These Easy Snickerdoodle Cookies are the perfect addition to your holiday baking! It’s the most simple recipe ever and requires NO chilling at all.
When I thought about which cookie recipes I wanted to share on the blog with you, I couldn’t stop thinking about Snickerdoodles and how much I wanted everyone to love them. So I set out the make the best ever Snickerdoodle cookie, and, well, I think I did pretty well.
Not only does the brown sugar really enhance the cinnamon, but there’s also cinnamon in the cookie dough… Because there really cannot ever be enough of it in a Snickerdoodle! And I dip the cookies into cinnamon sugar both before and after baking, because it’s just so much better.
These Easy Snickerdoodle Cookies are the perfect addition to your Christmas baking! It’s the most simple recipe ever and requires NO chilling at all.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Brown sugar: I prefer light brown sugar for this recipe. Feel free to replace it with white sugar if you don’t have any brown sugar on hand – the taste and texture will be a little different, but still good.
- Butter: If you prefer to bake with margarine, please use stick margarine intended for baking. NOT buttery spread or any other product that’s intended for spreading on bread.
- Cream of tartar: This is what makes a snickerdoodle a snickerdoodle. If you don’t have it and are absolutely set on making snickerdoodle cookies, try using 3 teaspoons of baking powder instead of the cream of tartar AND the baking soda.
How to make Snickerdoodle cookies
First, combine the dry ingredients in a medium bowl until they’re thoroughly mixed (1) – I use a whisk to evenly distribute the cream of tartar and the baking soda.
In a separate large mixing bowl, cream the butter and both sugars together until fluffy (2).
Add the eggs and the vanilla and mix until combined (3) – do not overmix the eggs or your cookies could come out tough.
Next, add the dry ingredients to the bowl with the creamed butter mixture. I first stir it in with a spoon or spatula a little, then use the mixer to mix it into a cookie dough on low speed (4). This way, you don’t end up with flour dusting all over yourself and your kitchen!
The dough is sticky, so I always slightly dampen my hands to roll it into 1-inch balls (5).
Roll the balls in cinnamon sugar before setting them on lined baking sheets spaced 2 inches apart.
Bake the cookies, one tray at a time. Dip the hot cookies in cinnamon sugar again (6), then place on a wire rack to cool completely.
Recipe tips
- don’t overbeat the eggs, mix them in for 10-15 seconds and call it a day – otherwise your cookies will be too puffy and taste too eggy
- do not be tempted to chill the dough. you want the Snickerdoodle cookie balls to spread during baking, so the dough should be baked at room temperature. if you still need to chill it because you’re making it ahead, you may need to gently push the cookies down with the bottom of a drinking glass right after baking to help flatten them out.
- do not overbake the cookies. bake them until just lightly browned. they will still be very soft when you take them out of the oven, and that’s fine – they’ll firm up as they cool. overbaked snickerdoodles get rock-solid and lose their delicious soft center.
- double dip: After I made Snowball cookies, I realized I should try double-dipping snickerdoodles. And it’s so good! The outside gets even crunchier, and there’s a lot more cinnamon flavor. I roll the cookie dough in cinnamon sugar before baking, and then again shortly after they come out of the oven
Storage tips
Snickerdoodles keep well if you store them right.
On the counter
These cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days.
Freezer instructions
To freeze unbaked cookies: Roll the dough into balls (do not dip in sugar!) and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months).
To bake, let the dough balls sit on a plate for 30 minutes, then roll in cinnamon sugar and bake as directed in the recipe.
To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper.
To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in cinnamon sugar again to make them look pretty and fresh.
Recipe FAQs
Here’s what I found:
– a snickerdoodle is a cookie with a crunchy outside and a chewy, soft inside
– it’s traditionally rolled in a sugar and cinnamon mixture before baking
– it has cream of tartar in it (which is one big difference to sugar cookies), which gives the cookies a slightly tart taste AND also helps to keep them soft inside
You technically can, but it changes the cookies.
The Cream of Tartar is a raising agent, it adds a tart flavor andit keeps the cookies soft on the inside.
