If you're looking for a reliable, easy recipe to make your own batch of snickerdoodles at home, this is the one! The dough comes together quickly, and the result is a soft, chewy cookie with a perfectly crisp exterior from the cinnamon-sugar coating.
This truly is the BEST Snickerdoodle recipe! Every time I make these cookies, I get rave reviews from everyone. The flavor is the classic, beloved snickerdoodle taste, but what really sets these cookies apart is their amazing texture!
What I love most about this homemade snickerdoodle recipe is that it uses simple pantry staples I always have on hand. There's no need for complicated ingredients or special tools—just basic kitchen essentials to make a batch of cookies that everyone knows and loves.
- Butter – This recipe uses unsalted butter that has been softened at room temperature.
- Sugars – Both granulated sugar and light brown sugar are needed for these snickerdoodle cookies.
- Eggs
- Vanilla Extract
- Flour – You will need plain all-purpose flour for this recipe.
- Baking Soda
- Salt
- Cream of Tartar – A must for making snickerdoodles. Cream of tartar is what gives these cookies their unique flavor.
- Cinnamon
These snickerdoodle cookies are so easy to make. They are also freezer friendly and perfect for holiday cookie trays.
STEP 1
Cream together the butter and sugars until light and fluffy. Then add in the eggs and vanilla extract and continue creaming until they are fully incorporated.
STEP 2
In a separate bowl whisk together the flour, baking soda, cream of tartar and cinnamon. Then stir it into the butter mixture.
STEP 3
Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat it in the cinnamon-sugar mixture. Arrange the balls on a prepared baking sheet, spacing them 2 inches apart. Bake for 12-13 minutes. Enjoy!
Store your homemade snickerdoodles in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them. Simply place the cookies in a freezer-safe container and layer them with parchment paper to prevent them from sticking together.
You can also freeze the unbaked cookie dough. Simply place the scooped cookie dough onto a parchment lined baking sheet making sure they aren’t touching. Put the sheet in the freezer for about 1-2 hours or until the dough balls are firm. Then transfer them to a storage bag or container and store in the freezer.
When you're ready to bake the cookies, thaw them overnight in the refrigerator. Mix the sugar and cinnamon together and roll each ball in the mixture. Bake at 350°F for 12-13 minutes, or until the cookies are lightly browned around the edges.
Butter Pecan Shortbread Cookies
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📖 Recipe
The Best Snickerdoodle Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 ⅓ cups granulated sugar
- ⅓ cup light brown sugar packed
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- 1 teaspoon cinnamon
Coating
- ⅓ cup granulated sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl cream together the butter, 1 ⅓ cups of granulated sugar and the brown sugar until light and fluffy. Add the eggs and vanilla extract and mix until well combined.
- In a separate bowl whisk together the flour, baking soda, cream of tartar and 1 teaspoon of the cinnamon. Then stir it into the butter mixture.
- In a small bowl mix together the remaining ⅓ of granulated sugar and the remaining 1 ½ teaspoons of cinnamon.
- Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat it in the cinnamon-sugar mixture. Arrange the balls on a prepared baking sheet, spacing them 2 inches apart. Bake for 12-13 minutes. Enjoy!
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