The Perfect Snickerdoodle recipe

Sugar, spice, and everything nice – I think that’s the best way to describe this homemade SNICKERDOODLES recipe! The dreaminess of cinnamon and sugar along with crisp edges and a soft cake-like center will make the perfect SNICKERDOODLE COOKIES. Make a batch today and find out why we love this easy recipe!

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a pie of snickerdoodles on a plate

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Perfect Snickerdoodle Cookies

I love all cookies, but homemade snickerdoodles have a special place in my heart. To me, they taste like home! They’re so warm and cozy, and I love making them all year long.

If you are wondering what exactly are snickerdoodle cookies? and how are they different than a sugar cookie. 

Snickerdoodle cookies are pretty much a sugar cookie rolled in cinnamon sugar…….but snickerdoodles have one extra ingredient: cream of tartar.

Cream of tartar (found in the spice aisle), gives these classic cookies a soft chewy texture and distinctive tangy flavor, making them hard to pass up!

Whether I’m handing them out to neighbors during the holidays or making a batch for my family just because, Snickerdoodles are the perfect crowd pleaser and disappear within minutes!

snickerdoodles on a cookie sheet with a spoon full of cinnamon laying next to them

How To Make The Perfect Homemade Snickerdoodle Cookies

I love how easy these snickerdoodles are to whip up! Once you follow this recipe, I’m sure you’ll agree how incredibly simple they really are to make. So kick back, relax, and enjoy making (and eating) the best snickerdoodle cookies!

(full printable recipe at the end of this post)

  • To start, preheat your oven to 400°F. 
  • While that’s heating up, line a cookie sheet with parchment paper or Silpat. 
  • In a small mixing bowl, combine the granulated sugar and cinnamon. Set the bowl aside once they’re combined. 
  • Using a medium-sized bowl, use an electric mixer to cream together the butter, sugar, eggs, and vanilla extract. Make sure all ingredients are fully combined.
  • You’ll need another medium-sized bowl to mix together the flour, cream of tartar, baking soda, and salt. Whisk to combine all of the dry ingredients, then carefully blend them into the wet ingredients. Do not over mix!
  • Once your dough is ready to go, shape the cookie dough into 1-inch balls. Roll each dough ball in the sugar and cinnamon mix. 
  • After they’re covered in the delicious sugary cinnamon mixture, place them on the prepared sheet pan, about 2 inches apart. 
  • Time to bake! For the best results, bake the cookies in the center of the oven for 8-10 minutes. Do NOT over bake! The cookies should be slightly puffy when you remove them from the oven but set around the edges. They’ll become the desired texture once they cool off.
  • To cool, remove the cookies from the baking sheet and transfer them to a wire rack. Allow them to cool completely before eating – a burned mouth is never fun!

photo collage of steps on how to make snickerdoodles

Snickerdoodle Tips

As previously mentioned, do NOT over mix the cookie dough! Just mix until the ingredients are combined. If you over mix the dough, you risk your cookies becoming very flat, too crispy and losing their desired shape. You want soft and chewy in the center snickerdoodles, not flat and crunchy cookies!

Remember – these cookies are very time-sensitive. Cooking them for even a minute too long can ruin their soft texture that’s so delicious! They should be puffy with firm edges when they come out of the oven, so don’t be alarmed if they don’t look perfect as soon as you take them out. They’ll need a few minutes out of the oven before they look ready to eat.

cookies cooling on a wire rack

Storage And Variations

How long do these cookies stay fresh? In an airtight container at room temp, these cookies will stay fresh for about 4-5 days. In the same container in the fridge, they’ll last for up to a week. If you’re keeping them in the fridge, I recommend letting them adjust to room temp before eating them. Unless you like cold cookies, in which case, enjoy!

To Freeze Baked Snickerdoodles: Transfer the completely cooled cookies to an airtight container or freezer bag and freeze for up to 2 months. To thaw, set the cookies on the counter for about 15 minutes to defrost, or enjoy them frozen right out of the freezer.

To Freeze Snickerdoodle Cookie Dough: After rolling the cookie dough balls in cinnamon sugar, place them in a single layer on a plate or baking sheet that will fit in your freezer and freeze until solid. After the dough is frozen, transfer the frozen cookies to an airtight container or freezer bag and store them in the freezer for up to 2 months.

