There’s something almost magical about the BEST Snickerdoodle Cookies Recipe — the way these pillowy-soft, cinnamon-kissed cookies disappear from the kitchen counter the moment they’re cool enough to touch. This recipe captures that classic, old-fashioned charm with a cookie that’s equal parts chewy and melt-in-your-mouth tender. Every bite bursts with buttery richness, a hint of tang from cream of tartar, and just the right crackle of cinnamon sugar. Whether you grew up loving snickerdoodles or are exploring this iconic cookie for the first time, this recipe guarantees nostalgia and smiles in every batch.
Ingredients You’ll Need
You only need a handful of reliable pantry staples to make the BEST Snickerdoodle Cookies Recipe, and each one brings something essential to the party. From perfectly softened butter for richness, to a classic cinnamon-sugar swirl for that iconic look and taste, every ingredient has its flavorful role.
- Unsalted butter: Make sure it’s softened for easy creaming and rich, tender cookies.
- Granulated sugar: Not just in the dough, but also in the cinnamon-sugar coating for that signature crackle.
- Large eggs: Give your dough structure and add a bit of luscious richness.
- Vanilla extract: Don’t skip this — it deepens the flavor and adds warmth.
- All-purpose flour: The backbone of chewy, sturdy (but not cakey) snickerdoodles.
- Cream of tartar: The secret to that tangy snap and classic texture.
- Baking soda: Lifts those cookies so they puff up beautifully in the oven.
- Salt: Just a pinch amps up the flavor and keeps everything balanced.
- For the cinnamon-sugar coating: Granulated sugar and ground cinnamon mix together for irresistibly fragrant, sparkly tops.
How to Make BEST Snickerdoodle Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper to ensure the cookies bake evenly and never stick. While the oven comes up to temperature, gather all your ingredients so you’re ready for smooth, stress-free baking!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter and granulated sugar together until the mixture is pale, fluffy, and almost airy. This step is what makes the cookies so irresistibly tender, so don’t rush — give it a good three minutes with your mixer.
Step 3: Add Eggs and Vanilla
Crack your eggs in, one at a time, fully incorporating each before adding the next. Finish with the vanilla extract. This stage builds the flavor base for the BEST Snickerdoodle Cookies Recipe and helps the cookies turn out rich and aromatic.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Adding them all at once helps distribute the leaveners and cream of tartar for that dreamy snickerdoodle rise and tang.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overwork the dough — you want everything mixed, but not tough. At this point, the dough will already smell heavenly!
Step 6: Make Cinnamon-Sugar Coating
Stir together 1/4 cup of sugar and 1 1/2 teaspoons ground cinnamon in a small bowl. This simple blend is the magic touch that transforms good snickerdoodles into the BEST Snickerdoodle Cookies Recipe.
Step 7: Shape and Coat Dough Balls
Scoop out tablespoon-sized portions of dough and quickly roll each one between your palms to shape into balls. Toss each dough ball in the cinnamon-sugar so every inch gets coated, then arrange them about 2 inches apart on your prepared baking sheets.
Step 8: Bake and Cool
Bake your cookies for 8–10 minutes, watching for set, golden edges with slightly soft centers. Don’t be tempted to overbake; their signature chewiness comes from a short bake and a few minutes resting on the tray before transferring to a wire rack. Let them cool completely if you can resist!
How to Serve BEST Snickerdoodle Cookies Recipe
Garnishes
For a beautiful finish, you can sprinkle an extra pinch of cinnamon-sugar over the warm cookies right as they come out of the oven. Add a pinch of flaky sea salt if you love that sweet-salty contrast — it really takes the BEST Snickerdoodle Cookies Recipe up another notch.
Side Dishes
A glass of cold milk is a classic pairing for snickerdoodles, but don’t overlook a steamy mug of chai, hot chocolate, or even a cold brew coffee on the side. They also shine as an easy dessert alongside fresh berries or a scoop of vanilla ice cream.
Creative Ways to Present
For a fun twist, stack the cookies in mason jars and tie with twine for adorable gifts. Feeling ambitious? Sandwich a scoop of cinnamon or caramel ice cream between two cookies for decadent snickerdoodle ice cream sandwiches. Or, crumble a few over yogurt or pudding for a playful dessert topping.
Make Ahead and Storage
Storing Leftovers
Once cooled, stash your cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to four days — though, in all honesty, batches rarely last that long! A slice of bread in the container can help keep them extra fresh.
Freezing
One of the best things about the BEST Snickerdoodle Cookies Recipe is how beautifully it freezes. You can freeze baked cookies for up to 3 months — just let them cool first and pop them in a freezer bag. Or, freeze unbaked, coated dough balls and bake straight from frozen, adding a minute or two to the baking time.
Reheating
To revive that just-baked texture, place a cookie or two in the microwave for about 10 seconds, or warm a tray in a low oven for a few minutes. This brings back a little of that soft center and fills your kitchen with the inviting aroma of fresh-baked snickerdoodles.
FAQs
Can I make the dough ahead of time?
Absolutely! You can mix up the dough up to two days in advance and store it tightly wrapped in the fridge. Just let it sit at room temperature for 15 minutes to soften, then scoop and roll as usual.
What can I use if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their signature tang and texture, but if you’re out, use 2 teaspoons of lemon juice or white vinegar and subtract 2 teaspoons from your milk or liquid in the recipe. However, for the truest taste, cream of tartar is best!
Why do my cookies turn out flat?
This usually happens if the butter was too warm or the dough was overmixed. Make sure to use cool room temperature butter (not melting) and mix until just combined. If you like, chill the dough for 20 minutes before baking.
Can I use a different sugar for rolling?
You can! Demerara or turbinado sugar adds a crunchier shell, while brown sugar gives subtle caramel notes. Still, classic white sugar and cinnamon is traditional for the BEST Snickerdoodle Cookies Recipe.
How do I get uniformly sized cookies?
A cookie scoop is your best friend for this! Using a level scoop ensures each dough ball is the same size, leading to even baking and a prettier presentation.
Final Thoughts
If you’re on the hunt for the ultimate crowd-pleaser, give the BEST Snickerdoodle Cookies Recipe a try. The aroma, the flavor, the irresistibly chewy texture — this is a recipe that brings people together and stands the test of time. Bake a batch and share the smiles!
Print
BEST Snickerdoodle Cookies Recipe
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These are the BEST Snickerdoodle Cookies you’ll ever taste! Soft, chewy, and perfectly spiced, these classic cookies are a must-try for any baking enthusiast.
Ingredients
Main Cookie Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Combine wet and dry mixtures: Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Prepare cinnamon-sugar coating: In a small bowl, mix 1/4 cup sugar and cinnamon.
- Shape and coat dough: Roll tablespoon-sized balls of dough in the cinnamon-sugar mixture and place on baking sheets.
- Bake: Bake for 8–10 minutes until edges are set and slightly golden.
- Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- These cookies freeze well and make great gifts for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
