Traditional Soft and Chewy Snickerdoodle Cookies Recipe
There’s something magical about this snickerdoodle cookie recipe. The sweet cinnamon-sugar coating, soft centers, and that slight tangy flavor make snickerdoodles a true classic cookie. Growing up, they were always a special treat—a rare favorite that felt extra cozy. For some reason, I haven’t made them nearly as often as I should, but that’s about to change! This easy snickerdoodle cookie recipe is perfect for creating buttery cookies with a chewy texture and a generous coating of cinnamon sugar.
While the kitchen is filled with the sweet cinnamon flavor of snickerdoodle cookies baking, my husband and son are out on a little farm adventure.
They’re hauling high-quality alfalfa, shipped all the way from Utah, for our dairy cows. With no grass growing during the cold winter months, ensuring our cows are well-fed is a top priority.
Meanwhile, I’m here at home, preparing a cozy reward for when they get back—freshly baked snickerdoodles. These homemade snickerdoodle cookies will greet them upon entering the house, and they’re sure to brighten a cold January day.
Chocolate Chip Cookies? Sure, But…
While chocolate chip cookies are usually the favorite in our house, there’s something about a snickerdoodle cookie recipe that hits differently. The chewy texture, buttery flavor, and cinnamon-sugar coating make snickerdoodles stand out as one of our favorite cookies, especially on chilly days when we’re craving something warm and comforting.
Why This Is the Best Snickerdoodle Cookie Recipe
This easy snickerdoodle cookie recipe combines everything you love about a classic cookie—soft centers, chewy texture, and that sweet cinnamon-sugar flavor. The dough is easy to handle, thanks to the perfect balance of wet and dry ingredients, and the cream of tartar adds that signature tang that makes snickerdoodles so special.
Whether it’s your first time baking snickerdoodles or you’re a seasoned pro, this is truly the best recipe to try.
Ingredients for the Best Snickerdoodle Cookie Recipe
Snickerdoodle Cookie Recipe
Ingredients
- 1 ½ cups white sugar
- 1 cup butter softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Coating
- 3 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Cookie Dough: Preheat the Oven: Set your oven to 400°F (200°C). Line a cookie sheet with parchment paper or lightly grease it.
Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and white sugar together on medium speed until light and fluffy, about 2 minutes.
Add Eggs and Vanilla: Beat in the large eggs and vanilla extract, scraping down the sides of the bowl to ensure everything is well incorporated.
Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined.
Shape and Coat the Cookies: In a small bowl, mix the sugar and cinnamon for the coating.
Using a cookie scoop, portion the dough into balls about 1 ½ inches in diameter. Roll each ball in the cinnamon-sugar mixture, ensuring a generous coating.
Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are set and the tops have that signature look with crinkles and a golden cinnamon-sugar coating.
Cool and Serve: Transfer the cookies to a wire rack to cool. Serve warm or store in an airtight container to keep them soft and chewy.
Notes
FAQ
Can I freeze the cookie dough?
Yes! Shape the dough into cookie dough balls and freeze them on a cookie sheet. Once frozen, transfer them to an airtight container. Bake directly from frozen, adding a minute or two to the bake time.
If I don’t have cream of tartar, you I substitute it with one of the following:
- Baking Powder: Replace the cream of tartar and baking soda in the recipe with 2 teaspoons of baking powder. This will provide the leavening needed but won’t give the cookies the signature tangy flavor.
- Lemon Juice or White Vinegar: For every teaspoon of cream of tartar, use 1 ½ teaspoons of lemon juice or white vinegar. Mix it into the wet ingredients to mimic the acidity cream of tartar provides.
Baking these homemade snickerdoodle cookies fills the house with warmth, comfort, and a little bit of magic.
his snickerdoodle cookie recipe is perfect for a cozy afternoon at home or as a treat to share with loved ones, and it’s sure to delight everyone who tries it.
Let me know in the comments: What’s your family’s absolute favorite cookie? And if you try this perfect snickerdoodle recipe, don’t forget to share your thoughts—I love hearing from you!
For more behind-the-scenes glimpses into our farmhouse kitchen and homestead life, make sure to follow me over on Instagram and check out my About Me page to learn more about our story. I’d love to connect with you there!
