The Best Snickerdoodle Recipe

Published: Sep 27, 2022 · Modified: Apr 18, 2025 by Melissa Griffiths · This post may contain affiliate links · 32 Comments

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This is a super easy snickerdoodle recipe that always turns out perfect. It is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time!

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The struggle is real when it comes to finding the perfect snickerdoodle. Some are too crispy, some are too soft, and others just don't have that cinnamon sugar goodness we crave.

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But what if I told you there was an easy way to satisfy your snickerdoodle cravings at home?

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My snickerdoodle cookie recipe is the perfect blend of soft and chewy, with a hint of crunch on the edges. Trust me, once you try these cookies, you'll never go back to store-bought versions!

Table of Contents

What makes these the Best Snickerdoodles?

Perfectly soft and chewy. These snickerdoodles really are the best of both worlds. The edges have a slight crunch, while the center is soft and chewy, creating the perfect texture.
No complicated steps. My Snickerdoodle recipe doesn't require any special techniques or fancy ingredients. Just simple pantry staples that you probably already have on hand.
They store well. These cookies can be stored in an airtight container for up to a week, making them the perfect make-ahead treat! You can also freeze the dough or baked cookies for later.

What is a snickerdoodle?

A snickerdoodle is a cookie that is made from a sugar and butter base. It's rolled in a cinnamon and sugar mixture, flattened slightly, and then baked until it's crispy on the outside and chewy on the inside. The key ingredient is Cream of Tartar, which gives the snickerdoodle cookies their signature slightly tart flavor.

Best Snickerdoodle Recipe ingredients

For the Snickerdoodles

Flour
Salt
Baking soda
Cream of tartar
Butter
Sugar
Eggs
Milk
Vanilla extract

For the Cinnamon & Sugar Mixture

Sugar
Cinnamon

How to make the Best Snickerdoodle Cookie Recipe

For the Cinnamon and Sugar Mixture

Whisk sugar and cinnamon together in a pie plate or shallow dish.

For the Snickerdoodle Cookies

Preheat oven to 375 degrees (F).
Whisk together flour, salt, baking soda, and cream of tartar.
Cream together butter and sugar until light and fluffy, about 2 minutes.
Add eggs, one at a time, beating well between each addition.
Add milk and vanilla extract, beat until combined.
Slowly add dry ingredients into the creamed mixture.
Mix until everything just comes together, scraping down the bowl as needed.
Check the consistency of the dough, you may have to add few tablespoons more flour. You should be able to touch it without it sticking too much to your fingers.
Form dough into 2-inch balls and roll in cinnamon sugar mixture.
Place 12 balls per cookie sheet and gently press a cross-hatch into the top with a fork until the cookies are flattened to about ½ an inch thick.
Bake for 8-12 minutes until the edges are set and the very middle still looks slightly under baked.

a green spatula mixing snickerdoodle cookie mix in a metal mixing bowl.

snickerdoodle cookie dough shaped into balls on a cookie sheet and on a plate filled with cinnamon sugar.

How to freeze this Snickerdoodle Cookie Recipe

This recipe makes about 4 dozen cookies, which is actually too many for my small family to eat at once before they go stale.These cookies are great to freeze if you don't need 4 dozen!

Portion out the dough with a cookie scoop, place it on a parchment-lined baking sheet and flash freeze it for about 30 minutes.
Remove the frozen snickerdoodle cookie dough from the baking sheet and place it in a freezer bag or container.
Freeze for up to 6 months.
When you want to bake up the frozen snickerdoodle cookie dough, just place 12 frozen dough portions per baking sheet (greased or parchment lined).
Bake at 350 degrees F (instead of 375 degrees F like in the recipe) and halfway through baking briefly remove from the oven and gently press them down a bit.
You'll bake them a bit longer, 10-14 minutes. They will still turn out perfect!

I always prefer freezing cookie dough instead of baked cookies, I don't think those ever stay as fresh or thaw very successfully.

Also, I may have a slight obsession with my freezer. You can read more details about freezing cookies and cookie dough here!

The Best Snickerdoodle Recipe FAQs

Why do you need cream of tartar in snickerdoodles?

Cream of tartar gives the snickerdoodles their unique tangy flavor, which is what separates them from a traditional drop sugar cookie.

Can I make snickerdoodles without Cream of Tartar?

Yes, you can follow this recipe as-is and leave out the cream of tartar. The snickerdoodle cookies will still turn out delicious, they will just be missing that slight tangy edge.

Why do my snickerdoodle cookies get hard?

Snickerdoodle cookies become hard for a few reasons. First, they could be overbaked. Bake them just until the edges are set and the centers are still soft. They could also be getting stale in your storage container. Be sure to keep them in an air-tight container. If they are hard, stick 1 slice of sandwich bread in the container and they will soften over time.

Why don't my snickerdoodles crack?

The sugar and cinnamon coating on the outside of snickerdoodles is what gives them their signature cracked appearance. If your cookies aren’t cracking, it could be because there's not enough cinnamon sugar on the outside. Make sure to roll your dough balls generously in the mixture before baking.
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Another tip is to slightly flatten the dough balls slightly before baking. This will help create more surface area for the cinnamon sugar to adhere to, resulting in a crackly top.

Are snickerdoodles supposed to be undercooked?

It's all a matter of personal preference, but traditionally, snickerdoodles are meant to have a slightly undercooked center. This is what gives them their soft and chewy texture. However, if you prefer a more well-done cookie, simply bake them for an extra 1-2 minutes.

If you're looking for another great cookie recipe, be sure to check out these Better than Sex Cookies from my friend Aimee!