The Best Snickerdoodle Cookies
Snickerdoodle Cookies are a classic cookie loved by both kids and adults. They’re soft, sweet, slightly chewy, and coated with cinnamon sugar. All you need is a mug of Hot Chocolate to dip these into.
This post may contain affiliate links. Read my disclosure policy.
Snickerdoodle Cookie Recipe
If you’ve never sunk your teeth into one before, Snickerdoodles are simple cookies covered with cinnamon and sugar. Just like Crinkle Cookies, they are delicious, simple to make, and the perfect addition to a Christmas cookie platter.
Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients. This recipe for snickerdoodles encompasses all my favorite things: sweets, straightforward instructions, and easy clean-up.
What are Snickerdoodle Cookies?
Snickerdoodles get dubbed as sugar cookies with a touch of cinnamon. While it’s true that snickerdoodles and traditional sugar cookies have a lot of similar ingredients, there is a major difference between the two: cream of tartar.
Now, you might be thinking that cream of tartar is a weird ingredient to add to a cookie. However, this ingredient is the main reason why snickerdoodles are chewy, have that signature touch of tanginess and a melt-in-your-mouth softness.
How to make the best Snickerdoodle Cookies:
- Beat butter and sugar until fluffy.
- Add in vanilla extract and eggs and beat until well combined.
- In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
- Add dry ingredients into the butter mixture. Stir to combine.
Pro Tip: Make your very own vanilla extract and use it for this recipe. So amazing and easy, you’ll find yourself never buying it from the store again!
How to form Snickerdoodles:
- Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
- Form equal-sized dough balls and roll each one in the cinnamon-sugar mixture.
Baking Soft Snickerdoodle Cookies:
- Place cookies on a baking sheet. Press down the center to create an even top.
- Bake at 350F for 8-10 minutes until edges are just lightly golden. Let cookies rest and enjoy.
Common Questions
There is much debate surrounding why these cookies got their wacky name. However, The Joy of Cooking guesses the name was likely derived from the German word “schneckennudel.” This translates directly to “snail noodles”, but the word also refers to a delicious German variation of cinnamon rolls.
Cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie versus a crunchy one.
Don’t over bake them. Depending on the size, they will need to be in the oven for 8-10 minutes. Pay close attention to when the edges start to turn golden and then immediately pull them out. They might look a little underbaked but will harden as they cool down.
Storing Snickerdoodle Cookies Cookies
- Room Temperature: Keep snickerdoodles in a sealed, air tight container on the counter. They should stay soft for about 2 days and then will start to harden a bit.
- Freezing: Freeze your snickerdoodles by placing baked and fully cooled cookies on a baking sheet in one layer. Pop the entire sheet in the freezer and allow cookies to completely freeze. Remove cookies from baking sheet and place in a freezer-safe plastic bag. When you’re ready to eat, allow the cookies to thaw on the counter at room temperature until softened through.
Make-Ahead Tip: You can make the dough a day or two in advance. Keep it covered and refrigerated. Just before serving, roll in cinnamon sugar and bake.
More Cookies Recipes
Looking to fill up that holiday tray? Here are some more knock-out cookie recipes:
- Christmas Sugar Cookies – Our no-fail festive, decorated cookies
- Chocolate Crinkle Cookies – a cross between a cookie and brownie
- Snowball Cookies – perfect for a holiday cookie tray
- Madeleine Cookies – delicate and impressive cookies
- Macaroon Cookies – The coconut lovers cookie
Snickerdoodle Cookies Recipe
Ingredients
- 1 cup unsalted butter , (softened at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cup all purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 2 Tbsp cinnamon
Instructions
- Combine butter and sugar in the bowl of the stand mixer fitted with a paddle attachement. Beat on medium/high speed until the mixture is fluffy (about 5 minutes).
- Add in vanilla extract and eggs. Continue beating until well combined (about 2 minutes).
- In a separate bowl whisk together flour, salt, baking soda and cream of tartar.
