Snickerdoodle Cookies

Classic Snickerdoodle Cookies

5 from 1 review

These are the best snickerdoodle cookies around, perfect for sharing with friends and family! They are pillowy soft with a subtle tang and warm cinnamon flavours. This is a super easy snickerdoodle recipe and they whip up in no time at all as there’s no need to refrigerate the dough! 


Units Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract

Cookie Coating

  • 1/4 cup granulated sugar
  • 1 Tablespoon cinnamon


  1. Preheat oven to 350˚F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, mix together flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time and beat until well incorporated. Add vanilla extract.
  4. On low speed, slowly add your flour mixture and beat until dough comes together.
  5. In a small bowl mix together sugar and cinnamon.
  6. Using a small cookie scoop or a tablespoon, scoop dough and roll into balls. Roll the balls in the cinnamon and sugar to coat the entire ball then place on your prepared cookie sheets approx. 1 1/2 inches apart. Repeat until all the dough is gone.
  7. Bake cookies for 10-15 minutes until puffed, cracked and lightly browned on the bottom.


Bake one cookie sheet at a time for best results.

If you have a hard time getting really nice cracking on the cookies, take the cookies out halfway through baking and bang the cookie sheet on top of the counter, then place them back in the oven and continue to bake.


Keywords: Snickerdoodle, Cookies, Snickerdoodle Recipe

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