Snickerdoodles are such a popular cookie for any occasion! Enjoy my easy snickerdoodle recipe for your next party!
If you love delicious cookie recipes like we do, try our Perfect M&M Cookies too.
Snickerdoodles
Why You’ll Love This Recipe
- Buttery Crisp and Sweet. This snickerdoodle cookie recipe is buttery crisp around the edges and cinnamon sweet throughout.
- Great For Holidays. We love making this snickerdoodle cookie recipe for the Holidays on our cookie plates for neighbors and friends.
What You’ll Need
Here are the ingredients you’ll need to make this snickerdoodle recipe at home. See the recipe card located at the bottom of the page for full details and instructions.
- Butter– I prefer using salted butter in my recipes, however unsalted will work just fine too.
- Granulated Sugar. This fine white sugar adds sweetness to the cookies.
- Eggs. For consistency, I use large eggs in my cooking and baking.
- Pure Vanilla. For best tasting results, use pure vanilla extract.
- All-Purpose Flour. Flour is the main dry ingredient in the cookies.
- Salt. I generally use kosher salt in my cooking and baking. Sea salt or any other variety of your choice is just fine too.
- Baking Soda. Baking soda helps the cookies rise during baking.
- Cream of Tartar. Cream of tartar is a common ingredient in snickerdoodles. It gives the cookies that little tang.
- Ground Cinnamon. You roll the cookie dough balls in cinnamon/sugar mixture before baking.
How To Make Snickerdoodles
Preheat Oven and Prepare Baking Sheet. Preheat the oven to 375 degrees F. and line baking sheet with parchment paper.
Cream Butter and Sugars. Cream butter and sugar until creamy.
Eggs and Vanilla. Slowly beat in the eggs and vanilla.
Dry Ingredients. Slowly add the flour, salt, and cream of tartar until combined. Combine sugar and cinnamon in a medium bowl.
Roll Dough Into Cinnamon Sugar. Roll about 1-2 Tablespoons of dough into a ball and into cinnamon and sugar mixture then place on cookie sheet.
Bake. Bake for 10-12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and cool completely.
Recipe Tips For Success
- Always use real butter when making cookies. Soften butter in advance.
- Use pure vanilla, always.
- You can roll snickerdoodles in cinnamon/sugar then freeze in an airtight container for up to 2 months if needed. Thaw completely and bake following recipe.
- Wrap cooled snickerdoodles in little celophane bags and they make great gifts and bake sale cookies.
How To Serve
Serve snickerdoodles at any occasion where cookies are needed.
How To Store Leftovers
Store any leftovers in an airtight container for up to 3 days.
You Might Like
- Churro White Chocolate Chip Cookies
- Oreo Stuffed Chocolate Chip Cookies
- Peanut Butter Pudding Cookies
Snickerdoodles
Equipment
- Oven
- baking sheet
- cookie scoop
- measuring cups
- measuring spoons
- mixing bowl or stand mixer
- cookie scoop
Ingredients
For the Cookies:
- 1 Cup softened butter, salted
- 1 ½ Cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ¾ Cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons Cream of Tartar
For the Cinnamon Sugar Topping:
- ¼ Cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees F. Cream butter and sugar until creamy. Slowly beat in the eggs and vanilla.
- Slowly add the flour, salt, and cream of tartar until combined. Combine sugar and cinnamon in a medium bowl.
- Roll about 1-2 Tablespoons of dough into a ball and into cinnamon and sugar mixture then place on cookie sheet. Bake for 10-12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and cool completely.