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    Home » Cookies

    Classic Snickerdoodle Cookies

    October 1, 2021 by Ginger Snap 12 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These Classic Snickerdoodle Cookies are soft-baked, chewy, and are covered in cinnamon sugar. Nothing is better than a classic cookie, so you will not be disappointed with these buttery-tasting snickerdoodles!

    two dozen classic snickerdoodle cookies with a cinnamon sugar topping

    This easy snickerdoodle cookie recipe is simply the best! The cookies are so soft and chewy and stay that way for days after baking.

    Ground cinnamon and granulated sugar are combined to create that sweet outer coating that the cookie dough balls are rolled in before baking. Also, you do not need to chill the dough! That means these cookies take less than 30 minutes to make from start to finish.

    For even more snickerdoodle or cinnamon desserts, then check out these: snickerdoodle cupcakes, cinnamon streusel coffee cake, and apple cinnamon muffins.

    snickerdoodle cookie broken in half to see the fluffy and buttery insides

    Why You'll Love This Classic Snickerdoodle Recipe:

    • The cookies take less than 30 minutes to make.
    • You don't have to chill the dough before baking.
    • Each bite is soft and chewy.
    • Cinnamon sugar and butter are the dominant flavors tasted.
    • Cream of tartar is used to get that traditional snickerdoodle flavor!

    Snickerdoodles have always been one of my favorite cookies (along with these chocolate chip cookies) so this recipe truly captures all of those iconic flavors we know and love inside of a snickerdoodle cookie.

    You've got cinnamon, butter, and sugar capturing the most flavor on your tastebuds. But then there's also cream of tartar, which is a must. All of those ingredients combined (along with a few others) create this classic cookie recipe.

    stacked cinnamon sugar cookies

    Baking Tips:

    1. Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats.
    1. Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    1. Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want to remove the butter and eggs from the refrigerator 1 hour before you want to start baking.
    1. Cookie Scoop: I always use my 1.5 tablespoon cookie scoop (#50) for all of my cookie recipes. I love the size and it’s my preferred cookie scoop.
    1. Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.

    Ingredients Needed:

    Let's take a look at some of the ingredients we'll be using:

    • Butter: The butter needs to be at room temperature in order to create that soft and chewy consistency. Be sure to use unsalted butter.
    • Sugars: While the cookies are made with mostly granulated sugar, I do add just 1/4 cup of brown sugar. This helps to add a bit more chewiness to the cookies.
    • Egg & Egg Yolk: One large egg and one large egg yolk at room temperature is needed. Adding an egg yolk instead of another egg helps to ensure that the batter won't be too wet.
    • Cream of Tartar: This is a must-used ingredient for snickerdoodle cookies. Not only does it add a slight acidic flavor, but it also helps the sugars to not crystalize, keeping the cookies very soft and chewy.
    Ingredients needed: flour, butter, cream of tartar, sugar, egg yolk, egg, vanilla extract, cinnamon, baking soda, salt, and brown sugar

    How To Make Snickerdoodle Cookies:

    Here are the step by step instructions:

    1. Wet Ingredients: Cream together the butter, sugar, and brown sugar until smooth and combined. Then add the egg, egg yolk, and vanilla extract.
    1. Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
    1. Combine Ingredients: Slowly add the dry ingredients into the wet and mix at low speed, just until combined. Remove the bowl from the stand mixer and use a silicone spatula to fold together any remaining loose ingredients.
    1. Cookie Dough: In a small bowl combine the sugar and cinnamon and mix together. Use a cookie scoop to scoop out the dough and roll into a ball using your hands. Generously roll each cookie dough ball in the cinnamon sugar mixture until well coated and place onto the prepared cookie sheet.
    1. Bake: Bake the cookies for 8-10 minutes, or until the edges are set and the centers are soft and puffy. Allow the cookies to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
    Step by step instructions on how to make snickerdoodles
    cookie dough balls being tossed in cinnamon sugar before baking

    Frequently Asked Questions:

    What Is The Flavor Of A Snickerdoodle Cookie?

    A classic snickerdoodle should taste like a chewy sugar cookie, but with a slight tangy flavor from the cream of tartar. It should also be bursting with cinnamon sugar flavor too.

    Why Do You Need Cream Of Tartar For Snickerdoodles?

    Cream of tartar adds a tangy taste to snickerdoodle cookies. It also helps with the overall chewiness of the cookies.

    What Could I Use Instead Of Cream Of Tartar?

    If you really wanted to, you could use 2 teaspoons of baking powder in place of both the cream of tartar and baking soda. I just wouldn't recommend it, though, because then it won't truly be a traditional snickerdoodle cookie.

    How Do I Store Snickerdoodle Cookies?

    Keep any leftover cookies in an airtight container on the counter for up to 1 week.

    the best snickerdoodle cookie recipe

    If you made this recipe, please leave a comment and star rating below. I love hearing from you!

    Also, please share a photo of your creation with me on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂

    What other cookie recipes would you like to see here? Let me know!

