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With their crackly tops, perfectly crisp edges and soft centers, I don’t know anyone who can resist snickerdoodles.


Snickerdoodles are sweet, buttery sugar cookies lightly dusted with cinnamon. With their whimsical name, crackly tops, perfectly crisp edges and soft centers, I don’t know anyone who can resist them! Since they are easy and fun to bake, they make a great family baking project — kids love to form the squishy dough into balls and roll them in cinnamon-sugar.

What you’ll need to make Snickerdoodles


As you can see, the ingredients are very basic. Unlike most snickerdoodle recipes, which call for a combination of butter and vegetable shortening, this one is made will all butter, which gives the cookies wonderful flavor. I’ve tried other recipes with additional flavorings and spices, such as vanilla and nutmeg, but everyone always seems to prefer this pure and simple version.

How to make Snickerdoodles


Begin by whisking together the flour, salt, baking soda and cream of tartar.


In the bowl of an electric mixer, beat the butter and sugar until creamy. Add the eggs.


Beat until combined.


Then add the flour and mix until the dough comes together into a crumbly mass.


Refrigerate the dough for at least 30 minutes, then pinch off tablespoon size pieces of dough and form into balls.


Roll the balls in cinnamon-sugar and place on cookie sheets about 2 inches apart.


For softer cookies, bake for about 8 minutes. For crispy cookies, bake for about 10 minutes. The cookies are best enjoyed fresh out of the oven but will keep for a day or two in an airtight container. The dough can also be made ahead and kept in the refrigerator for several days.


The recipe is modestly adapted from one of my most dog-eared cookie books, Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies. My only changes were to increase the cinnamon and adjust the baking time.  

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With their crackly tops, perfectly crisp edges and soft centers, I don’t know anyone who can resist snickerdoodles.

Servings: About 56 cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes


  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 2 large eggs
  • 1 tablespoon cinnamon


  1. Preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter with 1-1/2 cups of the sugar until smooth and creamy, 1-2 minutes. Add the eggs and beat until combined. Add the flour mixture and mix on low speed until the dough comes together into a crumbly mass. Using your hands, gather the dough into a ball and wrap in plastic wrap; refrigerate until firm, at least 30 minutes.
  4. In a small bowl, mix together the remaining two tablespoons of sugar and cinnamon. Pinch off tablespoons of dough and shape into 1-1/4-inch balls. Roll the balls in the cinnamon-sugar and place on the prepared baking sheets about 2 inches apart. Bake for 8-9 minutes for soft, chewy cookies (the cookies will look puffed) or 10-11 minutes for crispy cookies (the cookies will have puffed and started to settle down); shift 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 rack to cool completely. Store in an airtight container.
  5. Note: These cookies are best enjoyed fresh on the day they are made. If you plan to store them, use the bake time for soft, chewy cookies. Crispy 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.
  6. 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.) To Freeze After Baking: 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, 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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Reviews & Comments

  • My family and I absolutely love these cookies! Such an easy recipe, with perfect results each time. Thank you!

    • — Mollie on September 19, 2021
    • Reply
  • We made these bigger so our yield was half of what the recipe says. So so delicious!!! And they have stayed soft 4 days after.

    • — Lindsay on May 18, 2021
    • Reply
  • These cookies are my go-to snickerdoodle cookie and are a hit with my son’s soccer team. They are slightly crisp on the outside and chewy on the inside when baked for 8-9mins. When we’re keeping them for ourselves, I typically divide the dough into 4-5 balls so that I’m able to freeze some of the dough for later use. There’s nothing like coming home to warm snickerdoodle cookies after school.

    • — Claudine on January 29, 2021
    • Reply
  • So yummy! Everything I’ve tried comes out delicious. The snickerdoodle cookies came out beautifully, full of cinnamon with a tender chewy bite. We loved it so much that we made ice cream sandwiches with them.

    • — Maryam Edward on January 28, 2021
    • Reply
  • Jenn,
    Can you please add the weight measurements to this cookie recipe. I have gotten so well trained to measure with my scale because it comes out perfect every time!!!

    I love ALL of your recipes – your directions are so well written and in a logical order. I am working my way through your cookbook and your website. Almost done – ready for your next cookbook release!!!

    • — Julie on December 24, 2020
    • Reply
    • Hi Julie, So glad you enjoy the recipes! If you look in the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures.

      • — Jenn on December 26, 2020
      • Reply
  • Hi Jenn, my granddaughter, who follows a gluten-free and dairy-free diet, requested snickerdoodles for the holidays. I plan on using Bob’s Red Mill gluten-free flour and vegan butter sticks (Country Crock) in your recipe. I’ll chill the dough well. What do you think?

    • — Carol,Lamond on December 9, 2020
    • Reply
    • Hi Carol, I haven’t tried it with these alternatives so I can’t say for sure, but I suspect it should work. Please LMK how they turn out!

      • — Jenn on December 9, 2020
      • Reply

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