Snickerdoodle Cookies

Thick and chewy, these Snickerdoodle Cookies are the best cinnamon spiced cookies you’ll ever have. Complete with a slight crispy edge and a soft and tender center, you won’t be able to stop eating them.

pan of snickerdoodle cookies

These Snickerdoodle Cookies are a great homemade gift for your family, cookie swaps, and more!

Snickerdoodle Cookies

This snickerdoodle cookie is a timeless classic. Similar to this orange jello fluff, these delicious cookies never go out of style.

To me the flavors of a snickerdoodle are the perfect combination. They remind me of rich, buttery shortbread but with a sugary cinnamon outside.

Seriously, these cookies are hard to resist! If I make a batch, I have to hide them because my husband can eat the entire thing in one sitting.

Plus, these cookies are super easy-to-make and come together in no time.  Honestly, these cookies will be all you want to eat this holiday season!

My other favorite cookies to make are these white chocolate chip cookies, these Biscoff butter cookies, and these sugar cookie bars.

labeled picture of cookie ingredients

Ingredients Needed

Flour: I use all purpose flour for this recipe. Be sure to spoon the flour into the measuring cup and then level off with a knife.

Brown sugar: This recipe calls for light brown sugar but feel free to use dark brown if that’s all you have on hand.

Unsalted butter: Be sure to use room temperature unsalted butter. The recipe includes additional salt so you don’t want your cookie to be too salty.

Cream of tartar: This is used to give the cookies their distinct tangy flavor as well as giving these cookies their soft, pillowy and highly addictive texture.

Pantry staples: White granulated sugar, large eggs, vanilla extract, baking soda, salt, and cinnamon.

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How to Make Snickerdoodle Cookies

First: Preheat the oven to 350F. Line the baking sheets with a silicone sheet, parchment paper, or nonstick spray.

Second: Add To a large bowl, add the butter and sugar. Beat with a hand mixer or stand mixer fitted with a paddle attachment until the butter is light and fluffy, about 4 minutes.

Third: Then add in vanilla and egg until fully incorporated.

Add the flour, cream of tartar, baking soda, and salt to the butter mixture in batches and mix until just combined. Do not over mix. Set aside.

Fourth: In a small bowl, prepare cinnamon sugar mixture.

Fourth: Scoop out a tablespoon of dough and roll into a ball. Roll the dough balls in cinnamon sugar mix and place on the prepared baking sheet leaving 1 inch between the cookies.

Fifth: Bake for 12 minutes or until the bottoms are just starting to brown. Remove from the oven and allow them to cool on the baking sheet.

Remove from the pan and enjoy or store for later.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

tin of cookies

How long do they last?

Store your snickerdoodles in an airtight container at room temperature for up to a week. If they last that long!

Can I freeze them?

Of course! There are a few ways to do this:

  1. You can freeze the cookie dough balls up to 3 months. While cookie dough balls can be frozen with the cinnamon sugar coating, I do recommend freezing without. When ready to make, remove from freezer, allow dough to sit for 30 minutes, pre-heat oven, then roll thawed balls into the cinnamon sugar mix.
  2. Bake off and store in a freezer safe container for up to 3 months. When ready to eat, thaw overnight in the fridge prior to serving!

Can I make them ahead of time?

Yes, you can make these ahead of time! Prepare dough according to recipe and chill in the fridge for up to 3 days.

When ready to bake, let dough come to room temperature before rolling and baking off.

pan of cookies

What is the difference between sugar cookies and snickerdoodles?

A sugar cookie is traditionally made with sugar, flour, butter, eggs, vanilla, and baking soda. Whereas, a snickerdoodle is made with butter, sugar, salt, flour, cinnamon, and cream of tartar.

The cream of tartar is what gives a snickerdoodle it’s distinct flavor!

Why is it called a snickerdoodle?

The most common theory is that the snickerdoodle cookie originated with the name derived from the German schneckennudeln.

