Best Snickerdoodle Cookies Recipe (2024)

This is the best Snickerdoodle Cookies recipe ever! They are soft and chewy with a cinnamon sugar coating for the perfect classic cookie.

I love making classic cookies like these as well as these Chocolate Crinkle Cookies and Snowball Cookies too!

Easy Soft Snickerdoodles

This snickerdoodle recipe has always been one of my favorites cookies. It’s a sugar cookie taken to the next level! They’re a little crisp on the outside but soft on the inside. The cinnamon and sugar outside makes it the ultimate classic snickerdoodle. This recipe is absolute perfection!

Ingredients

• Butter: Unsalted butter is best to use.
• Granulated Sugar: Adds sweetness to the dough.
• Brown Sugar: Adds extra richness.
• Egg: Binds the ingredients together.
• Vanilla Extract: Pure extract is a great flavor enhancer.
• All-Purpose Flour: Gives the dough its structure.
• Baking Soda: Allows the cookies to puff up and become light and soft.
• Cream of Tartar: Gives the distinctive tangy flavor they are famous for.
• Salt: Enhances the flavor and balances the sweetness of the cookie.
• For the Topping: Granulated Sugar and Cinnamon

Variations/ Substitutions

1. Substitute ½ cup of all purpose flour for ½ cup of whole wheat flour.
2. Use a 1:1 gluten free flower substitute like Bob’s Red Meal.
3. Add a pinch of nutmeg for additional warm flavor.

How to Make this Snickerdoodle Cookies Recipe

Step 1 – In a large bowl, cream the butter, brown sugar and white sugar with an electric mixer for about 4 minutes until fluffy.

Step 2 – Add the egg and vanilla extract and mix until smooth.

Step 3 – In a separate medium bowl, mix the flour, baking soda, cream of tartar and salt.

Step 4 – Pour the dry ingredients into wet ingredients and mix thoroughly.

Step 5 – Refrigerate the dough for 30 minutes.

Step 6 – Preheat oven to 350° F. Line a baking sheet with parchment paper, if desired.

Step 7 – In a small bowl, mix the sugar with the cinnamon for the topping.

Step 8 – Roll about 1 ½ tablespoons of the cookie dough into a ball. Use a cookie scoop to make the cookies equal sizes.

Step 9 – Then roll the cookie dough balls in the cinnamon sugar mixture and place on the cookie sheet at least 2 inches apart. (I like to roll them twice!)

Step 10 – Bake the cookies for 8 to 10 minutes until the edges are just light golden in color. They need to be soft so check them carefully. Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to cool completely.

Tips

• Be sure to not use too much flour, use the spoon and level method or a kitchen scale when measuring for best results.
• Let eggs and butter come to room temperature before using. Usually letting them sit out for 30 minutes prior is enough.
• Avoid over-mixing the dough as it can lead to dense cookies.
• If the dough is too sticky while rolling, place it back in refrigerator for a few minutes to chill again.
• Press the balls down in the center before placing in the oven for a flatter cookie.

FAQ’s

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