Snickerdoodle Recipe (2024)

A classic Snickerdoodle recipe that’s an easy kid favorite with the perfect crispy outside and soft and chewy inside covered in cinnamon and sugar.

I tested recipe after recipe to make sure this Snickerdoodle Cookie is the best! Perfectly crisp on the outside and chewy inside, you will never be disappointed with this Snickerdoodle recipe! It’s my favorite basic cookie recipe since my famousChocolate Chip CookiesandSugar Cookies.

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Snickerdoodle Recipe (1)

Snickerdoodles

This classic cookie doesn’t need a whole lot of updating. According to my MIL’s church cookbook Snickerdoodles have been around since the 1900s. And because I am unwilling to argue with grandmas, I’m just gonna go with that.

Snickerdoodles have a fun name which helps make up for their lack of chocolate amongst kids. I even had some fun while we were baking when I was explaining to the kids that Snickerdoodles got their name from the German pastrySchneckennudeln, which is German for (wait for it…) Snail noodles! Immediate kid favorite.

While researching all the classic snickerdoodle recipes I did notice is that a lot of them use shortening in addition to the butter. I thought that was brilliant (read at the end of this cookie recipe post to understand the difference between shortening in butter in cookies) and definitely wanted to give it a try!

Snickerdoodle Recipe (2)

I tested out a few variations within a basic recipe and after enlisting 6 recipes testers, I think we have found our PERFECT Snickerdoodle. More on that in a second…

First I want to share with you the changes I made to the basic recipes I found.

  1. Used 1/2 butter and 1/2 shortening. Used freshly ground cinnamon with the sugar. Baked for 8 minutes. Used a 3-tablespoon scoop.
  2. Used 1/2 butter and 1/2 shortening. Used freshly ground cinnamon with the sugar. Baked for 6 minutes. Used a 1-tablespoon scoop.
  3. Used all butter. Used 2 teaspoons Creme of Tarter in the recipe. Baked for 8 minutes. Used a 3-tablespoon scoop.
  4. Used all butter.Used 2 teaspoons Creme of Tarter in the recipe. Chilled the dough for at least an hour. Baked for 6 minutes. Used a 1-tablespoon scoop.
  5. Used all butter. No chilling. Baked for 8 minutes. Used a 3-tablespoon scoop.
  6. Used all butter. No chilling. Baked for 6 minutes. Used a 1-tablespoon scoop.

1This cookie was delicious! We loved this flat crispy cookie and loved the flavor that freshly ground cinnamon added. The cookie isn’t as flavorful as cookies rolled in the regular cinnamon sugar blend, I think it’s because they flattened out so much. The center of this flat cookie was surprisingly soft. We loved this cookie more on daytwo.

2 This snickerdoodlewas also delicious, but almost a bit dry. They puffed up dramatically and then the center fell. The flavorwas great. We loved the freshly ground cinnamon but didn’t like the appearance.

3 We loved the all butter flavor of this cookie! The edges were crispy and the center was soft. I didn’t like how the centers fell, but the flavor made up for it.

4 If I was using this version of the recipe, I definitely prefer the bigger (3-tablespoon scoop) option from #3. The smaller seemed to be a bit drier.

5While the flavor was great, I found a chilled dough to be a bit more difficultto deal with and the cinnamon sugar didn’t seem to cover every nook & cranny. These cookies also puffed up dramatically and then fell a bit in the center. The edges are crispy and the center was still a bit gooey, which was awesome.

6 This cookie had amazing flavor, just barely crispy edges, and a perfectly soft center.

Can you guess which was our favorite?

Snickerdoodle Recipe (3)

Number 6! This was the PERFECT Snickerdoodle cookie in every way. All around amazing texture and just the right amount of cinnamon sugar goodness. I also have to admit I was so happy to see this cookie win as I think snickerdoodles should have a nice little crack in the top. (That’s just what I had growing up.) I even used this recipe as a base for my Pumpkin Snickerdoodles.

Number 1 was a close second. We were shocked that a flat snickerdoodle cookie could be so amazing, but it really stood out as a fantastic cookie. For a giant snickerdoodle, be sure to check out my Colossal Snickerdoodle Cookie Sandwich.

Snickerdoodle Recipe (4)

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

While cinnamon is a clear difference between the two cookies another flavor difference is from the cream of tartar added to the snickerdoodles.

Why do Snickerdoodles have cream of tartar?

The cream of tartar is an interesting ingredient. While it is used as a stabilizer in many ingredients the reason snickerdoodles have cream of tartar is that it adds a very distinct tanginess. It also aids in the chemical reaction with the baking soda to make the chewier texture. Fun fact: You can replace cream of tartar with fresh lemon juice! One teaspoon of cream of tartar equals 2 teaspoons of fresh lemon juice.

Snickerdoodle Recipe (5)

Best Tips for Snickerdoodles

I highly recommend scooping out all the dough balls first. I simply lined a baking sheet with parchment paper and then started scooping. Once all of the dough balls are made, it is much easier to start dropping them into the cinnamon-sugar mixture, rolling smooth, and dropping onto a parchment-lined baking sheet.

