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    Home » Recipes » Cookies

    BEST Snickerdoodle Cookies {Soft & Chewy}

    Published: Oct 2, 2023 · Modified: Nov 30, 2023 by Abeer Rizvi · This post may contain affiliate links · 77 Comments

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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.

    Stack of Best Snickerdoodle Cookies on Rustic Dish

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    Table of contents

    • Key ingredients for best snickerdoodles
    • How to make easy snickerdoodle cookies recipe from scratch?
    • Variations
    • Tips and Techniques
    • Storage of homemade cookies
    • More classic Fall and Thanksgiving Cookies

    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 these cookies that classic flavor.
    • Cream of tartar- 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.

    How to make easy snickerdoodle cookies recipe from scratch?

    1. Cream together- Butter and sugars.
    2. Mix in- Egg and egg yolk.
    3. Add in- Flour, baking soda, cream of tartar, cinnamon powder, salt and mix until just combined.
    4. Chill- Cookie dough.
    5. Make balls- And roll them in a cinnamon sugar mixture.
    6. Bake- And enjoy!

    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.

    Stack of Cookies on Rustic Dish- One Cookie Is Partially Eaten

    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 teaspoon 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. I noticed that using coconut oil caused a lot of spreading too. The ones with shortening ended up being very greasy.

    Great gift- During the holiday season, these make such a great homemade gift. Include them in your Christmas Cookie Boxes.

    Recipe FAQs

    What are snickerdoodles?

    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.

    Why do snickerdoodles have cream of tartar?

    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.

    Why are my cookies dry and hard?

    They were most likely over-baked and the moisture has evaporated.

    What can you substitute for cream of tartar in cookies?

    Replace baking soda and cream of tartar quantities in this recipe with 2 teaspoon baking powder. Another option is to use 2 teaspoon baking soda and 1.5 teaspoon vinegar or lemon juice.

    Why are my cookies flat? Why did they spread?

    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.

    Easy Snickerdoodles on Rustic Wood Background- Closeup Shot

    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- Dough balls (not coated in cinnamon sugar) can be stored in the freezer for up to 1 month in sealed freezer bags. When you are ready to enjoy them, remove from freezer, roll them in cinnamon sugar and bake. Please note that the baking time may be a tad bit more because the dough was frozen.

    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

    Recipe

    Stack of Best Snickerdoodle Cookies on Rustic Dish

    Classic Snickerdoodles Recipe

    Abeer Rizvi
    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.
    4.83 from 29 ratings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Chill time 1 hour hr
    Total Time 1 hour hr 22 minutes mins
    Course Cookies, Dessert
    Cuisine American
    Servings 24 Cookies
    Calories 177 kcal

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    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 teaspoon Cinnamon powder
    • 2 teaspoon Cream of tartar
    • 1 teaspoon Baking soda
    • ½ teaspoon Salt

    Cinnamon Sugar Topping

    • ¼ cup Sugar granulated
    • 2 tablespoon 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!

    Video

    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 teaspoon baking powder OR use 2 teaspoon baking soda and 1.5 teaspoon vinegar or lemon juice.

    Nutrition

    Calories: 177kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 173mgPotassium: 70mgSugar: 12gVitamin A: 255IUCalcium: 18mgIron: 0.8mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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    Reader Interactions

    Comments

    1. Ginger

      October 23, 2017 at 12:58 pm

      Should the butter be softened? Thanks

      Reply
      • Abeer Rizvi

        October 27, 2017 at 12:17 am

        I always use room temperature butter since it blends together easily and more smoothly.

        Reply
    2. Mary Richard

      October 31, 2017 at 3:50 pm

      I looked all over for a snickerdoodle recipe because I was craving them and I had never made them before. I searched for a few days until I finally picked one. This one! And let me tell you, I was not disappointed! I can't thank you enough for this wonderful recipe and neither can my co-workers! I didn't have cream of tartar, but substituting the baking soda worked perfectly in my opinion. The cookies were moist and full of cinnamon flavor! This will be my go-to recipe for snickerdoodles. I can't wait to try other recipes of yours! THANK YOU! 5 stars

      Reply
      • Abeer Rizvi

        November 01, 2017 at 9:49 am

        Thank you so much for your sweet comment Mary! I am so happy to hear this has become your "go to" scnickerdoodle recipe! Hope you enjoy my other recipes too and feel free to reach out with any questions.

        Reply
    3. Ashley

      November 28, 2017 at 6:33 pm

      Hey! These look great. I have a question, though: Do you spoon and level the flour, take it straight from the jar or weigh it? Thanks so much!

