla: The vanilla gives the cookies their
- Butter: Creaming this with the sugars help make the cookies airy while still being chewy.
- Eggs: The binder that brings it all together and helps activate the baking soda.
- Salt: A little goes a long way to balancing the sweetness and elevating the flavors.
- 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.
- 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. 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! 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.
“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.
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!
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.
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.
More Snickerdoodle Inspired Recipes
Snickerdoodle Cookie Recipe
- 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
- 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.
- 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 provided is an estimate. It will vary based on specific ingredients used.
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!