    More Cookie Recipes To Try:

    • Peanut Butter Cookies
    • Rolo Stuffed Cookies
    • Oatmeal Cookies
    • Gingersnap Cookies
    • Red Velvet Crinkle Cookies

    Classic Snickerdoodle Cookies

    Karissa Parrish (Ginger Snap)
    These Classic Snickerdoodle Cookies are soft-baked, chewy, and are covered in cinnamon sugar. Nothing is better than a classic cookie, so you will not be disappointed with these buttery-tasting snickerdoodles!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 8 mins
    Cooling Time: 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 24 cookies

    Equipment

    • Baking Sheets
    • Silicone Baking Mats
    • Electric Stand Mixer
    • Mixing Bowl

    Ingredients:
      

    • 1 cup unsalted butter, room temperature (2 sticks)
    • 1 cup sugar
    • 1/4 cup brown sugar
    • 1 large egg, room temperature
    • 1 large egg yolk, room temperature
    • 1 teaspoon vanilla extract
    • 2 3/4 cups all-purpose flour
    • 2 teaspoon cream of tartar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 cup sugar, for rolling
    • 1 tablespoon cinnamon, for rolling

    Instructions:
     

    • Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats.
    • Using an electric stand mixer with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed until smooth and combined (about 1-2 minutes). Add the egg, egg yolk, and vanilla extract and mix on medium speed, just until combined. Scrape down the sides and bottom of the bowl, as needed.
    • In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
    • Slowly add the dry ingredients and mix at low speed, just until combined. Remove the bowl from the stand mixer and use a silicone spatula to fold together any remaining loose ingredients.
    • In a small bowl combine the sugar and cinnamon and mix together. Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and roll into a ball using your hands. Generously roll each ball of dough in the cinnamon sugar mixture until well coated and place onto the prepared baking sheet.
    • Bake the cookies for 8-10 minutes (9 was perfect for me),  or until the edges are set and the centers are soft and puffy. Allow the cookies to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
    • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Notes:

    Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats.
    Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want to remove the butter and eggs from the refrigerator 1 hour before you want to start baking.
    Cookie Scoop: I always use my 1.5 tablespoon cookie scoop (#50) for all of my cookie recipes. I love the size and it’s my preferred cookie scoop.
    Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
    Keyword classic snickerdoodle cookies, easy snickerdoodle recipe, snickerdoodle cookies
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    Reader Interactions

    Comments

    1. Chec

      October 16, 2021 at 11:38 am

      Would love the recipe in grams to ensure consistency.

      Reply
      • Ginger Snap

        October 26, 2021 at 7:41 am

        Yes, I am working on having the grams listed in all of my recipe cards. Thank you for letting me know your interest in this! I appreciate it. 🙂

        Reply
    2. Natalie

      October 20, 2021 at 11:42 am

      5 stars
      This is the first time I have ever made snickerdoodles so I don’t have anything to compare them to, BUT I wouldn’t ever try another recipe because these are legit!!! So fluffy! So light! So easy to make! Perfection!!! Oh and I bought my first cookie scoop and silicone baking mat and I’m now a believer in these tools as well!

      Reply
      • Ginger Snap

        October 26, 2021 at 7:40 am

        Awe, I'm so happy to hear that! I hope snickerdoodles will become your new favorite cookie too!:) And aren't those kitchen tools amazing?! So helpful too.

        Reply
    3. Val

      December 22, 2021 at 9:23 pm

      5 stars
      This is the best recipe!!!! I'm so glad I came across this recipe. The cookies taste so delicious. I've tried other recipes and they were all lacking something.

      Reply
      • Ginger Snap

        December 24, 2021 at 9:40 am

        Yay! I'm so glad you loved them, Val! 🙂

        Reply
    4. Lea

      March 05, 2022 at 8:07 am

      5 stars
      I hadn't made Snickerdoodles in probably 30 years or more. So glad I came upon this recipe, which is better than the one I used originally. That additonal egg yolk ensures a soft, chewy cookie.These were a huge hit in my house! I bake a lot of cookies and these are one of the two most requested cookies in my family, especially by my son-in-law! Baking another batch today by popular demand!

      Reply
      • Ginger Snap

        March 13, 2022 at 3:55 pm

        I'm so glad you lovedd them, Lea!:)

        Reply
    5. Joanna

      September 16, 2022 at 12:01 pm

      Would you happen to know the nutrition information for your recipe? I have a diabetic son on an insulin pump and just need to know carbs so he can enjoy them as well.

      Reply
      • Ginger Snap

        September 19, 2022 at 7:24 pm

        I do not currently provide nutritional information for my recipes, but I will use this website from time to time to input the recipe and see the information I am looking for: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
        I hope this helps!

        Reply
    6. Marie

      December 07, 2022 at 12:53 pm

      Love this recipe, do you know it they can be frozen after they are baked?

      Reply
      • Ginger Snap

        December 07, 2022 at 2:08 pm

        Yes you can. Just place the cookies on a baking sheet and freeze for about an hour. Then transfer them to a freezer bag. They will stay good for up to 2 months in the freezer. 🙂

        Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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