A schneckennudeln is a German cookie that is crunchy and sprinkled with cinnamon.

pan of cookies with a bite missing from one

Tips for No Leftovers

  • Ran of out of cream of tartar or don’t have any on hand? No worries, try these substitutes: lemon juice, baking powder, or distilled vinegar.
  • Don’t over bake the cookies as we want chewy and soft snickerdoodles. The bottoms should be lightly brown. If they seem slightly underdone on top that’s ok, they will continue to cook a little longer while they cool on the pan.
  • Be sure to measure the flour using the spoon and level method. Too much flour and the cookies will not turn out right.
  • Roll the cookies in the cinnamon sugar mix right after forming them so the cinnamon really sticks. If you wait too long it doesn’t adhere as well. Rolling the dough in your hands heats up the outside slightly and helps the sugar stick.
  • To make sure the cookies bake evenly, use an ice cream scoop so all the balls of dough are the same size.
  • Make sure your butter is softened and your egg is room temperature before mixing.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of snickerdoodle cookies

These melt in your mouth snickerdoodle cookies, are the perfect holiday sweet treat. Made with pantry staples these tender, soft cookies come together under 30 minutes and will be the hit of your cookie tray.

tray of cookies

Snickerdoodle Cookies

Thick and chewy, these Snickerdoodle Cookies are the best cinnamon spiced pillow-y cookies you’ll ever have.
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24 cookies
Calories: 107kcal
Author: Jennifer Stewart

Ingredients

Cookie Dough

  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup unsalted butter softened
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

Cinnamon Sugar Mixture

  • 1/4 cup granulated sugar
  • 2 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350 and line the baking sheet with a silicone sheet, parchment paper, or coat with baking spray.
  • Using a mixer and a large bowl, blend butter until creamy.
  • Add the white and brown sugar to your bowl and mix well.
  • Mix in the vanilla extract and egg until well combined.
  • Add the flour, baking soda, salt and cream of tartar to your bowl. Mix thoroughly and set aside.
  • In a small bowl, prepare the cinnamon mixture that you will use to coat your cookie dough by combining the 1⁄4 c sugar with 2 tsp of cinnamon and mix well.
  • Next, using a tablespoon, scoop the cookie dough and form a ball using your hands.
  • Roll the ball in the cinnamon sugar mixture and place onto your baking sheet. Repeat to desired amount.
  • Bake in the oven for 12 minutes.
  • Allow the cookies to cool for 5 minutes on the baking sheet and transfer to a cooling rack to cool completely.
  • Enjoy!

Notes

  • Ran of out of cream of tartar or don’t have any on hand? No worries, try these substitutes: lemon juice, baking powder, or distilled vinegar.
  • Don’t over bake the cookies as we want chewy and soft snickerdoodles. The bottoms should be lightly brown. If they seem slightly underdone on top that’s ok, they will continue to cook a little longer while they cool on the pan.
  • Be sure to measure the flour using the spoon and level method. Too much flour and the cookies will not turn out right.
  • Roll the cookies in the cinnamon sugar mix right after forming them so the cinnamon really sticks. If you wait too long it doesn’t adhere as well. Rolling the dough in your hands heats up the outside slightly and helps the sugar stick.
  • To make sure the cookies bake evenly, use an ice cream scoop so all the balls of dough are the same size.
  • Make sure your butter is softened and your egg is room temperature before mixing.

Nutrition

Serving: 1g | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.4mg

Wednesday Christmas Cookie Recipes

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12 Comments

  1. These are what my cookie dreams are made of! Crispy edges and soft insides and cinnamon-y deliciousness!

  2. Wendy Klik says:

    Love snickerdoodles and these turned out perfectly.

  3. Dorothy Reinhold says:

    Snickerdoodles are such a classic cookie! Always a holiday fave!

  4. I love snickerdoodles! Interesting factoid about cream of tartar that I had no idea about!

  5. Terri Steffes says:

    My favorite type of cookie! The soft and chewy ones are the best.

  6. Lisa Kerhin says:

    Totally top cookie in our house

  7. You can’t go wrong with snickerdoodles!

  8. Inger @ Art of Natural Liivng says:

    How is it that these slipped off my radar? Always loved them!

  9. Colleen - Faith, Hope, Love, & Luck says:

    You can never go wrong with a snickerdoodle…especially one that looks as perfect as this one!!!

  10. Snickerdoodles are like the most classic cookie you can make. They are so easy and SO good. I want to make a batch of these now.

  11. Our family’s favorite one is snickerdoodles and your cookies are spot on! YUM!

  12. I’ve never had snickerdoodles. They look and sound so good. I can’t imagine why I haven’t tried them before. Adding this to my holiday baking list.

5 from 1 vote (1 rating without comment)

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