This soft and chewy snickerdoodle recipe is quick and easy to make. This post will give you all the tips and tricks on how to make perfect snickerdoodle cookies that will be the perfect addition to any cookie lineup!

Hi hi! Just popping in to share this Snickerdoodle Cookie recipe with you! I love making homemade cookies of all kinds, but I didn't grow up eating Snickerdoodle cookies, so I have always been a bit apprehensive to make a recipe for them.
However it was a super requested recipe from a lot of readers, and I did a ton of research, and so here we are - a super quick, super easy snickerdoodle cookie recipe!
These are a great any time cookie but would also be amazing to add to the Holiday Cookie recipe lineup. Snickerdoodles are a classic drop cookie (where you scoop the dough out and bake on trays). I adapted my classic vanilla cookie recipe, adding some cinnamon and cream of tartar to the dough and finishing the whole thing off in cinnamon sugar.
This snickerdoodle recipe is a great one to have in your back pocket - the recipe requires no chill, meaning you can have these easy snickerdoodles ready to go in about 25 minutes!
What are Snickerdoodle Cookies?
As a non-American, who didn't grow up eating snickerdoodle cookies, here's my analysis of them:
Snickerdoodles are basically a chill cinnamon cookie. The ingredients in snickerdoodles are super similar to a classic vanilla cookie, with a little cinnamon in the dough, and a crackly cinnamon sugar coating.
Snickerdoodle cookies also typically contain cream of tartar, which is an acidic powder, which makes up one of the ingredients of baking powder, along with bicarbonate of soda (baking soda). It is often used to stabilise meringues, but in snickerdoodle cookie recipes it gives the cookie dough a distinctive tang, which is subtle but definitely noticeable!
How to make Snickerdoodles
This easy snickerdoodle recipe is super quick to make - if you have room temperature butter, it will come together in the time that it takes to preheat the oven.
- Cream together butter and sugar. I use granulated sugar and unsalted butter in my snickerdoodle recipe. Make sure that you cream the wet ingredients together so that the mixture is properly light and fluffy. Scrape down the edges a few times while mixing to make sure that it is all combined. I usually make cookie recipes in my stand mixer, but you can also use an electric hand mixer.
- Add egg and dry ingredients. Add the egg and vanilla extract / vanilla bean paste mix well, then add the sifted dry ingredients and mix until just combined.
- Shape and roll cookies. I like to use a cookie scoop to scoop my snickerdoodle cookies, but you can also weigh them individually - each dough ball should weigh about 40g. Scoop them out, then roll into balls and toss in the cinnamon sugar mixture before arranging on the sheet pan.
- Bake. Bake the snickerdoodle cookies for 11-12 minutes. I prefer mine to be on the soft baked side, but if you would like yours a little more crispy, increase that time. Leave to cool on the pan then transfer to a wire rack!
Tips and Tricks for perfect Snickerdoodle Cookies
I have a few tips and tricks that I use whenever I am making a batch of homemade cookie recipes, to give the best results possible:
Use room temperature ingredients.
Having all your ingredients the same temperature really helps here - if your butter is too soft or too cold it will affect the outcome of the cookies. Make sure your butter is not too soft as it can cause the cookies to spread excessively. Having room temperature eggs is also important - if you keep yours in the fridge and have forgotten to remove them before baking you can warm them in a glass of warm water.
Give a generous coating of cinnamon sugar.
I like to double coat my snickerdoodle cookies - I roll them in the cinnamon sugar, then leave them to sit for a second, and give them another good roll. I find using a finer sugar like caster sugar (regular granulated sugar if you are in the US is fine) helps too as I found if you use a slightly coarser sugar, only the cinnamon sticks.
Use a cookie scoop.
Using a cookie scoop is a great way to ensure that you have evenly sized cookies. This doesn't just look nice, but it means that they will all bake evenly. I use a 2 Tbsp cookie scoop for making this snickerdoodle cookie recipe, but you can also weigh the cookie dough balls if you need.
Don't overbake your cookies.
This is the best way to ensure that you have a nice soft snickerdoodle cookie - do not over bake them or the texture won't be as nice. Remember that cookies do continue to bake and set up when you remove them from the oven and they sit on the tray. I usually only need 11-12 minutes to bake my snickerdoodle cookies. You will know they are done when they are puffy and beginning to set around the edges of the cookie.
Use parchment paper to bake your cookies.
I often hear from readers that they have had issues with their cookies spreading, and then they tell me that they have lined their pans with silpat or silicone baking sheets. Silpat mats are super slippery, causing the cookie to spread much more. I use parchment paper on my baking sheets, and use and re-use each piece with each batch of cookies.
How to freeze Snickerdoodle Cookies
If you would like to make snickerdoodle cookies ahead of time, you can freeze the dough before baking. Leave off the cinnamon sugar mixture and apply that just before baking. You will want to drop the oven temperature to 325°f / 165°c when baking cookie dough from frozen, and add a few more minutes onto the bake time.
For all my tips and tricks on freezing dough and cookies, check out my post: How to freeze cookie dough
Snickerdoodle recipe without cream of tartar
Cream of tartar is the classic flavouring in a snickerdoodle recipe, but if you don't have it on hand, I would suggest using my classic vanilla cookie recipe, adding cinnamon, and then rolling it in the cinnamon sugar mixture from this post.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
How do you store snickerdoodle cookies?
