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!

Snickerdoodles are one of my all-time favorite cookies! I think the same could be said for my family – Andy loves them and so does everyone else. I have been using this same recipe for years, over a decade, and it really is the best snickerdoodle cookie recipe out there. It turns out perfect every time and the ratio of cinnamon to sugar is just sublime.

There aren’t any magical tricks or hard steps in this recipe either, which is my kind of recipe! It’s just simple and straightforward. The way all cookie recipes should be.

Part of what makes this the best snickerdoodle cookie recipe ever is the cream of tartar. Don’t leave it out! It adds a little pizazz to the cookies and is part of what gives them that iconic snickerdoodle flare.

Of course, the cinnamon and sugar also do that. But you know what I’m saying.

This recipe makes about 4 dozen cookies, which is actually too many for my small family to eat at once before they go stale.

I know, crazy, right? Andy loves them but he doesn’t eat sweets all that often, even when they are his favorite. And then there’s me. Who really loves to eat sweets often. But I actually set limits for my sweet tooth so I don’t like to bake up the whole batch. Then I just feel pressured to eat a bunch so none go to waste…

It all makes sense in my head.

Anyways, my point is that these cookies are great to freeze if you don’t need 4 dozen! I portion out the dough with a cookie scoop, place it on a parchment-lined baking sheet and flash freeze it for about 30 minutes.

Or an hour.

Or until I remember I have something in the freezer that needs to be transferred into a zipper top bag. Sometimes it’s a few days if I’m being real honest. After you flash freeze, transfer them to a zipper top bag. That’s all I’m trying to say. PS: How fun is this original picture of mine from a few years ago – ha! It actually doesn’t look too bad!

When you want to bake up the frozen ones, just place 12 frozen dough portions per baking 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. 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!

Or you can read more about freezing everything under the sun here!

Ahem. I just can’t change who I am…

Let me know if you try The Best Snickerdoodle Cookie Recipe and what you think!

5 from 3 votes

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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!

Course Dessert

Cuisine American

Keyword best snickerdoodle recipe, snickerdoodle cookie recipe, snickerdoodle recipe

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 4 dozen

Calories 1318 kcal

Author Longbourn Farm • Alli Kelley

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 teaspoons cinnamon

US Customary - Metric

Instructions

For the Cinnamon and Sugar Mixture

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

For the Snickerdoodles

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 1-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.

Recipe 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 Facts

The Best Snickerdoodle Cookie Recipe

Amount Per Serving

Calories 1318 Calories from Fat 441

% Daily Value*

Total Fat 49g 75%

Saturated Fat 30g 150%

Cholesterol 205mg 68%

Sodium 874mg 36%

Potassium 251mg 7%

Total Carbohydrates 204g 68%

Dietary Fiber 3g 12%

Sugars 113g

Protein 15g 30%

Vitamin A 31.2%

Calcium 7.1%

Iron 33.1%

* Percent Daily Values are based on a 2000 calorie diet.