- Add your dry ingredients into the butter mixture. Stir until well combined. Cover dough with plastic wrap and let it rest for 20 minutes in the refrigerator.
- In a separate bowl, combine 1/3 cup sguar and 2 Tbsp cinnamon. Form equal-sized dough balls and roll each one generously in the cinnamon-sugar mixture.
- Place cookies on a baking sheet and press down the center slightly to create an even top. Bake at 350F for 8-10 minutes until the edges are lightly golden. Let cookies rest a few minutes before serving.
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
First batch did not cook through all the way and the middle are doughy. I left them in the full 12 minutes. Normal 1” balls.
I’m going to try to make them a little smaller on the next batch.
Hi LaRhesa! Did you make any substitutions to the recipe? A couple of things to help troubleshoot. Be sure to fully preheat the oven before you start to bake them. The type of pan you use can affect how fast or slow they bake because different materials distribute heat differently.
Also- I would verify you’re measuring your ingredients correctly so you have the right ratio of wet to dry ingredients. I have a tutorial on How to measure ingredientshere.
Hi Natasha! Do you have a cream cheese frosting recipe that you would use for these cookies?
Every recipe I’ve made from you have been fantastic! Thank you so much
Hi Kim! I’m glad you’re loving the recipes. You can use the search bar at the top of the page to search for my recipes but I have this Cream cheese frosting recipe.
Hi,
Just wondering if I could use gluten free flour on your cookie recipes? That is a must for me and a way of life in eating,
Thanks, Sherry
Hi Sherry, I haven’t tested that to advise. If you do an experiment, let us know how it goes,.
I find Natasha’s recipes to be first rate, and this one’s no exception. I love freezing unbaked cookie dough balls. I thaw them on parchment lined sheets, then bake as usual. This seals my Aunt-of-the-Year nominations! When the nieces and nephews call to say they’re riding over on their bikes, I can quickly bake a tray of cookies. Who doesn’t love warm cookies and ice cold milk?
Aww, that’s just awesome, Aunt J! I’m so glad they were a hit!
Hello! Do you usually have leftover sugar/cinnamon mix after baking these cookies? Thanks
Hi Jessica, There will be a dusting left but not too much.
“Cream of tartar” isn’t really a thing in Sweden. Not common at all and not available in any of my local stores. Do you know of any substitutes I could use instead?
Hi Linus! In general, a good replacement for the cream of tartar when baking is to use 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar. I have not tested it so I can’t say what it would be like in this recipe. Let us know if you experiment with it.
Wow! Never made them before, only ever bought them. Son said they are the BEST he’s ever had! Made exactly as written, used 1-Tbsp scoop, gave each rolled ball a light tap to flatten just slightly, baked 8 min, then 9 min as dough was colder by last batch. Sugar didn’t stick to last batch of cold dough – let it warm a little. I agree the ratio of cinnamon/sugar seems unusual so I added more sugar. Took them out of oven when still puffed up – they crinkle as they cool. Very soft next day. Now gone! THANK YOU!
You’re welcome! I’m so happy you enjoyed it, Michelle!
What size cookie scoop do you use for these cookies. Your chocolate chip cookie recipe is truly the best I’ve tried. Making them slightly less than the 3T scoop. SO, I’m curious what size you are making the snickerdoodles. THANK YOU SO MUCH!
Hello Beth. That scoop portions 1 Tablespoon of dough if you level it. You can also find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
This was my first time making snickerdoodles and it turned out great. (Second batch anyway)
First batch baked to long, but that was my fault. Taste was there just crunchy. Second batch nice and soft. Great cookie recipe. Thank you
You’re welcome, Robert! Thanks for trying my recipe, so glad you loved it.
Sometimes using butter can be tricky. I used butter Flavored Crisco and they turned out great!
Couldn’t figure out how to post a picture or I would have
I’m so glad you enjoyed it, Tammie! Share your photo on social media and #natashaskitchen for us to see it!
