Snickerdoodle cookies are light and fluffy with the perfect touch of cinnamon. You can make a batch in less than 30 minutes and they taste better as they sit a day or two!
Yet another classic cookie that I can’t get enough of.
I will be honest…I haven’t made a snicker doodle cookie since 2013. Why? I’m a chocolate chip cookie kind of gal and for some reason I haven’t been able to steer away from my bakery style chocolate chip cookies. I make them all.the.time because I LOVE them.
That’s not fair though…all cookies should have an equal opportunity to shine, right?
Right! Snicker Doodle Cookies have a lot to shine about. First, they’re a classic…they’ve have been around for a while and are popular. They’re chewy, comforting, and slightly sweet with that wonderful essence of cinnamon. Cinnamon is just so comforting…in any recipe. It adds flavor but it also adds an aroma that is not like anything else.
I wish my house always smelled like a snickerdoodle…someone needs to make a candle..wouldn’t that be amazing?
Yes, yes it would.
I brought these over to a family friend’s house because this recipe makes quite a few, about 35 cookies, and they were gone by the end of the night. My brother-in-law said I need to sell them…I will have to think about that! He couldn’t stop eating them and said they might be his favorite cookie I’ve made so far. Awww thanks Nicky!
That’s what all this is about…making food that people love. I freaking love it!
I love these cookies, too…move over chocolate chip!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar (light brown sugar will work, too)
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- 2½ teaspoons cinnamon
- Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
- In a bowl, mix together dry ingredients - flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
- In a mixer fitted with a paddle attachment (hand-held mixers work too), cream together butter, granulated sugar and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
- With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
- Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
- To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
- Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 9). I've had a few comments about them not being fully baked at 10 minutes. Every oven is different so it may take up to 20 minutes for your cookies to fully bake through. I suggest starting at 10 minutes and then watch them from there. However, you do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.
recipe adapted from Two Peas & Their Pod
Why did you omit cream of tarter? Is adding it ok. I always thot cream of tarter made a snickerdoodle a snickerdoodle.
Hi Claudia – I have not tried the recipe with adding so I am unsure if they would turn out. I omitted it because I rarely use cream of tartar and wanted to make a snickerdoodle without it.
Hello! I would like to know if these cookies freeze well. Any special instructions? Thanks!
Yes! Any freezer safe container or bag would work.
I saved this records two years ago I think. It is my husband’s favorite cookie recipe, and that means a lot to ne because I live baking but he doesn’t like most baked goods. Baking these cookies today with my kiddos as a surprise for him because it’s Friday and it’s been a rough week and who doesn’t like a soft cookie?
yum!
Thank you so much for this recipe. I have now declared it my FAVOURITE cookie go to. They are just delish and enjoyed by all. A definite keeper. Thanks : )
This makes my day!
I tried this recipe today, ans I think I may have done something wrong. Can’t quite put my finger on it, but I wasn’t able to rile my dough in a ball. It was too “gooey” if that’s a word lol. Any help on getting the consistency right?
You may need more flour or your dough was too warm…try chilling it for 20 minutes in the freezer next time.
I made these for the first time two years ago. I had never been a big fan of snickerdoodles as we didn’t grow up eating them. But these… oh my word!! SO soft and absolute perfection. I made them for teacher’s gift and now they keep requesting them each year. I follow the directions exactly except they need 11-12 minutes in my oven. If they don’t turn out you may be doing something wrong on your end.
Thanks for sharing! So glad you enjoy them!
What measuring method do you use for your flour? Scoop, spoon or sifted. It can really effect the dough consistency.
I usually fluff the flour up a little then scoop.
Delicious, simple cookies! Thank you!
Was very excited to try this recipe. I’ve never made snickerdoodles before but I love them when I try them. It didn’t turn out for me, although I’m certain I measured everything correctly and did it in the proper order. The cookies remained really round and didn’t puff up. They came out quite dense and stiff. Not sure what I could have done wrong! Flavor was okay but the texture really brought it down. The only thing I can think of is the butter was very very soft, but I don’t know how that would affect the outcome? Will try again in the future and hopefully have better results.
