The Best Snickerdoodle Cookies Recipe
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Your search for the best Snickerdoodle Cookies recipe is over! This easy snickerdoodle recipe is my go-to for this cinnamon-sugar coated, soft and chewy sugar cookie recipe that is a perennial classic!
Love cookies? Us too! Some of our other favorites are Toffee Oatmeal Chocolate Chip Cookies, Best Soft & Chewy M&M Cookies, and Soft & Chewy Molasses Cookies!
In the halls of cookie-dom, there are a few classic cookies that reign supreme. Like the ubiquitous Chocolate Chip Cookies and Best Cut-Out Sugar Cookies. And then there is the snickerdoodle.
According to some sources, the snickerdoodle is the state cookie of Connecticut. Which is why I’m sharing my favorite snickerdoodle cookie recipe as part of Connecticut Week in my American Eats series, where I share some of the most well-known or iconic foods and flavors from each state in the USA, one state at a time.
Other sources claim that a spice cookie is the state cookie of Connecticut.
But being the thorough researcher and former lawyer that I am, I actually found a report from the Connecticut General Assembly from 2005 online where it detailed that Connecticut does not have an official state cookie, while also noting that only New Mexico and Massachusetts have declared official state cookies (bizcochito and Toll House cookies, respectively).
Regardless of legitimized status as an official cookie, love abounds for the classic snickerdoodle cookie, not just in Connecticut but across the country.
What do Snickerdoodles taste like?
Snickerdoodles are (or should be) a soft, buttery cookie loaded with cinnamon and sugar and having a distinctive and unique tang from a not-so-secret ingredient: cream of tartar.
They are one of Paul’s favorite cookies of all time, right up there next to chocolate chip (of course), my chewy brownie cookies, and peanut butter blossoms.
I love this chewy snickerdoodle recipe because unlike so many snickerdoodles I’ve had over the course of my life, these stay soft and chewy instead of getting thin and crispy and dry.
The real key to a soft and chewy snickerdoodle cookie is to not overbake. In fact, I underbake these a little, to the point that they don’t crack on top, which is a hallmark of some snickerdoodle cookie recipes.
That soft, tangy snickerdoodle center is surrounded by cinnamon-sugar coating that is completely irresistible and achieved by rolling balls of snickerdoodle cookie dough in a mixture of ground cinnamon and granulated sugar before baking.
How to make snickerdoodle cookies
- Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer for 2-3 minutes until light and fluffy.
- Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl as needed.
- Add flour, cream of tartar, baking soda, and salt, mixing just until combined. Use a medium-size 2-tablespoon cookie to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets lined with parchment paper or silpat mats.
- Bake in a 375 degree F oven for 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.
- Store in an airtight container.
Recipe Tips
- Use the cream of tartar called for in the recipe. I know I gave you a substitute above, but honestly, the cream of tartar makes the cookies chewier and gives that iconic, snickerdoodle tang.
- Don’t overbake the cookies. If you find your cookies often turn out dry or hard or flat, there’s a good chance that you may be overbaking them. I almost always intentionally underbake my cookies just a bit to make sure they stay soft, just the way I like them.
- Use room temperature butter and eggs. It really does make a difference to this dough that you are using real butter, and I have found that cookie dough almost always has better texture when the eggs aren’t chilly straight out of the fridge.
- If you have troubles with your snickerdoodle cookies going flat, try chilling the dough for 1 hour before shaping into balls and baking. I don’t think it’s necessary for these cookies, but it doesn’t hurt and if you feel like your cookies are spreading too much, this would be my first suggestion.
- I like to scoop out all the dough with a 2-tablespoon cookie scoop before I start rolling them into balls. It just speeds up the process for me. I just scoop them onto a parchment or silpat lined baking sheet, then start rolling them into balls, then roll them into the cinnamon-sugar mixture before arranging them 2 inches apart on a baking sheet.
Recipe FAQ’s
While snickerdoodles and sugar cookies share many basic ingredients like flour, sugar, and butter, the classic snickerdoodle also contains cinnamon and cream of tartar, a key ingredient that is absolutely necessary (in my opinion) for a true traditional snickerdoodle.
I had to do a little research to figure out what cream of tartar actually is. Turns out, it’s a type of acid known as tartaric acid and is a byproduct of wine production, left over as a residue on the barrels used in winemaking. Fascinating, right? When combined with baking soda, cream of tartar and baking soda work like double-acting baking powder.
Yes, you technically CAN make snickerdoodles without cream of tartar, but personally I don’t think they really count because they just don’t taste quite the same. Snickerdoodles without cream of tartar are just cinnamon-sugar coated sugar cookies, in my opinion.
If you really want to make snickerdoodles without cream of tartar, either because you don’t have any on hand or you just don’t like the flavor it adds to cookies, you can replace BOTH the cream of tartar AND the baking soda called for in the recipe with 2 teaspoons of baking powder.
There are a few ideas behind where the name “snickerdoodle” came from. Some people think it is German or Dutch, coming from the German word Schneckennudeln or the Dutch word snekrad, both having meanings indicating a snail-like shape or design.
Other theories claim it’s just a whimsically fun cookie name that comes from the New England tradition of coming up with creative, fanciful cookie names.
More snickerdoodle recipes that aren’t cookies
- Snickerdoodle Cheesecake from I Am Baker
- Snickerdoodle Hot Chocolate from Lemon Tree Dwelling
- Snickerdoodle Cobbler from The Recipe Critic
- Pumpkin Snickerdoodle Cookies from Joyfully Mad
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Best Snickerdoodle Cookies Recipe
Ingredients
Snickerdoodle Dough
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silpat mat. Mix cinnamon-sugar mixture together in a small bowl and set aside.