I live at 6200 elevation. Any recommendations for additional ingredients, cooking time and cooking temperature?
Hi Michele! You may find this article from King Arthur Baking on high altitude helpful.
Amazing and simple cookies! They are super soft and the perfect mixture of cinnamon and sugar. Natasha’s kitchen has become one of my go-to places to find recipes that I know my family will love.
Hi Emie! Thanks so much for sharing. I’m glad you love my recipes.
Natasha,
I sure pray that your relatives in Ukraine are safe & sound. ❤️
Thank you so much!
I thought maybe, but I am measuring the same as you do. fluffing flour then spooning it into measure cup. i am in southern nevada. i even thought altitude. I am so defeated. lol. Should i increase the flour?
Hi Stacie; I use this as a resource for high-altitude baking. I recommend reading through it.
I love these but mine get soo flat. I dont know what i am doing wrong… I refrigerate the dough, I dont let the butter get too soft and i have tested my soda but still get flat cookies.
ideas?
Hi Stacie, could it be something in how the ingredients are measured
I had the same problem. I followed the recipe explicitly and the cookies were flat and thin. So disappointing!
I don’t have a stand up mixer and for some reason my mixture after adding an egg became kind of soft/ a thick liquidy consistency
Yummy, Yummy, Yummy!!! These are the best Snickerdoodle Cookies ever! I am so happy to have found Natasha’s Kitchen!! Thanks for this wonderful recipe. Next, Chocolate Crinkle Cookies!!
Thank you so much, Brenda. That a wonderful feedback and review!
Hi, I was asked to make Snickerdoodle Cookies which I have not ever made prior. I made your Snickerdoodle recipe. This is absolutely the best Snickerdoodle Cookies, ever. I followed your recipe exactly! My house even smelled like cinnamon! Every recipe of yours is always awesome. Thank You! I will now be making your Snickerdoodle recipe lots.
Thank you for the awesome feedback, Diane! I’m happy that you loved this recipe.
It’s supposed to be teaspoon of cinnamon in the sugar mix isn’t it? Two tablespoons of cinnamon made my cookies taste horrible
Hi there, it is 2 Tbsp cinnamon for the coating
Hi Natasha! In the pic it looks like you added only 2 teaspoons of cinnamon not tablespoons! My mixture turned out too brown when I added 2 tablespoons not like yours…thank you
Hi Nora, maybe we didn’t stir it enough for the photo, but 2 Tbsp is accurate. You can definitely use less but for that amount of sugar, it shouldn’t be brown.
Can’t wait to try your Snickerdoodle recipe. My hubby’s favorite cookie! Can you freeze this dough once they are shaped into balls then when ready to bake just roll in cinnamon sugar and bake. I’d like to get some doughs made ahead for my holiday baking. Thanks Natasha. Love your recipes, they never disappoint! Plus love your personality!
Hi Carole! Thank you for that wonderful compliment! Honestly, I haven’t tried freezing the dough to speak to the outcome. We have attempted to freeze the cookies once baked, though. Please see the “Storing Snickerdoodle Cookies Cookies” section in the recipe. I hope this helps!
Can I try these with almond flour instead ?
Hi Hazel, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi
Was wondering what size ice cream scoop did you use?
Hi Carolyn, That scoop portions 1 Tablespoon of dough if you level it. You can also find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Can we substitute the cream of tartar? What do we substitute it with?
Hi Inna, Cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie versus a crunchy one. I haven’t tried any other substitute to advise, though.
This is the best snickerdoodle recipe I’ve ever tried. The freezing option is the best and they taste like you just made them once they get to room temperature.
That’s so great! It sounds like you have a new favorite!
Snickerdoodles were always me & my dad’s favorite cookies! So when I found out my boyfriend also favoured these, I knew I had to make some. Knowing that your recipes are always a hit, I made them & omg they’re wonderful; to say the least. I’ve made these several times since, & crazy enough they stay soft plus fresh for up to two weeks! Love them & love youu, thank you for helping me be a hit too 😍🙏🙏
Hello Rebecca, that is so great! I’m glad you loved this recipe, these are one of our favorites at home too. Thanks for sharing that with us!
