Name: Snickerdoodle Cookies Recipe
Prep time: 20 min
Cook time: PT-491917H11M48S
Total time: 1 h 45 min
Cuisine: American
Ingredients: 16 tablespoons unsalted butter (melted and cooled to room temperature); 2/3 cup granulated sugar; 2/3 cup light brown sugar (firmly packed); 1 large egg; 1 large egg yolk; 2 teaspoons vanilla extract; 2-3/4 cups all-purpose flour; 1 1/2 teaspoons cream of tartar; 1/2 teaspoon salt; 1 teaspoon baking soda; 3/4 teaspoon ground cinnamon; 1/4 cup granulated sugar; 3 teaspoons ground cinnamon

Jump to Recipe· 4.3 from 75 reviews

If you have a soft spot for classic, comforting cookies that melt in your mouth with a perfect cinnamon sugar kiss, then you’ll absolutely adore this Snickerdoodle Cookies Recipe. These cookies blend the nostalgic warmth of cinnamon with a buttery, tender crumb that’s lightly crispy on the outside and irresistibly chewy inside. Whether you’re baking for a holiday, a cozy afternoon treat, or just because, this Snickerdoodle Cookies Recipe delivers delightful results every time, filling your kitchen with a sweet, inviting aroma everyone will love.

Ingredients You’ll Need

The image shows several white bowls and plates arranged on a white marbled surface, each containing different baking ingredients. In the top left, a white bowl holds a small pile of brown cinnamon powder next to some white sugar. Below it, two sticks of pale yellow butter lie side by side. To the right, a clear bottle of cream of tartar with a green cap is placed upright. Close by, a white bowl is filled with fine white sugar. In the center-left, a white bowl holds a bright yellow egg yolk, while a whole white egg sits next to it. Near the bottom center, a small white dish contains dark brown vanilla extract. Two additional white bowls sit in the bottom corners—one filled with light brown sugar and the other with white flour. A small white plate near the center has small piles of white salt, white baking soda, and brown cinnamon powder arranged side by side. The setup is bright and clean, with all items clearly visible and neatly organized. Photo taken with an iphone --ar 4:5 --v 7

This Snickerdoodle Cookies Recipe uses simple, pantry-friendly ingredients that come together beautifully. Each element plays a key role: butter adds richness and chewiness, cinnamon provides that signature warm spice, and cream of tartar gives the cookies their classic tang and texture. Let’s break down what you’ll need to make these irresistible treats!

Unsalted butter (16 tablespoons): Melted and cooled to room temperature, butter forms the base for tender, moist cookies.
Granulated sugar (2/3 cup): Adds sweetness and helps create a delicate crunch in the cookie’s texture.
Light brown sugar (2/3 cup, firmly packed): Provides subtle molasses notes enhancing the depth of flavor and chewiness.
Large egg (1) and egg yolk (1): The egg combo boosts richness and helps bind ingredients together for perfect consistency.
Vanilla extract (2 teaspoons): Infuses the dough with warm, sweet aroma that complements the cinnamon beautifully.
Flour (2-3/4 cups): The main structural ingredient; using the right amount ensures a tender yet sturdy cookie.
Cream of tartar (1-1/2 teaspoons): Gives Snickerdoodles their unique tangy flavor and helps maintain their texture.
Salt (1/2 teaspoon): Balances all sweetness and brightens overall flavor.
Baking soda (1 teaspoon): Works with cream of tartar for lightness and subtle rise.
Ground cinnamon (3/4 teaspoon in dough plus 3 teaspoons for coating): The star spice providing that iconic Snickerdoodle flavor twist.
Extra granulated sugar (1/4 cup for coating): Combines with cinnamon to create the signature sugar crust coating outside the cookies.

How to Make Snickerdoodle Cookies Recipe

Step 1: Melt the Butter

Begin by melting your unsalted butter in a microwave-safe bowl. It’s important to let it cool to room temperature before mixing with the sugars to prevent greasy or oily cookies. Patience here pays off in achieving that perfectly tender texture.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon. This combination layers the dough with flavor and ensures the classic Snickerdoodle snap and chewiness.

Step 3: Add Wet Ingredients

In a separate bowl, combine the cooled melted butter with granulated sugar and light brown sugar until smooth and emulsified. Then, whisk in the whole egg, egg yolk, and vanilla extract. This wet mixture adds rich moisture and luscious flavor foundation.

Step 4: Combine Wet and Dry Mixtures

Slowly mix the dry ingredients into the wet mixture, stirring just until combined. Resist the urge to overmix, which can toughen the dough. Cover your dough tightly and refrigerate for about one hour to firm it up; this chilling step makes handling and shaping much easier.

