Snickerdoodles are a timeless cookie favorite. Soft, chewy, and coated in cinnamon sugar, they’re simple yet full of flavor. Their slightly tangy taste and warm aroma make them perfect for any occasion—whether it’s a cozy afternoon snack or a sweet treat to share. Easy to bake and impossible to resist, snickerdoodles are classic comfort in every bite.
There’s something undeniably comforting about classic snickerdoodle cookies. With their soft, chewy centers, lightly crisp edges, and signature cinnamon-sugar coating, they’re a reminder that the simplest recipes are often the best. Snickerdoodles stand out thanks to a subtle tang from cream of tartar, which gives them their unique flavor and pillowy texture. Rolled in a generous mix of cinnamon and sugar before baking, each cookie emerges with delicate cracks on top and a warm, cozy aroma that fills the kitchen.
Perfect for after-school snacks, holiday platters, or a quiet moment with a glass of milk, classic snickerdoodles never go out of style. They’re easy to make, loved by all ages, and proof that a few basic ingredients can create something truly special. Sometimes, all you need is a timeless cookie—and snickerdoodles deliver every time.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- The combination of soft, buttery cookie dough with a sweet cinnamon-sugar coating is irresistible.
- They’re easy to make and so delicious!
- They are a crowd-favorite!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Large egg
- Vanilla extract
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking soda
- Cream of tartar
- Salt
- Granulated sugar, for topping
- Cinnamon, for topping
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Prepare baking sheet with silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groov.
- In a stand mixer, combine the butter, sugars, and beat on medium-high speed until creamed and well combined.
- Scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy.
- Slowly add the add the flour, baking soda, cream of tartar, and salt – beat on low speed until just combined.
- Using a 1 1/2-inch cookie scoop, form approximately 18 equal-sized mounds of dough roll into balls.
- Combine the remaining cinnamon and sugar. Then roll each ball into the mixture.
- Place balls in the refrigerator for at least 1 hour.
- Preheat oven to 350F, line a baking sheet with a silicone mat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just set.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.
Tips for Perfect Results
- Under bake slightly for the best gooey center.
- Add a pinch of flaky sea salt on top before baking for extra flavor contrast.
- Eat fresh out of the oven and enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Classic Snickerdoodle Cookies
Classic snickerdoodle cookies are simple, soft, and full of cozy flavor. Rolled in cinnamon and sugar, they bake up with lightly crisp edges and a chewy center that’s hard to resist. With their warm aroma and timeless taste, snickerdoodles are perfect for sharing—or enjoying straight from the oven.
Equipment
- 1 Stand Mixer with Paddle Attachment
- Cookie Sheet
- Cookie Scoop
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
- ¼ cup granulated sugar
- 2 tsp cinnamon
Instructions
- Prepare baking sheet with silicone mat.
- In a stand mixer, combine the butter, sugars, and beat on medium-high speed until creamed and well combined.
- Scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy.
- Slowly add the add the flour, baking soda, cream of tartar, and salt – beat on low speed until just combined.
- Using a 1 1/2-inch cookie scoop, form approximately 18 equal-sized mounds of dough roll into balls.
- Combine the remaining cinnamon and sugar. Then roll each ball into the mixture.
- Place balls in the refrigerator for at least 1 hour.
- Preheat oven to 350F, line a baking sheet with a silicone mat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just set.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.
FAQs
Can you make this dough in advance?
Yes! You can make the dough in advance. Follow steps 1-5. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
Can you make this recipe in advance?
I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container.