They are soft and chewy with the perfect amount of cinnamon and sugar and that signature snickerdoodle tang. A classic snickerdoodle cookies recipe is just what we need!

I love how bloggers have created such unique recipes, but I still very much crave the classics like our oatmeal raisin chocolate chip cookies that my dad used to make with me as a little girl. I also adore a yummy, creamy chicken and pasta and there’s nothing like homemade pizza. Don’t worry, I still love the new creations as well, like our brownie bottom, chocolate and caramel middle and chocolate chip cookie topped brownies, but sometimes you just need a classic snickerdoodles recipe.

a photo of a stack of three soft and chewy snickerdoodle cookies with the top cookie broken in half.

And not just any recipe because this is one of those cookies that loves to crisp up. In fact, growing up we always stuck a slice of bread in the cookie jar to keep our cookies soft. But this recipe doesn’t even need that. I’ve adapted Mom’s old recipe to be a little more on the soft side the next day instead of just freshly baked and I think you’ll agree that they are pretty darn delicious.

In fact, I’ll go sneak one right now before the kids are out of school.

Snickerdoodle Cookies Ingredients

There’s nothing unexpected in this recipe, so here are the ingredients that you will need:

  • Unsalted Butter (or half shortening, half butter)
  • Sugar
  • Eggs
  • Vanilla
  • Flour
  • Baking Soda
  • Cream of Tartar
  • Salt
  • Sugar
  • Cinnamon

The measurements for each ingredient can be found in the recipe card below.

a photo of a ball of snickerdoodle cookie dough sitting a white bowl full of cinnamon sugar.

How to Make Snickerdoodle Cookies

You are going to follow the same basic cookie steps for this one except for rolling the dough cinnamon sugar right before baking. That’s my favorite part and what really sets snickerdoodles apart from other cookies (as well as the cream of tartar…we will get to that below). Here are the steps:

  • Preheat oven.
  • Line a baking sheet with parchment.
  • Combine butter and sugar in a stand mixer and beat until fluffy.
  • Add the eggs and vanilla and beat to combine.
  • Combine all the dry ingredients in a separate bowl and whisk together.
  • Add dry ingredients to wet ingredients and combine.
  • Make the cinnamon sugar in a small bowl.
  • Roll cookie dough into balls and then roll them in the cinnamon sugar.
  • Either bake or refrigerate.

These instructions in greater detail can be found in the recipe card at the end of the post.

Do you Have to Have Cream of Tartar in Snickerdoodle Cookies?

Alright, do you HAVE to have cream of tartar in snickerdoodle cookies? I mean, no you don’t have to but snickerdoodles are known for that soft and chewy, and especially tangy taste which only comes from using cream of tartar because of the acid in it.

a photo of seven balls of snickerdoodle cookie dough that have been rolled in cinnamon sugar all sitting on a white plate.

What is the Difference Between a Sugar Cookie and Snickerdoodle Cookie?

What’s the difference between sugar cookies and snickerdoodle cookies? Let’s take a look.

The most important difference is the tanginess of the cream of tartar.

Why is There Cream of Tartar in Snickerdoodle Cookies?

Cream of tartar gives that distinct tangy flavor and they are just plain ol’ sugar cookies at that point. The cream of tartar also gives that classic chewy texture we all love.

a photo of a stack of three soft and chewy snickerdoodle cookies with the top cookie broken in half.

How Long Will Snickerdoodle Cookies Keep?

Stored in an airtight container, homemade cookies will keep for 3-4 days.

If you want them to last longer, you can freeze them. To freeze, cool completely, place in a single layer on a cookie sheet and freeze for a couple of hours. When frozen, transfer to a heavy duty freezer bag. They will keep in the freezer for 3 months.

Can You Freeze Cookie Dough?

This cookie dough freezes great. Once you have rolled the dough into balls and rolled them in cinnamon sugar, place them on a cookie sheet and freeze for a couple of hours. When frozen, transfer to a freezer bag and store for up to 3 months.

I don’t know a single soul who doesn’t love snickerdoodles. There is something magical about them that take you right back to your childhood. This has been my go-to snickerdoodle cookies recipe for years. It’s timeless and they stay soft and chewy for days!

More Favorite Cookie Recipes:

Classic Snickerdoodle Cookies Recipe

4.29 from 14 votes
Servings: 48 cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Ingredients 

Instructions

  • Heat the oven to 375 degrees.
  • Line a baking sheet with parchment or a silpat.
  • In the bowl of a standing mixer, beat the butter and the sugar for 3 minutes.
    1 Cup Unsalted Butter, 1 1/2 Cups Sugar
  • Add the eggs and vanilla and beat again for a few seconds.
    2 Large Eggs, 1 1/2 teaspoons Vanilla Extract
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar and salt.
    3 Cups All-Purpose Flour, 1 teaspoon Baking Soda, 2 teaspoons Cream of Tartar, 1/2 teaspoon Salt
  • Add to the wet ingredients and beat for 30 seconds.
  • In a small bowl, mix the sugar and cinnamon.
    4 Tablespoons Sugar, 4 teaspoons Cinnamon
  • Roll the dough into balls then roll in the cinnamon sugar. At this point you can bake or refrigerate for 30 minutes.
  • Place on baking sheet and bake for 8-9 minutes or until cracks just start to appear.
  • They will crack more as they cool.

Notes

Store in an airtight container or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 94kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 50mgPotassium: 34mgFiber: 1gSugar: 7gVitamin A: 129IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet

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