Hi Amanda – you may have over-mixed the dough. When you add the flour, slowly incorporate and stop mixing right when it’s mixed together. Over-mixing cookie dough developes the gluten in the flour and can make cookies cake like and cakes tough.
I’m looking for a way to turn this recipe into a pumpkin snickerdoodle recipe for a fun fall twist. I make this recipe all the time, and they’re alway a hit! So there really isn’t a need to mess with perfection… but if anyone has suggestions on this let me know!
I would add some pumpkin pie spice to them instead of cinnamon!
Don’t let your butter sit out on the counter for hours. If the butter is too soft your cookies will not turn out well. Let it sit out 30 minutes. I read about this in an America’s Test Kitchen cookbook and on science baking websites. My cookies turned out perfect. Great recipe.
Thank you! Also, thanks for sharing your tip! This is very true of butter!
can i use salted butter?
yes! just omit the extra salt then.
Since so many people are surprised by the fact that this recipe does not contain cream of tartar, I figured that I would share this little known fact. Cream of tartar is the powdered form of tartaric acid. Baking soda is made up of sodium bicarbonate (baking powder) and powdered tartaric acid (cream of tarter).
Is that backwards? I think Baking POWDER is made up of sodium bicarbonate (baking SODA) and powdered tartaric acid (cream of tarter).
I just made these for my son post prom party and they turned out wonderful! Thanks for sharing this recipe, I’ll definitely use it again!
You’re welcome!
I put too much salt and used cold eggs (by accident) and they still turned out amazing! Will definitely be making these again!
Glad you liked them!
These were chewy and delicious! Thanks for a great recipe without cream of tartar!!! SO happy I came across this…will be making these again and again.
yeah! Glad you liked them!
We are making these for a gender reveal party, and these came out awful but we have no choice but try to make these work. We didn’t miss a step (like you tried that person up there) and followed the instructions perfectly. Perhaps you put the wrong measurement for the size of the dough? Because after baking for 10 minutes, the cookies were only partially cooked. I regret not checking the comments section here before attempting to make these. 0/10 will not make again.
So sorry these didn’t work out for you. If you ever need to make something for a party or guests, I always suggest doing a trial run before. Baking is a science and can be tricky some times. Some ovens run hotter than others as well which can drastically effect baking time. I would suggest baking them longer next time.
I had the same issue – had to throw out the first pan. In the end, I baked them about 22 minutes and then they were perfect.
glad they turned out for you!
I’m about to make these an wanted to see the comments an noticed this one about the time. She did actually state in step#7 that it can take longer then 10 minutes to bake in some ovens an to start off with 10 then add more if needed. Hopefully others notice that.
Thank you!
MY Mum made these biscuits when we were kids (11 children in family)we all loved them and I still do and I am now 69 .Vicki
Omg These were AHHMAZING my son (16) made these today!! Definitely will be making more
I couldn’t find cream of tartar anywhere so when I came across your recipe I was super excited! These turned out beautifully and my kids approve! Thank you and Merry Christmas!
You’re welcome! Hope you had a nice Christmas, too!
Hi! These taste amazing- but mine didn’t flatten as much as I think they were supposed to.. any tips?
Great! You could flatten the balls of a dough a little bit before baking to flatten them out.
No Cream of Target for this resipe?
Nope!
Is all purpose baking flour the right kind of flour?ive made the recipe twice now and the dough just doesnt seem right and is sorta runny:(
Yes that’s correct! That’s so weird because the dough should not be runny at all. It’s actually pretty thick.
these cookies did not come out at all. I followed each direction and used the correct ingredients and my cookies are a mess on the counter right now. they’re flat and a gooey mess, im so disappointed.
So sorry Kat! Perhaps try again? You may have missed a step or an ingredient on accident. I have received very positive reviews of the cookie and have made them myself several times and have never had an issue.
I found this recipe on Pinterest because I’m a fan of snickerdootles but I had never made them before. I read the reviews on this recipe and decided to try it out. Well let me tell you…I made these cookies yesterday and they came out AMAZING!!!! The only downfall was it only made like 2 dozen and I want more! I’ll be reusing this recipe tomorrow and I’m so excited.
