The best soft, chewy, and thick Snickerdoodle Recipe, with tender centers and perfectly crisp edges!
Why We Love This Snickerdoodle Recipe
- Foolproof: Easy to follow steps ensure success every time.
- Perfectly Spiced: Just the right amount of cinnamon for the best flavor.
- Melt-in-Your-Mouth: Soft interior with crisp edges.
- Crowd-Pleaser: Loved by all, making them perfect for gatherings and events.
- Tangy Twist: Subtle tanginess from cream of tartar.
Snickerdoodle Recipe Ingredients
- Butter: Opt for unsalted for better salt control.
- Sugar: We’re combining white and brown for the perfect sweetness.
- Eggs: Use 1 large egg plus 1 large egg yolk for richer flavor.
- Vanilla Extract: Enhances overall flavor.
- Flour: Measure accurately for the right consistency.
- Cream of Tartar: Provides tanginess and stabilizes the dough.
- Baking Soda: Helps the cookies rise.
- Cinnamon: Adds extra flavor in both dough and topping.
Quick Tip
Our favorite way to bake? Simply use a kitchen scale to measure ingredients in grams. It eliminates guesswork that can come with less precise measuring using cups.
How To Make This Snickerdoodle Recipe
- Mix dry ingredients in a bowl.
- In another bowl, whisk melted butter with sugars until smooth. Add remaining wet ingredients.
- Combine dry and wet ingredients.
- Chill dough.
- Preheat oven to 325°F.
- Roll dough into large balls and coat with a mixture of white sugar and cinnamon.
- Bake for 9-12 minutes,.
- Cool cookies on a rack after resting on sheet for 5 minutes.
Tips For Success
- Correctly measure flour: Measure flour accurately to avoid dry or crumbly cookies.
- Room temperature eggs: Use room temperature eggs for a lighter texture and even dispersion.
- Kitchen Tools: Use a silicone baking mat or parchment paper for this Snickerdoodle Recipe.
- Press edges inwards: After baking, gently press any uneven edges inward with a metal spatula.
- Roll tall cookie dough balls:Roll taller, skinnier dough balls for cookies with crisp edges and a chewy center.
- Keep the dough cold: Maintain cold dough for better texture.
Storage
Storage
- Store Snickerdoodle cookies in an airtight container at room temperature for 2-3 days.
- Freeze dough balls, place them on a baking sheet until firm, then transfer to a sealed container or freezer bag. Bake straight from the freezer as needed, adding extra a few extra minutes to the baking process.
Variations
Love this Snickerdoodle Recipe? Try our Pumpkin Snickerdoodles or Caramel Snickerdoodles!
More Delicious Cookies
- Peanut Butter Cookies
- Coconut Oil Chocolate Chip Cookies
- Thumbprint Cookies
- Oatmeal Chocolate Chip Cookies
- Shortbread Cookies
Snickerdoodle Recipe
The best soft, chewy, and thick Snickerdoodle Recipe, with tender centers and perfectly crisp edges!
Equipment
- Kitchen Scale (Optional, but recommended!)
Ingredients
- 16 tablespoons (1 cup) unsalted butter melted & cooled to room temp.
- 2/3 cup white sugar
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2-3/4 cup white all-purpose flour (Note 1)
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup white sugar
- 3 teaspoons ground cinnamon
Instructions
- MELT BUTTER: In a large microwave-safe bowl, melt butter, then let it cool to room temperature. Ensure it's not hot to avoid greasy cookies.
- MIX DRY INGREDIENTS: In a large bowl, combine flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon.
- ADD WET INGREDIENTS: In a separate bowl, mix melted and cooled butter with white and brown sugar until well emulsified. Add whole egg, egg yolk, and vanilla extract. Whisk until smooth.
- COMBINE: Mix the dry ingredients into wet ingredients until just combined, ensuring there are no streaks of flour. Avoid over-mixing. Cover dough tightly and refrigerate it for 1 hour.
- PREHEAT OVEN: Preheat oven to 325°F (163°C). Stir together white sugar and cinnamon in a small bowl.
- ROLL DOUGH BALLS: Portion dough into 45-gram balls (2 packed tablespoons) and shape them into tall balls. Roll dough balls generously in the cinnamon-sugar mixture. Return shaped dough balls to the fridge for 15-20 minutes, or until they firm up.
- BAKE: Place dough balls on a parchment/Silpat-lined sheet with ample spacing (about 6 at a time); bake for 9-12 mins. Avoid over-baking; slight under-baking is ideal! After baking, if any cookies have uneven edges, gently press them inward with a metal spatula. Remove tray from the oven and let cookies rest on the sheet for 5 minutes before transferring them to a cooling rack
- STORAGE: Keep cookies in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months. (Note 2).
Video
Recipe Notes
Note 1: Proper flour measurement is crucial. Excess flour can lead to dry cookies, while too little can cause spreading. Consider using a kitchen food scale and switch to 'metric' for accuracy. Aim for 395 grams of flour for this recipe.
Note 2: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. Baking from Frozen: No need to thaw; bake frozen dough, adding extra minutes as needed. Bake until edges set and center is soft.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 86mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves these! I’ve made them successfully the past couple years, but this latest batch didn’t spread. Any thoughts on what I might have done wrong? They still tasted good. I just had to smash them down a little to make them look more normal lol.
Most likely too much flour! Be sure to level off the flour measurement and not press it down too hard into flour container/bag! 🙂
Fantastic recipe! I’m not known for my baking skills, but all the tips made me look like like a pro. My 18 yo son and his friends actually sent me text compliments after devouring these at school.
Ah I am so thrilled to hear this! Thanks so much Amy! 🙂
As your sister, I have to say these are the BEST snickerdoodle recipe out there!! thanks for making me so popular with my friends ♥️🤪
Yay! I’m so happy to hear this Callie! 🙂
You mentioned sugar cookies don’t have cream of tartar. Mine does. However, much, much less.
Oh interesting! I’ve never seen that, thanks for sharing! 🙂
Hello,
I want to double this recipe, can you tell me what the recipe would be doubled?
Thank you so much
Chris
I’d recommend just making the dough twice instead of trying to double. It gets tricky with the single egg yolk when doubling