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The popular cinnamon-sugar soft and chewy sugar cookie recipe. Tips and tricks for making the best snickerdoodle cookie recipe that always receives rave reviews. A recipe that has been in the family for over 30 years!
Soft and Chewy Snickerdoodle Cookies
This was one of the first cookie recipes I made as a kid. As I have shared before, I was fully obsessed with cookbooks as a little girl. My Mom collected church cookbooks and I would go straight to the cookie recipes and beg my Mom to let me whip up a batch.
I made this snickerdoodle cookie recipe 30 years ago and it is still the best snickerdoodle cookie I have ever tasted.
Why you will love this Snickerdoodle Cookie Recipe:
- This is the best snickerdoodle cookie recipe because they are perfectly soft and chewy with the perfect amount of tangy flavor.
- Snickerdoodle cookies are easy to make and have a comforting, nostalgic quality that makes them a favorite for many people.
- These homemade snickerdoodles always get 5-star ratings and are so popular! Everyone loves snickerdoodles.
What are Snickerdoodles?
Snickerdoodles are known for their soft and chewy texture, along with a sweet, cinnamon-sugar coating. The primary ingredients in Snickerdoodle cookies include butter, sugar, eggs, vanilla extract, flour, cream of tartar, baking soda, and salt, all rolled into a cinnamon sugar mixture.
What do snickerdoodles taste like?
The dough for Snickerdoodles is usually rolled into small balls and then coated with a mixture of cinnamon and sugar before baking. This coating gives the cookies their classic, slightly crispy exterior and a warm, cinnamon flavor. When baked, the best snickerdoodles have a slightly cracked surface and a soft, tender interior.
What makes a perfect snickerdoodle cookie?
A snickerdoodle cookie has to be soft and chewy. No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated. It also has to have the signature tang from the cream of tartar.
What ingredients are in Snickerdoodles?
You only need 9 ingredients to make the best homemade snickerdoodles.
- Butter — use softened, unsalted butter. If using salted butter, reduce salt to 1/2 teaspoon.
- Sugar — this recipe calls for granulated sugar.
- Eggs — use large eggs
- Vanilla Extract — since this recipe calls for 2 teaspoons of vanilla extract, I suggest using a high-quality pure vanilla.
- Flour — this recipe calls for all-purpose flour.
- Cream or Tartar — this is what gives snickerdoodles that signature tangy flavor and chewy texture. See below for why it is important to use cream of tartar in snickerdoodles.
- Baking Soda — when mixed with the cream of tartar, it helps the cookies to rise.
- Salt — if using salted butter, reduce salt by 1/2 teaspoon.
- Cinnamon Sugar — generously roll the cookie dough in the cinnamon sugar mixture before baking.
Why is cream of tartar in Snickerdoodles?
Cream of tartar is what gives Snickerdoodles their characteristic tangy flavor and helps to create their distinctive texture.
Cream of tartar is an essential ingredient in snickerdoodle cookies for several important reasons:
- Leavening Agent: Cream of tartar is an acid and when combined with baking soda it causes the cookies to rise and become light and fluffy during baking. This leavening reaction is critical in producing the characteristic texture of snickerdoodles, which is soft and tender with a slightly puffy quality.
- Tangy Flavor: Cream of tartar contributes a subtle, tangy flavor to the cookies. This tangy note helps balance the sweetness of the cookie dough and enhances the overall flavor profile of snickerdoodles. It gives the cookies a unique taste that sets them apart from other cinnamon-sugar-coated cookies.
- Texture and Appearance: Cream of tartar also contributes to the slightly crisp and crinkly surface of snickerdoodles, which is created by the leavening action.
How to make the Best Snickerdoodle Cookie Recipe:
This is such a quick and easy snickerdoodle cookie recipe! No chilling is required.
- Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
- Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture. A touch of baking soda helps the cookies to rise as well.
- Double roll the cookie balls into a cinnamon-sugar mixture. This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
- Bake just until the edges begin to become a light golden color. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.
- My favorite baking tools for perfect Snickerdoodle cookies are a light colored baking sheet, easy parchment paper sheets, and a Kitchenaid mixer.
For soft snickerdoodle cookies…
Do NOT overbake. To make soft and chewy snickerdoodles, remove from the oven while they are still soft as they will continue to set up once removed from the oven.
This is such a popular Christmas cookie because I have yet to find anyone who doesn’t love snickerdoodle cookies! When I used to teach a cooking school for kids, it was the first cookie I taught them to make because kids love them. Whenever I make these cookies, they disappear so darn fast!
Snickerdoodle Cookie Substitutions and Variations:
For a more tender texture, you may use half cake flour and half all-purpose flour.
To make them extra cinnamon flavor packed, sprinkle in cinnamon chips to make Cinnamon Chip Snickerdoodles.
You may fill these cinnamon sugar snickerdoodles with caramels and make Caramel Filled Snickerdoodles.
Do I need to chill Snickerdoodle cookie dough?
No! This is such a quick and easy snickerdoodle cookie recipe and no chilling is required.
