This is the best Snickerdoodle Cookies recipe ever. They are soft and chewy and coated with cinnamon and sugar for the perfect classic cookie.
Snickerdoodle cookies are one of my favorites cookies growing up. They’re a little crisp on the outside but soft on the inside. This recipe is absolute perfection! I love making classic cookies like these as well as these Chocolate Crinkle Cookies and Snowball Cookies too!
One of the keys to making the perfect snickerdoodle is not using too much flour. Be sure to level off your measuring cup carefully. (or if you happen to have a kitchen scale, that is by far the most precise.) Also, the cream of tartar is a must.
Use can also use this conversion chart if you would like to double this recipe.
How to Make the Best Snickerdoodles
In a medium bowl, cream the butter, brown sugar and white sugar with an electric mixer for about 4 minutes .
Add the egg and vanilla and mix until smooth.
In another bowl, mix the flour, baking soda, cream of tartar and salt.
Pour the dry ingredients into wet ingredients and mix thoroughly.
Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees.
In a small bowl, mix the sugar with the cinnamon for the topping.
Roll about 1 ½ tablespoons of the dough into a ball. These cookie scoops are wonderful for perfectly sized cookies.
Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet. (I like to roll them twice!)
Bake for 8 to 10 minutes until the edges are just light golden in color. They need to be soft so check them carefully.
If you like these, try these other cookie recipes too:
Healthier Chocolate Chip Cookies
Snickerdoodle Cookies Recipe
- ½ cup butter softened (1 stick)
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- For the topping:
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
- In a medium, cream the butter, brown sugar and white sugar with an electric mixer for about 4 minutes.
- Add the egg and vanilla and mix until smooth.
- In another bowl, mix the flour, baking soda, cream of tartar and salt.
- Pour the dry ingredients into wet ingredients and mix thoroughly.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350 degrees.
- In a small bowl, mix the sugar with the cinnamon for the topping.
- Roll about 1 ½ tablespoons of the dough into a ball.
- Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet. For a flatter cookie, press down the center a little.
- Bake for 8 to 10 minutes until the edges are just light golden in color. They need to be soft so watch carefully the last couple of minutes.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Inspired by In the Oven
Made these for the first time today and my husband said YEP! They’re delicious, that’s a snickerdoodle. Crispy on the outside and chewy on the inside. I’ll definitely be baking another batch!
I love snickerdoodles & these taste similar to what my Mom made as a kid. I thought mine might come out wrong because my dough was a bit crumbly, but they were soft & perfect.
Easy and delicious! So glad we found this recipe!
Easy and delicious!
This was easy & fun to make there are one of the best snicker doodle cookies I have ever made I will definitely make these again. =) Ella age 9
I am so happy to hear you liked them as much as we do! Thanks so much for letting me know!
Sheila D Genova
Very yummy delicousll I let the cookies come to room temp before cooking. Also flattened down very slightly to make sure they cooked all the way through. I used a crystalized turbindo sugar.
How do you get them to crack at edges & on top?
Chilling the dough in the refrigerator and coating them in cinnamon-sugar creates those perfect cracks 🙂
Grace @ The Big Reveal
These look delish! I will have to try them with gluten free flour! Thank you so much for sharing at The Found & Foraged Linky party. I hope you will come by to see us again! The party starts tonight at 8 PM CST!
Thank you for posting this recipie! We are definitely a Snickerdoodle family! I wonder if the the dough can be made ahead of time and frozen/refrigerated? Has anyone tried this? I’d love to hear your feedback! Thanks!
Snickerdoodles is one of my hubby’s favorite cookies. I usually make them and more then likely will this year too. Thank you for sharing and linking up to Scraptastic Saturdays. This post has been shared via Facebook, Twitter and Pinterest. Have a wonderful week.