There is something warm and welcoming about snickerdoodle cookies fresh from the oven. This snickerdoodle cookie recipe is at the top of my favorite cookie list, along with these chocolate chip cookies. They are a classic treat that never goes out of style. Whether it’s Christmas season or just a cozy Tuesday afternoon, snickerdoodle cookies bring a nostalgic sweetness that fits any season.
With soft, chewy centers and crisp edges, these cookies have the perfect balance of texture. The sweet cinnamon aroma that wafts through the air while these bake in the oven lets you know you are in for something special. These cookies melt in your mouth and are a crowd pleaser every time.
Table of Contents
Why you will love this recipe
- Signature tang – These cookies have the classic tangy flavor that comes from the cream of tartar used in this recipe.
- Easy to make ahead – These cookies can be prepared ahead of time and stored in the freezer for up to 3 months.
- Amazing texture – These cookies have soft, chewy centers with crisp edges, which gives them the perfect balance of texture.
Ingredients
For the cookie dough
- 1 cup butter – room temp
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 and 1/2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cinnamon sugar coating
- 1/4 cup sugar
- 1 teaspoon cinnamon
Tips and tricks
- Cool the dough before baking. This helps create chewier cookies and prevents them from spreading too much while they bake.
How to make snickerdoodle cookies
- Preheat your oven to 350 degrees Fahrenheit.
- Cream together the butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla and mix.
- Add the cream of tartar, baking soda, and salt and mix.
- Add the flour and mix until combined.
- Refrigerate the dough for 30 mins.
- Mix together the cinnamon and sugar for the coating.
- Roll the dough into 1 inch balls, roll them in the coating, and place them on lined baking sheets.
- Bake in the oven for 12-14 minutes.
- Let the cookies cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
- This recipe makes about 4 dozen cookies.
How to freeze snickerdoodle cookies
- Put prepared dough balls on a baking sheet and freeze. Put the frozen dough in a freezer bag and freeze for up to 3 months.
- To cook from frozen, place the frozen dough on a baking sheet and bake at 350 degrees Fahrenheit for 14-16 minutes.
- Freeze already baked cookies for up to 3 months.
How to store snickerdoodle cookies
- These cookies can be kept in an air tight container at room temperature for up to 5 days.
- These cookies can be frozen and kept in the freezer for up to 3 months.
More delicious cookie recipes
- The best chocolate chip cookies
- Leftover frosting cookies
- Pumpkin snickerdoodle cookies
- Classic chocolate chip cookies
- Valentine’s Day cookies
- Cutout sugar cookies
- Chewy gingerbread cookies
- Soft sugar cookies
Snickerdoodle Cookie Recipe
48
servings40
minutes14
minutesIngredients
- For the cookie dough
1 cup room temperature butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 and 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
- For the cinnamon sugar coating
1/4 cup sugar
1 teaspoon cinnamon
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream together the butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla and mix.
- Add the cream of tartar, baking soda, and salt and mix.
- Add the flour and mix until combined.
- Refrigerate the dough for 30 mins.
- Mix together the cinnamon and sugar for the coating.
- Roll the dough into 1 inch balls, roll them in the coating, and place them on lined baking sheets.
- Bake in the oven for 12-14 minutes.
- Let the cookies cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
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