Get ready to fall in love with these homemade Snickerdoodle Cookies! Soft, chewy, and loaded with that signature cinnamon-sugar coating, they’re basically the cookie version of a warm hug. Whether you’re baking for a crowd or just need something sweet to snack on, these easy-to-make cookies will have everyone asking for seconds (or thirds). Grab your apron, because this Snickerdoodle recipe is about to become your new favorite!
Want more snickerdoodle inspired treats? Be sure to try my Snickerdoodle Blondies, Cinnamon and Sugar Latte and Snickerdoodle Cupcakes.
Why You’ll Love This Recipe
- Perfectly Soft & Chewy: Some recipes result in dry or overly crisp cookies, but this one strikes the perfect balance between soft and chewy with just the right amount of crunch on the outside.
- Simple Ingredients: You likely already have everything you need in your pantry—no specialty ingredients or extra trips to the store required.
- No Chill Time: Unlike other snickerdoodle recipes that require chilling the dough, this one skips the wait, so you get fresh cookies faster.
- Foolproof Results: This recipe is easy to follow and consistently delivers bakery-quality snickerdoodles, even if you’re not a baking pro.
These easy Snickerdoodle Cookies are seriously the best. I tested this recipe over 30 times (yes, thirty!) to make sure they’re perfectly soft, chewy, and loaded with that cinnamon-sugar magic. No dough chilling or fancy ingredients—just simple, delicious cookies that come together in no time. My family can’t get enough, and they’ve quickly become our go-to sweet treat.
Every bite is a little piece of heaven, with a crisp edge and soft, gooey center. Whether you’re baking for a crowd or just want to treat yourself, these snickerdoodles are always a hit. Trust me, once you try them, you’ll see why they’ve earned a permanent spot in our kitchen. Let’s get baking—you’re going to love them!
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Ingredients You Need:
Here’s what you’ll need to whip up the perfect batch of homemade snickerdoodles, and a few tips to make sure they turn out just right:
- All-Purpose Flour: Proper measuring is key to that perfect cookie puff! Spoon the flour into your measuring cup and level it off with a knife for accuracy—no packing it down.
- Baking Soda: Freshness matters here! Stale baking soda can affect your cookie’s texture, so be sure to replace it every six months after opening.
- Cream of Tartar: This is the magic ingredient that gives snickerdoodles their signature crinkled tops. Like baking soda, it’s important to check expiration dates and refresh it regularly for the best results.
- Cinnamon: You’ll use cinnamon both in the dough and for that delicious cinnamon-sugar coating, so don’t skimp on quality!
- Butter: Slightly softened butter works best. I like using salted butter for extra flavor, but traditionally, these cookies are made with unsalted. Either works great depending on your preference.
- Sugar: Classic granulated sugar goes in the dough and the cinnamon-sugar topping for that perfect sweetness.
- Eggs: Room temperature eggs mix more easily into the dough, so let them sit out a bit before baking.
- Vanilla Extract: I always go for pure vanilla extract. It adds a depth of flavor that’s hard to beat, without any artificial aftertaste.
These simple snickerdoodle ingredients come together to make the most amazing snickerdoodles—just follow these tips, and you’ll have the perfect batch! Try serving these with a warm cup of Cinnamon and Sugar Hot Chocolate!
Helpful Tools for making Snickerdoodles
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
How to make Snickerdoodle Cookies
Making these Snickerdoodle Cookies is super simple, and you’ll have warm, cinnamon-sugar perfection in no time. Here’s a quick overview of the process, so you can get a glimpse of how easy these cookies are to whip up!
- Prepare the Cookie Sheets: Preheat your oven to 375°F and line two cookie sheets with parchment or a silicone mat for easy cleanup.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, and cream of tartar until well combined.
- Cream the Butter: In a stand mixer (or with a hand mixer), beat the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs and vanilla, mixing until fully combined.
- Mix the Dough: Scrape down the sides of the bowl, then gradually add the dry ingredients and stir until the dough forms.
- Roll Into Balls: Scoop out about 2 tablespoons of dough per cookie, roll them into balls, then coat each one in cinnamon sugar. Place them on the baking tray, leaving space between each.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown. Let them cool on the tray before enjoying!
It’s that easy—you’ll be biting into soft, chewy snickerdoodles in no time!
Storage and Freezing Instructions
To keep your cookies fresh, allow them to cool completely before storing. Place them in an airtight container at room temperature, and they’ll stay soft and chewy for up to 5 days. If you like a crisper cookie, leave them slightly uncovered for a day or two to let them firm up.