      Reply
      • Abeer Rizvi

        December 03, 2017 at 9:22 pm

        I take my dough out of the jar. Then, I tap it on the edge of the jar and level it straight.

        Reply
    4. Ashley

      December 01, 2017 at 4:03 pm

      Whats the serving size on this recipe. I cant seem to locate it anywhere. Thanks in advance!

      Reply
      • Abeer Rizvi

        December 07, 2017 at 6:05 am

        This recipe easily yields 24-25 cookies (About 2 dozen). If you make them smaller, you can get more cookies.

        Reply
    5. Heather

      December 03, 2017 at 9:16 pm

      How many cookies does this recipe make?

      Reply
      • Abeer Rizvi

        December 07, 2017 at 6:04 am

        This recipe easily yields 24-25 cookies. If you make them smaller, you can get more cookies.

        Reply
    6. Heather

      December 04, 2017 at 8:54 pm

      I need to bake 66 cookies for a party. How many cookies does this recipe make?

      Reply
      • Abeer Rizvi

        December 07, 2017 at 6:04 am

        This recipe easily yields 24-25 cookies. If you make them smaller, you can get more cookies.

        Reply
        • Heather

          December 07, 2017 at 12:15 pm

          Thank you for your response! I'll plan to make 3 batches. (Some may be sacrificed for a quality control taste-test).

          Reply
    7. Charley

      December 17, 2017 at 1:56 pm

      Mine look darker then the picture. Maybe too much cinnamon? Mine are not the light color shown in the picture.

      Reply
      • Abeer Rizvi

        December 23, 2017 at 11:42 pm

        You can adjust the amount of cinnamon to your liking but generally, more cinnamon equals a darker color.

        Reply
    8. Katherine

      December 18, 2017 at 7:10 pm

      These are so good! made exactly 3-1/2 dozen.5 stars

      Reply
    9. Karen

      June 23, 2018 at 5:10 pm

      How many cookies equal one serving?

      Reply
      • Abeer Rizvi

        June 23, 2018 at 10:02 pm

        1 cookie is 1 serving.

        Reply
    10. EDVALDO BARROSO COSTA

      September 03, 2018 at 8:30 am

      I did and I give a grade 105 stars

      Reply
    11. Barb Ennis

      September 26, 2018 at 5:46 pm

      I got three dozen + 2 cookies. They are much darker than the picture because they have brown sugar and cinnamon in them. The picture looks like my usual recipe with no brown sugar or cinnamon in the batter. They are good!4 stars

      Reply
    12. Paige

      October 21, 2018 at 8:39 am

      If you freeze the dough, how do you recommend baking them? Thaw first or adjust the cooking time/temp? If you thaw the dough how long does it usually take? Also, would you roll the cookies in the cinnamon sugar mix before or after freezing the dough?5 stars

      Reply
      • Abeer Rizvi

        November 26, 2018 at 1:47 am

        I usually make cookie dough balls and freeze those. Let those thaw in the fridge and then roll them in cinnamon sugar, prior to baking. The baking temperature stays the same and you might have to bake for an additional 1 minute.
        Don't freeze cookie dough balls rolled in sugar. It becomes messy when it thaws.
        Hope this helps.

        Reply
    13. Roslind Queen

      November 04, 2018 at 4:24 pm

      Can i freeze the cookie dough for later use?

      Reply
      • Abeer Rizvi

        November 05, 2018 at 11:33 am

        Yes, you can.

        Reply
    14. Stephanie

      November 07, 2018 at 7:03 am

      Can these be made with honey as the granulated sugar substitute? 

      Reply
      • Abeer Rizvi

        November 07, 2018 at 1:17 pm

        No, that would change the consistency of the dough and make it too wet.

        Reply
    15. Courtney Golphin

      December 08, 2018 at 1:10 pm

      Can i make the cookies without baking soda & brown sugar?

      Reply
      • Abeer Rizvi

        December 08, 2018 at 5:26 pm

        No, you really need both of those ingredients to create the perfect flavor and texture.

        Reply
    16. Candice

      January 23, 2020 at 1:04 pm

      I made these without cram of tartar and used your suggested substitution, and they are so delicious, my family can't stop eating them. Thank you for a wonderful recipe and a great substitution suggestion!5 stars

      Reply
      • Abeer Rizvi

        January 23, 2020 at 10:49 pm

        Super happy to hear that the substitution worked so well for you!

        Reply
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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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