If you absolutely want Snickerdoodles but don’t have cream of tartar, you can try using 3 teaspoons of baking powder instead of the cream of tartar AND the baking soda.
It won’t give you the same old fashioned taste, but still a great cookie. You can also try adding ½ – 1 teaspoon of apple cider vinegar to the dough to add that tartness.
More classic Christmas cookie recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Easy Snickerdoodle Cookies
Recipe details
Ingredients
Dry ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet ingredients:
- 1 cup butter softened
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
To roll:
- 3-6 tablespoons sugar
- 1-2 tablespoons cinnamon
Instructions
- Prep: Preheat the oven to 350°F. Line two baking sheets.
- Make cookie dough: Place all dry ingredients in a medium bowl and mix well. Set aside. Place the butter and both sugars in a large bowl and cream with an electric mixer until fluffy. Add the eggs and vanilla and mix just until combined. Add the dry ingredients to the butter mixture and stir until a sticky cookie dough forms.
- Shape cookies: Roll the dough into 1 inch balls (about 1 heaping teaspoon of dough each). Mix the sugar and cinnamon for rolling, and roll the dough balls in it. Place on the prepared baking sheets.
- Bake: Bake in single batches (only one baking sheet in the oven at a time!) for 8-10 minutes. Cool on the baking sheet for 2 minutes, then dip in the cinnamon sugar again if you like. Place on a cooling rack to cool completely.
Notes
Ingredient notes
- Brown sugar: I prefer light brown sugar for this recipe. Feel free to replace it with white sugar if you don’t have any brown sugar on hand – the taste and texture will be a little different, but still good.
- Butter: If you prefer to bake with margarine, please use stick margarine intended for baking. NOT buttery spread or any other product that’s intended for spreading on bread.
- Cream of tartar: This is what makes a snickerdoodle a snickerdoodle. If you don’t have it and are absolutely set on making snickerdoodle cookies, try using 3 teaspoons of baking powder instead of the cream of tartar AND the baking soda.
Recipe tips
- don’t overbeat the eggs, mix them in for 10-15 seconds and call it a day – otherwise your cookies will be too puffy and taste too eggy
- do not be tempted to chill the dough. you want the Snickerdoodle cookie balls to spread during baking, so the dough should be baked at room temperature. if you still need to chill it because you’re making it ahead, you may need to gently push the cookies down with the bottom of a drinking glass right after baking to help flatten them out.
- do not overbake the cookies. bake them until just lightly browned. they will still be very soft when you take them out of the oven, and that’s fine – they’ll firm up as they cool. overbaked snickerdoodles get rock-solid and lose their delicious soft center.
- double dip: After I made Snowball cookies, I realized I should try double-dipping snickerdoodles. And it’s so good! The outside gets even crunchier, and there’s a lot more cinnamon flavor. I roll the cookie dough in cinnamon sugar before baking, and then again shortly after they come out of the oven
Storage Tips:
Snickerdoodles keep well if you store them right! On the counter: These cookies can be stored on the counter in an airtight container. They are best eaten fresh within 5-7 days. Freezer instructions: To freeze unbaked cookies: Roll the dough into balls (do not dip in sugar!) and freeze them in a single layer on a lined baking sheet until firm. Transfer to freezer bags labelled with the name and use-by date (freeze for up to 2 months). To bake, let the dough balls sit on a plate for 30 minutes, then roll in cinnamon sugar and bake as directed in the recipe. To freeze baked cookies: Freeze the cookies in freezer-friendly containers. Separate layers with wax paper. To thaw, leave them on a cooling rack at room temperature for about 30 minutes. Roll in cinnamon sugar again to make them look pretty and fresh.More recipe information
I first published this recipe on 12/11/2018. I updated it on 12/12/2020 with new photos, better text and a new video. The recipe has stayed the same.
Liz says
This recipe is perfection! I made a batch this evening and they are a hit with my family. Thank you!
Robin says
These are by far the best snickerdoodle cookies I’ve ever had.! And I’ve had a couple in my day! lol
Nora Rusev says
Robin, I’m so glad to hear this!