There is never a bad time to enjoy a classic cookie in my house, and these snickerdoodles are one of our favorites! This best snickerdoodle cookie recipe makes soft and chewy cookies coated in cinnamon sugar, with a slightly crisp, crackly top and a tender center. The addition of cream of tartar gives these cookies that signature subtle tang that makes a classic snickerdoodle so irresistible.
These cookies are quick and easy to make, which makes them perfect when you want a homemade treat without a lot of fuss. I love dunking them in a glass of milk for an afternoon snack or making a batch for an at-home date night in front of the television. They may be simple, but sometimes sweet and simple really is the best—and a batch of these always disappears as fast as you can get them on the table!
Tips for the Best Snickerdoodle Cookie Recipe:
- Chill the dough for thicker cookies. You can refrigerate the dough for up to 48 hours before baking. I usually skip chilling because I prefer a thinner, soft and chewy cookie, but chilling the dough for 30–60 minutes will give you a thicker cookie. You can also make the dough the night before, then scoop and bake it the next day.
- Bake one sheet at a time. For the most even baking, place one cookie sheet in the center of the oven. If you have a double oven like I do, you can bake one sheet in each oven.
- Don’t overbake. The cookies will continue to bake on the hot baking sheet after you take them out of the oven. For soft and chewy snickerdoodles, take them out when the edges are set but the centers still look slightly soft. The longer you bake them, the crispier they will become as they cool.
- Give the cookies room to spread. Roll the dough into balls and place them at least 2 inches apart on the baking sheet. This gives them room to spread without running into each other.
Ingredients:
- 2-3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup softened butter
- 1-1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Cinnamon-Sugar Mixture for rolling
- 2 Tbsp granulated white sugar
- 2 tsp cinnamon
Instructions:
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper
- In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt
- In your stand mixer, cream together the softened butter and sugar for 2-3 minutes
- Scrape down the bowl and beat in the eggs and vanilla
- Add in your dry ingredient mixture and mix until just combined
- For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well
- Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets
- Bake for 8-10 minutes
- Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely
The Best Snickerdoodle Cookie Recipe
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2-3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 cup softened butter
- 1-1/2 cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Cinnamon-Sugar Mixture for rolling
- 2 Tbsp granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 400F. Line 2 large baking sheets with parchment paper
- In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt
- In your stand mixer, cream together the softened butter and sugar for 2-3 minutes
- Scrape down the bowl and beat in the eggs and vanilla
- Add in your dry ingredient mixture and mix until just combined
- For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well
- Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets
- Bake for 8-10 minutes
- Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely
Notes
- Chill the dough for thicker cookies. You can refrigerate the dough for up to 48 hours before baking. I usually skip chilling because I prefer a thinner, soft and chewy cookie, but chilling the dough for 30–60 minutes will give you a thicker cookie. You can also make the dough the night before, then scoop and bake it the next day.
- Bake one sheet at a time. For the most even baking, place one cookie sheet in the center of the oven. If you have a double oven like I do, you can bake one sheet in each oven.
- Don’t overbake. The cookies will continue to bake on the hot baking sheet after you take them out of the oven. For soft and chewy snickerdoodles, take them out when the edges are set but the centers still look slightly soft. The longer you bake them, the crispier they will become as they cool.
- Give the cookies room to spread. Roll the dough into balls and place them at least 2 inches apart on the baking sheet. This gives them room to spread without running into each other.
The Best Snickerdoodle Cookie Recipe FAQs:
Why do snickerdoodles have cream of tartar?
Cream of tartar gives traditional snickerdoodles their signature slightly tangy flavor and helps create their characteristic soft, chewy texture. It also reacts with the baking soda to help the cookies rise.
Should I chill snickerdoodle cookie dough before baking?
You don’t have to! I usually bake this dough without chilling because I prefer a thinner, soft and chewy cookie. If you prefer thicker snickerdoodles, refrigerate the dough for 30–60 minutes before scooping and baking. The dough can also be refrigerated for up to 48 hours.
How do I keep snickerdoodles soft and chewy?
The biggest thing is to avoid overbaking them. Remove the cookies from the oven when the edges are set but the centers still look slightly soft. They’ll continue baking on the hot baking sheet as they cool. Store completely cooled cookies in an airtight container.
How long do homemade snickerdoodles last?
Store cooled snickerdoodle cookies in an airtight container at room temperature for about 4–5 days. For the best soft texture, make sure the container is sealed well.
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