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Home Β» Recipes & Tips Β» The Best Snickerdoodle Cookie Recipe

The Best Snickerdoodle Cookie Recipe

09/27/22 | Dessert, Recipes & Tips

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Get the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time! #longbournfarm #snickerdoodle #snickerdoodlerecipe #cookierecipe #baking #bakingday #snickerdoodlecookie #easycookierecipe #snickerdoodlecookierecipe #bakingcookies #howtobakecookiesGet the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time! #longbournfarm #snickerdoodle #snickerdoodlerecipe #cookierecipe #baking #bakingday #snickerdoodlecookie #easycookierecipe #snickerdoodlecookierecipe #bakingcookies #howtobakecookiesGet the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time! #longbournfarm #snickerdoodle #snickerdoodlerecipe #cookierecipe #baking #bakingday #snickerdoodlecookie #easycookierecipe #snickerdoodlecookierecipe #bakingcookies #howtobakecookiesGet the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time! #longbournfarm #snickerdoodle #snickerdoodlerecipe #cookierecipe #baking #bakingday #snickerdoodlecookie #easycookierecipe #snickerdoodlecookierecipe #bakingcookies #howtobakecookies

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!

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.

Ingredients for Snickerdoodle Cookie Dough

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 Snickerdoodle Cookies

For the Cinnamon and Sugar Mixture

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

For the Snickerdoodle Cookies

  1. Preheat oven to 375 degrees (F).
  2. Whisk together flour, salt, baking soda, and cream of tartar.
  3. Cream together butter and sugar until light and fluffy, about 2 minutes.
  4. Add eggs, one at a time, beating well between each addition.
  5. Add milk and vanilla extract, beat until combined.
  6. Slowly add dry ingredients into the creamed mixture.
  7. Mix until everything just comes together, scraping down the bowl as needed.
  8. 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.
  9. Form dough into 2-inch balls and roll in cinnamon sugar mixture.
  10. 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 1/2 an inch thick.
  11. Bake for 8-12 minutes until the edges are set and the very middle still looks slightly under baked.

How to Freeze Snickerdoodle Cookie Dough

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!

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.

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

a stack of snickerdoodle cookies
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The Best Snickerdoodle Cookie Recipe

Get the best snickerdoodle cookie recipe out there! This is a family favorite that I have been making for years. Perfect cinnamon sugar cookie goodness every time!
Prevent your screen from going dark
Course Dessert
Cuisine American
Keyword best snickerdoodle recipe, snickerdoodle cookie recipe, snickerdoodle recipe
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 147kcal
Author Alli
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Equipment

  • Redmond Real Salt
  • Sheet Pans
  • Glass Mixing Bowls
  • KitchenAid Stand Mixer
  • KitchenAid Hand Mixer

Ingredients

For the Snickerdoodles

  • 3 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons vanilla extract

For the Cinnamon & Sugar Mixture

  • 1/4 cup sugar
  • 2 tablespoon cinnamon
US Customary – Metric

Instructions

For the Cinnamon and Sugar Mixture

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

For the Snickerdoodles

  • 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.
  • Bake for 8-12 minutes until the edges are set and the very middle still looks slightly under baked.

Video

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Notes

These cookies are great to freeze if you don’t need 4 dozen. Portion out the dough, place it on a parchment lined cookie sheet and flash freeze it for about 30 minutes. After you flash freeze, transfer them to a zipper top bag.
When you want to bake up the frozen ones, just place 12 frozen dough portions per cookie sheet {greased or parchment lined} and 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 a cross-hatch into the top. Bake them a bit longer, 10-14 minutes. They will still turn out perfect!

Nutrition

Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 174IU | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Looking for more delicious cookie recipes??

  • Browned Butter Snickerdoodles
  • Snickerdoodle Bars
  • Homemade Chocolate Chip Cookies
  • Soft Almond Sugar Cookies
  • Soft Sugar Cookie Recipe
  • Chewy Oatmeal Cookies
  • Homemade Brownie Cookies
  • Soft Peanut Butter Cookies
  • Molasses Ginger Cookies
  • Soft Pumpkin Sugar Cookies
  • The Best Pumpkin Cookie Recipe
  • White Chocolate Chip Cookies
  • Browned Butter Chocolate Chip Cookies

Comments | 38 comments

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Comments

  1. Alexandria Drzazgowski says

    November 1, 2022 at 10:00 PM

    5 stars
    These snickerdoodles are AMAZING!!! They are the perfect cookie. Thank you for a great recipe!

    Reply
    • Alli says

      November 1, 2022 at 10:13 PM

      You’re the best!

      Reply
  2. Christine says

    December 11, 2018 at 8:05 PM

    5 stars
    Made these tonight for a Christmas okie exchange and they turned out perfect! Was a little nervous because I’ve never made snickerdoodles- but these turned out great! Thanks for sharing your recipe. Will def make these again!

    Reply
    • Alli says

      December 11, 2018 at 11:46 PM

      I’m so glad you liked them, Christine!

      Reply
      • Anonymous says

        December 20, 2019 at 10:23 AM

        I’m sorry if this is a stupid question, but is the flour all purpose or self rising?

        Reply
        • Alli says

          December 21, 2019 at 9:14 PM

          All-purpose, thanks for verifying!

          Reply
  3. Jannette says

    December 3, 2018 at 7:02 PM

    5 stars
    I substituted stevia but otherwise followed recipe. My cookies were only 1″ circles with crisscross. Delicious thought.

