Snickerdoodles
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With their whimsical name and iconic tangy flavor, who can resist a snickerdoodle?
With their whimsical name and iconic 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, the 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.
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.
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 an electric mixer fitted with the paddle attachment or 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, mix the cinnamon and sugar for rolling the cookies.
Pinch off tablespoon-size pieces of dough, form into balls, and arrange on 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.
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.
You may also like
- Crave-Worthy Sugar Cookies
- Oatmeal Brown Sugar Cookies with Raisins and Pecans
- Donut Hole Cookies
- Scottish Shortbread
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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Comments
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These cookies are so delicious, easy, and fast to make! I have been baking for a long time and so far these are the best snickerdoodles I have ever made. Thank you so much!
-E
These cookies are so delicious, easy, and fast to make! Thank you so much!
-E
Yasssss Queen!!!!! These cookies are goooooooooooooooood. The BOMB, Slayyyyyyy
I love this recipe! I’ve made it so many times. Recently my cookies have been falling flat, would you happen to know what I’ve been doing wrong?
When you say they’re falling flat, can you be more specific? Do they spread out too much? Did you refrigeate the dough for at least 30 minutes?
Excellent cookie recipe! I made these for gifts but could not keep my husband and son out of them. I’ll be making another batch soon. Thank you so much!
Hi Jenn,
I haven’t tried this recipe yet, but just want to ask if you have ever browned the sugar prior to using in your Snickerdoodle recipe? I have read some “Brown Sugar Snickerdoodle” recipes and wonder if you have a version? (Your website and recipes are ALWAYS my First go-to)!! Browning the sugar sounds like it would add amazing flavour!
Thanks in advance,
Mary in BC Canada🍁
Hi Mary, I can’t say that I’ve ever browned sugar for snickerdoodles, but it sounds very interesting! I’d love to hear how it turns out if you try it. 😊
Thanks Jenn, for sure I’ll get back to you……………..in the meantime, Wishing you and yours all the Best of The Season!!
Cheers,
Mary
You too Mary! 💗
Thank you so much for another amazing recipe! I can always turn to you for well-tested, easy to understand recipes that are delicious! I appreciate you!!
💗
Fan-freaking-tastic…
Really easy recipe to follow and they turned out amazing.
I made the mistake of using the medium size cookie scoop and it only yielded 30 cookies or so. Everyone swarmed the batch and they didnt last the day! So SO delicious – I won’t be making that mistake again.
Thanks for being consistently amazing!
💗
I made these for my friend who couldn’t stop raving about them. Since it does make so many, I rolled them and put them in the freezer for him to enjoy later. However, I wanted to know your thoughts on baking them from frozen, time and temperature?
Thanks again for another great recipe. I work in a store that carries your book and I always highly recommend!!!
Hi Jenn, so glad your friend enjoyed these! You can bake them directly from frozen without adjusting the temperature; you’ll just need to allow an extra one or two minutes in the oven. (You may find this how-to helpful.) Also, thanks for singing your praises about the book! 💗
Is there a way to adjust the ratio to make less cookies?
Sure, Tess, you can cut the recipe in half if you’d like. 🙂
Hi! Love your recipes and your cookbook, Jenn! Question: Can I refrigerate the dough for longer, like the night before, then bake the next day? Thanks!
Sure (and so glad you like the recipes)! 🙂
Absolutely PERFECTION! Sugar cookies are my absolute favorite cookie, but after making these, I’ll never make sugar cookies again. The buttery flavor of these cookies is amazing. They are simple to make and taste divine. Instead of refrigerating the dough, after mixing I simply used my small-size cookie scoop, rolled the scooped dough in the sugar/cinnamon and was ready to bake. I also rolled some just in plain sugar. Both are equally as fantastic. Thanks, Jenn!
Wow Jenn! These are perfect! I’ve been making snickerdoodles for 40 years and thought I had the best recipe (no vanilla!), but I thought they could be chewier. This recipe is exactly the same except for 1/4 cup more flour. It made all the difference! Crispy, chewy, melt in your mouth! What really puts these over the top is the cinnamon/ sugar ratio! It seemed like a lot of cinnamon to me, but no, they are heavenly! Thanks for another winner!
Amazing, tasted perfectly, although they cooked in about 10min, not complaining though lol
Time is inaccurate, it has a 30 min chilling time
You’re right, Isabel – I’m sorry! I’ll update the recipe with the chilling time. Thanks for pointing it out. 🙂
These are exceptional!
Absolutely delicious and easy! Thank you!
Awesome recipe, and easy to make too! Made for my bridge club, everyone wanted the recipe.
I don’t have an electric mixer. Are these measurements for mixer use only? It’s just me, my mixing bowls, and elbow grease! I’m making these for my coworkers so I love that the dough can be made ahead of time and kept in the fridge.
Hi B, it will take some elbow grease but it will work. Please LMK how they turn out!
These are the best snickerdoodles I’ve ever made!
Thank you so much for sharing ❤
We recently lost my grandma in April of this year and it’s been very hard getting back into baking bc it was “our thing.”
I made these for my grandpa today (his fav cookie) and he ate 9 in a row! He said they were so good and his face lit up with a smile -which doesn’t happen too often.
Your recipes have brought so much joy to my family, please keep up the awesome content!
God Bless you & Merry Christmas!
💗
I was wondering what I can substitute for cream of tartar. Any Ideas?
Hi, You can get away with skipping the cream of tartar here. Hope you enjoy the cookies!
Baking powder! 3 teaspoons of baking powder = 2 teaspoons of cream of tartar & 1 teaspoon of baking soda.
In preparation for Christmas, I like to make cookie dough ahead of time and freeze. Do you see any problems with freezing the dough balls?
Not at all. See the bottom of the recipe for freezer-friendly instructions. 🙂
My family and I absolutely love these cookies! Such an easy recipe, with perfect results each time. Thank you!
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.
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.
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.
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!!!
Thanks,
Julie
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.
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?
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!