- Cream butter, granulated sugar, and brown sugar together in the bowl of a stand mixer or using a hand-held mixer, about 2-3 minutes until light and fluffy.
- Add eggs one at a time, then add vanilla, scraping the sides and bottom of the bowl and mixing until combined.
- Add flour, cream of tartar, baking soda, and salt, mixing just until combined. Use a cookie to scoop out rounded balls of dough. Roll into balls and roll in a the cinnamon sugar mixture until coated, then space 2-inches apart on cookie sheets.
- Bake 8 to 10 minutes, until edges are set and slightly golden, even if the middle seems a bit underbaked. The cookies will continue to set as they cool. Transfer to a wire rack to cool completely.
- Store in an airtight container.
Video
Notes
Nutrition
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Montana • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
My husband thinks a snickerdoodle should be every state official cookie. It is in his book that’s for sure. I didn’t know that was what cream of tartar came from. Very interesting. These cookies look amazing and I can’t wait to make them!
Snickerdoodles are my husband’s favorite cookie. I’ll have to make these for him. They look soft and delicious!
My favorite cookie to make is a snickerdoodle cookie! Good thing too as my little niece loves to come over after school and we make them every single day! Im with you though…. cream of tartar is a must…. for the texture and the way the rise!
Snickerdoodles have always been one of my favorites and this one is the best!!
Oooh, I love me some snickerdoodles. These were so good, and were enjoyed by everyone!
We love the cinnamon in these cookies. Definitely one of my favorite flavors, and yes, always use real butter! So good!
I am ALL about some snickerdoodle cookies! These look DELICIOUS!
Snickerdoodles are my hub’s favorite cookie — he loved your recipe!! Will make again for sure!
Just made three dozen. What a Great cookie!!!!
Thank you!! I did make a little change, used brown
butter & lite brown sugar. Wow!! Will be baking these
for a friend’s party!! 👍👍👌🤗 Thank you again!!
These babies are in the oven right now! They smell so amazing. I did make half with a medium ice cream scoop, and half with a classic sized scoop because who doesn’t love huge cookies?! I’ll definitely be eating these as soon as they’re done, and will be making these again the future!! Though I’m curious, what if I wanted to bake these on the convection setting? Just lower the temp and cook a few minutes longer?
You know, I have a convection oven and I still have never used the convection setting! I think you are right, but don’t have the experience to say though, I’m afraid.
Dear Amy,
A very big MERCI!!!!
This recipe is absolutely perfect.
Snickerdoodles are not popular in France, i’m so
happy to be able to cook them now!
We’ve eaten them in only one day 🙂
Thank you!!!
You are so very welcome! I’m glad you enjoyed them!
Okay, I need to stand over you and watch you make these. I consider myself a baker, and yet I consistently open the oven to flat cookies. This last time I increased the flour and chilled the dough…a bit better but still flat. The first time I chilled the dough and it made no difference. I was careful to follow your instructions to the letter. Thoughts. I am in Utah if that helps. Elevation? I’d love mine to look like yours; however, the taste is the best I’ve found–hands down!
BTW: Your recipes, pictures and writing style keep me coming back again and again. I have followed you throughout my infertility journey and have marveled at what you’ve accomplished as a mother and entrepreneur.
Hi Jenn! Thank you so much for your kind comments! It really made my day. The infertility journey is something else, isn’t it? Sending hugs and hoping you are in a good spot right now.
So, for flat cookies. Hmmm, I wish you could be here to bake with me too! I think this chart with info on high altitude baking (scroll down for cookie specific info) looks really helpful. I think I would try both increasing the flour slightly and cooking at a higher temperature (try 15-25 degrees higher) for a slightly shorter amount of time. That way, the outside of the cookie cooks faster and spreads but stops spreading before the inside of the cookie cooks and spreads as much. At least in theory. That’s where I would start. Maybe see if that helps? And if that DOES work for you, please let me know!
Yum! I switched the recipe a bit. I added chopped walnuts and coconut flakes. I admit, I loved the coconut flakes. Added great flavor and texture. Food for thought!
Hi I have a homebased baked goods business and I would love to make these is that alright? I never give out the recipe. Thank you.
Sure, go for it! I’m glad you like these so much!
Such a good recipe! I tend to ruin everything i bake, but this was so helpful! My family can’t stop scarfing then down by the minute! Thank you so much!
My mother always added butterscotch chips to her snickerdoodle cookie batter. This recipe was perfect and my father loved them! Thanks for a walk down memory lane!
I love that idea! I’ve added white chocolate chips before and that’s yummy too!
can the dough be frozen? how long should i bake frozen dough?
Hmm, this is one dough I haven’t frozen yet. I’ve frozen lots of other cookie dough though. My guess is that you could freeze and let the dough thaw overnight in the fridge. You might need to re-roll in cinnamon sugar though.
Oooh Amy, loving these chewy, wrinkly snickerdoodles! One of my favorite cookies! Love all of the tips!
Thank you so much! I’m glad you found the tips helpful!
I made this recipe for snickerdoodles and they were all eaten within hours. My 11 year old and his friend couldn’t eat them fast enough. I’m now making my second batch hoping I have some for Christmas. Best recipe ever. Thank you for sharing!!
You’re welcome! I’m always so happy when I hear people agree that these are the best snickerdoodles ever! I mean, I’m partial, but hearing it from others helps! 🙂
I’ve made these several times and they are always a hit!!
Great recipe! My family loved them and want more this weekend! Thanks for sharing!
Made these for your American Eats challenge, these were so yummy!
I’m glad you tried them!