The best quick and easy Snickerdoodle cookies recipe made from simple pantry ingredients. These cookies are soft and chewy with a crisp, sugar-dusted top. A version without cream of tartar is also covered in the recipe notes.
After more than two years of recipe testing and many adjustments, this version delivers the ideal Fall cookie — tender centers, slightly crisp edges, and a warm cinnamon flavor. If you enjoy caramel, try making a caramel Snickerdoodle variation, or turn the flavor into dessert bars for a different format. Snickerdoodles likely trace back to German baking traditions, and there are a few stories about the origin of the name, but what matters most is the delicious result.
Table of contents
- Key ingredients for best snickerdoodles
- How to make easy snickerdoodle cookies recipe from scratch?
- Variations
- Tips and Techniques
- Storage of homemade cookies
- More classic Fall and Thanksgiving Cookies
Key ingredients for best snickerdoodles
- Flour – Use all-purpose flour for the best texture.
- Granulated sugar – For sweetness and the cinnamon-sugar coating.
- Butter – Use real butter (unsalted or lightly salted) for flavor and texture; avoid substitutes.
- Brown sugar – Adds moisture and a subtle caramel note; light or dark works.
- Eggs – This recipe calls for one whole egg plus one egg yolk for extra tenderness.
- Cinnamon powder – The defining spice for snickerdoodles; don’t be stingy.
- Cream of tartar – Traditional for snickerdoodles, it provides the signature tang and helps the cookies rise.
- Baking soda – Helps the cookies lift and achieves the classic texture.
- Salt – Balances the sweetness and enhances flavor.
How to make easy snickerdoodle cookies recipe from scratch?
- Cream together the butter, granulated sugar and brown sugar until light and fluffy.
- Mix in the egg and egg yolk until combined.
- Combine dry ingredients — whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a separate bowl.
- Add dry to wet and mix until just combined; avoid over-mixing.
- Chill the dough for at least one hour to prevent spreading and improve texture.
- Shape small dough portions into balls and roll them in a cinnamon-sugar mixture.
- Bake at 350°F (175°C) for about 10–12 minutes, until edges are set and golden while centers remain slightly soft. Cool and enjoy.
Variations
Cookie sandwiches – Fill cookies with a brown sugar frosting or a chocolate frosting, or make ice cream sandwiches with your favorite ice cream.
Chocolate or white chocolate – Drizzle melted white chocolate over the tops or dip cookies halfway in melted chocolate.
Thicker cookies – Don’t flatten the dough balls before baking; they’ll bake up tall and soft.
Thinner, crispier cookies – Flatten the dough balls slightly and bake 1–2 minutes longer.
Add-ins – Fold in mini chocolate chips, chopped nuts, or toffee pieces for extra texture.
Different spices – Try cardamom, cloves, nutmeg or pumpkin spice blended with the cinnamon.
Gluten-free option – Some bakers have had success using a 1:1 gluten-free baking flour (such as Bob’s Red Mill); this yields varying results depending on the blend.
Tips and Techniques
Substitute for cream of tartar – If you don’t have cream of tartar, replace the baking soda and cream of tartar in the recipe with 2 teaspoons baking powder, or use 2 teaspoons baking soda plus 1½ teaspoons vinegar or lemon juice.
Prevent spreading – Chill the dough for at least an hour before baking to keep the cookies from flattening.
Don’t skimp on cinnamon – A generous amount of cinnamon gives snickerdoodles their characteristic flavor.
Bake to your preference – Bake until edges are golden and centers still slightly soft for tender cookies; bake longer for crisper cookies.
Use butter only – Avoid replacing butter with shortening, margarine or coconut oil, as these change texture and spread. Shortening can make cookies greasy; coconut oil can cause excess spreading.
Gift idea – These cookies make a wonderful homemade gift during the holidays and fit nicely into cookie boxes.
Recipe FAQs
Snickerdoodles are a classic spiced cookie popular during Fall and the holiday season. They have a soft, chewy interior, spiced cinnamon flavor, and a slight tang from cream of tartar when used.
Cream of tartar adds a subtle tang that is traditional to snickerdoodles. It also helps activate the baking soda and contributes to a chewy, slightly puffy texture.
They were likely overbaked, causing the moisture to evaporate. Remove cookies when edges are set and centers remain a bit soft.
Use 2 teaspoons baking powder in place of the baking soda plus cream of tartar combination, or use 2 teaspoons baking soda with 1½ teaspoons vinegar or lemon juice.
Common causes include incorrect measurements, too much liquid, not chilling the dough, or an oven that’s too hot causing the butter to melt before the dough sets.
Storage of homemade cookies
Room temperature – Store in an airtight container for 3–5 days.
Refrigerator – Keep in an airtight container up to one week.
Freezer – Freeze uncoated dough balls (not rolled in cinnamon sugar) for up to one month in sealed freezer bags. When ready to bake, remove from the freezer, roll in cinnamon sugar and bake; you may need to add a minute or two to the baking time.
More classic Fall and Thanksgiving Cookies
- Pumpkin Oatmeal Cookies
- Easy Fall Leaf Cookies
- Acorn Cookies with Nutter Butter
- Ginger Molasses Cookies (soft and chewy)
- Easy Gingersnap Cookies
- Pumpkin Chocolate Chip Cookies
- Butter Pecan Cookies
- Easy Ginger Cookies
- Oreo Turkey Cookies
- Churro Cookies
Recipe
Classic Snickerdoodles Recipe
Abeer Rizvi
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Ingredients
Snickerdoodle Cookies
- 2¾ cups Flour All-purpose
- ¾ cups Granulated sugar
- 1 cup Butter Unsalted
- ½ cup Brown sugar
- 1 Egg Large
- 1 Egg yolk From large egg
- 1½ teaspoon Cinnamon powder
- 2 teaspoon Cream of tartar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Cinnamon Sugar Topping
- ¼ cup Granulated sugar for rolling
- 2 tablespoon Cinnamon powder adjust to taste
Instructions
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Cream together the butter, granulated sugar and brown sugar until smooth.
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Add the egg and egg yolk and mix until combined.
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Whisk the flour, cinnamon, cream of tartar, baking soda and salt together in a separate bowl.
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Fold the dry ingredients into the wet until just combined; don’t over-mix.
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Chill the dough for at least one hour.
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Scoop and roll dough into small balls, then roll in cinnamon-sugar. Place on a parchment-lined baking tray and, if desired, flatten slightly for thinner cookies.
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Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers are still slightly soft. Cool and serve.
Notes
- See the Tips and Techniques section above for helpful advice.
- Store leftovers at room temperature in a sealed container for up to 3 days, or refrigerate up to one week.
- If you don’t have cream of tartar, substitute the baking soda and cream of tartar with 2 teaspoons baking powder, or use 2 teaspoons baking soda plus 1½ teaspoons vinegar or lemon juice.
Nutrition
An automated tool was used to calculate the nutritional information; it may not be exact.