Snickerdoodle cookies are soft on the inside with a delicious cinnamon sugar coating on the outside. These classic recipe for snickerdoodles is perfect for a sweet snack or it makes enough to share with all of your favorite people.
If I had to choose a favorite cookie, it would be a snickerdoodle. I don’t know what it is about snickerdoodles, but it is the cookies I would choose every time if there was a variety of cookies before me.
It must be the cinnamon and sugar or maybe even the texture. I love how these snickerdoodle cookies are soft and chewy. They are my favorite when they are cooked just a little longer and have a buttery crunchy edge all around the outside. Oh, I’m making myself drool over here!!
Ingredients for Snickerdoodle Cookie Recipe
This is a pretty basic cookie recipe with flour, sugar, eggs and butter. There is one unique ingredient in snickerdoodle cookies which is the addition of cream of tartar. To make this simple snickerdoodle cookie recipe you will need:
- butter– use unsalted butter in baking when possible to keep control of the amount of salt added to a recipe
- flour– all purpose flour
- cream of tartar
- baking soda
Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
Tips for Making Snickerdoodles
Start with room temperature ingredients when making this cookie recipe. To start, cream together the butter, sugar and eggs with an electric mixer in a large mixing bowl.
The butter and eggs will mix a lot smoother if they are at room temperature. Mix for about 1 minute, until everything is well combined and the sugar is completely incorporated into the butter and eggs.
Once the butter, eggs and sugar are mixed together sift the dry ingredients into the same bowl.
To quickly and easily sift the dry ingredients I like to place a mesh strainer right over the bowl with the wet ingredients. Add the flour, cream of tartar, baking soda and salt right into the strainer.
Gently tap the side of the strainer until all of the dry ingredients have fallen through on top of the wet ingredients. You can see how soft and fluffy they are after being sifted through the strainer.
Next, mix the dry ingredients into the wet ingredients until a soft cookie dough is formed and all of the ingredients are well combined.
In a small bowl combine 2 tablespoons of sugar with 2 tablespoons of cinnamon. To make the snickerdoodle cookies, scoop out 1 inch balls of cookie dough. I like to use a cookie scoop to measure out the cookies, or you can use two spoons to form the cookie dough balls.
Roll the cookie dough in the cinnamon and sugar mixture until it is coated on all sides.
Place the snickerdoodles onto an ungreased or parchment lined baking sheet. These cookies will bake for 8-10 minutes in a 350º F oven.
Snickerdoodles are done when they are browned around the edges and still a little soft in the center.
Giant Snickerdoodle Cookies
If you are wanting to make giant snickerdoodles, scoop out large cookie dough balls (about 3 tablespoons) and form into a dome like ball after rolling in cinnamon sugar. Bake for 12-14 minutes, until soft in the center and crisp around the edges.
Store the cookies in an air tight container on the counter for up to 3 days, or freeze for up to 3 months.
Snickerdoodle Cookies Recipe
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Snickerdoodle Cookie Recipe
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 eggs room temperature
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 350º F
- In a large mixing bowl or stand mixer, cream together the softened butter, sugar and eggs until well combined.
- Sift the flour, cream of tartar, baking soda and salt into the butter mixture.
- Mix until a soft dough is formed
- Combine the cinnamon and sugar for the coating in a small bowl
- Form the cookie dough into one inch balls and roll in the cinnamon sugar mixture. Place 2 inches apart onto an ungreased or parchment lined baking sheet.
- Bake for 8-10 minutes, until browned on the edges. Place on a cooling rack to cool
- Nutrition facts are just an estimate
- to make large cookies, scoop 3 tablespoons of cookie dough and roll in the cinnamon sugar. Form into a cone like ball and cook for 13-15 minutes
- store in an air tight container on the counter.