Soft and Chewy Snickerdoodle Cookie Recipe

Perfectly soft and chewy Snickerdoodle cookies with slightly crisp, golden edges and coated with a mouth warming cinnamon sugar mixture. This sweet and buttery cookie has a slight tang that Snickerdoodles are know for thanks to the cream of tartar. A classic during the holidays for sure, but this cookie should be made and enjoyed year round!

Check out these favorites when your next cookie craving hits: Ginger Molasses Cookies, Coconut Macaroons, and these memorable White Chocolate Macadamia Nut Cookies!

Snickerdoodle

The classic snickerdoodle recipe is a must have in ever baker’s repertoire. Delightfully sweet with a hint of a tang from the cream of tartar, these yummy cookies are rolled in cinnamon and sugar and baked until their edges are crispy and the centers are fantastically chewy.

Snickerdoodles have always been a family favorite. It’s hard to resist a cookie that is beautifully speckled with cinnamon and sugar!

I usually try to post recipes or ideas on this blog that have at least some shred of creativity, or originality… and I’m not sure that this recipe fulfills that in any way! But sometimes you just can’t argue with delicious!  So, although this may be a recipe that exists in every cookbook, and on every baking site, here it is anyway.

Think of this as simply a reminder of how delicious cinnamon, sugar and butter can be!

Snickerdoodle Recipe Ingredients

Snickerdoodles are super easy to make and take just a handful of ingredients: 

• butter – let butter soften slightly at room temperature for about 20 minutes
• granulated sugar – no brown sugar in this recipe to keep these cookies nice and light colored
• eggs – room temperature
• vanilla extract – you will want to use pure vanilla extract if you can for the best flavor
• all purpose flour – this is the ingredient that gives the cookies their structure
• cream of tartar – cause the baking soda to activate and gives that classic snickerdoodle flavor
• baking soda – our leavening in this cookie recipe
• salt – for flavor

For Rolling

The snickerdoodle cookie dough is rolled in a combination of cinnamon and sugar before baking. That’s how the Snickerdoodle gets it’s speckles! You’ll need just two ingredients:

• cinnamon and
• sugar

How To Make a Snickerdoodle

1. Preheat the oven.
2. Cream together butter, sugar, eggs and vanilla. Beat until nice and fluffy.
3. Blend in the flour, cream of tartar, baking soda and salt.
4. Mix the 2 tablespoons of sugar and cinnamon in a small bowl.
5. Using a large cookie dough scoop, make balls of dough, and then roll each ball into the bowl of cinnamon-sugar.
6. Place dough 3 inches apart on an ungreased baking sheet.
7. Bake for 8 to 10 minutes, or until set but not too hard. 
8. Remove from baking sheets and cool on a cooling rack.

How long do these cookies last?

These snickerdoodles can be stored in an airtight container for up to one week.

Can you freeze snickerdoodles?

Yes. Cookies can safely be frozen in a freezer-safe bag or a container with a tight-fitting lid for up to 2-3 months. To thaw, let them sit at room temperature for about an hour.

To freeze cookie dough, frist roll into balls and then freeze for up to 3 months in an freezer safe container. When ready to bake, let the cookie dough balls thaw in the refrigerator or sit at room temperature for about 30 minutes. Preheat the oven, roll into the cinnamon sugar mixture and bake as directed.

Why do I need to use cream of tartar?

Cream of tartar is found in this traditional snickerdoodle recipe because it gives the cookies their distinctive flavor and chewy texture.

Can they be made in advance?

Yes. The cookie dough can be prepared and chilled for up to tw0 days before baking. 

More Cookie Recipes

1. Cranberry Orange Cookies
2. Sugar Cookies
3. Hot Cocoa Cookies
4. Chocolate Chip Cookies
5. Peanut Butter Cookies

How to Make Snickerdoodle Cookies

Snickerdoodle Recipe

Perfectly soft and chewy Snickerdoodle cookies with slightly crisp, golden edges and coated with a mouth warming cinnamon sugar mixture. This sweet and buttery cookie has a slight tang that Snickerdoodles are know for thanks to the cream of tartar. A classic during the holidays for sure, but this cookie should be made and enjoyed year round!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 177 kcal

Ingredients

 

• 1 cup butter softened
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For rolling

• 2 tablespoons sugar
• 2 teaspoons cinnamon

Instructions

 

• Preheat oven to 400 degrees (F).
• Cream together butter, sugar, eggs and vanilla. Beat until fluffy (30 seconds).
• Blend in the flour, cream of tartar, baking soda and salt.
• Mix the 2 tablespoons of sugar and cinnamon in a small bowl.
• Using a large cookie dough scoop, make balls of dough, and then roll each ball into the bowl of cinnamon/sugar.
• Place dough 3 inches apart on an ungreased baking sheet.
• Bake 8-10 minutes, or until set but not too hard. Remove from baking sheets and cool on a cooling rack.

Nutrition

Calories: 177kcalCarbohydrates: 38gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 22mgSodium: 129mgPotassium: 113mgFiber: 1gSugar: 21gVitamin A: 54IUCalcium: 26mgIron: 1mg

Keyword snickerdoodles

Tried this recipe?Let us know how it was!

Originally published September 15, 2010