The Best Snickerdoodle Cookies
Course: DessertCuisine: AmericanDifficulty: Easy26
servings20
minutes10
minutesI have baked snickerdoodle cookies many times over the years, especially when I want something quick, reliable, and guaranteed to disappear fast in my kitchen.
Through repeated testing, I have learned that the key to a great snickerdoodle is keeping the process simple while focusing on texture. This recipe doesn’t require refrigeration, so I can go from mixing the dough to baking in about 30 minutes, which makes it perfect for busy days or last-minute cravings.
What I have consistently found is that cream of tartar is what gives these cookies their signature slight tang and soft, pillowy texture. I also remove them from the oven at just the right time—around 10 to 11 minutes—and let them finish setting on the pan so they stay thick, soft, and puffy instead of drying out.
After testing different baking times and methods, this version has become my go-to because it delivers consistent results every time.
If you are looking for a classic snickerdoodle that is soft, thick, and full of cinnamon-sugar flavor, this is a recipe you can confidently rely on.
Ingredients
3 Cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp ground cinnamon
1 cup salted butter
1 1/3 cups of granulated sugar
1 large egg plus one egg yolk (at room temperature)
2 tsp pure vanilla extract
- Topping
1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
Directions
- Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.
- Combine the sugar and cinnamon in a bowl for the topping. Set aside.
- Whisk the flour, cream of tartar, baking soda, and cinnamon together in a medium-sized bowl.
- In a large bowl using a hand or stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on high until smooth which takes about 2 minutes. Add the egg and yolk along with the vanilla extract. Scrape down the sides and bottom with a rubber spatula as needed. Turn the mixer on slow and add the dry ingredients in 3 parts. The dough will be thick.
- Roll cookie dough with hands into balls about 1 1/2 tbsp each. Roll the dough into the sugar-cinnamon mixture. Sprinkle extra cinnamon and sugar on top as desired. Arrange about 4 rows of 3 cookies on the sheet. Bake for 10 minutes.
- Leave the cookies on the sheet for a few minutes then transfer to a cooling rack. Store in an air-tight container and they will keep for a few days but, they will most likely be eaten before that. Enjoy!
Notes
- You can make the dough in advance and store in the refrigerator for about 3 days. Bring to room temperature before baking.