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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!
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
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.