Name: Snickerdoodle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup salted butter; 1 1/3 cups sugar; 1/3 cup brown sugar; 2 large eggs; 2 tsp vanilla; 3 1/4 cups flour; 1 tsp baking soda; 3/4 tsp salt; 1 1/2 tsp cream of tartar; 1/3 cup sugar + 1 1/2 tbsp cinnamon (for rolling)

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When it comes to classic cookies that taste like pure comfort, nothing beats Snickerdoodle Cookies. Soft, buttery, and perfectly chewy, they’re rolled in sweet cinnamon sugar for a warm, cozy flavor that feels like a hug in every bite. These cookies have been a beloved American baking classic for generations — and for good reason. With just 30 minutes and simple pantry ingredients, you can have a batch of these chewy snickerdoodles ready for dunking in milk or sharing at holiday gatherings.

Why You’ll Love This Recipe

Soft & Chewy: No dry, crumbly cookies here — these are melt-in-your-mouth perfect.
Classic Flavor: The combination of butter, cinnamon, and vanilla is irresistibly nostalgic.
Double-Coated Goodness: Rolled in cinnamon sugar twice for extra flavor and sparkle.
Ready in 30 Minutes: Easy enough for weeknight baking but elegant enough for cookie swaps.
Family-Favorite Recipe: Passed down and perfected for decades — pure baking comfort.

Time Needed

Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes
Yield: 33 cookies

Ingredients

1 cup salted butter (2 sticks), softened
1⅓ cups granulated sugar
⅓ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3¼ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
¾ teaspoon kosher salt
1½ teaspoons cream of tartar

For Rolling:

⅓ cup granulated sugar
1½ tablespoons cinnamon

Step-by-Step Instructions

Preheat the OvenSet your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. This helps the cookies bake evenly without sticking.
Cream the Butter and SugarsIn a stand mixer, beat softened butter for 2 minutes until smooth. Add both sugars and cream together for another 2 minutes until light and fluffy — this step gives your cookies that soft, chewy texture.
Add the Wet IngredientsBeat in the eggs and vanilla extract until smooth and fully incorporated. The mixture should look creamy and uniform.
Mix the Dry IngredientsIn a separate bowl, whisk together flour, baking soda, salt, and cream of tartar. Slowly add this mixture to the wet ingredients, mixing just until no dry flour remains. Don’t overmix — it’s the secret to soft snickerdoodles!
Shape the CookiesUse a cookie scoop or spoon to shape the dough into 1½–2-inch balls. Roll each dough ball in the cinnamon-sugar mixture until well coated.
BakePlace the cookies on a baking sheet about 2 inches apart. Bake for 9–11 minutes, until edges are set and centers are slightly glossy. Remember — slightly underbaked = soft and chewy perfection.
Double-Coat for Extra FlavorAfter baking, while cookies are still warm but firm enough to handle, roll them once more in cinnamon sugar. This double dip gives them their signature texture and irresistible sweetness.

Chef Emma’s Tips for the Perfect Snickerdoodles

Use Cream of Tartar: It gives that signature tang and chewy texture you can’t skip.
Don’t Overmix: Stop mixing as soon as the dough comes together for tender cookies.
Underbake Slightly: Pull them from the oven when centers look just set — they’ll finish cooking as they cool.
Double Roll in Cinnamon Sugar: For that beautiful crackled look and caramelized flavor.
Freeze for Later: You can roll and freeze dough balls for up to 3 months — bake from frozen with 2 extra minutes.

Storage & Freezing

Store your Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container. You can also freeze baked cookies or unbaked dough for up to 3 months.

Nutrition (Per Cookie)

Calories: 147
Carbohydrates: 22g
Fat: 6g
Protein: 2g
Sugar: 12g
Sodium: 102mg

Frequently Asked Questions

Q: Why are my snickerdoodles dry?
A: Overbaking or adding too much flour. Always spoon and level your flour to avoid packed measurements.
Q: What does cream of tartar do?
A: It adds a subtle tang and prevents the cookies from becoming too crisp, keeping them soft and chewy.
Q: Can I make them ahead of time?
A: Yes! Roll in cinnamon sugar and freeze dough balls, then bake straight from frozen.

Final Thoughts

There’s a reason Snickerdoodle Cookies are such a timeless favorite — their buttery centers, warm cinnamon sugar coating, and chewy texture make them impossible to resist. Whether you’re baking for the holidays, a cozy night in, or just to fill your home with that sweet cinnamon aroma, these cookies deliver every time. Save this easy snickerdoodle recipe to your baking board and bring a little cinnamon-sugar joy to your kitchen!