To Bake Frozen Snickerdoodle Cookie Dough: Preheat the oven to 400°F and place the frozen cookie dough balls 2-inches apart on a cookie sheet lined with parchment paper or a baking mat. Bake for 8 to 11 minutes.

Six snickerdoodles stacked together sitting on a cooling rack

Variations

Do you want even richer flavor in your snickerdoodles? Toss in a tablespoon of dark brown sugar with the rest of the dry ingredients! It’s a great way to add a rich element of sweetness to the already delicious dough. 

If you really want to shake things up, toss some caramel bits in with the dough. Gooey caramel, sweet dough, sugar, and cinnamon all together sounds like a pretty good idea to me! To really add a caramel flair, you could always add a drizzle of caramel on top of the baked cookies, too.

Looking for more chewy texture? Try adding an additional egg yolk to the wet ingredients. By just adding 1 additional egg yolk, your cookies will be denser and chewier than the average snickerdoodle. If that’s the texture you’re craving, this method is for you!

a pile of cookies with a glass of milk

Don’t Miss These Cookie Recipes

Is anyone else going cookie crazy lately? Here are some of my favorite cookie recipes to help you with that craving. 

Easy Cake Mix Cookies –  Just 3 ingredients and these soft fluffy Cake Mix Cookies couldn’t be easier to make thanks to your favorite box cake mix!  Add your choice of mix-ins or frosting and the flavor combinations are sure to satisfy any craving! These cookies are a reader favorite!!

White Chocolate Macadamia Nut Cookies – White Chocolate Macadamia Nut Cookies are thick and chewy with slightly crispy edges and soft centers. Loaded with chopped buttery macadamia nuts, white chocolate chips, and a hint of almond, it’s no wonder they always disappear fast. 

Pumpkin Snickerdoodles – Soft and fluffy Pumpkin Snickerdoodles are an easy snickerdoodle recipe with just the right dose of real pumpkin and warm spices. A classic cookie, with a fun fall twist.

Toffee Chocolate Chip Shortbread Cookies – These easy Toffee Chocolate Chip Shortbread Cookies have just 6 simple ingredients. The buttery melt-in-your-mouth shortbread is studded with caramelized toffee bits and mini chocolate chips in every bite. They are sure to win a spot on your favorite cookie list. 

Peanut Butter Blowout Cookies – This is not your ordinary peanut butter cookie.  This peanut butter cup cookie is packed full of peanut butter, chocolate chips, Reese’s Peanut Butter Cup Minis and honey roasted peanuts.  The ultimate peanut butter lover’s cookie recipe.

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cookies stacked on a white plate

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Originally posted February 2010. UPDATED February 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.

a pie of snickerdoodles on a plate

The Perfect Snickerdoodles Cookie

Yield: 48 cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

The dreaminess of cinnamon and sugar along with crisp edges and a soft cake-like center will make THE PERFECT SNICKERDOODLE COOKIES! Make a batch of these snickerdoodles today and find out why we love this easy recipe!

Ingredients

  • 1 cup butter, softened
  • 1½ cups granulated sugar
  • 2 eggs, room temp
  • 2 teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Topping

  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 400° F. Line a cookie sheet with parchment paper or Silpat. In a small bowl combine granulated sugar and cinnamon. Set aside for rolling.
  2. In a medium-size bowl, cream together the butter, sugar, eggs, and vanilla extract.
  3. Using another bowl mix flour, cream of tartar, baking soda, and salt. Whisk to combine then blend into wet ingredients. Don't overmix.
  4. Shape cookie dough into 1-inch balls. Roll each dough ball in sugar and spice topping and place on prepared pan about 2-inches apart.
  5. Bake cookies in the center of the oven for 8-10 minutes. Do not over bake. The cookies should be slightly puffy when you remove them from the oven but set around the edges. Remove from baking sheet and transfer to a wire rack to cool completely.

Notes

Cookies will stay fresh at room temperature in an airtight container for up to 5 days or in the freezer for up to 2 months.

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Nutrition Information:
Yield: 24 Serving Size: 2 cookies
Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 142mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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Six cookies in a stack on a wire cooling rack