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!
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.
Why You'll Love These Cookies
- 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.
Expert Baking Tips
- 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.
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 ¼ 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.
Here are the step by step instructions:
- Wet Ingredients: Cream together the butter, sugar, and brown sugar until smooth and combined. Then add the egg, egg yolk, and vanilla extract.
- Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- 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.
- 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.
- 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.
Frequently Asked Questions
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.
Cream of tartar adds a tangy taste to snickerdoodle cookies. It also helps with the overall chewiness of the cookies.
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.
Keep any leftover cookies in an airtight container on the counter for up to 1 week.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Classic Snickerdoodle Cookies
- Baking Sheets
- Silicone Baking Mats
- Electric Stand Mixer
- Mixing Bowl
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup sugar
- ¼ cup brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar, for rolling
- 1 tablespoon cinnamon, for rolling
- 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.