Buttery Crisp Snickerdoodles

Snickerdoodles are such a popular cookie for any occasion! Enjoy my easy snickerdoodle recipe for your next party!

holding a stack of baked snickerdoodles

Snickerdoodles

I love Snickerdoodles! This is a great recipe, the edges are perfectly crisp and the inside is nice and soft. Enjoy at your next occasion where cookies are needed! There’s nothing like buttery crisp cinnamon sugared cookies! You’ll love this recipe.
Be sure to try my Perfect M and M Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

snickerdoodle recipe ingredients on tray

What You’ll Need

  • butter– For most of my recipes I use salted butter. Unsalted works too.
  • granulated sugar– This fine white sugar adds sweetness to the cookie.
  • large eggs– For consistency, I use large eggs in my cooking and baking.
  • pure vanilla extract– For best tasting results use pure vanilla extract.
  • all purpose flour– Flour is the main dry ingredient in the cookies.
  • kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
  • baking soda– Baking soda helps the cookies rise during baking.
  • cream of tartar– Cream of tartar is an ingredient common in snickerdoodle cookie recipes. It gives that little tang in snickerdoodles.
  • ground cinnamon– You roll the cookies in a cinnamon/sugar mixture before baking.
snickerdoodle cookie dough in mixing bowl

How To Make Snickerdoodles

  1. Preheat the oven to 375 degrees F. Cream butter and sugar until creamy. Slowly beat in the eggs and vanilla.
  2. Slowly add the flour, salt, and cream of tartar until combined. Combine sugar and cinnamon in a medium bowl.
  3. Roll about 1-2 Tablespoons of dough into a ball and into cinnamon and sugar mixture then place on cookie sheet.
  4. Bake for 10-12 minutes or until the edges are golden. Transfer the cookies to a cooling rack and cool completely.
snickerdoodle cookie dough on baking sheet
Roll dough in cinnamon sugar mixture then place onto a parchment lined baking sheet.
baked snickerdoodles on serving napkin

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.

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.
holding a stack of baked snickerdoodles

Snickerdoodles

These cookies have crispy edges and a soft and chewy center, all coated in cinnamon and sugar.
Course: Dessert
Cuisine: American
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 8 minutes
Total Time 30 minutes
Servings: 36 Cookies
Calories: 77kcal
Author: Jenny
Cost: $10
Print Pin

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.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Keywords: snickerdoodles

photo collage of snickerdoodle recipe

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12 Responses
  1. Julie Thomas

    I knew that if I was looking for a perfect snickerdoodle recipe that I should come straight to your site. Thank you! These are wonderful! (Noticed baking soda was not incorporated into the directions below the ingredient list). Great cookie to bring to a warm weather bbq !

  2. Toni

    I want to make snickerdoodle cookies but I don’t have cream of tartar and I used all my baking soda. Is there any substitute I can use?

  3. Cornelia Talburt

    Hi there, I like your site very much, it has very related content, I found it while I was searching for snickerdoodles on google. Thanks for sharing all this info, keep up the great work you do here.

  4. Jenny

    Hope you like them Natalie, they don’t last long in my house!

    I’ve got to make those harvest muffins this week, they sound sooo good!

  5. Our Cute Family

    Snickerdoodles are my favorite! (Next to a perfect Sugar Cookie, that is!) Thanks for sharing – I plan to make these this weekend.

  6. Jenny

    I Love the buttery crispness of these. They are tasty. Enjoy!

    I was looking at your brownies yesterday and YUM! They look amazing! I rarely make a batch of homemade brownies, but I think I need to now!

  7. Emilie

    I love snickerdoodles, too! I was going to make some recently, and noticed a lot of recipes had shortening, and that doesn’t appeal to me. (Most of the time)
    I must try your version with butter.

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