Keep your snickerdoodle cookies at room temperature in an airtight container - they will keep for up to five days.
Can I make snickerdoodle cookies slightly thicker?
I tested the recipe with two quantities of flour and found I preferred the slightly thinner cookie, however if you want them a little thicker, increase the flour quantity to 320g.
For more soft and chewy cookie recipes, check out:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
25 minute Snickerdoodle Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 22 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This soft and chewy snickerdoodle recipe is quick and easy to make. This post will give you all the tips and tricks on how to make perfect snickerdoodle cookies that will be the perfect addition to any cookie lineup!
Ingredients
Snickerdoodles
- 225g unsalted butter, at room temperature
- 300g granulated sugar
- 1 large egg (50g without the shell), at room temperature
- 1 tsp vanilla
- 300g all-purpose flour, sifted
- 1 tsp cinnamon
- 1 tsp cream of tartar
- 1 tsp kosher salt
- ½ tsp baking soda
Cinnamon sugar for rolling
- 100g granulated sugar
- 4 tsp cinnamon
Instructions
- Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric handheld mixer, cream the butter and sugar together on high speed until light and fluffy. Add the egg and vanilla and mix to combine. Sift together the flour, cinnamon, cream of tartar, baking soda and salt in a small bowl. Add to the mixer, and mix until just combined.
- Combine the sugar and cinnamon for the cinnamon sugar in a small bowl.
- Using a 2 Tbsp cookie scoop, scoop balls of dough (about 40g per ball) onto the prepared baking sheets. I like to do 6-8 on each sheet - start with 6 to make sure that they will not join together, and then move to 8 on the next sheet once you know how much they spread.
- Roll each ball of dough between your hands to form a ball, then roll in the cinnamon sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
- Bake the cookies for 11-12 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 10 minutes - the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
- Store leftover cookies in an airtight container at room temperature for up to five days.
Keywords: Snickerdoodles, Snickerdoodle recipe, Snickerdoodle cookies
Comments
just like the ones I had growing up!
★★★★★
perfect!!
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Absolutely delicious!! The texture is perfectly soft/chewy/a little crispy on the edges. Definitely my new go-to snickerdoodle recipe!
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SO GOOD! Erin, you did it again with an amazing cookie recipe! Thank you.
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These are amazing, soft and chewy, delicious. Will definitely be making again
★★★★★
This is PERFECT.
I used the extra flour recommended for a thicker cookie, and DON’T skip the second roll in cinnamon sugar. It makes a world of difference!
Amazing!!!!
★★★★★
Another slam dunk from Cloudy Kitchen! These came together soooooo quickly and my husband, who puts snickerdoodles 1st on his list of favorite cookies, declared these the best he had ever tried. I took them out at the 12 min mark and was doubtful but Erin was exactly right that they would deflate as they cooled. Will make these again. Probably tomorrow 🤣
★★★★★
These are fantastic! I added the extra flour and made them a bit smaller.
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Just made these for the first time and they are awesome! Flavour, texture and size is great - super easy as well. Will be on the go-to cookie list for sure.
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These look fantastic! I love snickerdoodles!! Would it be possible to also make them gluten free?
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I don't know sorry! I don't have a huge amount of experience with gf
I started out by making the recipe with the original quantities. Because they were amazing and they didn’t last, I tripled the recipe next and wasn’t disappointed! I could live on these cookies and loved how chewy they are
★★★★★
Omg! I don’t even like snickerdoodles, but I couldn’t stop eating these delicious, chewy, cinnamon cookies! We are a family of 5 and everyone was a fan. Will definitely make again. Thanks for another winner Erin!
★★★★★
Another amazing recipe from Erin - your recipes have never failed me! Quick and easy to put together, and really delicious. We are waiting out the cyclone in Auckland and this is the perfect morning treat. Never had a snickerdoodle before: it won’t be my last!
★★★★★
Stay safe! xx
These are the easiest and most delicious cookies! Rolling them in the sugar and cinnamon mix makes them go all crispy and caramelised on the outside while the inside is soft and chewy. I took them to a gathering and they were a massive hit!
★★★★★
These were delicious! My whole family loved them. I made them exactly as the recipe stated. Having a rough measurement for how much each ball of cookie dough should weigh was very helpful, as I often find it pretty ambiguous on other sites. I will definitely be making these again. Thanks Erin!
★★★★★
Can you have an option for standard measurements instead? Or at least explain in the description how to translate the measurements please
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I assume by 'standard' you mean cups - just because that is your standard does not mean that it is others. You are welcome to google the conversions but I do not provide cup measurements as they are not accurate.
100 stars for these snickerdoodles. Hands down the best recipe for snickerdoodles I have ever tried. Delicious, easy, perfect chewiness. Perfection. I have made (and reviewed) many recipes on cloudy kitchen. This may be my favorite.
★★★★★
Delicious cookies, easy recipe to follow. I added White chocolate chips to mine too 😋
★★★★★
I honestly love every Cloudy Kitchen recipe from pies to cookies to focaccia! I loved this recipe! Easy to follow and came out perfectly!
It was so much fun to do this one with my toddler, he especially loved rolling the cookies in cinnamon sugar.
I totally understand wanting to “skip to the recipe” but I have found I love all the tips you give to make sure everything comes out just right. Seriously, your recipes are my go to!❤️
★★★★★
Made them with browned butter and slightly over mixed the flour by mistake. they were chunky but delicious nonetheless.
★★★★★