This is the best snickerdoodle cookie recipe with soft and chewy texture and lots of cinnamon sugar flavor in every bite. This classic cookie is family favorite!

Love cookies? Try my best chocolate chip cookie recipe, 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. Make these and my brown butter pecan cookies for your cookie exchange this year!

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

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.

Snickerdoodle cookie dough being scoop with cookie scoop.

Then add in the dry ingredients and stir just until smooth. Cover the dough and chill in refrigerator for 30 minutes.

Rolling a snickerdoodle in bowl of cinnamon sugar.

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.

Snickerdoodle cookie dough balls on baking sheet.

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.

Stack of snickerdoodle cookies on a white plate.

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.
  • To chill the dough or not. Chilling the dough makes them thick and chewy. I usually refrigerate my dough for at least 30 minutes or so but you do not have to chill them!
  • Do not flatten. 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.
  • 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 with cinnamon sticks.

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

More Snickerdoodle Inspired Recipes

Stack of snickerdoodle cookies on a white plate.

Snickerdoodle Cookie Recipe

5 from 81 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24
This is the best snickerdoodle cookie recipe with soft and chewy texture and lots of cinnamon sugar flavor in every bite. This classic cookie is family favorite!
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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 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.

Last step: Please leave a comment and rating after you make the recipe.

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.

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!

How to store snickerdoodles?

Store in an airtight container for up to 3 days.

Can I freeze these cookies?

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.

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