Snickerdoodle Recipe
Soft, chewy, and rolled in cinnamon-sugar bliss, The Best Snickerdoodle Cookie Recipe has all the nostalgic comfort of a bakery-style treat made right at home.
This classic favorite, cherished for over 30 years, delivers the signature tang and melt-in-your-mouth texture that make snickerdoodles a year-round delight.
Cinnamon-Sugar Magic: Ingredients for The Best Snickerdoodle Cookie Recipe
- Unsalted butter – Brings richness and softness, creating that perfect chewy center.
- Granulated sugar – Sweetens and caramelizes to golden perfection inside and out.
- Eggs – Bind everything together while keeping the dough tender and moist.
- Vanilla extract – Adds a warm, aromatic depth to every bite.
- All-purpose flour – The backbone of the cookie, creating structure without toughness.
- Cream of tartar – Gives the cookie its iconic tang and contributes to chewiness.
- Baking soda – Ensures a light rise and soft texture.
- Salt – Balances the sweetness and enhances flavor.
- Cinnamon & sugar – The essential coating that gives snickerdoodles their classic spiced crunch.
How to Bake These Cinnamon-Coated Beauties
Start by creaming the butter and sugar until fluffy—this is key to a light yet chewy cookie. Once the eggs and vanilla are blended in, the dry ingredients are gently folded to form a soft dough.
If time allows, chill the dough to enhance flavor and texture. Shape into smooth balls, roll twice in the cinnamon-sugar mix, and place them on parchment-lined baking sheets. For flatter cookies, press down lightly before baking.
Bake until just set and lightly golden around the edges. Let cool on the sheet briefly to finish setting up and enjoy warm or cooled.
Pro Tips for Perfect Snickerdoodles Every Time
Cream of tartar is non-negotiable for a true snickerdoodle, but if you’re not into that tangy zip, use just 1 teaspoon. Don’t skip the dough chill time if you want thick, bakery-style cookies—they spread less and bake more evenly.
To keep your snickerdoodles from overbaking, watch for the edges to turn golden while the centers still look slightly underdone. They’ll finish cooking as they cool, giving you that ideal soft chew.
Storing Snickerdoodles: Keep Them Fresh and Fabulous
Once baked, store your snickerdoodle cookies in an airtight container at room temperature for up to two days to maintain their softness. Add a slice of bread inside the container to help lock in moisture.
Planning ahead? These cookies freeze beautifully. Cool them completely before sealing in freezer-safe bags. They’ll stay fresh for up to 3 months. Let them thaw at room temperature for about 30 minutes and they’re ready to enjoy all over again.
Snickerdoodle Recipe
Ingredients
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar use 1 teaspoon for a milder tang
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 3/4 cups all-purpose flour
Cinnamon-Sugar Coating:
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In the bowl of a stand mixer, cream together the softened butter and sugar on medium speed for 4 to 5 minutes until pale and fluffy. Scrape down the sides of the bowl, then incorporate the eggs and vanilla extract. Continue mixing for an additional 1 to 2 minutes until fully blended.
- Add the flour, cream of tartar, baking soda, and salt. Mix on low speed just until the dry ingredients are combined, taking care not to overmix.
- In a separate small bowl, combine the cinnamon and sugar for the coating. If time permits, chill the dough for 20 to 30 minutes to enhance flavor and texture.
- Portion the dough into smooth, round balls using a cookie scoop. Roll each ball thoroughly in the cinnamon-sugar mixture, ensuring full coverage. For a second coating, spoon more of the mixture over the dough balls and gently roll again. To achieve a flatter cookie, lightly press down on the center of each ball before baking.
- Arrange the coated dough balls on the prepared baking sheets, spacing them evenly. Bake for 9 to 11 minutes, or until the edges are set and the centers appear slightly underbaked. Let the cookies rest on the baking sheet for several minutes before transferring to a wire rack to cool completely.
