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A close up photo of snickerdoodle cookies.
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5 from 11 votes

Snickerdoodle Cookies Recipe

These are the best soft and chewy Snickerdoodle cookies with perfectly crispy edges. The recipe is super easy and doesn’t require dough chilling. Make a double batch as they disappear very quickly!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 140kcal


Ingredients for Cookies:

  • 1 cup unsalted butter room temperature
  • 1 ⅓ cup granulated sugar
  • 2 large eggs room temperature
  • ½ teaspoon vanilla extract
  • 2 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Ingredients for Cinnamon Sugar:

  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon


  • Preheat your oven to 400°F, line a baking sheet with parchment paper or a baking mat and set it aside.
  • In a mixing bowl mix all-purpose flour, cream of tartar,baking soda, and salt.
  • In a separate large mixing bowl, using a mixer or a spatula,cream the butter and sugar together until light and airy.
  • Add eggs and vanilla extract and mix it together until well combined.
  • Add dry ingredients to the mixture and fold it in until well combined.
  • Mix granulated sugar and cinnamon in a bowl and set it aside.
  • Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon, scoop the dough into the balls and roll them around in the cinnamon/sugar mixture to coat.
  • Put the cookies on a baking sheet about 2 inches apart and bake at 400°F for about 10-12 minutes.
  • Cool the cookies on a baking sheet for 10 minutes, then remove them to a wire rack.



Cream Butter and Sugar! Always cream these two ingredients until light and fluffy. That will make your cookies super soft.
Fold Dry Ingredients. While I use a mixer to mix wet ingredients, I prefer to FOLD dry ingredients into the wet. The main reason is you don’t want to overmix the dough, otherwise it will be tough. When you fold manually you can better feel the dough texture and won’t need to mix too much.
Don’t overbake the cookies! When the cookies are done, they will have golden edges on the sides, but will still look under baked in the middle. Just take the out and let them sit on the baking sheet for another 10 minutes. They will continue to bake and set. If you overbake them, they will be tough and dry.
How to store? You can put the cookies in an air tight container and they will stay fresh for 1 week.
Can I freeze the dough? Yes! Wrap the cookie dough in a plastic wrap and foil and freeze it for up to 3 months. To thaw, place it in the refrigerator overnight. When ready to bake, place it on the counter for 30-40 minutes to soften. Then scoop, roll into cinnamon/sugar mixture, and bake.


Serving: 1cookie | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 205IU | Calcium: 7mg | Iron: 1mg