Step 5: Prepare for Baking

Preheat your oven to 325°F (165°C). While it heats, whisk together the cinnamon sugar coating by combining 3 teaspoons cinnamon with 1/4 cup granulated sugar. This coating will give your Snickerdoodle Cookies Recipe its signature sparkle and flavor on the outside.

Step 6: Roll and Coat Dough Balls

Divide the chilled dough into 45-gram portions, roughly 2 packed tablespoons each, and shape them into tall balls. Generously roll every dough ball in your cinnamon-sugar mixture to coat them evenly. To ensure that the edges remain neat and the cookies spread just right during baking, pop the coated balls back into the fridge for 15 to 20 minutes to firm up before baking.

Step 7: Bake to Perfection

Arrange the dough balls on a parchment- or silicone-lined sheet pan, leaving enough space for spreading. Bake in the 325°F oven for 9 to 12 minutes. You want them just set with softly crackled tops but still slightly underbaked in the center for that chewy finish. If any edges look a bit uneven straight out of the oven, gently nudge them inward with a metal spatula while warm. Let them rest on the baking sheet for 5 minutes to firm up before transferring to a cooling rack.

How to Serve Snickerdoodle Cookies Recipe

A stack of four round, soft cookies is shown on a white marbled surface, with the top cookie broken in half revealing a moist, crumbly golden inside. The cookies have a light brown color with a slight texture from cinnamon sugar coating. Behind the stack, there is a clear glass bottle filled with milk, slightly out of focus. On the right edge of the image, two cinnamon sticks lay on the white marbled surface. The background is light and blurred, giving a soft, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these cookies are perfection on their own, a light dusting of additional cinnamon sugar right before serving can add extra sparkle and spice. For holiday flair, sprinkle with edible gold glitter or dust with a tiny pinch of powdered sugar for a snowy effect.

Side Dishes

Pair your Snickerdoodle Cookies with a cold glass of milk or a steaming cup of chai tea to complement their cinnamon warmth. For grown-up gatherings, these cookies also shine alongside a coffee or vanilla-flavored latte. The combo makes every bite even more comforting.

Creative Ways to Present

Try sandwiching two Snickerdoodle Cookies with a scoop of cinnamon or vanilla ice cream for an unforgettable ice cream sandwich treat. For parties, arrange cookies on a platter with fresh fruit like sliced apples or citrus segments to balance sweetness with refreshing acidity.

Make Ahead and Storage

Storing Leftovers

To keep your Snickerdoodle Cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days, perfect for sharing or indulging a little at a time.

Freezing

You can freeze both unbaked dough balls and baked cookies! For dough, roll into balls, coat with cinnamon sugar as instructed, and freeze on a baking sheet before transferring to a sealed container for up to 3 months. Bake from frozen, adding a couple extra minutes to the baking time. For cookies, freeze cooled cookies in airtight containers separated by parchment paper to prevent sticking.

Reheating

To revive softness, warm baked cookies briefly in the microwave for about 10 seconds or in a preheated oven at 300°F for 5 minutes. This little trick will freshen them up like they just came out of the oven.

FAQs

What makes a Snickerdoodle different from other cookies?

Snickerdoodles are distinguished by their signature coating of cinnamon sugar and the inclusion of cream of tartar in the dough, which gives them a unique tangy flavor and chewy texture unlike typical sugar cookies.

Can I use salted butter instead of unsalted?

While unsalted butter is preferred for better control over salt levels, salted butter can be used if that’s what you have—just reduce or omit the added salt in the recipe to avoid overly salty cookies.

How do I know when Snickerdoodle Cookies are done baking?

Look for cookie edges that are set and lightly golden while the centers remain soft and slightly underbaked. They will firm up as they cool, delivering that classic tender chewiness.

Why do I need to chill the dough?

Chilling the dough helps solidify the butter, making the dough easier to shape and preventing excess spreading during baking, ensuring thick, soft cookies with perfect texture.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix that includes xanthan gum for best results, but be mindful of slight textural differences.

Final Thoughts

This Snickerdoodle Cookies Recipe is a true treasure in the cookie world—comforting, fragrant, and utterly delicious. It’s the kind of recipe worth bookmarking, sharing, and baking again and again. Soon enough, your kitchen will be filled with the joyful scent of cinnamon sugar, and everyone who tastes one will be asking for your secret. So go ahead, grab those simple ingredients, and make a batch to savor or share. Trust me, once you try this recipe, it’ll quickly become a warm favorite in your cookie collection!