If you want to chill the snickerdoodle cookie dough, I suggest double wrapping tightly and placing it in the refrigerator for up to 72 hours.
FAQ’s:
Absolutely! Snickerdoodle cookies freeze well and can stay in the freezer for up to 3 months if you keep them in freezer-safe bags.
When ready to serve, just remove from the freezer and let come to room temperature which should take about 30 minutes.
These soft snickerdoodles will stay fresh for up to 24-48 hours if you cover them and store at room temperature.
Watch carefully! This will depend on the size of the snickerdoodles (larger ones will take longer to bake), the type of baking pan (light vs. dark), and the accuracy of your oven temperature. I suggest setting the timer for 8-9 minutes and checking to see if they are done baking. Snickerdoodles will look slightly underdone but will set up once removed from the oven.
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Check out some more of my most popular cookie recipes:
Levain Bakery Chocolate Chip Cookies
MJ’s Top Secret Chocolate Chip Cookies
Lemon Sugar Cookies
Soft Chewy Sugar Cookies
Grandma Geri’s Gingersnaps
Chocolate Mint Chip Cookies
Mrs. Claus Peppermint Bark Chocolate Cookies
5-Star Rated Cookie Recipes:
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The Best Snickerdoodle Cookie Recipe
Equipment
Ingredients
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Mixture:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Video
Notes
When ready to serve, just remove from the freezer and let come to room temperature which should take about 30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! Happy Baking!
they are amazing !!!!!!! but i haven’t cooked them
I did not have time to chill dough but they did flatten nicely. I just made them a little too big and they really spread on the cookie sheet. They are a very good cookie.
I have only heard the name before, didn’t know what they looked like even. Are they an American thing? I’m in Canada. But your recipe was easy to follow. Looks just like yours in the photo. For those asking questions, I cut my chilled dough into quarters, then used a cookie scoop to make 6each just so relatively same size, dough was easy to work with. Baked them as a ball, they flattened themselves while baking. Inside was so light & fluffy! A had sugar-cinammon mixture left over, but still found it a bit too sweet covered all over. Might just roll the top instead of rolling all over if I make it again. I grew up with sugar cookies, but this was a nice change. Thank you.
These werecthe best cookies that I have ever made! I love how simple you made the instructions. They were easy to follow and my cookies were delicious.
I definitely agree on the instructions – one of the easiest to follow step by step.
These were fabulous and fabulously easy to make with the kids. The hardest part was waiting for the dough to chill. The easiest? No one could stop eating them. I had to keep a secret stash for Santa! Batch after batch. I recommend using a silicone baking mat.
I made these today, very easy to make and so yummy!
The instructions say roll into small balls; should I use one of those teaspoon scoopers?
I think that’s too small, I like to use a ice cream scoop
A Restruant supply house has cookie scoops in every size from small to large. You just choose what size you want your cookie.
Will bread flour work? It’s all I have right now.
Yes! That’s all I had and they came out perfect! I did flatten them before baking.
Yes, that’s what I used, and filled over the top, but wished I hadn’t bc they turned out pretty large. I imagine that using an ice cream scoop would produce a small “cookie cake” to serve a few ppl, as there’s no way you could do that and have room to do many on a cookie sheet. They grow about 3x the size of dough. I used the back of scoop to flatten center a bit and they came out great.
I just made these to take to a church Christmas party and I am going to have to quickly hide them… My family is trying to eat them all! A total hit!!! Thank you for this recipe – it will now be a staple in my house. Xoxo
I’m making them for a Christmas party as well, so you think it was enough?
LOVE… LOVE … I m a true fan/follower of all your recipes! You never disappoint. The way you present & easy to follow recipes make me feel like my girlfriend just called and gave me a great recipe I have to try. These cookies are amazzzing! Keep doing what you do, and know it’s truly appreciated. Have a wonderful Holiday.
I don’t know what I did wrong… Mine won’t roll into balls it just sticks to my hands
These were delicious! Thank you, there were a bunch of happy kids eating these cookies today! But I didn’t flatten them before I put them in the oven so the were rounder and not like the pic. Should I have used a fork to flatten?
Mine were delicious but they didn’t flatten either. ????
I flattened mine with the palm of my hand before I put them in the oven and they turned out great????
I used the bottom of a measuring cup and dipped it in the cinnamon sugar each time before pressing. I also squished them pretty good to about 1/8”. They came out nice and flat like the picture.
First time making them and I thought that the dough was too soft…but I was wrong! I wonder if maybe you added a hair too much flour? I’ve only tried once so I’ll probably mess them up next time lol!
Thanks for a great recipe!!!
I used the lid to a jar. Sprayed it with Pam.
Best Snickerdoodle recipe I’ve ever used.
You can just use the palm of your hand and lightly push down. A small plate would work as well I suppose?
I’ve always put a damp cloth around the bottom of a glass and flatten slightly with that. Works great!
This is the very best cookie ever my friends love, Love them …Mary Humes
Use the bottom of a drinking glass. To avoid the glass from sticking to the dough, press the glass into the sugar/cinnamon mixture first. Press just enough so that the dough is no longer round. You don’t need to make it flat.