So glad! They’re one of my favorites, too!
These were so delicious I’m definitely trying your chocolate chip recipe. I used coconut oil instead of butter
So glad you liked them!
I wish I could say these are wonderful cookies but I was quite disappointed. The cookies are so flat once they cool they don’t look like a snickerdoodle. Won’t use this recipe again.
Hi Catherine – so sorry these didn’t turn out. They puff up nicely for me and I have had several other people love the recipe. Perhaps you mixed up an ingredient? If you try it again, I would love to know if you’re still having the same issue.
I have been using a different recipe for snickerdoodles but it didn’t give me that taste snickerdoodles have that you just love. I really like this recipe! Thank you
Thanks Liz! Glad you like them!
Loved this recipe! Cookies came out perfect! Soft and chewy! Super delish! Thank you!
You’re welcome! 🙂
What would happen if I don’t use brown sugar?
Hello! I’ve never tried making them without brown sugar, but brown sugar helps make cookies chewy and adds a little bit of a different flavor.
Jessica can I use butter flavored Crisco instead of butter, I love these cookies
Hi Mary – I haven’t made them with crisco, but I’m assuming tt will change the texture of the cookie – probably make it softer. You can try it – let me know how it works!
How big are these cookies? I am in a group that send cookies to the troops. I need to make 10 dozen, but they can’t be over 2 inches around. Have you made them smaller? Did they turn out OK?
That’s so nice of you! You can make them whatever size you would like, just watch the baking time. If you make them smaller they probably won’t take as long.
do you think they would be okay with earth balance instead of butter?
Hi Jo Jo! I’ve never tried that so I am unsure if it would be the same. When in doubt, I would always try to use real butter in baking. Enjoy!
These are the best cookies, I get asked to make them weekly! Thank you so much for the recipe 🙂
You’re welcome!
Super bummed. Made it the first time and it came out great. These last 2 it’s come out creamy and cookies are more like cakes 😭 don’t know what to do.
Darn! Perhaps you’re over mixing the batter? That’s so odd that they turned out great the first time around. Try not mixing the batter or mixing it by hand.
All the other recipes I have seen use cream of tartar. Why doesn’t this recipe have it. Just what what cream of tartar does, anyways.
It’s a common ingredient in snickerdoodle cookies…it gives them a bit of a tang flavor. It’s typically used in meringues and angel food cakes. Theres is no right or wrong as far as using it in snickerdoodles. It’s up to you! I typically like to make baked goods with the least amount of ingredients possible to make them simpler to make. With all that said, I hope you try the recipe! I love it and have received very positive feedback from other readers.
this may be a silly question, but do you use white or brown eggs?
I’ve used both! It doesn’t matter.
My cookie dough came out creamy and I put in the freezer for 20 mins, I don’t think I over mixed it. What can I do?
Are you sure you added the correct amount of flour? Also, Sometimes cookie dough is creamier and needs to be chilled. I would try baking them chilled and see what happens.
Yes I added the amout that asked. I tried chilling them and baking them and they are flat I will try adding a little flour and see what happens. Thank you getting back to me! Merry Christmas!
You’re welcome! I’m sorry that they didn’t turn out. Yes, try more flour and make sure you only mix until just combined. Merry Christmas!
Thinking of using the salted butter I have and not add the salt to the recipe. Do you think that will work?
Using salted butter is fine! Just don’t add the additional salt then. Enjoy!
Can I make the cookie dough the day before and cook the next day?
Yes!
Just made these and they came out great! Thanks!
wonderful!
I made these for coworkers last week and I was told TWICE that they were the best snickerdoodles they ever had…this is definitely a keeper of a recipe, thankyou!
so awesome to hear! Glad everyone liked them!
Can I spray cooking spray on my cookie sheet if I don’t have parchment paper or a non stick baking mat?
Yes!
Just make sure to reapply if needed for second batch. Enjoy!
Would these freeze well?
Yes!
I love snickerdoodle cookies! Yours look perfect!
Thank you Jessica!