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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!
Great cookie
Thank you for making my recipe, Sharon!
Delicious! The chewy texture mixes with the cinnamon sugar perfectly
Is there any suitable substitutIon for cream of tartar? I would love to try these and have everything but. Thanks! ☺️
Hi Dayna! Yes you can replace 1 teaspoon of cream of tartar with 2 teaspoons of lemon juice or white vinegar. Or you can replace both the cream of tartar and baking soda with 1 ½ teaspoons of baking powder for every 1 teaspoon of cream of tartar. I hope that helps!
Can I use salted butter and just cut out the salt or reduce the amount of salt used?
Hi! Yes, you can use salted butter and reduce the salt to 1/4 tsp added. I hope you enjoy this recipe!
Hey Melissa! Thanks for the tip when using salted butter! My tired mom brain forgot to reduce the salt lol
It would be helpful if you could include the salt reduction tip in the recipe card (seeing as you also include in your other Snickerdoodle recipes, like the Frosted Snickerdoodle).
Was totally my fault, user error, but I hope it would help others from hurriedly making the same mistake haha 🙂
Hi! Thank you for the feedback, I can for sure add that to future recipes! I hope you loved these cookies!
These were really good, however I used a kitchenaid and when finished creating the cookie dough it was too runny and sticky to use as is, so I had to add over a cup and half more of flour. I followed the recipe and did this twice. Any reason why this could be? Only thing I can think of is I used imperial sticks?
I’m not much of a baker hah, but was looking for something to do with my kids for the holidays. But I am familiar with the dough being too sticky, as I make pizza from scratch often, but that doesn’t require butter.
Hi Jeff! The reason your dough was runny and sticky is because Imperial sticks, can have less fat and more water, which can affect the texture. The recipe calls for butter which is about 80% fat with minimal water content, that is essential for the structure and flavor of baked goods. Next time I would stick to butter, I hope that helps!
I have made this recipe probably a dozen times now and it has gotten rave reviews. It’s now my 20 year old daughter’s favorite cookie, and my 30 year old nephew couldn’t get enough of them at Thanksgiving (part of his gift is going to be a couple dozen of these this holiday). I’ve prepped this in various ways (chill dough overnight, freeze dough and use at a later date) and have always had good results.
I am so glad everyone in your family loved these snickerdoodle’s! Thank you so much for making them!
Thank you so much for this recipe!! My family, friends and coworkers love my cookies and expect them every holiday 🙂 Recipe has become our family staple for every holiday.
Thank you for making these snickerdoodle’s, Victoria! It is such a fun holiday cookie, I am so glad everyone loved them!
Hello! Is it okay to make the dough the night before, freeze it, and then bake them the next day? I’ve made this recipe before and love it, but was wondering if freezing the dough was possible/if freezing would affect the flavor.
Hi Eve! You can definitely freeze the dough. If it makes it easier you can also just refrigerate the dough and bake them the next day. I hope you love this recipe!
Hi thank you so much for your quick response! I just had one more quick follow-up question. After refrigerating, would I need to let it come to room temperature before baking or if it okay if it bakes cold?
Hi Eve! You can bake them chilled. Just watch the edges to get golden brown and bake on a light colored baking sheet. I hope you love this recipe!
Amazingly delicious! The best I’ve ever made
I am so glad you love this recipe, Amanda! Thank you for making it.
I am an avid home baker. Typically I tweak recipes and make them my own. This is one I have never needed to tweak. It’s absolutely perfect! I get compliments and rave reviews on these snickerdoodles every time. You should stop looking at other snickerdoodle recipes and make this one! You won’t regret it!
That is such a nice comment, Morgan! Thank you so much for making them. 🙂