The best snickerdoodle recipe! These easy cookies are crunchy around the edges, chewy in the middle, and full of sweet cinnamon flavor.
I’m kicking off cookie season with a new snickerdoodle recipe! This produces snickerdoodles just the way I like them. These classic cookies are crunchy on the edges and soft and chewy in the middle. They are quite sweet and warm spiced with cinnamon, and they have a subtle tangy flavor that I find absolutely irresistible.
Yum, I love this snickerdoodle recipe too because it’s so simple to make. You can mix the dough, bake the cookies, and have them ready to eat in less than 30 minutes, no refrigeration required! This is a great recipe to make throughout the holiday season (who would say no to a snickerdoodle on a festive cookie plate?!), but it’s also one of our year-round favorites. Hope you love it as much as we do.
Snickerdoodle Recipe Ingredients
Here’s what you’ll need to make this easy snickerdoodle recipe:
- All-purpose flour – Make sure spoon and level it so you don’t pack too much flour into your measuring cup. Adding extra flour to the dough can make these cookies dry and cakey instead of chewy.
- Granulated sugar – You will mix some into the cookie dough and use more to make the cinnamon-sugar coating of the cookies.
- cinnamon – Placed on the outside of cookies with a little sugar, it gives snickerdoodles their signature look and spiced flavor.
- Unsalted butter – Let it come to room temperature before making the recipe. It should be soft, but not melting.
- One egg + one yolk – The extra yolk gives the cookies an extra chewy texture.
- Cream of tartar – The not-so-secret ingredient in a classic snickerdoodle recipe! Cream of tartar gives snickerdoodle cookies their characteristic tang, and it also keeps them soft, because it prevents the sugar in the dough from crystallizing.
- Baking soda – Along with cream of tartar, it helps the cookies rise.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Snickerdoodles
These snickerdoodle cookies are so simple to make!
First, make the cinnamon-sugar coating. Mix the cinnamon and 3 tablespoons of sugar in a small bowl.
Then, mix in the cookie dough in the bowl of a stand mixer. An electric hand mixer works too! Cream together the butter and the remaining sugar until the mixture is light and fluffy. Then mix in the egg and egg yolk, followed by the cream of tartar, baking soda, vanilla, and salt. Add the flour a little at a time and mix until just combined. Stop to scrape down the sides of the bowl if necessary.
Next, shape the cookies. Use a 2 tablespoon cookie scoop to scoop the dough, and use your hands to roll it into balls. Roll the balls in the cinnamon sugar mixture.
Finally, bake! Arrange dough balls on parchment-lined baking sheets, making sure to leave at least 2 inches between balls. Bake, one sheet at a time, at 375°F until cookies are puffed, just 8 to 9 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Snickerdoodle Cookie Recipe Tips
- Bake one sheet at a time. Even if you set your oven to one temperature, the actual temperature may vary throughout. This means that, if you have a lot of cookie sheets in the oven, the cookies on the low rack may get very brown before the timer goes off, while the cookies on a high rack may need a few more minutes. I recommend baking one sheet at a time on a middle rack for the most consistent results.
- Do not overbake. The best time to remove these cookies from the oven is when they still seem underdone. They will be scattered and blind, but they will still be pale, and they will not sit in the middle. In my oven, they reach this point after 8 to 9 minutes of baking. It might be tempting to take longer than this, but trust me! The cookies will set up nicely once they are out of the oven. Bake them at this point, and they won’t retain that chewy middle we all look for in a snickerdoodle.
- Let cool on the baking sheet. Re: the last tip, the snickerdoodles will be very soft when you take them out of the oven. To give them a chance to set up, let them cool for 10 minutes on the baking sheet before transferring them to a cooling rack (or sample one!).
- Freeze the extras (if you have any). If you think you can polish off these snickerdoodle cookies in 4 days, ignore this tip. For that amount of time, the cookies will be perfectly stored in an airtight container at room temperature. But if you want to save a stash for a treat on the road, put them in the freezer! Stored in an airtight bag or container, it stays good for up to 3 months.
More Favorite Cookie Recipes
If you love these snickerdoodles, try one of these favorite cookie recipes next:
Want more easy cookie recipes? Find 17 of our favorites here!
Serving 25 up to 30
These soft snickerdoodles are slightly crunchy on the edges and chewy in the middle. They’re super easy to make (this recipe doesn’t require chilling the dough!), and they have an irresistible buttery, tangy flavor. One of our favorite treats!
- 1¼ cups plus 3 tablespoons granulated sugar
- 2 teaspoon cinnamon
- 1 cup unsalted butter, at room temperature
- 1 big egg
- 1 large egg yolk
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups all-purpose flour, scooped and flattened
Preheat oven to 375°F and line two large baking sheets with parchment paper.
In a shallow dish, mix 3 tablespoons of sugar and the cinnamon. Set aside.
In the bowl of a stand mixer, cream together the butter and the remaining 1¼ cups of sugar until light and fluffy. Add the egg and egg yolk and beat until smooth. Add the cream of tartar, baking soda, vanilla, and salt and mix until combined. Slowly add the flour and mix until just combined.
Use a 2-tablespoon cookie scoop to scoop up the dough, then use your hands to roll it into balls. Roll dough balls in cinnamon sugar and arrange them on prepared baking sheets, leaving at least 2 inches between balls.
Bake, one sheet at a time, for 8 to 9 minutes, or until the cookies are puffed. They will look underdone, but popping them out at this point helps them stay soft and chewy in the middle. Let cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.