BEST Snickerdoodle Cookies {Soft & Chewy}
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The best quick and easy Snickerdoodle cookies recipe, homemade with simple ingredients. Soft and chewy with crispy, sugary tops. Recipe without cream of tartar included.
I have been recipe testing for more than 2 years now. After an insane amount of trials and errors, I can now finally say that these are the most amazing Fall cookies ever. Everything from their texture to their flavor is absolute perfection. If you like caramel, then take it a step further and make these Caramel Snickerdoodles and if you are fond of dessert bars, then I recommend making these Snickerdoodle Bars. Both of these have similar flavor profiles. Based on my research, these cookies have a German origin and is a spin on some German word. There are also stories about a hero by this name and this cookie was supposedly named after him.
Table of contents
How to make easy snickerdoodle cookies recipe from scratch?
- Cream together- Butter and sugars.
- Mix in- Egg and egg yolk.
- Add in- Flour, baking soda, cream of tartar, cinnamon powder, salt and mix until just combined.
- Chill– Cookie dough.
- Make balls– And roll them in a cinnamon sugar mixture.
- Bake– And enjoy!
Key ingredients for best snickerdoodles
- Flour– One of the base ingredients to many baked goods, I recommend using the versatile all-purpose flour.
- Granulated Sugar– Classic ingredient that makes every sweet tooth happy.
- Butter– Using only butter without shortening or other substitutes is best.
- Brown Sugar– You can use light or dark to sweeten the cookie.
- Eggs- This uses one egg and one egg yolk. Don’t use 2 whole eggs.
- Cinnamon powder– This is the spice that gives snickerdoodles that classic flavor.
- Cream of tarter– To be honest, nothing can replace the flavor this brings to the recipe.
- Baking soda– Allows cookies to rise nicely.
- Salt– Brings in just an added pinch of flavor.
Variations
Cookie sandwiches– Add a filling like Brown Sugar Frosting or German Chocolate Cake Frosting. You can even make ice cream sandwiches and fill with your favorite ice cream flavor.
Drizzle the tops– With melted white chocolate or dip each cookie halfway in melted chocolate.
Thicker cookie- Make cookie dough balls, then roll them in cinnamon sugar and place them on a cookie tray but DON’T flatten them and bake as usual.
Thinner, crispier cookies- Flatten the cookie dough ball slightly and bake a little longer than normal (1 or 2 extra minutes).
Toss some add-ins– Into the dough, such as mini chocolate chips or chopped nuts.
Try other spices– Like ground cardamom, cloves, nutmeg or pumpkin spice.
Gluten free- Some readers have said that they have successfully used Bob’s Red Mill gluten free 1 to 1 baking flour to make gluten free version. I have personally not tried this yet.
Tips and Techniques
Cream of tartar substitute- I don’t recommend this, but if you don’t have any, replace baking soda and cream of tartar quantities in this recipe with 2 tsp baking powder.
Prevent Spreading- By always chilling the dough for at least 1 hour.
Don’t skimp on cinnamon- These cookies are packed with cinnamon powder and that’s what makes them so flavorful.
Ready or not?- The longer you bake these cookies, the crispier they will get. The cookies will be ready when the edges start to set and become golden brown and the center is still slightly soft.
Don’t replace butter- With shortening, margarine or coconut oil because that will alter the texture dramatically. Snickerdoodles with coconut oil spread a lot, when I tried it a few days ago. The ones with shortening ended up being very greasy.
Great gift- During the holiday season, these make such a great homemade gift.
Recipe FAQ
They are a classic cookie that’s very popular during the holiday season, especially during Fall, Thanksgiving and Christmas. It has a soft and chewy texture and a spiced cinnamon flavor. The main difference between this cookie and all other cookies out there is the use of cream of tartar that gives it a very subtle tanginess.
It gives these cookies its traditional tangy taste and also enhances the chewy texture. It also helps the cookies rise and become puffy. Most importantly, it helps to activate the baking soda.
They were most likely over-baked and the moisture has evaporated.
Replace baking soda and cream of tartar quantities in this recipe with 2 tsp baking powder. Another option is to use 2 tsp baking soda and 1.5 tsp vinegar or lemon juice.
Your measurements were not correct and you may have added more liquid ingredients than required. Another reason could be that you didn’t chill the dough before baking. An additional possibility could be that your oven was too hot. As a result, the butter melted very quickly and started spreading before the other ingredients had a chance to firm up into a proper form.
Storage of homemade cookies
Room temperature- Keep in a container for 3-5 days.
Fridge- Store in an airtight container for up to 1 week.
Freezer- Place in a container, remove all moisture, and store for up to 1 month. This cookie dough can also be made into small balls and frozen to be baked later (Bake within 1 month).
More classic Fall and Thanksgiving Cookies
- Pumpkin Oatmeal Cookies
- Easy Fall Cookies (Leaf Cookies)
- Easy Acorn Cookies (With Nutter Butter)
- Ginger Molasses Cookies (Soft and Chewy)
- Easy Gingersnap Cookies (Cut Outs)
- Pumpkin Chocolate Chip Cookies (With Cake Mix)
- Butter Pecan Cookies
- Easy Ginger Cookies
- Oreo Turkey Cookies
- Churro Cookies
Classic Snickerdoodles Recipe
Ingredients
Snickerdoodle Cookies
- 2¾ cups Flour, All-purpose
- ¾ cups Granulated sugar
- 1 cup Butter, Unsalted
- ½ cup Brown sugar
- 1 Egg , Large
- 1 Egg yolk, From large egg
- 1½ tsp Cinnamon powder
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- ½ tsp Salt
Cinnamon Sugar Topping
- ¼ cup Sugar, granulated
- 2 tbsp Cinnamon powder, more or less depending on your preference
Instructions
- In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
- Add the egg and egg yolk and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.
- Dump this dry mixture into the wet mixture and mix until just combined. Don’t over-mix!
- Chill this dough for at least an hour.
- Scoop out small portions of the dough and shape them into small balls.
- Roll them in a bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).
- Bake at 350 degrees F for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
- If you don’t have cream of tartar, replace baking soda and cream of tartar quantities in this recipe with 2 tsp baking powder OR use 2 tsp baking soda and 1.5 tsp vinegar or lemon juice.
I just wanted to say thank you for your recipe! Our family loves Snickerdoodle cookies. I’ve always bought them from a favorite bakery but decided to try my own. I am not at all a baker, lol. But with your directions and your tips they turned out perfectly! Very delicious! Thank you! Merry Christmas!
I am so glad!!!!
My family and I enjoy this recipe VERY MUCH! I use it all the time for the holidays. Although the recipe says 24 cookies, I’ve been able to make more than that (maybe it’s the way I size the balls but it’s great).
It looks fantastic, and the tips are really good and helpful. Thank you for sharing.