This post may contain affiliate or sponsored links. Please read our disclosure policy.
If you are looking for a GREAT Snickerdoodle Cookie recipe, go no further. 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!
Why You’ll Love this Recipe
- The recipe is well tested. I’ve been making these for over 12 years now and they are perfect.
- They are easy. The ingredients are simple and making them is a breeze.
- Kids love to help. There is a step where they are tossed in cinnamon sugar that kids love to help with.
- You can make the dough in advance and refrigerate or freeze it.
The ingredients are very simple. Here is what you’ll need:
- Butter – softened
- White sugar and brown sugar
- All-purpose flour
- Baking soda
- Cream of tartar
How to Make Snickerdoodle Cookies
Here is a quick overview of how to make Snickerdoodle cookies. Detailed steps can be found in the recipe card.
- Make the cookie dough.
- Refrigerate dough for 30-60 minutes.
- Roll dough into a small ball and then roll in cinnamon sugar mixture.
Snickerdoodle Pro Tips
- 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 cinnamon sugar.
- Err 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.
- Double the recipe and freeze some of the dough for later. It’s easy to double the dough and your future self will be glad you have them prepped and ready to go in the freezer.
How to Freeze Snickerdoodle Cookies
Assemble the dough, roll them in the cinnamon sugar, and freeze them on a baking sheet. Once frozen, move the dough balls to an airtight container.
Let the dough thaw at room temperature for 20-30 minutes on a baking sheet and then bake them as directed.
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.
Yes, you can make the sugar cookie dough in advance and refrigerate for up to 3 days or freeze it for up to 3 months.
Sugar cookies are often best stored at room temperature in an airtight container. Use layers of parchment paper if you need to layer the cookies.
More Cookie Recipes to Try
If you like these cookies, try one of our other yummy recipes.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 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 all-purpose 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 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°F 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.
- Remove cookies before they look fully cooked. They taste better this way!
- Thawing cookie dough in the fridge is preferable so the dough stays chilled.
- Let kids help with tossing the dough in cinnamon sugar. They love this step.