Snickerdoodle Cookies

These snickerdoodle cookies are a classic recipe that everyone already knows and loves, no matter what time of year it is! Tender, buttery cookies are coated in a sweet combination of cinnamon and sugar to make them truly special! Serve them on special occasions (like Christmas) or just because!

Best Snickerdoodle Cookie Recipe

I was hooked on sugar cookies as a kid, growing up with my Grandma Janet and Great Grandma Totland who both loved to bake. Sugar cookies were the thing to do at Christmastime.

However, when it wasn't the holiday season there were a few other staple cookies that filled Grandma's house. Snickerdoodle cookies and their delightful cinnamon smell filled the air more times than most (Grandma's Oatmeal Molasses Raisin Cookies came in a close second).

🥘 Snickerdoodle Cookies Ingredients, Notes, & Substitutions

Snickerdoodle Cookies

• Butter - 1 cup of butter that has been softened, at room temperature.
• Sugar - 1½ cups of granulated sugar.
• Eggs - 2 large eggs at room temperature.
• Vanilla - 2 teaspoons of pure vanilla extract.
• Cream of Tartar - 2 teaspoons of cream of tartar (or try a cream of tartar substitute).
• Baking Soda - 1 teaspoon of baking soda.
• Salt - ¼ teaspoon of salt.
• Flour - 2¾ cups of all-purpose flour that has been spooned and leveled.

Cinnamon Sugar Coating

• Sugar - ¼ cup of sugar.
• Cinnamon - 2 teaspoons of cinnamon.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Snickerdoodle Cookies

These classic cookies are about as easy as it gets! Go ahead and grab a baking sheet, some parchment paper, an electric mixer, a small bowl, and your measuring utensils.

This recipe typically yields about 3 dozen cookies.

Prepare the Dough

Step 1: Preheat. Preheat the oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with parchment paper.

Step 2: Cream. In a large mixing bowl, cream together 1 cup (240 grams) of butter and 1½ cups (300 grams) of sugar at medium-high speed for about 5 minutes, or until light and fluffy.

Step 3: Mix. Scrape down the bowl and 2 large eggs (100 grams) and 2 teaspoons (10 milliliters) of vanilla extract. Mix for another minute.

Step 4: Finish the dough. Add 2 teaspoons (6 grams) of cream of tartar, 1 teaspoon (6 grams) of baking soda, and ¼ teaspoon (1.4 grams) of salt. Mix until combined and then add 2¾ cups (330 grams) of all-purpose flour and mix on low speed only until just combined.

Portion, Roll, & Bake

Step 5: Make the cinnamon sugar. In a small bowl, mix together ¼ cup (50 grams) of sugar and 2 teaspoons (5.2 grams) of cinnamon.

Step 6: Portion and roll. Scoop your dough into 1¼-inch balls (about 1.5 tablespoons) and use your hands to roll them until smooth. Then, roll the smoothed balls in the cinnamon sugar mixture until thoroughly coated.

Step 7: Bake. Place the dough balls onto your prepared baking sheet, leaving a couple of inches of space in between each one. Then, bake in the oven at 375°F (190°C/Gas Mark 5) for 9-11 minutes or until puffy and set.

Step 8: Cool. Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack.

💭 Angela's Pro Tips & Notes

• You do not have to chill the dough for this recipe. However, you can if you like, and the result will be a thicker cookie.
• Cream the butter and sugar well, until light and fluffy (and almost white in appearance).
• Don't skip or omit the cream of tartar, it's there for a reason! It helps to leaven the cookies; if left out, it will leave you with very flat cookies.
• Do spoon and level the flour for this recipe. Too much flour will result in mound-shaped cookies and more cake-like in texture.
• Don't over-mix the flour once added; combine only until the flour is incorporated into the wet ingredients.

🥄 Make Ahead Options

If needed, mix your dough, cover the bowl tightly, and store it in the fridge for up to 2 days. When ready to continue, just portion, roll, and bake as directed!

If you find that the dough is too firm to scoop, you can set it out on the kitchen counter to warm up a little bit.

Freezing Cookie Dough

Unbaked cookie dough can be portioned into balls (don't roll them in cinnamon sugar) and frozen for up to 2 months. I recommend placing the balls onto a baking sheet and freezing the entire sheet.

Once solid, you can move the frozen dough to a separate storage container.

When ready to bake, let them thaw slightly before rolling in the cinnamon sugar and baking.

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🥡 Storing

Snickerdoodle cookies can be kept at room temperature in a sealed container for up to 1 week.

Freezing Snickerdoodle Cookies

Let your baked cookies cool completely, and then place them into an airtight container or storage bag.

They can be frozen for up to 4 months. When ready to enjoy, transfer the container to the kitchen counter to allow the cookies to defrost.

Why Do Snickerdoodles Have Cream Of Tartar?

This unique ingredient is key to traditional Snickerdoodle cookies! Not only does it add some tanginess to the flavor, but it also makes them perfectly chewy. If you don't have any, look at my recipe for Snickerdoodles without cream of tartar.

Why Are My Snickerdoodles Flat?

If your cookies turned out flat, you may have used butter that was too warm. Alternatively, you may not have used enough flour.

Your butter should only be at room temperature. That means that the stick of butter should have some flexibility, but it also shouldn't leave an easy finger indent when pressed.

To properly measure flour, either use a kitchen scale or fluff it up before using a spoon to transfer it into your measuring cup. You should never use your measuring cup to scoop the flour out of the container, as it packs too much in the measuring cup!

📖 Recipe Card