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The BEST snickerdoodles I've ever made! Soft and chewy, buttery and tangy, spicy and sweet, and just perfect every single time. #snickerdoodles #cookie #recipe #Christmascookie

Snickerdoodle Cookies

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 3 dozen


These classic snickerdoodle cookies are buttery, soft and chewy in the middle, and crispy around the edges.


Cookie dough

  • 2 3/4 cups (345g) all-purpose flour
  • 2 tsp cream of tartar (see notes for substitution*)
  • 1 tsp baking soda*
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) lightly packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla


  • 1/4 cup (50g) granulated sugar
  • 1 tbsp ground cinnamon


  1. Preheat oven to 350F. Line 3 cookie sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, toss together the flour, cream of tarter, baking soda, and salt. In a small bowl, toss together the 1/4 cup sugar and 1 tbsp of cinnamon. Set both aside.
  3. In a large bowl, cream together the butter, granulated sugar and brown sugar. Mix in the eggs and vanilla until blended.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Using a medium cookie scoop or tablespoon, roll out twelve 1.5″ balls. Then roll them in the cinnamon-sugar mixture. Place them 2″ apart on lined baking sheet. Repeat with rest of batter.
  6. Bake for 8-10 minutes or until the edges are lightly browned. Cool for 5 minutes and transfer to wire rack.


*You can replace BOTH the cream of tarter and baking soda for 4 tsp of baking powder for the same results.

Store cookies at room temperature in an airtight container for up to one week.

  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

Keywords: snickerdoodle recipe, snickerdoodle cookies