The Best Snickerdoodle Cookies Recipe

Snickerdoodle Cookies Recipe is a simple butter-sugar cookie rolled in cinnamon sugar and baked until soft. The key difference from a sugar cookie is the cream of tartar, which adds the signature tang and chewy texture.

This Snickerdoodle Cookies Recipe is perfect for anyone who wants a simple, no-stress cookie that brings big flavor without any fancy tools.

These cookies stay soft in the center, light around the edges, and roll beautifully in cinnamon sugar. When I want something quick for family movie night or a bake sale, I always lean on this recipe.

Why You’ll Love This Snickerdoodle Cookies Recipe?

That is a wonderful classic recipe! Here are the top reasons why anyone will absolutely fall in love with making and eating your Snickerdoodle Cookies Recipe:

1. The Perfect Texture:

They achieve that ideal balance of being wonderfully chewy on the inside while having those delightful, slightly crisp edges. They aren’t flat and sad—they puff up just right!

2. Irresistible Cinnamon-Sugar Coating:

That signature coating isn’t just cinnamon and sugar; it’s the magical secret ingredient, cream of tartar, that gives Snickerdoodles their unique, slightly tangy flavor that is completely addictive.

3. Nostalgia in a Bite:

Snickerdoodles are a true comfort cookie. They instantly transport you back to childhood, smelling of warm cinnamon and vanilla, making them perfect for sharing and creating new memories.

4. Easy and Fast:

The dough comes together quickly and doesn’t usually require chilling, meaning you can satisfy that cookie craving almost immediately. They are one of the simplest cookies to master!

5. Great for Gifting:

They stay soft for days and travel well, making them an excellent choice for holiday cookie swaps, school treats, or just dropping off a tin of cheer to a friend.

They are simply the ultimate cozy, comforting, and perfectly spiced cookie!

How To Prepare Snickerdoodle Cookies Recipe?

Recipe Overview

Snickerdoodle Cookies Recipe made with cinnamon sugar, cream of tartar, and soft butter gives you cookies with chewy centers and light edges.

• Prep Time: 15 minutes
• Chill Time: 30 minutes (optional but helpful)
• Cook Time: 10 minutes
• Total Time: 25–55 minutes
• Cuisine: American
• Course: Dessert / Cookies
• Difficulty Level: Easy
• Yield: 32 cookies
• Calories per Serving: ~160
• Serving Size: 2 cookies

Equipment

• Mixing bowls
• Hand mixer or whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop (optional)
• Cooling rack

Ingredients

Cookie Dough

• 1 cup salted butter (2 sticks), softened
• 1 and 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 and 1/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 and 1/2 teaspoons cream of tartar

For Rolling

• 1/3 cup granulated sugar
• 1 and 1/2 tablespoons cinnamon

Ingredient Notes

1. Butter: Softened butter helps the cookies spread evenly. Cold butter won’t mix well, and melted butter will make the cookies too flat.

2. Brown Sugar: This keeps the center soft and moist.

3. Cream of Tartar: Helps the cookies stay chewy and gives that classic tang.

4. Cinnamon Sugar: Roll generously; this coating creates that sweet cinnamon shell.

5. Flour: Make sure it’s spooned and leveled to avoid dry cookies.

How To Make Snickerdoodle Cookies Recipe

Step 1: Mix the Wet Ingredients

Beat the softened butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla. Mix until the batter looks creamy.

Step 2: Add the Dry Ingredients

Whisk the flour, cream of tartar, baking soda, and salt. Add the dry mix to the wet batter. Stir until a soft dough forms.

Step 3: Chill (Optional but Helps)

Chill for 30 minutes to keep the cookies thick and soft during baking.

Step 4: Shape and Roll

Mix the cinnamon and sugar for rolling. Scoop dough into balls, then roll each one in the cinnamon sugar.

Step 5: Bake

Place on lined baking sheets. Bake at 350°F (175°C) for 10–11 minutes. Remove once the edges look set. The centers may look soft—this keeps them chewy.

Step 6: Cool

Let them cool on the pan for 5 minutes, then transfer to a rack.

Nutrition (Per Serving – 2 Cookies)

• Calories: ~160
• Carbs: 21g
• Fat: 7g
• Protein: 2g
• Sugar: 12g

Tips and Variations

Tips

*️⃣ Don’t over-bake or the cookies will dry and turn into hockey pucks.

*️⃣ If you want extra cinnamon flavor, add a bit of cinnamon to the dough.

*️⃣ For thicker cookies, chill the dough a little longer.

Variations

*️⃣ Cinnamon Bun Style: Add a swirl of cinnamon sugar on top before baking.

*️⃣ Extra Vanilla: Use 1 more teaspoon vanilla for a richer flavor.

*️⃣ Brown Sugar Only: Swap some white sugar for more brown sugar for extra softness.

Storing Tips

☑️ Keep cookies in an airtight container for 4–5 days.

☑️ Freeze baked cookies for up to 3 months.

☑️ Freeze the dough balls and bake straight from the freezer.

Serving Suggestions

✅ Serve warm with milk or coffee.

✅ Great for holiday cookie trays.

✅ Perfect for potlucks or school snacks.

✅ You can sandwich two cookies with vanilla frosting for a fun treat.

Other Cookies Recipe You May Like

▶ Famous Fudgy Chewy Brookies (brownie)

▶ Easy 3 Ingredient Peanut Butter Cookies Recipe

▶ Easy 3 Ingredient Shortbread Cookies Recipe

▶ Best Pecan Snowball Cookies Recipe

Recipe Notes

✔️ Don’t skip the cream of tartar.

✔️ Use softened butter.

✔️ Pull the cookies from the oven early for soft centers.

✔️ Roll generously in cinnamon sugar for full flavor.

Why is cream of tartar in Snickerdoodles?

Cream of tartar gives Snickerdoodles their light tang and helps the dough stay soft after baking. It reacts with baking soda to lift the cookies without making them cakey.

This small ingredient is the key to that classic chewy bite. Without it, the cookies taste more like plain sugar cookies. It’s what separates a real Snickerdoodle from the rest.

What makes a Snickerdoodle Cookies Recipe different from regular sugar cookies?

Snickerdoodles use cream of tartar and a cinnamon sugar coating, while sugar cookies skip both. The cream of tartar adds a slight tang that sugar cookies don’t have. Snickerdoodles stay softer in the center and feel lighter when you bite into them.

The cinnamon sugar shell gives a warm sweetness that sets them apart. That mix of tang, softness, and cinnamon is what makes them special.

How do I get the classic soft and chewy texture in a Snickerdoodle Cookies Recipe?

Use softened butter, the right amount of cream of tartar, and don’t over-bake the cookies. Pull them from the oven when the edges look set, but the center still looks soft.

Let them finish gently on the hot pan—that part keeps them chewy. Make sure the flour is measured lightly, or the dough will turn stiff. Chilling the dough helps the cookies stay thick and tender.

FAQ For Snickerdoodle Cookies Recipe

Final Thoughts

I love sharing this Snickerdoodle Cookies Recipe because it’s simple, reliable, and full of that cinnamon sugar flavor everyone enjoys.

Give it a try, and let me know how your batch turns out. I’m always happy to help with questions or tips!