The Best Classic Snickerdoodle Cookie Recipe

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Snickerdoodles are a timeless classic for a reason. These soft and chewy cookies boast a delightful balance of sweet cinnamon sugar and warm vanilla. They’re incredibly easy to make, requiring just a handful of pantry staples, and perfect for satisfying any sweet tooth.

This recipe yields a generous batch, perfect for sharing with friends, family, or keeping all to yourself (we won’t judge!).

Soft & Thick Snickerdoodles
Soft & Thick Snickerdoodles


1 cup (2 sticks) unsalted butter, softened

  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 1/4 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the cinnamon sugar coating:
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

  • Directions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take a few minutes with an electric mixer.

    3. Beat in the eggs one at a time, then stir in the vanilla extract.

    4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

    5. In a shallow dish, combine the granulated sugar and cinnamon for the coating.

    6. Scoop the cookie dough using a tablespoon or a small ice cream scoop. Roll each ball of dough in the cinnamon sugar mixture, making sure it’s evenly coated.

    7. Place the dough balls on the prepared baking sheets, leaving a couple of inches of space between each cookie to allow for spreading.

    8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 180

  • Fat: 10g (saturated 6g)
  • Cholesterol: 45mg
  • Sodium: 80mg
  • Carbohydrates: 25g (sugar 12g)
  • Protein: 2g

  • Please note: This is an approximate nutritional value based on a standard serving size. Actual values may vary depending on the specific ingredients used.


    Snickerdoodles are a delightful treat that’s sure to become a favorite. They’re easy to make, require minimal ingredients, and come together in under an hour. So next time you’re craving a delicious and comforting cookie, give this recipe a try!


    1. Can I substitute brown sugar for granulated sugar?

    Yes, you can definitely substitute brown sugar for granulated sugar in a 1:1 ratio. This will result in a chewier cookie with a richer molasses flavor.

    2. My cookies are spreading too thin. What did I do wrong?

    There are a couple of reasons why your cookies might be spreading too thin. First, make sure your butter is softened, not melted. Second, be careful not to overmix the dough. Finally, ensure your oven temperature is accurate.

    3. How can I make these cookies vegan?

    You can easily make vegan snickerdoodles by using vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 5 minutes).

    4. Can I freeze the cookie dough?

    Absolutely! The cookie dough can be frozen for up to 3 months. Simply scoop the dough balls and roll them in the cinnamon sugar mixture before freezing. Bake them frozen at 375°F (190°C) for an additional minute or two.

    5. How can I store leftover snickerdoodles?