Thank You For to Know this Snacks. Thank You For Sharing.
You’re welcome! I hope you can try this recipe soon.
Unbelievable chewy and soft, even on a third day! Kids say they are better then chocolate chip cookies. I end up not refrigerating the dough and they still turn out so delicious. Will be making them again and again.
That is the best when kids love what we moms make, Yana. That’s so great!
What do you think about using brown sugar with cinnamon for the ‘rolling’ mixture? More like Coffee Cake flavours. Would that work?
I haven’t tested that substitution so I’m not sure how it would bake up. The color would be darker since brown sugar has molasses. If you experiment, please let me know how it goes.
FYI: Brown sugar + cinnamon at the end put these over the top! SO yummy!
Excellent recipe! As my kids said “cookies to die for”. Thanks for sharing this recipe with everyone
They are so sweet! Thank you for sharing that with us, Irina.
My wife has made snickerdoodles for years. This year she tried this recipe and they were the best she ever made. So good she took her old recipe out of her book and replaced it with this one.
Wow! That’s amazing! It sounds like you have a new favorite!
hhhmmmm…im excited to try this recipe…another challenge
I hope you love these cookies and please let us know too how it goes!
Huge hit, adults and kids alike. Added some sparkles to the cinnamon-sugar coating to add the Christmas feel.
Love it! Thanks for sharing that with us.
Can you add cream of tartar to other cookies to make them soft.
Hi John, I’m not sure about other recipes but it works great for this specific recipe.
Hi Natasha, I made your snickerdoodle cookies today to add to my holiday baking, and they are amazing! The perfect snickerdoodle!!! My husband said they may be the best cookie he’s ever had. Thanks for a wonderful, easy recipe. I’ve made many recipes of yours, and I have never been disappointed!
Hi Dana, so great to hear that! Thank you for sharing that with me, I’m happy that your husband loved these cookies.
What can I substitute for cream of tartar?
Hi GM, Cream of tartar prevents the sugar from crystallizing when baking. This results in a soft and chewy cookie versus a crunchy one. I haven’t tried any other substitute to advise though.
When a recipe says baking soda, does it mean baking powder or bicarbonate soda?
Hi Margie, baking soda is the same thing as bicarbonate of soda.
Hi natasha I am so excited to try your recipe
I hope you love this recipe Sara!
hi i wish you can make some restaurants recipe
Hi Malak, we have several restaurant copy-cat recipes! What kind are you looking for?
Honey bread that they serve it in cheesecake factory
Honey bread that they serve it in cheesecake factory
Thank you for that suggestion, Malak! I do not have that recipe at this time.
But you can try it and then share it
hi natasha i brought my cookie cutter last wweek from amazon and i am going to try your biscuits do you have a biscuit recipe i can try
Hi Jana, I only have recipes for cookies on my website.
Hello, I like your recipes, it would be easier to make them if you also put the measurements in grams.
I just discovered that you have an option to use grams. thanks for your recipes.
You’re welcome!! I hope you enjoy this!
Hi Montse, thank you for that suggestion. If you scroll down to our printable recipe card, you will find we have a metric conversion option. I hope you find it helpful!
Hi Natasha,
How many tablespoons was the cookie scoop you used?
Thanks.
That scoop portions 1 Tablespoon of dough if you level it.
This is my favorite snickerdoodle recipe. So soft and chewy and m’mmm….
Perfect! I hope this recipe becomes your favorite.
I love Snickerdoodle Cookies i bet this will taste good
I hope this becomes your favorite!
Your recipe is incredible! Snickerdoodles are a favorite in our home. They never disappoint!
Hi Kristyn, thank you for the wonderful review. I’m so glad you loved the snickerdoodle cookies.