If you are looking for a GREAT Snickerdoodle Cookie recipe, go no further. Stop searching. Don’t try anything else. You have arrived. These Snickerdoodles are easy to make, so soft & chewy, and so delicious. I am even going to show you how to make them ahead to freeze!
Snickerdoodles are like a moist, fluffy sugar cookie wrapped in a cinnamon sugar hug. They seem especially special around the holidays but I am totally fine making them anytime of the year. I have been making this recipe for almost 10 years now and wouldn’t change one thing about it.
This recipe is the only one you’ll need.
Snicker Doodle Pro Tips I’ve Learned Over the Years
This is a great recipe to make with kids. Not only does it come together fast, but they love to help roll the dough into balls and coat them with the cinnamon sugar. If you have multiple kids helping, give them each their own bowl. Trust me on this one.
Error on undercooking the cookies. For me, 12 minutes is PERFECT. Not one minute over, not one minute under. To obtain that desired chewiness you want in a Snickerdoodle, you simply cannot overcook them. Nothing worse than an overcooked Snickerdoodle.
Double the recipe and freeze some of the dough for later! See below on how to do that.
How to Freeze Snickerdoodle Cookies
If you want to make these cookies ahead of time, I recommend balling up the dough, rolling them in the cinnamon sugar, and freezing them on a baking sheet, and then moving them to store in an airtight container.
When you want to make them, simply let them thaw for 20-30 minutes on a baking sheet and then bake them as directed.
Why is Cream of Tartar in Snickerdoodles?
Instead of baking powder, use cream of tartar and baking soda in snickerdoodles. Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from a regular sugar cookie. It’s absolutely delicious and pretty essential to making a Snickerdoodle.Print
These snickerdoodles are always a favorite with their soft, chewy middle and the delicious cinnamon sugar mixture on the outside.
- 1/2 cup butter (1 stick) softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
Cinnamon sugar mixture for rolling:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- In large bowl, mix together the butter and sugars. Add the egg and vanilla and beat until smooth.
- In another bowl combine the rest of the dry ingredients (flour, salt, baking soda, cream of tartar).
- Mix dry ingredients into the wet.
- Refrigerate dough for 30-60 minutes.
- Scoop a small amount of dough out and roll into a small ball (I’d say a little smaller than a walnut).
- Roll dough into cinnamon sugar mixture.
- Bake cookies at 350 degrees for 12-14 minutes and no more. The cookies will seem a bit undercooked but they will continue to develop after they are removed from the oven.