The recipe calls for 3 tablespoons of sugar and 3 teaspoons of cinnamon to roll the cookie dough balls in. This ended up being the perfect amount. I had my doubts that it wouldn’t be enough to cover 54 cookies, but it absolutely did.

I tested the 3-tablespoon and 1-tablespoon scoop and we found the size of the 1-tablespoon scoop to be perfect. Using 3 tablespoons of batter ended up making a cookie that was just too big and too hard to cook evenly. (the edges would be crispy and the center doughy) I use this 1-tablespoon scoop.

Can you Freeze Snickerdoodle Cookies?

Absolutely! We like to freeze the dough when making double batches. I also prefer to freeze them already preportioned out. I have noticed that adding the cinnamon sugar right before baking makes a more flavorful cookie, but you could add the cinnamon sugar before freezing if you prefer.

How to Freeze Snickerdoodles: To freeze in pre-portioned cookies, prepare your dough, then scoop the cookies onto a parchment-lined cookie sheet. They can be placed close together. Set the cookie sheet in the freezer just until the dough is cold, about two hours. Then transfer the dough balls to an airtight freezer bag or airtight container that fits into your freezer.

A day before you are ready to bake the cookies, take them out of the freezer and place them in the refrigerator overnight. When ready to bake, roll into the cinnamon-sugar mixture and bake as directed in the recipe below.

You can also freeze the cookies after they have been baked. Let them cool completely, place them in the freezer until solid, and then store them in freezer-safe containers for up to 3 months. I hope this helps, and have a wonderful day!

If you’re looking for the ultimate list of cookies to add to your collection of recipes consider checking out this amazing index ofThe 50 Best Cookie Recipes in the World. You won’t regret it! 😉

Snickerdoodle Recipe (6)

4.92 from 80 votes

Snickerdoodles

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

These are the BEST Snickerdoodle you will ever have. Perfect in every way!

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Ingredients

Snickerdoodle Cookie Dough

  • 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
  • cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

Cinnamon Sugar

  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon

Instructions

Snickerdoodle Cookie Dough

  • Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat.

  • In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).

  • Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.

  • With the mixer on low (or off) add in the flour, cream of tartar, soda, and salt.

  • Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.

Cinnamon Sugar

  • Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.

Assembly

  • Roll balls of dough in mixture. Place 2 inches apart on parchment lined baking sheets.

  • Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.

Video

Nutrition

Serving: 54g | Calories: 49kcal

Course: Dessert

Keyword: snickerdoodle, snickerdoodle recipe

Servings: 54 cookies

Calories: 49

Author: Amanda Rettke

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Categorized in: Cookies

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Snickerdoodle Recipe (2024)

FAQs

How to tell if a snickerdoodle is done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why didn't my snickerdoodles rise? ›

Snickerdoodles can come out flat if 1) the leaveners you used (for this recipe, it's both the baking soda and the cream of tartar) are on the old side and no longer work, and 2) if you baked them at a lower temperature.

Are snickerdoodles supposed to be soft when they come out of the oven? ›

Snickerdoodles are a cookie classic – soft, tender butter cookies with a slight tang and chewy texture that are rolled in cinnamon-sugar and baked.

Why are my snickerdoodles undercooked? ›

Oven temperature: Check the accuracy of your oven temperature with an oven thermometer. If your oven runs too hot or cold, it can affect the baking time and result in undercooked cookies. Make necessary adjustments to ensure the temperature is accurate.

How do you fix runny snickerdoodle dough? ›

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Why do my snickerdoodle cookies get hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

What happens if you don t put cream of tartar in sugar cookies? ›

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.

Can I skip using cream of tartar? ›

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

Why are my snickerdoodles spreading so much? ›

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking.

Why did my snickerdoodles come out cakey? ›

If your cookies come out flat on top, with a cake-like texture, you've added too many eggs.

Why do my snickerdoodles taste sour? ›

Because cream of tartar is slightly more acidic than baking powder, it gives the cookies a slight sour-flavored tang unique to snickerdoodles.

Why do my snickerdoodles taste like flour? ›

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

Why are my snickerdoodles runny? ›

Why is My Dough Runny? Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

Why are my snickerdoodles so fluffy? ›

Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.

How to tell if cookies are underbaked? ›

Press the edges with your finger.

If you leave a noticeable indentation, then your cookies likely need a few minutes more in the oven. This is an especially good method to use with dark cookies, such as chocolate or gingerbread, where coloring isn't the best indication of doneness.

How to tell when molasses cookies are done? ›

Easy to Notice Signs:
  1. Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
  2. Set Centres – Gently touch the centre of a cookie. ...
  3. Light Cracking – Look for light cracks on the surface of the cookies.
Oct 18, 2023

Is Snickerdoodle cookie dough supposed to be sticky? ›

The snickerdoodle dough can be sticky and tough to handle. I like to grease my hands with cooking spray so they are easier to handle. Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes.

References

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