Easy Snickerdoodle Cookies

Easy Snickerdoodle Cookies with the perfect cinnamon sugar coating, these are the perfect amount of chewy for your nostalgic snickerdoodle memories.

We love classic cookie flavors on the site include Chocolate Chip CookiesOatmeal Raisin Cookies and my personal favorite cookies, Peanut Butter Cookies. This is the best Snickerdoodle Cookie recipe ever!

Snickerdoodle Cookies
 Snickerdoodle Cookies

Snickerdoodle Cookies are the ultimate classic cookie. Like a sugar cookie with a tang (thanks to the cream of tartar) and then of course there is the delicious cinnamon sugar that the cookies are rolled in before baking. The cookies may not with the award for the prettiest on your Christmas Cookie Exchange plate, but they will certainly be one of the first to disappear!

What is the difference between Sugar Cookies and Snickerdoodles?

Cream of Tartar is used in snickerdoodles and it is actually the key difference between sugar cookies and snickerdoodles. Cream of tartar inhibits sugar crystallization which creates the chewier, puffier and softer texture of the snickerdoodle cookie and is a non negotiable ingredient in this recipe.

Because we have the cinnamon sugar flavor on the outside and the additional tang of flavor that comes from the cream of tartar you don’t actually need to add any vanilla extract to this recipe. It would just muddle the flavors of the cookie. As always I suggest the first time you make this recipe you follow the recipe as written, the next time you make it you can experiment with vanilla extract, or even use a bit of ground nutmeg, some white chocolate chips, or any other mix-ins you want to add to these classic snickerdoodles.’

Snickerdoodle Ice Cream Sandwiches

One of my favorite things to do with this recipe? Make an ice cream sandwich with two cookies using my homemade Vanilla Ice Cream in the middle. If you are going to make a batch of ice cream sandwiches the best way to ensure even sizing is to make your cookies even using a cookie scoop. Then use the same sized cookie scoop to scoop the ice cream into the cookies and freeze the ice cream sandwiches. Sometimes I like to do two small scoops of vanilla ice cream (one on each cookie before sandwiching) and sprinkle some of that cinnamon sugar on the ice cream before sandwiching. Also, use coarse sugar for a crunch in the middle too.

If you love snickerdoodles another recipe that is really similar you may also love would be my Brown Sugar Cookies which also are like chewy snickerdoodles but they have a more caramel-like flavor than these buttery cookies, the difference of course being they’re primarily made with brown sugar while these are made with only white sugar.


Snickerdoodles will last in an airtight container at room temperature for about a week. Store them with a sheet of parchment paper between each layer, to keep the cinnamon sugar from becoming moist and becoming more like a paste and sticking together.

WHY ARE MY snickerdoodle COOKIES HARD?

  • If your snickerdoodles turned out too hard it means you’ve over-baked them. There should be a chewy texture to these cookies, so try baking them for 1-2 minutes less.
  • If you’re sure that you’re baking them for the right amount of time according to the sugar cookie recipe, try using an oven-safe thermometer to double check the baking temperature. Sometimes an oven can cook higher or lower than the set temperature, and you can change it up or down to compensate.
  • Make sure you’re not over-mixing the dough, especially if you are using a stand mixer where it can be easy to do so.

HOW DO I KNOW IF snickerdoodles ARE DONE?

Watch Snickerdoodles closely because the cinnamon sugar mixture they are rolled in will give the illusion of browning. Since you won’t be able to see the color of the cookie as clearly watch for the shiny color in the middle of the cookie. When it looks slightly set, immediately remove as we are looking for these cookies to stay chewy.

Single Snickerdoodle Cookie

CAN I FREEZE snickerdoodles?

This snickerdoodle recipe is perfect for making ahead of time and freezing, which is especially helpful if you’re making early Christmas cookies! If you freeze the cookies already baked be sure to wrap them in plastic wrap then in foil when freezing. This way your Christmas cookies won’t lose any of their delicious chewy texture.

If you’re just freezing the cookie dough, roll the balls in the cinnamon and sugar before freezing them on a baking sheet. Then place the frozen dough balls in a ziplock bag and remove as much air as possible. Defrost in the refrigerator the night before you want to bake, then follow the cooking instructions.

WHY DID MY snickerdoodles SPREAD too much?

If your cookies are spreading too much, there’s a good chance that the cookies have too much butter or granulated sugar. Make sure you’re measuring your ingredients exactly. Try using a knife to level your baking cups when you’re scooping sugar.


  • I like to use unsalted butter to make cookies so I can decide how much salt to add. If you do use salted butter, omit the teaspoon of salt from the recipe.
  • Line your cookie sheet with parchment paper to prevent the cookies from sticking when baked.
  • Any leftover dough you have can be frozen, then defrosted and re-rolled when you’re ready to bake.
  • Be sure to only mix the dry ingredients in until just combined to prevent overmixing.
  • Use a cooling rack/wire rack to cool the cookies completely.
  • Make sure your baking soda and cream of tartar are fresh.
  • Do not swap pother ingredients like baking powder for your baking soda or cream of tartar.
  • Make sure your cookie dough balls are rolled well in the cinnamon sugar but don’t let them get too warm before baking. If they get too warm refrigerate them for 30 minutes before baking.


Tray of Snickerdoodle Cookies

Pin this recipe now to remember it later

Pin Recipe
Snickerdoodle Cookies
5 from 6 votes

Snickerdoodle Cookies

Easy Snickerdoodle Cookies with the perfect cinnamon sugar coating, these are the perfect amount of chewy for your nostalgic snickerdoodle memories. Look no further for your favorite snickerdoodle flavors.
Course Dessert
Cuisine American
Keyword Snickerdoodle Cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 servings
Calories 135 kcal
Author Sabrina Snyder


  • cup   unsalted butter softened
  • 1 3/4  cup   sugar divided
  • 2   large eggs
  • 2 1/2  cups  flour
  • teaspoons   cream of tartar
  • teaspoon   baking soda
  • 3/4  teaspoons   salt
  • tablespoon   ground cinnamon


  1. Preheat oven to 400 degrees.

  2. In a stand mixer whisk the butter and 1 1/2 cups of sugar on high speed for 3-5 minutes until light and fluffy.

  3. Add in the eggs and whisk until fully combined.
  4. Add in the flour, cream of tartar, baking soda and salt and turn on low until just combined.
  5. In a small bowl add the last 1/4 cup of sugar and cinnamon and stir until combined.
  6. Scoop one tablespoon of cookie dough into the cinnamon and sugar and roll it around.
  7. Bake 2 inches apart for 6-8 minutes, until the edges have just barely started to brown.

Nutrition Facts
Snickerdoodle Cookies
Amount Per Serving
Calories 135 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 155mg7%
Potassium 84mg2%
Carbohydrates 15g5%
Protein 2g4%
Vitamin A 215IU4%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Collage of Snickerdoodle Cookie Photos

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *


  1. I have made several of your recipes over the past year and every one has been awesome. However, these snickerdoodles were amazing! My husband said these were the best cookies he has ever tasted. My son, who typically isn’t a snickerdoodle fan loved them as well. So thank you once again for another delish recipe that was sure to not disappoint.

  2. I Am in the U.K.

    Please can you tell me what temperature the oven should be set at
    To cook the Snickerdoddle cookies?
    The recipe is great but I do not want to waste anything if I over cook the super

    1. So sorry I’m just now seeing this. You’ll want to bake them at 400 degrees. I hope you enjoy them.