These Soft Snickerdoodle Cookies are sweet cinnamon-sugar goodness. Buttery, chewy, and with a signature tang, these treats are favorites for the holidays.
If you’re looking for more cookie recipes, you should try our double chocolate cookies and chewy M&M cookies.
Soft and Chewy Snickerdoodle Cookies
These Snickerdoodle cookies are super soft and delicious, and perennial favorites during the holidays. Made with cream of tartar, they have a distinctive tanginess that makes them unique among all the other sugary cookies of the season. But don’t worry, the tang isn’t too much, and after rolling these cookies in a mix of cinnamon and sugar, they have the perfect flavor for your next cookie platter.
What you’ll need in this recipe
To make Snickerdoodle Cookies, you’ll need a handful of ingredients. For the wet, you’ll use Unsalted butter, Granulated sugar, Brown sugar, Vanilla extract, and Eggs. The dry ingredients are made up of All-purpose flour, Cream of tartar, Baking soda, Baking powder, and Salt. You will also need some more Granulated sugar and Cinnamon to roll the cookie dough in.
How to Make Snickerdoodle Cookies
1. Whisk the butter and sugars. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together for at least a minute until it’s all combined.
2. Add the vanilla and eggs. Whisk in the vanilla and room-temperature egg and egg yolk.
3. Sift in the dry ingredients. Place a sifter over the bowl and add the flour, cream of tartar, baking soda, baking powder, and salt. Fold it all together with a spatula until there are no patches of dry flour visible.
4. Scoop the dough into balls. Using a medium-sized cookie scoop, scoop out the dough and roll it in your hands to make balls.
5. Roll the cookie dough in the cinnamon-sugar mixture. In a separate bowl, combine the additional granulated sugar and cinnamon. Then roll each ball of dough in it until they are fully coated.
6. Bake. Place the snickerdoodle dough balls on a parchment-lined baking sheet. Bake them on the center rack for 9-10 minutes at 350 degrees Fahrenheit. Allow them to cool for a few minutes before removing them from the pan.
Tips for making the best snickerdoodles
- Use the right amount of flour- When you measure out your flour, spoon it into the measuring cup and level it off with a knife before pouring it into the sifter.
- Fold in dry ingredients- To avoid over-working the dough, fold the dry ingredients in with a spatula so they mix just enough.
- Account for cookie spreading- Since these snickerdoodle cookies tend to spread, make sure they are arranged about 2-3 inches apart to keep them from molding into each other.
- Let them cool. These tasty cookies are really soft, so make sure they are allowed to cook for up to 15 minutes before you move them off the baking sheet to avoid them falling apart.
How to Store them
The best way to store Snickerdoodle Cookies is by placing any leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
Can you freeze Snickerdoodle Cookies?
Yes, you can! If you want to make these ahead of time, you can. Just make them as per the recipe and then once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you’re ready to eat or serve them.
More Delicious Cookies to try!
- Chewy M&M Cookies
- Double Chocolate Cookies (VIDEO)
- Lace Cookies with Chocolate (Florentine Cookies) VIDEO
- Linzer Cookies with Raspberry Jam
- Monster Cookies
- Chocolate Thumbprint Cookies
Full Recipe Instructions
Soft Snickerdoodle Cookies
Ingredients
- 1 cup  unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons Cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon 
Instructions
Mix the cookie dough
- In a large bowl, combine 1 cup of melted unsalted butter with 1 cup granulated sugar and 1/2 cup golden brown sugar , using a whisk. Whisk for at least 1 minute until everything is well combined.
- Now add 1 teaspoon of vanilla extract along with 1 room temperature egg and 1 room temperature egg yolk. Whisk until it’s well combined.
- Place a sifter or fine-mesh sieve over the mixing bowl and add 2 3/4 cup all-purpose flour (spooned and leveled off with a knife) along with, 1 1/2 teaspoons cream of tartar, 1/2 tsp baking soda, 1/4 teaspoon baking powder, and 1 teaspoon salt.
- Once all of your dry ingredients are sifted into the egg and sugar mixture, mix it together using a spatula. Stir until there are no more patches of dry flour visible.