    Reply
    • Alli says

      December 3, 2018 at 9:53 PM

      Hi Jannette! Glad you enjoyed the recipe. Substituting Stevia will greatly alter the spread and texture of the cookie, but I’m glad you still thought they were good! You could experiment with making the dough a little looser next time or flattening out the cookies even more before baking. Thanks for giving the recipe a try! πŸ™‚

      Reply
  4. Anonymous says

    May 18, 2018 at 1:14 PM

    5 stars
    They were awesome!! My 2 year old granddaughter agrees!!!

    Reply
    • Alli says

      May 18, 2018 at 7:58 PM

      Thank you so much! So glad you enjoyed them.

      Reply
  5. Shellee says

    February 11, 2018 at 4:27 PM

    5 stars
    I have tried countless snickerdoodle recipes- this one finally is perfect. I did sub 1/2 c shortening for 1/2 of butter. I hardly ever use shortening but for snickerdoodles I make an exception. This recipe is the perfect cookie.

    Reply
    • Alli says

      February 12, 2018 at 5:19 AM

      I’m so happy to hear that you liked it, Shellee!! Thank you! I often sub shortening for butter too, depending on how close I am to running out of butter, ha!

      Reply
  6. Melody Kulsic says

    January 11, 2018 at 4:50 PM

    DELICIOUS!! One of my families favorites. I baked them today for our church’s COOKIE MINISTRY and I know these will be a hit! Thank you for this recipie.

    Reply
    • Alli says

      January 11, 2018 at 4:59 PM

      Thank you so much, Melody!! I’m so glad you loved them!! <3

      Reply
  7. Alli says

    January 4, 2018 at 4:30 PM

    5 stars
    One of our favorite cookie recipes!

    Reply
  8. Regena Irvine says

    November 28, 2017 at 11:08 PM

    Putting the cross hatch with a fork has always been the signal for peanut butter cookies for me.

    Reply
    • Alli says

      November 29, 2017 at 5:17 AM

      Hi Regena! Yes, the crosshatch can be indicative of peanut butter cookies. You can omit that step and instead slightly press the cookies with the bottom of a glass if you’d like πŸ™‚

      Reply
      • Destini says

        November 21, 2018 at 5:57 PM

        Do you have to press them down? I wanted to stuff them .

        Reply
        • Alli says

          November 23, 2018 at 11:43 AM

          Hi Destini, if you don’t push them down they will be a little bit too puffy. I’ve never stuffed them but if you wanted to try that you could just leave out a little bit of the flour so the dough is a bit looser and will flatten out more in the oven. Let me know if you try it out! That sounds so delicious!

          Reply
  9. shelly says

    October 7, 2017 at 12:44 PM

    This is the exact same recipe my mom always made with one exception. She always used 1/2 butter and 1/2 vegetable shortening. They turn out the perfect balance of crispy and chewy.

    Reply
    • Alli says

      October 9, 2017 at 9:39 AM

      It’s an amazing family favorite! You are so right Shelly, vegetable shortening is a great way to get that perfect chewy texture.

      Reply
  10. Cheryl Bisson says

    July 13, 2017 at 12:42 PM

    YUMMY!!! So easy, first time making this type of cookie. I’ll make it again. Thanks for sharing. I got about 3-doz out of the recipe.

    Reply
    • Alli says

      July 13, 2017 at 8:17 PM

      I’m so glad you liked it Cheryl!! I so appreciate you letting me know.

      Reply
  11. Aisha harris says

    July 11, 2017 at 7:02 PM

    This recipe is amazing! My husband loves snickerdoodles and these came out amazing. And such an easy recipe to follow, thanks for sharing

    Reply
    • Alli says

      July 11, 2017 at 9:20 PM

      Ah! I’m so happy to hear that Aisha!! Thanks for telling me πŸ™‚

      Reply
  12. cynthia covarrubia says

    December 20, 2016 at 11:23 AM

    I’m making these now but oven broke can I make the dough and refrigerate it for a day then bake

    Reply
    • Alli says

      December 20, 2016 at 1:48 PM

      Yes! This dough refrigerates and freezes well. If you are refrigerating it, just let it come to room temperature before baking. The post contains instructions for freezing :). Happy baking!

      Reply
  13. Romelly says

    November 15, 2016 at 12:49 AM

    Tried this recipe and it was my first time making cookies. I’m more of a cupcake person. They tasted great but idk what I did that made the texture weird. I used a silpat, baked at 375 for 9 mins. I do however like that there was enough sugar mixture to roll onto the dough and it did make about 4 dozen cookies. They were crispy on the outside but kind of dry on the inside. I’ll have to try it again and see what I did wrong. But like I said, they tasted great. Thanks for the recipe!

    Reply
    • Alli says

      November 15, 2016 at 11:39 AM

      Hey! Thanks for trying it and letting me know how you liked it! My first recommendation would be to try baking them for a few minutes less and see how they turn out. Different ovens can vary in temperature so yours may just bake a little hot, or mine may bake a little cold – it isn’t anything fancy πŸ™‚ . You could also leave them a little thicker before baking and see how that changes things as well. Something else that may help too is baking them on the middle racks and rotating the baking sheets halfway. Let me know how it goes!

      Reply
  14. Toni says

    October 21, 2016 at 9:16 AM

    Can’t wait to try these! I LOVE snickerdoodles! πŸ™‚

    Reply
    • Alli says

      October 21, 2016 at 11:25 AM

      They are a favorite in our house too! Let me know how you like them πŸ™‚

      Reply

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Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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