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This soft and chewy snickerdoodle recipe is quick and easy to make. This post will give you all the tips and tricks on how to make perfect snickerdoodle cookies that will be the perfect addition to any cookie lineup!

Hi hi! Just popping in to share this Snickerdoodle Cookie recipe with you! I love making homemade cookies of all kinds, but I didn't grow up eating Snickerdoodle cookies, so I have always been a bit apprehensive to make a recipe for them.

However it was a super requested recipe from a lot of readers, and I did a ton of research, and so here we are - a super quick, super easy snickerdoodle cookie recipe!

These are a great any time cookie but would also be amazing to add to the Holiday Cookie recipe lineup. Snickerdoodles are a classic drop cookie (where you scoop the dough out and bake on trays). I adapted my classic vanilla cookie recipe , adding some cinnamon and cream of tartar to the dough and finishing the whole thing off in cinnamon sugar .

This snickerdoodle recipe is a great one to have in your back pocket - the recipe requires no chill, meaning you can have these easy snickerdoodles ready to go in about 25 minutes!

What are Snickerdoodle Cookies?

As a non-American, who didn't grow up eating snickerdoodle cookies, here's my analysis of them:

Snickerdoodles are basically a chill cinnamon cookie. The ingredients in snickerdoodles are super similar to a classic vanilla cookie , with a little cinnamon in the dough, and a crackly cinnamon sugar coating.

Snickerdoodle cookies also typically contain cream of tartar, which is an acidic powder, which makes up one of the ingredients of baking powder, along with bicarbonate of soda (baking soda). It is often used to stabilise meringues, but in snickerdoodle cookie recipes it gives the cookie dough a distinctive tang, which is subtle but definitely noticeable!

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This easy snickerdoodle recipe is super quick to make - if you have room temperature butter, it will come together in the time that it takes to preheat the oven.

• Cream together butter and sugar. I use granulated sugar and unsalted butter in my snickerdoodle recipe. Make sure that you cream the wet ingredients together so that the mixture is properly light and fluffy. Scrape down the edges a few times while mixing to make sure that it is all combined. I usually make cookie recipes in my stand mixer, but you can also use an electric hand mixer.
• Add egg and dry ingredients. Add the egg and vanilla extract / vanilla bean paste mix well, then add the sifted dry ingredients and mix until just combined.
• Shape and roll cookies. I like to use a cookie scoop to scoop my snickerdoodle cookies, but you can also weigh them individually - each dough ball should weigh about 40g. Scoop them out, then roll into balls and toss in the cinnamon sugar mixture before arranging on the sheet pan.
• Bake. Bake the snickerdoodle cookies for 11-12 minutes. I prefer mine to be on the soft baked side, but if you would like yours a little more crispy, increase that time. Leave to cool on the pan then transfer to a wire rack!

Tips and Tricks for perfect Snickerdoodle Cookies

I have a few tips and tricks that I use whenever I am making a batch of homemade cookie recipes , to give the best results possible:

Use room temperature ingredients.

Having all your ingredients the same temperature really helps here - if your butter is too soft or too cold it will affect the outcome of the cookies. Make sure your butter is not too soft as it can cause the cookies to spread excessively. Having room temperature eggs is also important - if you keep yours in the fridge and have forgotten to remove them before baking you can warm them in a glass of warm water.

Give a generous coating of cinnamon sugar.

I like to double coat my snickerdoodle cookies - I roll them in the cinnamon sugar , then leave them to sit for a second, and give them another good roll. I find using a finer sugar like caster sugar (regular granulated sugar if you are in the US is fine) helps too as I found if you use a slightly coarser sugar, only the cinnamon sticks.

Use a cookie scoop.

Using a cookie scoop is a great way to ensure that you have evenly sized cookies. This doesn't just look nice, but it means that they will all bake evenly. I use a 2 Tbsp cookie scoop for making this snickerdoodle cookie recipe, but you can also weigh the cookie dough balls if you need.

Don't overbake your cookies.

This is the best way to ensure that you have a nice soft snickerdoodle cookie - do not over bake them or the texture won't be as nice. Remember that cookies do continue to bake and set up when you remove them from the oven and they sit on the tray. I usually only need 11-12 minutes to bake my snickerdoodle cookies. You will know they are done when they are puffy and beginning to set around the edges of the cookie.

Use parchment paper to bake your cookies.

I often hear from readers that they have had issues with their cookies spreading, and then they tell me that they have lined their pans with silpat or silicone baking sheets. Silpat mats are super slippery, causing the cookie to spread much more. I use parchment paper on my baking sheets, and use and re-use each piece with each batch of cookies.

How to freeze Snickerdoodle Cookies

If you would like to make snickerdoodle cookies ahead of time, you can freeze the dough before baking. Leave off the cinnamon sugar mixture and apply that just before baking. You will want to drop the oven temperature to 325°f / 165°c when baking cookie dough from frozen, and add a few more minutes onto the bake time.

For all my tips and tricks on freezing dough and cookies, check out my post: How to freeze cookie dough

Snickerdoodle recipe without cream of tartar

Cream of tartar is the classic flavouring in a snickerdoodle recipe, but if you don't have it on hand, I would suggest using my classic vanilla cookie recipe , adding cinnamon, and then rolling it in the cinnamon sugar mixture from this post.

Frequently Asked Questions

What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page

How do you store snickerdoodle cookies?
Keep your snickerdoodle cookies at room temperature in an airtight container - they will keep for up to five days.

Can I make snickerdoodle cookies slightly thicker?
I tested the recipe with two quantities of flour and found I preferred the slightly thinner cookie, however if you want them a little thicker, increase the flour quantity to 320g.

For more soft and chewy cookie recipes, check out:

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If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator !

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here .

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I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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