This snickerdoodle cookies recipe is soft, chewy, with the wonderful flavor of cinnamon. And it goes perfect with a glass of cold milk. They are so easy to make, you'll have to make another batch.
Table of Content
This is one of the first cookies I make as soon as fall sets in. I think cinnamon has a wonderful aroma to have in the home to welcome the cooler weather. Actually, these are also the perfect holiday cookies and always one of my Christmas cookies on the platter.
Why are these the best cookies?
- Classic snickerdoodle cookies are soft and chewy, with a light cinnamon flavor. This simple recipe makes the best snickerdoodles ever.
- Most of the ingredients are simple pantry staples or easy to find.
- This is a kid' approved, favorite cookie, so make sure to double the recipe.
- One of the secret ingredients in this cookie is a cream of tartar. This is what gives these cookies snickerdoodles that slightly tangy flavor.
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking, so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Cinnamon - Use a good quality cinnamon powder from a trusted source. Cheap brands don't give the best flavor and the cake taste woody.
- Sugar - I've used both white and light brown sugar. White sugar adds a nice crispness, while brown sugar will keep them soft and chewy.
- Vanilla extract - You can use vanilla extract, vanilla bean paste or substitute some sugar for vanilla sugar.
Best snickerdoodle cookie recipe
- Dry ingredients - In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment(or hand mixer), cream the unsalted butter with both the white and brown sugar until light and fluffy.
Pro tip - The butter must be room temperature, not too soft. And you want the sugar to almost dissolve in the butter.
- Next, add the eggs, one at a time, followed by the flour mixture. Combine well but do not overmix.
Pro tip - We do not want to activate the gluten in our flour so do not overmix. - Chill the cookie dough in the refrigerator for 20 minutes or until firm enough to roll into balls.
Pro tip - The cookie dough can be kept in the fridge for 2 to 3 days. You can even freeze it for up to 3 months.
- Coating - Combine the granulated sugar and ground cinnamon in a small bowl. Set aside.
- Preheat the oven at 375°F / 190°C / Gas Mark 5.
- Roll and shape the dough into golf size or 1 ½-inch ball. Then, drop the balls in the cinnamon-sugar mixture and coat well.
Pro tip - Use about 1.5 tablespoon size dough for medium size cookies and about 2 tablespoon size cookie dough for slightly larger cookies. - Next, arrange the coated balls on a silicone or parchment-lined baking sheet, about 3-inches apart, leaving enough space for them to rise.
- Bake for about 10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes. Then, transfer them to the wire rack to cool completely.
Pro tip - These cookies will spread, they are soft and slightly puffed when freshly baked. So, let them cool on the cookie sheet. Otherwise, they will break easily. - When cooled, transfer to an airtight container. These cookies will stay fresh for up to 7 days at room temperature. They can also be frozen for up to 3 months.
Tips and troubleshooting
- Use room-temperature butter but make sure it's not too soft or melted. Otherwise, the cookies will spread too much.
- I like using a combination of white and brown sugar for the best flavor. But, you can also use all light brown sugar.
- These cookies use cream of tartar and baking soda instead of baking powder. While you can use 1 ½ teaspoon of baking powder with ½ teaspoon of baking soda instead, the true flavor of a snickerdoodle comes with the addition of cream of tartar. It adds tartness as well as softness to the cookies and increases the power of leavening in the cookies.
- Bake the cookies until they start to get slightly golden around the edges. That way, you will have the perfect texture because the cookies continue to cook with the residue heat as they cool on the wire rack. Overcooking these cookies will make them dry inside.
- You can roll the cookies in cinnamon sugar twice to ensure they are well coated and get a stronger cinnamon flavor as well as color.
- Make-a-head cookies - you can keep the cookie dough or rolled cookie dough balls in the refrigerator for up to 3 days. Also, you can freeze the dough or dough balls for up to three months in the freezer. When baked from frozen they may take 2 to 3 minutes more.
More cookie recipes
How long will these snickerdoodle cookies keep?
These cookies will keep in an air-tight container at room temperature for up to 7 days.
Why is the cream of tartar in snickerdoodle?
These cookies use cream of tartar and baking soda instead of baking powder. While you can use 1 ½ teaspoon of baking powder with ½ teaspoon of baking soda instead, the true flavor of a snickerdoodle comes with the addition of cream of tartar. It adds tartness as well as softness to the cookies and increases the power of leavening in the cookies.
The difference between sugar cookies and snickerdoodles?
Snickerdoodles are sweeter, softer, and chewy cookies with lightly crisp golden edges and a stronger flavor of cinnamon. Sugar cookies are mostly vanilla flavored. They can be soft or firm if they are meant to be frosted.
