The BEST snickerdoodle recipe! These classic cookies are soft, chewy, and filled with sweet cinnamon flavor. Easy to make in 30 minutes!
Meet my favorite snickerdoodle recipe! These classic snickerdoodle cookies are soft and chewy in the middle and crisp around the edges. They’re buttery, sweet, and warmly spiced with cinnamon, and they have a delicious tangy flavor.
Taste aside, I love this snickerdoodle recipe because it’s so simple to make. You can mix up the dough, bake the cookies, and have them ready to eat in under 30 minutes! It’s a great recipe to make for the holidays, but we also enjoy it year-round. I brought these cookies to a block party last summer, and they disappeared immediately!
Why You’ll Love This Snickerdoodle Recipe
- The cookies are soft and chewy. I add an extra egg yolk to the dough to keep them chewy in the middle.
- They have a delicious tangy flavor, thanks to cream of tartar.
- They couldn’t be easier to make. These homemade snickerdoodles come together in 30 minutes. No chilling required!
L&L reader Jenny commented, “So, so, so good! Crispy outside and soft inside. Holiday goodness in every bite!” I hope you love these snickerdoodles too!
Snickerdoodle Ingredients
Here’s what you’ll need to make this easy snickerdoodle cookie recipe:
- All-purpose flour – Spoon and level it so that you don’t pack too much into your measuring cup. Adding extra flour to the dough can make these cookies dry and cakey instead of chewy.
- Granulated sugar – You’ll mix some into the cookie dough and use more to make the cookies’ cinnamon-sugar coating.
- Cinnamon – It gives the snickerdoodles their signature look and spiced taste.
- Unsalted butter – Allow it to come to room temperature before making the recipe. It should be soft, but not melted.
- An egg + an egg yolk – The additional yolk perfects the cookies’ soft and chewy texture.
- Cream of tartar and baking soda – They help the cookies rise.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Why is cream of tartar in snickerdoodles?
Instead of using baking powder in these snickerdoodles, you’ll use cream of tartar and baking soda to help the cookies rise.
It’s not just a leavening agent—it also adds flavor to the cookies, giving them that signature tangy “snickerdoodle” taste. If you ask me, cream of tartar is a must for the best snickerdoodle cookies.
How to Make Snickerdoodles
You can find the complete snickerdoodle recipe with measurements below. For now, here’s a quick overview of how it goes:
First, make the cinnamon-sugar coating. Mix together the cinnamon and some of the sugar in a small bowl.
Then, mix up the cookie dough in the bowl of a stand mixer. An electric hand mixer works too!
Next, shape the cookies. Use a 2-tablespoon cookie scoop to scoop the dough, and use your hands to roll it into balls. Roll the balls in the cinnamon sugar mixture.
Finally, bake! Arrange the dough balls on parchment-lined baking sheets, making sure to leave at least 2 inches between balls. Bake, one sheet at a time, at 375°F until the cookies are puffed, just 8 to 9 minutes. They’ll still look underdone at this point. That’s ok!
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Tips
- Bake one sheet at a time so that the cookies bake evenly.
- Don’t overbake. You should take these cookies out of the oven when they still look underdone, after 8 to 9 minutes. It might be tempting to go longer than this, but trust me! The cookies will set up nicely once they’re out of the oven. If you overbake them, they won’t be soft and chewy once they cool.
- Let them cool on the baking sheet. The snickerdoodles will be super soft when you take them out of the oven. To give them a chance to set up, let them cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
Frequently Asked Questions
How should I store snickerdoodles?
They keep well in an airtight container at room temperature for up to 4 days.
Can I freeze them?
Yes! These snickerdoodle cookies freeze well. Seal them in an airtight container or bag and freeze for up to 3 months. Allow them to thaw at room temperature for about an hour before enjoying.
More Favorite Cookie Recipes
If you love these snickerdoodles, try one of these easy cookie recipes next:
- Easy Sugar Cookies
- Best Peanut Butter Cookies
- Perfect Oatmeal Cookies
- Best Chocolate Chip Cookies
- Or any of these 17 Easy Cookie Recipes!
Best Snickerdoodle Recipe
Equipment
Ingredients
- 1¼ cups plus 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups all-purpose flour, spooned and leveled
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a shallow dish, mix together 3 tablespoons of the sugar and the cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and the remaining 1¼ cups sugar until light and fluffy. Add the egg and egg yolk and beat until creamy. Add the cream of tartar, baking soda, vanilla, and salt and mix until combined. Gradually add the flour and mix until just combined.
- Use a 2-tablespoon cookie scoop to scoop the dough, then use your hands to roll it into balls. Roll the dough balls in the cinnamon sugar and arrange them on the prepared baking sheets, leaving at least 2 inches between balls.
- Bake, one sheet at a time, for 8 to 9 minutes, or until the cookies are puffed. They will look underdone, but taking them out at this point helps them stay soft and chewy in the middle. Allow them to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
there were really good but need a few mote minets to bake
Hi Jessica, glad you enjoyed them!
Do you have the weighted measurements for the ingredients of this recipe?
I made this recipe and my cookies didn’t turn out thin like yours. I’m wondering what went wrong in this recipe for me. Mine came out of the oven in a similar shape to the balls I put them in. They were not thin and crispy on the edges. Any advice would be greatly appreciated!! Otherwise they taste SO delicious.
Can I use bicarbonate of soda instead of cream of tartar?
Easy and delicious, I chose these from the Christmas cookie options because I never make them and wanted to give it a try, glad I did.
I’m late to the game but these are good. I don’t do dairy, so I subbed Becel Butter Substitute and they turned out perfect. Same texture, chewy and tasty.
hey besties I’m just wondering when this web was POSTED, because I need the date for my science fair
These are perfect! I was hungry for these and they filled the bill!
When I search for a recipe I always type in “the best…”
I did that with the snickerdoodle cookie recipe. The one that came up was okay. Today I actually looked through some recipes and came upon this one. Who knew that leaving out 1 egg white could make such a difference? In my personal opinion this recipe is. “the best”!
I’ve been making snickerdoodles since my best friend introduced me to them when we were 10. I’m almost 62 now. 🙂 For the holidays, I add the cinnamon to the dough and roll them in red or green sugar.
Because we don’t need so many cookies, I freeze the dough in balls before baking and then I let them thaw for a couple of minutes and then roll in sugar when I’m ready to bake them. Just give them a minute or so longer in the oven.
How lovely. Thanks for the tip!
Do you have a vegan work around for these snickerdoodles? I tried substituting veg oil for butter and reduced the amount to 1/2 that of butter – ok, but nothing like the real butter… have a peanut allergy in the crowd, so that option won’t work here.
Hi Ann, I’m sorry, I don’t have a tested vegan variation for this one. Thank you for the request though! You could check out Minimalist Baker, I know she has a ton of vegan cookie recipes.
Yes a vegan version please!
For a vegan snickerdoodle recipe, I’d recommend the peanut butter snickerdoodles on page 251 of Love & Lemons Every Day.
So, so, so good! Crispy outside and soft inside. Holiday goodness in every bite! Thank you so much for this recipe – it will become a holiday staple, for sure.
Hi Jenny, I’m so glad you loved it!
thank you for this recipe, it’s definitely cookie time and I don’t have a snickerdoodle recipe, and love that it’s not overly technical, thank you!
Would be great to have a vegan version of these! Sound so yummy!