These Snickerdoodle Cookies are so soft, deliciously buttery, they have the perfect amount of sweet cinnamon flavor, and they’re super easy to make! This is a must have recipe that everyone will fall in love with.
It’s just one of those classic treats we’ll all remember from our childhood so let’s keep those memories going and make them for your friends and family!
Perfect Snickerdoodle Cookies
This is my idea of the best snickerdoodle cookie recipe, and there’s no chilling dough required!
Who doesn’t get the cookie cravings? When those hit this is the perfect cookie to make, with consistently reliable results.
They have the perfect satisfying flavor with an abundance of tempting cinnamon, the tender texture is spot on what you want in a cookie, and the thickness meets perfectly in the middle. We avoid flat pancake-like cookies here while not making them overbearingly thick either.
They’re deliciously buttery and moist throughout, you won’t find a dry bite here. And the level of sweetness is just where it should be.
You just have to try these! They’re everything look for in a cookie and then some. Plus they’re a treat everyone can agree on, kids love these and adults love them just as much.
They are just one of those classic desserts that have been around forever and everyone get’s excited when the see and smell these aromatic cinnamon sugar coated cookies.
You just can’t go wrong with a batch of these. Trust me, they’ll disappear in no time!
Snickerdoodle Cookie Recipe Ingredients
- All-purpose flour: I like to use unbleached flour, though bleached will work if that’s what you have.
- Baking soda: Careful not to forget it or the cookies will be totally flat.
- Cream of tartar: This ingredient offers the traditional lightly tangy flavor and it also helps the cookies rise and spread a little less.
- Salt: I use table salt but fine sea salt would work great too.
- Unsalted butter: Salted butter will work too, just omit the salt since there is generally 1/4 tsp salt per stick of butter.
- Granulated sugar and brown sugar: The blend of the two sugars helps make these cookies soft and chewy.
- Egg and egg yolk: The extra egg yolk helps bind and keep the cookies soft.
- Vanilla: Preferably use real vanilla if possible.
- Cinnamon: The key ingredient to a classic snickerdoodle cookie!
What is cream of tartar and where can I find it?
Cream of tartar is an acidic tartaric powder which you can find in the spice section of most grocery stores. It is the byproduct of wine production, it is actually the residue that is left in the wine barrels. In baking it is usually used as a leavening ingredient (in combination with baking soda).
Can I make snickerdoodles without cream of tartar?
Yes. Substitute with 1 1/2 tsp lemon juice or vinegar in it’s place, adding it in with the vanilla.
How to Make Snickerdoodle Cookies from Scratch
- Whisk dry ingredients: In a mixing bowl whisk together flour, baking soda, cream of tartar and salt.
- Cream butter and sugars: In an electric mixer cream butter, 1 cup granulated sugar and brown sugar.
- Mix in egg then blend in egg yolk and vanilla.
- Mix in dry ingredients.
- In a small bowl whisk together remaining granulated sugar with cinnamon.
- Scoop dough out 2 Tbsp at a time and shape into balls.
- Roll each ball in the cinnamon sugar mixture.
- Chill 30 minutes to 1 hour. Preheat oven while chilling.
- Transfer 12 dough balls to a lined baking sheet.
- Bake cookies in preheated oven 9 – 10 minutes.
Storage and Shelf Life
- Store cookies in an airtight container.
- Keep at room temperature.
- Enjoy within 3 days.
Can I Use an electric hand mixer?
Yes. A hand mixer can be used here in place of a stand mixer, just keep in mind you may want to start mixing by hand using a wooden spoon if the dough gets heavy when adding the flour mixture so you don’t burn up the motor.
Can I freeze the snickerdoodle cookie dough or baked cookies?
Yes you can freeze the dough or the baked cookies.
- If freezing the dough I’d use 1/4 cup less flour (since dough will be fully chilled through before baking and won’t spread as much) freeze up to 1 month, thaw in refrigerator before baking.
- If freezing baked cookies be sure they are in a well sealed airtight container, thaw at room temperature before enjoying.
How many calories per one snickerdoodle cookie?
There are an estimated 150 calories per cookie (based on a yield of 30 cookies from this recipe).
- Don’t melt butter or cookies will spread more. You can soften butter in the microwave if in a rush. Only heat 1 at a time and turn to next side ever 3 seconds until just soft.
- If you have Saigon cinnamon use that. It has the best flavor.
- Only use real butter. No shortening, no margarine, no coconut oil. The butter really builds up flavor here.
- To keep cookies soft store a piece of bread in the container with the cookies (I usually just use the bread ends).
More Snickerdoodle Recipes to Try
More Cookies Recipes You’ll Love
- Butter Cookies
- Frosted Sugar Cookies
- Oatmeal Cookies
- Neiman Marcus Chocolate Chip Cookies
- Peanut Butter Cookies
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Snickerdoodle Cookie Recipe
- 2 2/3 cups (385g) all-purpose flour, scoop and level to measure*
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/2 Tbsp (35g) granulated sugar
- 2 1/2 tsp (5g) ground cinnamon
- In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined.
- Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
- In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon.
- Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat.
- Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
- Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled).
- Bake cookies in preheated oven 9 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked).
- Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
- *If you are closer to sea level or if you're cookies aren't normally prone to spreading reduce flour to 2 1/2 cups.
- Also try my my sugar cookies too!