Can you freeze snickerdoodle cookies?
You can freeze the cookie dough or dough balls in a freezer bag for up to three months in the freezer. The baked cookies can be frozen for up to a month. When baked from frozen dough they may take 2 to 3 minutes more.
Printable Recipe
Snickerdoodle Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F/190°C/ Gas Mark 5
Difficulty: Easy
Calories: 212kcal
Adjust Servings Here: 20 cookies
Description
This snickerdoodle cookies recipe is soft, chewy, with the wonderful flavor of cinnamon. And they are perfect with a glass of cold milk. They are so easy to make, you'll have to make another batch.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie dough
- 1 cup (227 g) Unsalted Butter
- ½ cup (110 g) Light brown sugar
- ¾ cup (150 g) White sugar
- 2 large Eggs
- 2¾ cups (345 g) All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cream of Tartar
- ½ teaspoon Salt
Coating
- ¼ cup (50 g) Sugar
- 1 tbsp Ground cinnamon
Instructions
- Dry ingredients - In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment(or hand mixer), cream the unsalted butter with both the white and brown sugar until light and fluffy. Pro tip - The butter must be room temperature, not too soft. And you want the sugar to almost dissolve in the butter.
- Add the eggs, one at a time, followed by the flour mixture. Combine well but do not overmix. Pro tip - We do not want to activate the gluten in our flour so do not overmix.
- Chill the cookie dough in the fridge for 20 minutes or until firm enough to roll into balls. Pro tip - The cookie dough can be kept in the fridge for 2 to 3 days. You can even freeze it for up to 3 months.
- Coating - Combine the granulated sugar and ground cinnamon in a small bowl. Set aside.
- Preheat the oven at 375°F / 190°C / Gas Mark 5
- Roll and shape dough into golf size or 1 ½-inch balls. Drop the balls in the cinnamon-sugar mixture and coat well. Pro tip - Use about 1.5 tablespoon size dough for medium size cookies and about 2 tablespoon size cookie dough for slightly larger cookies.
- Arrange the coated balls on a silicone or parchment-lined baking sheet, about 3-inches apart, leaving enough space for them to rise.
- Bake for about 10 minutes. Allow the cookies to cool on the baking sheet for 10 minutes. Then, transfer to the wire rack to cool completely. Pro tip - These cookies will spread, they are soft and slightly puffed when freshly baked. So, let them cool on the cookie sheet. Otherwise, they will break easily.
- When cooled, transfer to an airtight container. These cookies will stay fresh for up to 7 days at room temperature. They can also be frozen for up to 3 months.
Recipe Notes & Tips
- Use room temperature butter but make sure it's not too soft or melted otherwise the cookies will spread too much
- I like using a combination of white and brown sugar for the best flavor. But, you can also use all light brown sugar.
- These cookies use cream of tartar and baking soda instead of baking powder. While you can use 1 ½ teaspoon of baking powder with ½ teaspoon of baking soda instead, the true flavor of a snickerdoodle comes with the addition of cream of tartar. It adds tartness as well as softness to the cookies and increases the power of leavening in the cookies.
- Bake the cookies until they start to get slightly golden around the edges. That way you will have the perfect texture because the cookies continue to cook with the residue heat as they cool on the wire rack. Overcooking these cookies will make them dry inside.
- You can roll the cookies in cinnamon sugar twice to ensure they are well coated and get a stronger cinnamon flavor as well as color.
- Make-a-head cookies - you can keep the cookie dough or rolled cookie dough balls in the refrigerator for up to 3 days. Also, you can freeze the dough or dough balls for up to three months in the freezer. When baked from frozen they may take 2 to 3 minutes more.
Nutrition Information
Calories: 212- kcalCarbohydrates: 29- gProtein: 3- gFat: 10- gSaturated Fat: 6- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 3- gTrans Fat: 1- gCholesterol: 43- mgSodium: 123- mgPotassium: 62- mgFiber: 1- gSugar: 15- gVitamin A: 312- IUVitamin C: 1- mgCalcium: 17- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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GUSTAVO DE OBALDIA
Really nice recipe. I loved all the tips you provide for making it right, especially how to use the cream of tartar on baking!
Jess
I love making these to deliver to friends and family during the holidays. The perfect addition to any cookie tray!
Mindee Taylor
These were eaten up as fast as I could make them!
Veena Azmanov
I am so happy to hear that Mindee. Thanks for the lovely feedback
Andrea
I love snickerdoodles and appreciate your tip to use a combination of brown sugar and granulated sugar. These look delicious!
Gina
I've always loved the soft texture of a good Snickerdoodle cookie - great recipe I'll be using for the holidays!