My Snickerdoodle recipe makes SOFT and chewy cookies in less than 30 minutes. It’s super easy to make, includes plenty of tips for success, and there’s NO chilling required. Recipe includes a how-to video!
The BEST Snickerdoodle Recipe
Christmas cookie season was always serious business when I was growing up (a tradition I’m happy to carry on in my own home). Every year, my mom would mass-produce the classics: Snickerdoodles, oatmeal cookies, chocolate chip cookies and (of course) sugar cookies.
My mom is a fantastic baker and we devoured her cookies, but I always had a bone to pick with her snickerdoodle recipe. It would start off decent enough, but as soon as the cookies cooled they quickly became dry and crumbly. They always lingered longer than the other cookies (don’t worry, they still got eaten, my family hardly discriminates with sweets), but if you know how I feel about cookies, you’ll know this just didn’t sit right with me, and something had to change.
It took a lot of tweaking and taste-testing, but I’m so excited to share my tested and perfected (Mom-approved) snickerdoodle recipe. This one is made with butter instead of shortening (my mom’s used shortening, but if you recall from my peanut butter blossoms I’m a butter kind of person!) and a few key tweaks that make the snickerdoodle cookies extra soft. I can’t wait for you to try this one.
Why use my recipe:
- No chilling.
- Ready in less than half an hour!
- Perfected ingredients and technique for soft and chewy cookies.
- Can be made in advance (and frozen!).
- Yields soft, buttery, crinkly, cinnamon sugar-infused cookies that all but melt in your mouth and stay soft for days!
What You Need
My snickerdoodle recipe uses classic ingredients for that classic, subtly tangy flavor. Make sure yours are at room temperature before starting:
- Butter. I use unsalted butter and add salt separately so that I have better control over the flavor of the cookies.
- Egg + egg yolk. An extra yolk makes these snickerdoodles particularly soft and tender. Using two whole eggs would make them a bit too puffy and cakey.
- Corn starch. This is my favorite secret ingredient for super soft cookies! It helps make the them tender while at the same time keeping them from spreading too much.
- Cream of tartar. If you read my cream of tartar post, then you know this is a critical ingredient in any snickerdoodle recipe! Cream of tartar is what gives snickerdoodles their signature tangy flavor–don’t skip it, and unfortunately I can’t recommend a suitable substitute, either.
SAM’S TIP: When making cookies, I’m not as worried about over-beating as I am with cakes; however, I still recommend you avoid beating your ingredients too much or for too long as it can make for puffy, cakey, dry cookies.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Snickerdoodles
- Cream together the butter and sugar, then add the egg, egg yolk, and vanilla.
- Stir together the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients.
- Roll the dough into balls, then roll through cinnamon sugar before baking for 11-12 minutes.
- Allow to cool before enjoying!
SAM’S TIP: When your cookies are finished baking they should have pretty crackly centers and they may also appear just a touch under-baked–this is good! You want to let your cookies cool completely on the baking sheet (they would be too fragile to move, anyway) and they will finish baking all the way there. If your cookies were to come out of the oven fully baked, they would continue to bake as they cooled, which actually leaves you with over-baked, dry, crumbly cookies. This method of cooling them and letting them finish baking on the cookie tray leaves you with soft, chewy cookies!
Frequently Asked Questions
Store in an airtight container at room temperature. My snickerdoodle recipe makes cookies that will stay soft and fresh for up to a week this way.
Pretty crackled tops are as signature to snickerdoodles as their tang, so its disappointing when they are missing. Cracking occurs from several chemical reactions during the baking process. If some of your cookies aren’t cracking, it could be because those dough balls were less round than others, the dough became too warm, your oven isn’t heating evenly, or (most likely) the cinnamon sugar coating wasn’t applied as thoroughly.
This snickerdoodle recipe can be made up to 3 days in advance; just cover and store in the fridge. You can also freeze the dough! Simply roll it into balls, wrap individually (don’t roll through the cinnamon/sugar until before baking), and store in an airtight container.
If you’re a fan of crunchy cookies or puffy, cakey cookies, I’m afraid these might not be for you. I like my snickerdoodle cookies soft, buttery, crinkly and chewy and these are just that, nearly melting in your mouth with each bite.
Enjoy!
And if you love this snickerdoodle recipe, try my snickerdoodle scones!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Snickerdoodle Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened to room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 large egg + 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour (see my post on how to measure flour properly to avoid cookies that are dry)
- 1 ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For rolling
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
Recommended Equipment
Instructions
- Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.1 cup (226 g) unsalted butter, 1 ½ cups (300 g) granulated sugar
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.1 large egg + 1 egg yolk, ¼ teaspoon vanilla extract
- In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.3 cups (375 g) all-purpose flour, 1 ½ teaspoon cream of tartar, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
- In a separate small bowl, stir together cinnamon and sugar for rolling.¼ cup (50 g) granulated sugar, 1 Tablespoon ground cinnamon
- Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
Notes
¹Recipe Update Note:
When I originally published this recipe I recommended baking the cookies at 375F (190C) for 10 minutes. That will still work (and work well!), but I’ve found that baking them at 350F (175C) for 11-12 minutes yields even softer, chewier cookies and now recommend that.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This snickerdoodle recipe was originally published 04/18/2016.
Angela W.H.
