My soft Snickerdoodles Cookie Recipe is so irresistible that you will want another and another!! The delicious snickerdoodle cookie that everyone loves!
Snickerdoodle cookies are my favorite soft and chewy cookies! I love this classic old-fashioned cookie and the tang from the cream of tartar.
A perfect cookie recipe for potlucks, snacks on the go, and a lunchbox dessert. This Snickerdoodle recipe produces a very soft cookie.
A cookie recipe that is made from real ingredients and then rolled in a cinnamon sugar mixture. If you like soft cookies, then you will love these chewy snickerdoodles.
Follow my step-by-step instructions to make the perfect cookie recipe, every single time. A cinnamon sugar outer shell gives these cookies a nice and crispy edge.
These best snickerdoodles are an absolute dream with a chewy texture and is a great recipe for beginner bakers.
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Ingredients Needed to Make Snickerdoodles
Most likely you’ve got all those ingredients. They can be made very easily!
Please see recipe card below for exact measurement of ingredients. No baking powder needed.
- Butter – Room Temperature
- Sugar, Granulated
- Cream of Tartar
- Baking Soda
- Ground Cinnamon
How to make Snickerdoodle Cookies?
Gather all the ingredients to make the snickerdoodle recipe. Preheat oven to 350°F.
Use a KitchenAid mixer to mix up the snickerdoodle cookie dough. In the KitchenAid mixing bowl fitted with a flat paddle, add the softened butter and granulated sugar.
Beat the butter mixture until pale and fluffy. Scrape the mixing bowl and beater with a silicone spatula.
Crack the eggs into a small bowl and add the vanilla to the eggs. One egg at a time, add to the creamed butter.
Beat until the egg is completely combine and the mixture does not look curdled. Add the second egg and mix until combined.
Use the silicone spatula and scrape the mixing bowl and beater. In a separate medium bowl whisk together the flour, cream of tartar, baking soda, and salt.
In three parts, add the dry ingredients to the snickerdoodle cookie dough mixture and beat each time until just combine. After all the flour mixture has been added to the cookie dough, scrape the bowl down. Beat for another 30 seconds.
Cinnamon Sugar Mixture
In a medium sized bowl, mix together the cinnamon and granulated sugar with a whisk. Make sure to allow room for rolling the snickerdoodle cookie dough balls.
A little bit of the cinnamon sugar topping will go a long ways.
Snickerdoodle Cookie Dough
Once the snickerdoodle cookie dough is all mixed up, it’s time to correctly portion out each cookie dough ball. I recommend using a portion cookie scooper to make the cookies the exact same size.
A small #40 scooper will result in about 4 dozen, 3 ½ inch fully baked cookies. A larger #20 portion cookie scooper will produce about 2 dozen, 4 ½ inch fully baked cookies.
You can always shape dough by hand with rolling into 1-inch balls. No chilling of the cookies is required.
Use a piece of parchment paper or silicone baking mat to line each of your baking sheets. With the cookie scooper, fill completely with the snickerdoodle cookie dough and scrape it along side of the mixing bowl to create a level flat scoop of dough.
Roll the Cookie Dough in the Cinnamon Sugar Mixture
After creating the dough balls, roll in the cinnamon and sugar mixture. Place the sugar and cinnamon coated dough balls on the lined baking sheet so that there is a couple of inches around each ball for when they spread out during baking.
On a standard baking cookie sheet pan, I was able to do 4 by 3 dough balls (12 cookies) of the # 40 scooper. Lightly flatten each cookie dough ball with the heal of your hand.
To Chill or Not to Chill
Some bakers swear by chilling the cookie dough or the prepared unbaked cookies. If you have the extra time and the extra refrigerator space, then you can give it a try.
I have experimented with all parts of the chilling process and found that it made very little difference with the finished cookies.
My preferred method of making snickerdoodle cookies is to make the cookie dough, portion it out, roll each dough ball in cinnamon sugar, and then bake on a parchment lined baking sheet pan. No chilling needed!
How to Bake the Snickerdoodle Recipe
Place the prepared baking sheet pans in the preheated oven and bake cookies for 8 minutes. TIP: When you start to smell baking cookies, the snickerdoodles are close to being done.
Check on the cinnamon sugar cookies and rotate the baking sheet if needed. Bake 1 to 2 minutes longer until the desired cookie doneness is achieved.
Remove from the oven and let the cookies cool for a couple minutes before removing them to a parchment lined paper or wire rack.
How to Store Snickerdoodle Cookies
The snickerdoodles can be stored in an airtight container or Ziplock bag for up to a week.
If the chewy cookies lose their soft texture, you can place a slice of bread in the container so that they will become softer. Bread will get harder, and cookies will become softer!
Freezing Snickerdoodle Cookies
You can freeze snickerdoodle cookies if you want them to serve later. Just place baked cookies in a plastic bags or trays lined with waxed parchment paper.
This snickerdoodle recipe can be frozen for up to 3 months. I like to make a large batch of snickerdoodle cookies so that I have some to freeze for when unexpected company drops by.
My family likes to have extra cookies in the freezer for when they get the late-night munchies. They just pull a couple snickerdoodle cookies out of the freezer and most of the time they are eaten frozen.
But you can pop them in the microwave for a couple seconds or let them thaw for a couple minutes before eating.
Freeze the Snickerdoodle Cookie Dough for Later Use
A great baking tip is to make the cookie dough, portion it out, freeze the dough balls until frozen solid, and store in airtight containers for later baking.
It’ll help you prepare for the holiday’s and reduce your stress of getting all the baking done! Mix up a batch of snickerdoodle cookie dough and portion out the dough with a cookie scooper.
