Snickerdoodle Cookie Recipe

 

This Snickerdoodle cookie recipe is easy to make and smells heavenly with its cinnamon sugar flavor. Soft, thick, and delicious these are the best snickerdoodle cookies!
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Table of Contents
  1. Snickerdoodle Cookie Recipe Ingredients
  2. Substitutions and Additions
  3. How to Make Snickerdoodle Cookie Recipe 
  4. How to Serve Snickerdoodle Cookie Recipe 
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Snickerdoodle cookie recipe makes the best snickerdoodle cookies that are soft, thick, and delicious. This homemade treat will soon become a favorite and a staple on your baking menu for years to come! 

If you can’t get enough of the classic snickerdoodle flavor then you’ll also want to make Snickerdoodle Cheesecake Bars, Snickerdoodle Bread, and Snickerdoodle Cupcakes.

You will need:

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

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: Prepare your cookie sheet by lining it with parchment paper and preheating the oven to 350°F.

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

STEP FOUR: Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute. 

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

STEP SIX: In another small bowl mix together the cinnamon/sugar ingredients.

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

STEP EIGHT: Bake 8 to 10 minutes until 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.

These chewy snickerdoodle cookies are a popular choice during the holidays but are also the perfect treat any time of year. They would also be a delightful treat to add to a homemade gift for friends or family. Make these cookies extra indulgent by enjoying them with a whipped hot chocolate or homemade pumpkin spice latte.

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!

Snickerdoodle cookie recipe is a snap to make and smells heavenly with its cinnamon sugar flavor. A sweet, buttery dough is rolled in a cinnamon-sugar mixture before baking to create these soft, chewy cookies. Just one bite and you’ll be in love with these irresistible, old-fashioned made-from-scratch cookies.

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 under baked 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.

MORE RECIPES YOU’LL LOVE

This Snickerdoodle cookie recipe is easy to make and smells heavenly with its cinnamon sugar flavor. Soft, thick, and delicious these are the best snickerdoodle cookies!
Prep Time 10 mins
Cook Time 8 mins
Chill Time 1 hr
Total Time 1 hr 18 mins
Course Cookies
Cuisine American
Servings 20

Ingredients
  

Cookies

  • ½ cup unsalted butter softened
  • ½ cup sugar
  • cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 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 it 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 for 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 the 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.

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