As cream of tartar is not a staple in my household, I was wondering if you have ever made these (or any other baked goods) where you have used a substitute? According to one website: 1 tsp of Baking Powder = 1/4 tsp of Baking Soda + 1/2 tsp of Cream of Tartar.
So I’m thinking for your recipe, I would need: 3 tsp of Baking Powder + 1/4 tsp of Baking Soda. Some websites suggested lemon juice or white vinegar but that those can change the flavor, and I don’t want to do that. I have made several of your cookies and they have all been WONDERFUL!!
Your thoughts?
Sam
Hi Angela! I’m so sorry I’m just now seeing this question. I have not tried this particular recipe using a substitute for cream of tartar but I have done it in the past, it was years ago though… I can’t remember exactly the substitute I used but I know it was baking powder and I think baking soda too, I never used lemon juice or vinegar with it and would probably recommend leaving those out. I’d love to hear how these snickerdoodles work out for you with the substitute if you try it that way, though.
Angela
I wanted to let you know that your recipe turned out great eventhough I had to use a substitute for the cream of tartar. This is the 4th cookie recipe of yours that I’ve used, and they have all turned out great, but the snickerdoodles have taken the prize!! Everyone has loved them the best!!! (And I just used your chocolate cake recipe and have my cake cooking in the oven right now!)
Love your website! Angela
Sam
Thank you so much for the feedback, Angela! I am so glad you have enjoyed all of the cookies. 🙂
Cindy Bollenbach
Ok so if you acvidently put too much flour in, how do youfix this?
Sam
You would have to increase all of the other ingredients proportionately or start over 🙁
Julia
Your Snickerdoodle recipe is the best. I have made Snickerdoodles for about 45 years. Mine were very good, but your recipe tweaks mine a bit…for the better. Snickerdoodles are my husband’s favorite cookie, and I made them using your recipe this morning. People, if you make these, do not change a thing. Thanks, Sam!
Sam
I’m so happy to hear you enjoyed them so much, Julia!! Thank you for commenting! <3
Bill
The recipe asks for one egg plus one egg yolk. Will it work with two whole eggs?
Sam
You really need just one egg and one egg yolk. I do not recommend adding that second white.
Bill
Why don’t you recommend the second white?
Sam
It will make them less tender and will alter the resulting texture of the cookie. It most likely won’t ruin the cookie, they just taste better without the second white.
Nadine
I love your cookies, however mine Never spread! I follow the recipe exactly and have made the oatmeal, chocolate chip and snickerdoodles and none of these have spread. They taste great but are big and puffy….?? I use the pampered chef cookie pan to bake, and thought that could that be why, so put a batch on an insulated sheet with the same result…. Yours look So Much prettier!
Sam
Hi Nadine! Are you using a scale or do you use measuring cups? If your cookies stay puffy my best bet is that you are accidentally over-measuring your flour. Unfortunately this is really easy to do! I would recommend either using a scale (I put off doing this for forever but love my scale now, I have an “Ozeri” brand that I bought off Amazon for around $12) OR when you measure your flour make sure to stir it first, then spoon it into your measuring cup and level it off. Don’t scoop the flour directly into your measuring cup or you run the risk of packing in the flour and your cookies won’t spread properly. I really hope that helps!
Todd from Ohio
I have made this Snickerdoodle recipe three or four times now. They instantly became one of the family favorites. I never thought I’d ever hear the words, “Dad, can you bake us cookies?” So easy, so excellent, every time. Thanks Sam!
Todd
Sam
I get asked for these cookies all the time too! I am so glad everyone enjoys them. ☺️
Kim
OMG, I just finished making both your Snickerdoodle and Worst Chocolate Chip cookies. They are bothe GREAT but the Chocolate Chip are simply amazing! They are both my new go to recipes!!
Thank you!
Kim
Sam
Love hearing this! So glad to hear you are enjoying the recipes, Kim!! 🙂
Lisa
I made these last week and the fmaily won’t stop asking for them!
They are obsessed I just made another batch and they are already almost gone. Thank you for sharing this great recipe!
Chastity
Can this be made by hand with no mixers?
Sam
Yes, but it will be much more labor intensive. Make sure to cream the butters and sugar together very well, this can be done by repeatedly pressing the butter and sugar against the inside of the bowl until the ingredients are very well combined.
Janes
Isn’t this tons of sugar for this amount of dough?
Sam
Nope 🙂
Betsy Payne Watson
Snickerdoodles are my absolute favorite cookie, especially when we are on bike rides. I can just smell them backing. Thanks for putting this recipe on your blog.
Sam
Of course! Thank you for commenting, Betsy! 🙂
April
Just finished baking these extroidinary cookies. You know I have to go to the gym in a bit and I’m not going to be able to go because I have what is called cookie overload!!! Thank you for sharing this recipe, it is super easy to make, the taste is fantastic, and you can not eat just one!! It’s a keeper. I recommend everyone make these.
cindy
I was wondering what kind of flour you use for this recipe?
Sam
Hi Cindy! I use all-purpose flour. I hope you love the cookies!
Medha @ Whisk & Shout
What a classic! I love snickerdoodles but I’ve never baked them- these look so soft and delicious 🙂
Marsha | Marsha's Baking Addiction
These snickerdoodles look absolutely delicious! Gorgeous, too!