Soft and pillowy snickerdoodle cookies are the best homemade cookie! Rolled in cinnamon sugar and baked until just set, these cookies are perfectly crackled with soft baked centers. Recipe yields 30 cookies.
With a sweet and spicy flavor and perfectly cracked tops, these chewy snickerdoodle cookies melt in your mouth.
This is the only snickerdoodle recipe you’ll ever need, and a classic homemade cookie recipe you’ll bake again and again!
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Love snickerdoodle cookies? You may also love my soft and chewy snickerdoodle blondies!
Here’s what you need to make the best snickerdoodle cookies:
- Flour – Use all-purpose flour in this recipe.
- Cream of tartar – Adds a distinctive tangy flavor to the cookies and ensures that the cookies bake up with a perfectly chewy texture.
- Baking soda – Gives the cookies a lift.
- Salt – Enhances the cozy cinnamon flavor.
- Butter – Use room temperature unsalted butter. Room temperature butter is slightly cool to the touch and your finger will make a shallow impression.
- Sugar – The cookie dough is sweetened with granulated sugar, and the cookies are rolled in cinnamon-sugar before baking.
- Egg – Use two large eggs, at room temperature.
- Vanilla – A splash of pure vanilla extract enhances the flavor.
- Cinnamon – A must for classic snickerdoodles! I recommend Vietnamese cinnamon (also known as Saigon cinnamon) for a rich and sweet flavor.
Tips for Perfect Snickerdoodle Cookies
- Make the dough in the bowl of a stand mixer fitted with the paddle attachment.
- Chill the dough for 2 hours before baking. Cold cookie dough results in thicker, more pillowy cookies!
- Spray a cookie scoop with nonstick spray to scoop the dough (re-spray as necessary to keep the dough from sticking).
- Form 1 1/2-inch balls of dough and roll in cinnamon-sugar. Once all the dough is rolled in cinnamon-sugar, coat a second time in cinnamon-sugar.
- For best results, bake cookies on parchment-lined baking sheets. Arrange the balls of dough 9 per baking sheet, gently pressing the tops to flatten slightly.
- Bake for 11 to 12 minutes, rotating baking sheets halfway through, baking until tops and edges are set.
- Let the cookies cool on baking sheets for 5 to 10 minutes before removing to a wire rack to cool completely.
Make Ahead Snickerdoodle Cookies
To make these cookie in advance, simply roll dough into balls and freeze cookie dough balls on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months.
Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.
Freeze Snickerdoodle Cookies
To freeze baked cookies, allow them to cool completely on a wire rack. Freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Thaw cookies on a wire rack before serving.
More snickerdoodle cookies you’ll love:
- Pumpkin Snickerdoodle Cookies
- Cranberry Orange Snickerdoodles
- Almond Snickerdoodles
- Brown Butter Chai Snickerdoodles
Did you try this Snickerdoodle Cookie Recipe? Let me know by leaving a comment and rating below!Print
Soft and pillowy snickerdoodle cookies are the best homemade cookie! Rolled in cinnamon sugar and baked until just set, these cookies are perfectly crackled with soft baked centers.
- 2 3/4 cups (385 g) all-purpose flour
- 2 tsp (8 g) cream of tartar
- 1 tsp (5 g) baking soda
- 3/4 tsp (4.5 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 2 large eggs (100 g)
- 1 1/2 tsp (6 g) vanilla extract
- 1/2 cup (100 g) granulated sugar
- 1 Tbsp (6 g) ground cinnamon
- Make dough: Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated.
- Chill dough: The dough will be soft – cover and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper.
- Whisk together sugar and cinnamon in a small bowl. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 30 grams each). Roll all the balls of dough in cinnamon-sugar, and then coat a second time in cinnamon sugar mixture. Place two inches apart, 9 balls of dough per baking sheet, and gently press the tops to flatten slightly.
- Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Freeze cookies: Let cookies cool completely then transfer to an airtight container and freeze up to 2 months. Rewarm cookies in a 325°F oven for 5 minutes or until heated through.
Make ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.
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Keywords: Snickerdoodles, Cookies, Cinnamon, Sugar, Holiday Cookies
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