Snickerdoodle Cookie Recipe

Name: Snickerdoodle Cookie Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 78 min
Ingredients: ½ cup unsalted butter, (softened); ½ cup sugar; ⅓ cup brown sugar, (packed); 1 large egg; 1 teaspoon vanilla; 1½ cups all-purpose flour; ¼ teaspoon cream of tartar; 2 teaspoons baking soda; ¼ teaspoon salt; ¼ cup sugar; 2 teaspoon cinnamon

close up shot of Snickerdoodle Cookies Recipe stacked on top of each other on a cooling rack

This delicious, classic snickerdoodle cookie recipe is a snap to make and smells heavenly with its cinnamon sugar flavor.

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Table of Contents

Snickerdoodle Cookie Recipe Ingredients
How To Make This Snickerdoodle Cookie Recipe
How To Serve
Storage
More Recipes You’ll Love
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This snickerdoodle cookie recipe makes a soft, thick, delicious homemade treat. With a sweet, buttery dough rolled in cinnamon sugar before baking, these old-fashioned made-from-scratch cookies are irresistible!

Snickerdoodle Cookies Recipe raw ingredients that are labeled

You’ll need:

For the Cookies:

½ cup unsalted butter, softened
½ cup granulated sugar
⅓ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon cream of tartar
¼ teaspoon salt, optional

For the Cinnamon Sugar Topping:

¼ cup sugar
2 teaspoons cinnamon

SUBSTITUTIONS AND ADDITIONS

BUTTER: I do recommend using unsalted butter for this classic cookie recipe.

CREAM OF TARTAR: Cream of tartar acts as a leavening agent in this easy snickerdoodle recipe, and I highly recommend using it. However, if you don’t have any, you can substitute lemon juice or whiter vinegar for a similar effect. For this recipe, you would use two teaspoons of lemon juice or white vinegar in place of the cream of tartar.

BAKING POWDER: You can also use a teaspoon of baking powder if you don’t have cream of tartar available. However, the cream of tartar helps give snickerdoodles their classic flavor and chewy texture, so I definitely recommend adding it to your shopping list.

PRO TIP:

You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. Just before baking, roll in cinnamon sugar and bake.

STEP ONE: In a large bowl with a hand mixer or in a stand mixer, combine the butter and sugars for 3 minutes until light and fluffy.

PRO TIP:

Make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.

STEP TWO: Add the egg and vanilla, and beat on medium-high speed for about 3 minutes.

Snickerdoodle Cookies Recipe process shot of ingredients blended together in a bowl

STEP THREE: Add the flour, baking soda, cream of tartar, and optional salt to the wet ingredients, and beat with the electric mixer on low speed until just combined for about 1 minute, making sure to scrape down the sides of the bowl with a rubber spatula.

STEP FOUR: Roll out 1 tablespoon-sized balls of the snickerdoodle cookie dough (approximately 25 cookies) and refrigerate for at least 1 hour.

STEP FIVE: Prepare your cookie sheet by lining it with parchment paper. Preheat the oven to 350°F.

Snickerdoodle Cookies Recipe process shot of dough rolled into a ball and placed on a baking sheet

STEP SIX: In another small bowl, mix together the cinnamon and sugar for the topping.

STEP SEVEN: Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.

Snickerdoodle Cookies Recipe process shot of cookie dough balls rolled into cinnamon sugar and placed on a cookie sheet

STEP EIGHT: Bake cookies for 8 to 10 minutes until the edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.

PRO TIP:

If you want a flatter cookie, you can press the cookie down with the back of a spoon a little bit after removing from the oven.

Snickerdoodle Cookies Recipe process shot after cookies are baked

How To Serve

Enjoy these chewy snickerdoodles with a whipped hot chocolate or homemade pumpkin spice latte. These cookies are a popular choice during the holidays and would be a delightful treat to add to a homemade gift for friends or family.

If you are a snickerdoodle fan, you will love our snickerdoodle bread. For a simple sugar cookie recipe, check out our no-spread sugar cookies.

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Storage

ON THE COUNTER: You can store this perfect cookie at room temperature in an airtight container for up to three days. If your cookies start to get hard, pop one piece of bread in the container, and they’ll get soft again.

IN THE FREEZER: You can freeze these sweet cookies in an airtight container or freezer bag for up to three months. When you’re ready to serve, thaw them on the counter, and you’re ready to enjoy!

close up overhead shot of Snickerdoodle Cookies Recipe piled on top of each other on a cooling rack

These soft, chewy cookies are the best. A light, fluffy dough is rolled in a cinnamon-sugar mixture for a warm, buttery cookie that will become a favorite and a staple on your baking menu for years to come.

FREQUENTLY ASKED QUESTIONS

Why is there cream of tartar in snickerdoodles?

This delicious cookie recipe has cream of tartar included in the ingredients because cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie rather than a crunchy one.

How do I make sure my snickerdoodles come out soft?

Make sure not to overbake the cookies. Pay close attention to when the edges start to turn golden, and then pull them out of the oven right away. They might look a little underbaked but will harden as they cool down.

How do I store these cookies?

These chewy snickerdoodle cookies can be stored on the counter in an airtight container for up to three days or in the freezer for up to three months.

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5 from 5 votes

This delicious, classic snickerdoodle cookie recipe is a snap to make and smells heavenly with its cinnamon sugar flavor.

Prep Time 10

Cook Time 8

Total Time 1 18

Servings

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Ingredients

Cookies

½ cup unsalted butter, softened
½ cup sugar
⅓ cup brown sugar, packed
1 large egg
1 teaspoon vanilla
1½ cups all-purpose flour
¼ teaspoon cream of tartar
2 teaspoons baking soda
¼ teaspoon salt

Topping

¼ cup sugar
2 teaspoon cinnamon

Instructions

Prepare your cookie sheet by lining with parchment paper and preheating the oven to 350°F.
With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
Add the egg and vanilla, and beat on medium-high speed about 3 minutes.
Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
In another small bowl mix together the cinnamon/sugar ingredients.
Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
Bake 8 to 10 minutes until edges are browned and crisp, but center is still pale and puffy. They will wrinkle as they cool.

Notes

You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. Just before baking, roll in cinnamon sugar and bake.
Make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.
If you want a flatter cookie, you can press the cookie down with the back of a spoon a little bit after removing from the oven.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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