This Snickerdoodle Cookies Recipe is the homemade classic that has everyone reaching for a second cookie before they finish the first. My family loves the soft chewy texture and sweet cinnamon bite, which is why they are one of our must bake holiday cookies. If you are looking for a cookie that feels comforting, nostalgic, and downright delicious, this is the one to bake next.
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After decades of baking in restaurant kitchens and just as many years baking for my own family, this chewy snickerdoodle recipe has turned into one of my most perfected cookies. My kids have been pro taste testers since they were small, and they have helped me fine tune every part of this recipe. With all that real life practice and the family tested methods I trust, you can feel confident that these snickerdoodles are the real deal, fun to make, and sure to disappear fast.
Why We Love This Recipe For Snickerdoodle Cookies
- Easy to make with simple pantry ingredients.
- Chewy texture with warm cinnamon sugar flavor everyone loves.
- Freezer friendly, so you can bake ahead or stash extras for later.
- Great for bakers of all levels, from beginners to seasoned pros.
- Kid approved and family tested, making them a guaranteed crowd pleaser.
- Classic, nostalgic flavor that never goes out of style.
- Perfect for holiday baking, cookie exchanges, and gifting.
Snickerdoodle Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Large Eggs
- Cream of Tartar
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Ground Cinnamon
Substitution Suggestions
- Salted Butter: You can use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Cream of Tartar: This ingredient is essential in this recipe. It allows the cookies to stay soft and chewy and helps create the crackly top. Do NOT skip this ingredient.
- All Purpose Flour: I prefer to only use all purpose flour with this recipe, it creates the best texture. You can use white whole wheat flour or whole wheat flour, but the cookies will be a bit more dense.
What are Snickerdoodle Cookies
Snickerdoodle cookies are famous for their sweet cinnamon sugar coating and perfectly soft chewy centers. They start with a classic sugar cookie base but get their signature flavor from cream of tartar.
What does Cream of Tartar do
Cream of tartar adds the slight tang these cookies are known for while also helping form their classic crackled tops. When combined with baking soda, it acts as a leavening agent that keeps the cookies soft and chewy.
How to Make Snickerdoodle Cookies
- First, preheat oven to 400°F and line a couple cookie sheets with parchment paper.
- Next, in the bowl of a stand mixer fitted with paddle attachment or with large bowl and hand beaters, cream together the butter and 1½ cups granulated sugar until light and fluffy. About 2-3 minutes.
- Then add eggs, one at a time, beating well after each addition and scraping the sides and bottom of bowl as needed.
- Now, add the dry ingredients: cream of tartar, baking soda, salt and all purpose flour. Mix on low speed until it is fully incorporated.
- Cover the bowl with a clean towel or plastic wrap, and chill the dough for at least 30 minutes. If you are in a rush this step isn't absolutely necessary. I think the dough is easier to work with once it has chilled a bit.
- In a shallow flat bowl, combine cinnamon and 2 tablespoons of sugar. Set aside.
- Using a small cookie scoop, or 1 tablespoon, scoop the dough and place it 2 inches apart on prepared cookie sheet.
- Then, roll each scoop into a smooth ball and roll in cinnamon sugar. Place back on cookie sheet.
- Bake cookies in preheated oven for 8-10 minutes until the edges are lightly browned.
- Let cookies cool for 2 minutes on pan then remove to wire rack to cool completely.
Expert tip: I like to scoop all the dough first, then roll all into balls, and then roll all the balls in cinnamon sugar. Working in an assembly line like this makes it go much smoother and faster.
Snickerdoodle fans, keep the cinnamon sugar fun going with my Gourmet Snickerdoodles and easy Snickerdoodle Bars.
Storing Snickerdoodle Cookies
Storing: Place cooled cookies in an airtight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a small piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies, but I doubt you'll need to with these cookies.
Freezing: These cookies freeze well! Place the baked and cooled cookies in a freezer safe airtight container or in a freezer bag. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
Freezing Cookie Dough
To freeze the snickerdoodle cookie dough, place portioned cookie dough scoops that have been rolled in the cinnamon sugar, on a parchment lined sheet pan and place in freezer. Once the dough is frozen, place the dough balls in a freezer safe container or freezer bag between layers of wax paper. Don't forget to label and date! Freeze for up to 4 months.
To bake the frozen cookie dough, bake as directed in the instructions and add 2-3 minutes to the baking time. If you like you can roll in cinnamon sugar again before baking.
Heather's Favorite Tools for this Recipe
- My MOST favorite tool in my kitchen is my KitchenAid Stand Mixer. It's the best ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A small sized cookie scoop that holds about 1 tablespoon is great for these cookies. Again I use the pampered chef one but this small scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great for baking too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips for Homemade Snickerdoodle Cookies
- Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef small scoop which is equal to about 1 tablespoon.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. The cookies should be just barely golden brown on the edges and look set in the center. Over baking will cause the cookies to be too crisp.
More Classic Cookie Recipes:
- Classic Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Double Chocolate Chip Cookies
- Old Fashioned Peanut Butter Cookies
- Iced Oatmeal Cookies
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Homemade Snickerdoodle Cookies
Ingredients
- 1 cup salted butter, softened
- 1½ cups white sugar
- 2 large eggs
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¾ cups all purpose flour
Instructions
- Preheat oven to 400°F and line a couple cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment or with large bowl and hand beaters, cream together the butter and granulated sugar until light and fluffy. About 2-3 minutes.
- Add eggs, one at a time, beating well after each addition and scraping the sides and bottom of bowl as needed.
- Add the cream of tartar, baking soda, salt and all purpose flour. Mix on low speed until it is fully incorporated.
- If time allows, cover the bowl with a clean towel or plastic wrap, and chill the dough for at least 30 minutes. I think the dough is easier to work with once it has chilled a bit.
- Using a small cookie scoop, or 1 tablespoon, scoop the dough and place it 2 inches apart on prepared cookie sheet.
- Roll each scoop into a smooth ball and roll in cinnamon sugar. Place back on cookie sheet.
- Bake cookies in preheated oven for 8-10 minutes until the edges are lightly browned and centers look set.
- Let cookies cool for 2 minutes on pan then remove to wire rack to cool completely.
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