Line the dough balls up on a lined baking sheet pan, cover with plastic wrap. Then store the dough balls in the freezer for up to 3 months.
When ready to bake, roll the snickerdoodle cookie dough ball in the cinnamon sugar mixture, place on a parchment lined cookie sheet pan, let them thaw enough to flatten. Bake as normal until cookies are a light golden-brown color.
More Cookie Recipes to Try
If you want more cookie recipes, then you can find more amazing recipes here!
More Snickerdoodle Recipes
After doing a lot of research, I was surprised at all the different snickerdoodle recipes floating around! Did you know that you can buy Snickerdoodle Oreos?!?!
What is an Oreo Snickerdoodle? It’s a limited-edition OREO Snickerdoodle Sandwich Cookie that is served during the holiday season.
This sandwich cookie is a great combo of cinnamon creme with red and green sugar crystals between two snickerdoodle wafer cookies.
They’re a delicious and great alternative to the traditional snickerdoodle cookie, but with a traditional OREO twist. Another snickerdoodle recipe is Snickerdoodle Pop Tarts.
Snickerdoodle Cookies – FAQ
Yes, you should slightly flatten the snickerdoodle cookies before baking. Otherwise, you will not have an evenly baked cinnamon sugar cookie. You will have a thick mound of dough that will be hard to get done in the center.
This snickerdoodle recipe for cookie dough can be refrigerated before baking if desired but is not necessary. I have made these cookies both ways and the final outcome is the same.
If your snickerdoodles cookies are getting hard, then make sure you are not over baking them. Another reason for hard snickerdoodle cookies is maybe you are adding too much flour when mixing up the cookie dough. Make sure to store cookies in an airtight container so they are not exposed to the air.
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Snickerdoodle Cookies Recipe
For the full recipe and nutrition facts, click below.
- Butter, Softened 1 cup
- Sugar, Granulated 1 1/2 cups
- Egg, Large 2 each
- Vanilla Extract. 1 teaspoon
- Flour, All Purpose. 2 3/4 cup
- Cream of Tartar 2 teaspoon
- Baking Soda 1 teaspoon
- Salt, Table 1/2 teaspoon
- Sugar, Granulated. 3 tablespoons
- Cinnamon, Ground 1 tablespoon
- Gather all the ingredients to make the snickerdoodle cookies.
- Preheat the oven to 350°F.
- Use a KitchenAid mixer (or hand mixer) to mix up the snickerdoodle cookie dough. In the mixing bowl with a flat paddle, add the softened butter and granulated sugar. Beat until the butter and sugar is fluffy and pale. Using a silicon spatula, scrape the mixing bowl and beater.
- Break the eggs into a separate small container and add the vanilla.
- In a separate medium bowl, whisk the all purpose flour, cream of tartar, baking soda, and salt together. Set the dry ingredients aside for later use.
- One egg at a time add to the butter mixture and beat until just combined. Scrape the side of the bowl and beater with the spatula.
- In three different parts, add the prepared flour mixture to the cookie dough and beat until just combine. After all the flour mixture has been added, scrape the bowl down. Beat an additional 30 seconds.
Sugar Cinnamon Mixture
- In a medium bowl, mix together the cinnamon and granulated sugar. Allow room for rolling the snickerdoodle cookie dough balls. A little bit of the sugar cinnamon topping will go a long
Snickerdoodle Cookie Dough
- After the snickerdoodle cookie dough is all mixed up, portion out each cookie dough ball. I like to use a portion cookie scooper to make the cookie dough the exact same size. A #40 small scooper will result in about 4 dozen, 3 ½ inch fully baked cookies. A #20 larger portion cookie scooper will produce about 2 dozen, 4 ½ inch fully baked cookies. You can shape dough by hand with rolling into 1-inch balls.
- No chilling of the cookie dough is required.
- Use a silicone baking mat or piece of parchment paper to line each of your baking sheet pans. With the cookie dough scooper, fill it completely with the snickerdoodle cookie dough. Scrape it along side of the mixing bowl to create a level flat scoop of dough.
Roll Snickerdoodle Dough in the Cinnamon Sugar Mixture
- After creating the dough balls, roll in the cinnamon sugar mixture.
- Place the sugar cinnamon coated dough balls on the lined baking sheet pan so that there is a couple of inches around each ball for when they spread out during baking. On a standard baking cookie pan, I was able to do 4 by 3 dough balls (12 cookies) of the #40 scooper.
- Lightly flatten each snickerdoodle cookie dough ball with the heal of your hand.
How to Bake Snickerdoodle Cookies Recipe
- Place the prepared baking pans in the preheated oven and bake cookies for 8 minutes. TIP: When you start to smell baking cookies, the snickerdoodle cookies are close to being done.
- Check the cookies and rotate the baking sheet.
- If needed, bake 1 to 2 minutes longer until the desired cookie doneness is achieved.
- Remove sheet pan from the oven and let the cookies cool for a couple minutes before removing them to a wire rack or parchment lined paper.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
McCormick Cream Of Tartar, 1.5 oz
HOTEC Silicone Spatula Set Kitchen Utensils - Set of 9
Member's Mark Non-Stick Parchment Paper
KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield - White
Cookie Scoop Set - #60/1 Tbsp, 40/2 Tbsp, 20/ 3Tbsp - 3 PCS
Commercial Quality Cookie Sheet Pan - 2 Pack
Amount Per Serving Calories 182Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 164mgCarbohydrates 25gFiber 1gSugar 14gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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