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    Home » Recipes » Desserts » Cookies » Snickerdoodle Recipe

    Snickerdoodle Recipe

    Published: November 30, 2019 · Modified: Jul 30, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    You'll love these soft and chewy snickerdoodle cookies. Full of cinnamon and beyond delicious, these cookies are quick and easy to make.

    A stack of snickerdoodle cookies on a marble counter.
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    snickerdoodle cookie being dunked in milk
    snickerdoodle cookies
    snickerdoodle cookies leaning against a glass of milk
    A freshly baked snickerdoodle cookie on a piece of paper.
    A group of cookies on a marble counter with a glass of milk.
    A ball of cookie dough getting rolled in cinnamon sugar.
    Snickerdoodle cookies on a sheet of white parchment paper.
    A group of snickerdoodle cookies on a sheet of white parchment paper.
    A stack of snickerdoodle cookies in front of a glass of milk.
    A cookie getting dipped into a glass of milk.
    snickerdoodle cookies

    Snickerdoodles are buttery, soft, perfectly sweet cookies with a big note of cinnamon inside and out. I LOVE them and have zero will power when they’re at hand. For another delicious cookie recipe, try my easy oatmeal raisin cookies. 

    What You’ll Need for This Recipe

    Ingredients to make snickerdoodle cookies on a marble counter.

    Unsalted butter: If you’d like to use salted butter just reduce the salt added by 1/2 a teaspoon.

    Cream of Tartar: This powdered acid is a byproduct of winemaking and gives the cookies a soft chewy texture.

    Light Brown Sugar: You can use dark brown sugar in this recipe if desired.

    Vanilla: Use a high quality vanilla extract.

    How to Make Snickerdoodles

    Two photos showing dry ingredients being whisked and sugars in a bowl with butter.

    1. Whisk the flour, baking soda, cream of tartar, salt, and cinnamon together in a large bowl.

    2. Cream the butter in the bowl of your stand mixer fitted with a paddle attachment. Add the sugars and beat until light and fluffy.

    Two photos showing eggs and flour being added to cookie dough

    3. Add eggs and vanilla to the batter and mix.

    4. Add the flour mixture to the batter and beat on low until just combined. 

    Dough getting scooped up and cinnamon sugar getting mixed.

    5. In a medium bowl mix sugar and cinnamon together for rolling.

    6. Use a medium ice cream scooper to portion out the cookie dough.

       Balls of cookie dough getting rolled in cinnamon sugar

    7. Roll about 2 inch wide balls of dough in the palms of your clean hands then roll in cinnamon sugar.

    8. Transfer to a parchment paper lined cookie sheet and bake until your snickerdoodles are just golden.

    Snickerdoodle cookies next to a glass of milk.

    Pro Tips for this recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • If you love cinnamon then spoon some of the cinnamon sugar over each ball of snickerdoodle dough before placing on the baking sheet. You’ll get way more cinnamon than if you just rolled them.
    • This snickerdoodle cookie recipe can be made in advance and frozen for up to two months. Defrost overnight in the refrigerator then leave on the counter to soften a bit before rolling out.

    A Snickerdoodle cookie getting dipped into a glass of milk.

    Frequently Asked Questions

    Freezing Cookie Dough

    These chewy snickerdoodle cookies taste best fresh out of the oven BUT you can make the dough months ahead of time and freeze it. Roll the balls out and chill them in the fridge or freezer until solid, then transfer to a sealable freezer bag and store until ready to use. When you’re ready for cookies just thaw for about 10 minutes while the oven heats up, roll in cinnamon sugar and bake! You’ll probably want to add 1-2 minutes to the bake time.

    Why add cream of tartar?

    Cream of tartar is an acid derived from wine making. Adding it to snickerdoodles gives them more rise and a softer chewier texture. Cream of tartar also adds a subtle tang to balance the sweetness of these cookies.

    Why is it called a Snickerdoodle?

    There’s not really an agreement on this but the name could be derived from the German word Schneckennudel, which refers to a variety of snail-shaped pastry. The name may have also come from a combination of the words snicker and doodle.

    What is the difference between a sugar cookie and a Snickerdoodle?

    Snickerdoodles have big notes of cinnamon and tend to be softer and chewier than most sugar cookies.

    If you love this recipe try these out!

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    If you’ve tried this snickerdoodle recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Snickerdoodle cookies laid out in a grid on a marble table.
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    5 from 197 votes

    Snickerdoodle Recipe

    You'll love these soft and chewy cinnamon-infused snickerdoodle cookies. They're easy to make and beyond delicious!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 48 cookies
    Calories 83kcal
    Author John Kanell

    Ingredients

    For the Cookies

    • 1 cup butter room temperature, 226g
    • 1/2 cup granulated sugar 100g
    • 3/4 cup light brown sugar 150g
    • 1 egg room temperature
    • 1 egg yolk room temperature
    • 2 tsp vanilla
    • 1 teaspoon baking soda 5mL
    • 1 teaspoon cream of tartar
    • 3/4 teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 2 3/4 cup flour 330g

    For the Cinnamon Sugar

    • 1/4 cup Sugar 50g
    • 2 tsp Cinnamon

    Instructions

    • Preheat oven to 375F. Whisk the flour, baking soda, cream of tartar, salt, and cinnamon together in a large bowl.
    • Cream the butter in the bowl of your stand mixer fitted with a paddle attachment. Add the sugars and beat until light and fluffy.
    • Add eggs on at a time while mixing on low. Scrape the bowl down and mix in the vanilla
    • Add the flour mixture to the batter and beat on low until just combined. Scrape the down down and fold in any remaining flour.
    • In a medium bowl mix sugar and cinnamon together for rolling.
    • Use a medium ice cream scooper or tablespoon to portion out the cookie dough. You'll want enough to roll balls that are 1.5-2 inches wide.
    • Roll the dough in the palms of your clean hands then roll in cinnamon sugar.
    • Transfer to a parchment-lined baking sheet and bake at 375F until puffed and just golden, about 10 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely

    Video

    Notes

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • If you love cinnamon the spoon some of the cinnamon sugar over each ball of cookie dough before placing on the baking sheet. You’ll get way more cinnamon than if you just rolled them.

    Nutrition

    Serving: 1g | Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 123IU | Calcium: 6mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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