Snickerdoodles
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With their whimsical name and iconic tangy flavor, who can resist a snickerdoodle?
With their whimsical name and classic tangy flavor, snickerdoodles are impossible to resist. They are similar to sugar cookies, but with the addition of cream of tartar, which gives them their signature tang, and a sparkly cinnamon-sugar coating. Fresh out of the oven, snickerdoodle cookies are perfectly soft in the center and crisp on the edges. They are best enjoyed fresh, but you can revive day-old cookies by popping them in the microwave for a few seconds. Bookmark this snickerdoodle recipe for a fun family baking project—kids love to form the squishy dough into balls and roll them in cinnamon-sugar before baking.
“These cookies are so delicious, easy, and fast to make! I’ve been baking for a long time and these are the best snickerdoodles I’ve ever made.”
What You’ll Need To Make Snickerdoodles
- All-Purpose Flour: Provides the base for the cookies. To ensure you’re using the correct amount of flour, spoon it into the measuring cup and level it off.
- Cream Of Tartar: Adds a tangy taste unique to snickerdoodles.
- Baking Soda: Acts as a leavening agent.
- Butter: Adds richness, flavor, and moisture, creating a tender texture. Many snickerdoodle recipes call for a combination of butter and shortening, but I stick with all butter to give the cookies better flavor.
- Sugar: The majority of the sugar sweetens the cookie dough; a small portion is combined with cinnamon to create a flavorful coating for the dough balls.
- Large Eggs: Bind the ingredients together and add moisture.
- Ground Cinnamon: Along with the sugar, provides the warm, spicy flavor characteristic of snickerdoodles.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, salt, baking soda, and cream of tartar in a mixing bowl.
Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment or hand mixer with beaters, combine the butter and sugar.
Beat until creamy.
Add the eggs.
Beat until combined.
Add the dry ingredients.
Mix until the dough comes together.
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, in a small bowl, make the cinnamon sugar mixture.
Pinch off tablespoon-size pieces of dough and form into balls. Roll the cookie dough balls in the cinnamon sugar and then arrange them on the prepared baking sheet about 2 inches apart.
Bake for about 8 minutes, until puffy. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Make-Ahead, Freezing & Storage Instructions
These cookies are best enjoyed fresh on the day they are made. However, they can be reheated briefly in the microwave for that fresh-out-of-the-oven texture. The dough may also be stored in the refrigerator for several days.
The cookie dough can be frozen for up to 3 months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
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Snickerdoodles
With their whimsical name and iconic tangy flavor, who can resist a snickerdoodle?
Ingredients
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1½ cups plus 2 tablespoons sugar, divided
- 2 large eggs
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter with 1½ cups of the sugar until smooth and creamy, 1 to 2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together. Using your hands, gather the dough into a ball and wrap in plastic wrap (dust your hands with flour if the dough is sticky); refrigerate until firm, at least 30 minutes.
- In a small bowl, mix together the remaining two tablespoons of sugar and the cinnamon. Pinch off tablespoons of dough and shape into 1-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8 to 9 minutes, shifting the cookie sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- Note: These cookies are best enjoyed fresh on the day they are made. However, the cookies can be reheated briefly in the microwave for that fresh-out-of-the-oven texture. The dough may also be stored in the refrigerator for several days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Per serving (56 servings)
- Serving size: 1 cookie
- Calories: 79
- Fat: 4g
- Saturated fat: 2g
- Carbohydrates: 11g
- Sugar: 6g
- Fiber: 0g
- Protein: 1g
- Sodium: 46mg
- Cholesterol: 15mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Thank you so much for this recipe! I have made many different Snickerdoodle cookies in the past and this one is the best. The extra cinnamon is a must and I love the buttery taste. It’s the only way I make Snickerdoodles now.
I’m so thankful I found this recipe! This recipe like most of the other recipes on this website have been amazing so far! I had a great time making these cookies with my family. It was especially great for the kids being simple,easy, and quick. With the perfect puff and mouthwatering crust it is the perfect cookie. It is a delicious snickerdoodle cookie definatley worth trying.
I have left a review about this recipe earlier too but wanted to add more to it. It is very true that they are best enjoyed fresh out of the oven . After couple of days the Doodles turned out to be very hard. My kids still liked that way too. My daughter is planning another baking episode shortly to bake these.
This recipe is perfect! I have been looking for a snickerdoodle recipe for quite some time and so many stale cookies went into the garbage!
They have a nice crispy exterior and a soft center, heavenly!
I found that refrigerating the dough overnight gave me better results, they didn’t flatten at all, perfect in appearance. I also added a little nutmeg to the cinnamon and sugar of one of the batches, delicious.
Thank you Jenn!
I haven’t made these cookies yet, but I can’t wait to try this recipe (it has to be better than the one I used). I remember making them many years ago for a Girl Scout badge and they turned out so hard that when a friend threw one out of the car window it bounced and didn’t break.
I have never been much one to bake. I love these cookies and I had to try it. The cookies came out delicious. I made little gift bags for the kids at school and they just loved them. Great recipe!!!
Love Snickerdoodles and this recipe reminded me of that. Can’t wait to make some for Christmas. Thank you.
My grandson and I were looking to make cookies today, I just happened to look at my mail and I saw your recipe for snickerdoodles. OMG! They are the best cookies, no contest, period. We had so much fun making them too, the recipe is pretty kid friendly… and grandma friendly! Thanks for sharing Jennifer, you’re wonderful and so are your cookie recipes ! Thanks
This is a wonderful recipe. The doodles are awesome and your pictorial presentation is very helpful and a feast to the eye. Next time,I was wondering about adding little dry ginger powder , your advice on that would be helpful.
Hi Madhuri, Glad you enjoyed the cookies. You could add a little ginger to the cinnamon-sugar. Nutmeg is also very good.
Hi Jen! Can this recipe be halved? Btw love your recipes and am a huge fan!
Glad you like the recipes! Yes, it’s fine to halve this.
***** Snickerdoodles are my daughter’s favorite homemade cookie and this one is even better than the one I have used. Thnk you! I love your photos of the food as you go through the steps of your recipes. It is so helpful and gives me confidence. 🙂
This recipe turned out great! I ended up quartering it because it’s just my husband and I. But they turned out just like the pictures. Additionally I added a splash of vanilla.