Scoop the dough into balls
- Now grab your cookie scoop (mine was a medium-sized scoop that fits about 2 tablespoons inside) and scoop out heaping mounds of the cookie dough. Take each piece of cookie dough and roll it into a ball using your hands. 
Roll in cinnamon-sugar and bake
- In a separate bowl combine 1/4 cup of granulated sugar along with 1 tablespoon of cinnamon.
- Now roll each dough ball into the cinnamon-sugar mixture until fully coated and place it on a baking sheet lined with parchment paper. Bake on the center rack at 350 degrees Fahrenheit for about 9-10 minutes.
Notes
- A great way to store Snickerdoodle Cookies is by placing the leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
- to freeze them, once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you’re ready to eat or serve them. You can also freeze the cookie dough once it’s shaped into a ball and coated in cinnamon sugar.
Nutrition
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Laura says
I like o bake and these cookies are very easy to make and taste great!
Dina says
I am happy to hear that you enjoyed these cookies Laura! 🙂
Pham McLean says
It was so good I loved it me and my daughter made some it was great!!!
Dina says
That is so awesome Pham! Thank you for your kind words!
Julia says
The dough is delicious but I cannot figure out the bake time! I’ve tried twice – the first time I think the balls were too big and it took 20 minutes to cook through (but once they cooled the exterior got really hard, although the centre was still soft). I just tried again but made them half the size and gently pressed the balls into thick discs as was suggested to another commenter, but they’re still not cooked! I’m nervous to keep them in the oven to avoid getting hockey pucks. Should these be flattened out more before baking? Is that what I’m doing wrong?
Dina says
Hi Julia, I am so sorry to hear that you’re struggling with this recipe. Every oven runs a little differently. I think you might need to lower the temperature and bake them longer. That way the exterior doesn’t get to hard from the higher temp, but it allows it enough time for the center to bake. I hope that helps!
Gina says
These were thick and chewy just as described. My favorite snickerdoodle recipe thus far
Dina says
I am so happy to hear that Gina! Thank you for taking the tome to write your kind feedback 🙂
Emily says
Should I be patting these down after rolling in cin sugar? Make Em a little flatter?
Dina says
Hi Emily, yes you would want to lightly pat them down before baking. Enjoy! 🙂
Josh says
I just made these. Just out of the oven. My cookies turned out flat. What could I have done wrong? Do not look like the picture. Smell good tho!
Dina says
Hi Josh, I am not too sure why your cookies turned out flat. Is there a chance that you misread the measurements for the baking soda or baking powder?
Erin says
Is 2 3/4 supposed to be 2 cups plus 3/4 cups of flour. Or two 3/4 cups (or 1 1/2 cups total) flour?
Dina says
Hi Erin 🙂 It is 2 and 3/4 cups of flour. I hope you love these snickerdoodle cookies! Let me know how this recipe turns out 🙂
Debra says
These really are the softest snickerdoodle cookies I have eaten I will do this recipe again I may cut back just a little bit on the sugar inThe Dough and may be a little more cinnamon for the top. Other than that these are perfect wonderful excellent five star cookie
simplyhomecooked says
Thank you so much Debra! So happy that you loved these snickerdoodle cookies so much 🙂 Glad to hear that this recipes will be a repeat in your home 🙂 I hope you find many delicious recipes on my blog 🙂
Madge says
These snickerdoodle cookies were so good! Super soft and full of a great cinnamon flavour! Thank you for the recipe, I will definitely be making these again!
simplyhomecooked says
Thank you so much, Madge! I am so happy to hear that you enjoyed these snickerdoodle cookies! And thank you for taking the time to write such a kind recipe review!
Drey says
My wife made these snickerdoodle cookies and they were awesome! I have requested this recipe again. Thank you!
simplyhomecooked says
So happy to hear you loved these snickerdoodle cookies so much! Glad to hear this will be a repeat recipe 🙂 Thank you for your awesome feedback!
Allison Staley says
Hi, I was just wondering. In the ingredients list it says 1/2 cup of brown sugar. But in the instruction area it says 1/4 cup. Which one do I use?
Thank you!
Allison
simplyhomecooked says
Hi Allison, thank you for catching that typo. Follow the ingredient quantity of 1/2 cup to make these snickerdoodle cookies. Hope you love this recipe 🙂