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.
Recipe Ingredients
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
- Dough. 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. 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 overbake. 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!
Recipe FAQs
“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.
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
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Snickerdoodle Cookie Recipe
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 tarter. 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.
- To make the cinnamon sugar for rolling: In a small bowl, stir together the sugar and cinnamon. Roll the dough into 1 1/2-inch balls and then roll into the cinnamon sugar. Place onto the 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.
Video
Notes
- 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
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!
These cookies are great! They keep their softness and taste amazing! Thanks!!
So glad to hear that you enjoyed them, they are a family fave! :)
I love this recipe!!
Hi Kelly! Do you put them in the fridge for 30 minutes before baking? They will come out a little puffy right from the oven and then flatten a bit.
These cookies are so good! They are so perfectly soft and chewy!
We love these snickerdoodle cookies so much! Will make them many more times.
I noticed in the picture with the cookie balls they were placed on what looks like a Silpat with cookie placement. It said “Perfect Cookie”. Where can we find one of those?
I have a link to them in my shop under ‘bakeware’ https://www.iheartnaptime.net/shop/
This is my favorite recipe for snickerdoodle cookies. I made them for Thanksgiving.
So glad you love these! Thanks for leaving a comment and review Celeste! :)
Made these cookies for Thanksgiving. This is my favorite snickerdoodle cookie recipe.
I put them in for 30 min. I’m still new to baking. I think I may have possibly measured something wrong. When I took the batter out of the fridge it was really fluffy but when I touched it it would just stick to my fingers. I also could have over mixed. I have been watching some videos on cookies and I think that I could have possibly made some mistakes along the way. They still turned out delicious though just not as pretty as yours lol
I made these tonight and not sure what I did wrong. By the time I took the bowl out of the fridge the cookies were not able to be rolled into balls. I think I made a boo boo
Hi Amber! How long did you refrigerate them? I usually only put them in the fridge for 30 minutes. You could try skipping that step. I’m sorry these didn’t turn out how you expected!
These cookies are really soft and delicious!
Hope you enjoy!