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Easy Snickerdoodles Cookies Recipe


One of my favorite cookies of all time is a Soft Snickerdoodle! I love to make them but here is the thing… I don’t want to waste time chilling the dough. When I am in the mood for Snickerdoodle Cookies I want them now and so that is why I love this recipe so much. A soft and sugar cookie-like center that is coated in the perfect amount of cinnamon sugar! I am here for this Easy Snickerdoodles Cookies Recipe, I hope you are too!

5 Snickerdoodle Cookies stacked on each other.

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What are Snickerdoodle Cookies?

Snickerdoodles are a simple cookie that is covered in cinnamon sugar. They also contain an ingredient that most cookies don’t and that is cream of tartar.

Why do we Use Cream of Tartar?

Cream of tartar is added to give the cookies the iconic tang that you know and love. It also adds chewiness to the cookie. If you don’t have cream of tartar in your pantry you can always substitute with the addition of 2 teaspoons of baking powder in addition to the baking soda.

Ingredients needed to Make these Easy Snickerdoodles Cookies

  • Butter-There really is no substitution when it comes to getting a delicious and soft cookie. Butter is always best!
  • Granulated Sugar-Added for just the right amount of sweetness both in the cookie dough and in the cinnamon sugar mixture the cookie is rolled in.
  • Brown Sugar-Not all Snickerdoodle Cookie recipes call for brown sugar but I find that adding a small amount helps add to the softness. Plus, brown sugar is just awesome!
  • Eggs-Always use large eggs when you can.
  • Vanilla Extract-While vanilla extract doesn’t taste great on its own, added to a cookie dough it gives such a great but subtle vanilla undertone.
  • All Purpose Flour-Flour is what gives the cookie dough stability. Be sure to measure correctly because too much flour can make the dough too thick and result in cookies that aren’t as soft.
  • Cream of Tartar-The “not so secret” ingredient that makes Snickerdoodle Cookies the wonderful creations they are.
  • Baking Soda-To leaven the cookies and give them just enough rise.
  • Salt-To enhance the sweetness.
  • Cinnamon-Another super important ingredient in Snickerdoodles. Without the roll in cinnamon sugar would they even be Snickerdoodles?

How to Make Easy and Soft Snickerdoodle Cookies

1. Cream together the butter and both sugars with a hand held {or stand} mixer until light and fluffy. Add the egg and vanilla and continue to mix until combined. Add the flour, cream of tartar, baking soda and salt. Mix into the butter and sugar mixture until just combined. Don’t over mix. The dough should be thick and a bit dense. Not light and airy. If you beat too much air into the dough then it will rise quickly when it hits the heat of the oven but then quickly deflates. The end result is a flat cookie.

2. Use a medium cookie scoop to scoop mounds of dough into your cinnamon sugar mixture. Roll the cookie dough to cover completely.

Steps 1 and 2 of making snickerdoodle cookies. 1, make cookie dough. 2, roll dough in cinnamon sugar.

3. Place the cinnamon sugar coated cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.

4. Bake in a 350 degree oven for 9-11 minutes or until the cookies are just set. Remove from the oven and allow the cookies to cool completely on the baking sheet. This same baking method is used for these White Chocolate Macadamia Nut Cookies.

Steps 3 and 4 of making snickerdoodle cookies. 3, place cookies on baking sheet. 4, bake cookies.

Expert Tips

  • Do not over mix the cookie dough after adding the dry ingredients. This will add extra air to the dough and result in flatter cookies.
  • Do not over bake the cookies. Pull the cookies from the oven right when the edges are set. Note: The middle may look slightly underdone.
  • Allow the cookies to cool on the baking sheet. The residual heat from the cookie sheet will continue to cook the cookies slightly and set them up perfectly.
  • For a super crunchy cinnamon sugar mixture, use sanding sugar instead of regular sugar. This still gives you the sweet flavor but also a fun texture.

Recipe FAQs

How do I get super soft Snickerdoodle cookies?

There are a couple of things that will help in getting super soft Snickerdoodle Cookies. Using cream of tartar will help because it keeps sugar from crystalizing which keeps the cookies soft.

Also be sure to not over bake the Easy Snickerdoodles Cookies. To get an extra soft cookie you want to bake your cookies until they are just set. Then remove them from the oven and allow the residual heat from the cookie sheet to finish baking and setting up the cookies.

Are Snickerdoodles basically a sugar cookie?

While there are some similarities, they are not the same. Sugar Cookies do not have cream of tartar in them. That is the biggest difference. Snickerdoodles are also rolled in cinnamon sugar unlike traditional sugar cookies that are sometimes rolled in sugar only.

What is the best way to store these cookies?

The best way to store Soft Snickerdoodle Cookies is to store them in a good airtight container at room temperature. They will stay fresh for at least 3 days and a bit longer if you keep them refrigerated.

You can also freeze the cookies for up to 3 months as long as they are covered well.

A dozen snickerdoodle cookies on a white tray.

Do you love soft cookies? Try these awesome recipes…

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5 Snickerdoodle Cookies stacked on each other.

Easy Snickerdoodles Cookies Recipe

Soft and delicious Snickerdoodle Cookies are easy to make with this no chill dough.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 32 cookies
Calories: 141kcal
4 from 2 votes
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  • 1 cup butter {softened}
  • 1 cup granulated sugar
  • ½ cup brown sugar {packed}
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour
  • ½ teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon


  • Preheat oven 350°.
  • In a medium bowl combine the butter with both sugars and cream together using a hand held {or stand} mixer. Continue mixing until it is light and fluffy. Add the eggs and vanilla extract and mix until incorporated.
  • Add the flour, cream of tartar, baking soda and salt to the butter and sugar mixture. Mix just until the dry ingredients are incorporated {don't over mix}.
  • Use a medium cookie scoop and scoop mounds of dough into a bowl with the toppings mixture {of sugar and cinnamon}. Roll the cookie dough ball in the topping mixture until it is coated.
  • Place the cinnamon sugar coated cookie dough ball onto a silicone {or parchment} lined baking sheet. Bake for 9-11 minutes or until the cookies begin to turn golden brown around the edges {don't over bake}.
  • Remove the cookies from the oven and then allow them to cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze cookies for up to 3 months.


  • Want a shiny cookie? Make your topping mixture with 2 Tablespoons granulated sugar, 2 Tablespoons sanding sugar and 2 teaspoons cinnamon.


Serving: 1cookie | Calories: 141kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 121mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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