Freezing Instructions:
If you want to freeze your snickerdoodles for later, it’s super easy! After rolling the dough into balls and coating them in cinnamon sugar, place them on a baking sheet and freeze for 1 hour until firm. Then transfer the dough balls to an airtight container or freezer bag. When you’re ready to bake, no need to thaw—just place the frozen dough on a baking sheet and bake as directed, adding 1-2 extra minutes to the baking time. They’ll come out perfectly fresh and delicious!
Freezing Baked Cookies: You can also freeze the baked cookies! Once cooled, layer them in an airtight container with parchment paper between each layer. They’ll stay fresh for up to 3 months—just thaw at room temperature and enjoy!
Expert Tips:
Use Fresh Cream of Tartar and Baking Soda: These ingredients are key to the texture and flavor. Old or expired baking soda or cream of tartar can affect how your cookies rise and taste, so replace them if they’ve been in your pantry for a while.
Room Temperature Eggs and Butter: Using room temperature eggs helps them blend more easily into the dough, while softened butter creates that perfect fluffy texture. If you forgot to take out the butter, microwave it in short bursts (10-15 seconds) to soften without melting.
Chill the Dough (Optional): While this recipe doesn’t require chilling, if you want an extra thick, chewy cookie, you can refrigerate the dough for 30 minutes before rolling and baking.
Roll in Extra Cinnamon Sugar: Don’t be shy when coating the dough in cinnamon sugar. A generous coating adds extra flavor and that perfect snickerdoodle crunch on the outside.
Watch the Bake Time: Snickerdoodles should be slightly under baked for that soft, chewy center. Pull them out when the edges are lightly golden, even if the center looks a bit soft—it’ll firm up as they cool.
Helpful FAQs
Yes, cream of tartar is important for that classic snickerdoodle tang and soft, chewy texture. If you don’t have it, you can substitute it with an equal amount of lemon juice or white vinegar in a pinch, but the cookies may lose some of that traditional flavor and texture.
The edges should be lightly golden, but the centers may still look a bit soft when you take them out of the oven. This is normal! They’ll firm up as they cool, giving you that soft, chewy center.
Yes! You can mix by hand using a wooden spoon or spatula, but be prepared to put in some elbow grease to properly cream the butter and sugar. It may take a bit longer, but it will still work just fine.
Snickerdoodles are rolled in cinnamon sugar and have a tangy flavor from the cream of tartar, which also makes them soft and chewy. Sugar cookies, on the other hand, are simpler in flavor, without cream of tartar, resulting in a crisper texture and a more buttery, sweet taste.
More Must Try Cinnamon recipes
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Best Snickerdoodle Cookies
Ingredients
For the cookie:
- 1¾ cups all-purpose flour
- 1 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup butter (one stick) softened
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the topping:
- 2 tablespoons sugar
- 2 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F and line a baking sheet with either parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier. Set the tray aside for now.
- In a small mixing bowl, combine the flour, baking soda, cream of tartar, and 1/2 teaspoon of cinnamon. Use a fork to gently mix the ingredients until they’re evenly combined. This is your “dry” mixture. Set this aside as well.
- In a large mixing bowl (or a stand mixer, if you have one), add the softened butter and 3/4 cup granulated sugar. Beat on medium speed for about 2 minutes until the mixture looks light and fluffy. This step is called “creaming” and helps give your cookies a nice texture.
- Scrape down the sides of the bowl using a spatula to make sure everything is mixed evenly. Now, add the egg and vanilla extract. Mix on low speed just until everything is combined—be careful not to overmix.
- Gradually add your dry ingredients to the butter and sugar mixture, stirring on low speed until a cookie dough forms. If you don’t have a mixer, you can mix by hand—just be patient and stir until the dough comes together.
- In a small bowl, mix together the remaining 2 tablespoons of sugar with 2 teaspoons of cinnamon. This will be your cinnamon-sugar coating.
- Scoop about 2 tablespoons of dough (about the size of a golf ball) and roll it into a ball. Roll each dough ball in the cinnamon-sugar mixture until it’s fully coated.
- Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie so they have room to spread as they bake.
- Bake the cookies for 10-11 minutes. You’ll know they’re done when the edges are slightly curled and the cookies look puffed up, even if the centers seem a little soft (they’ll firm up as they cool).
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack (or a plate). Now, enjoy your homemade snickerdoodles!
Notes
Nutrition
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Comments & Reviews
deborah hancock says
i wood defintley fix the chocolate thin mints, i love the ones the girl scouts sell ,but i could make these all year long
Whatever DeeDee Wants says
Yum! I love a good Snickerdoodle!
Yvonne @ TriedandTasty says
For the longest time I’ve been saying that I don’t like Snickerdoodles.. and I can’t remember why not. After looking at the ingredients, these totally look like something I would LOVE! Pinning!