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
This is the ultimate Snickerdoodle recipe! Soft, thick, and chewy with perfectly tender centers and crisp, cinnamon-sugar-coated edges.
Equipment
- Kitchen Scale optional, but recommended!
- Sheet pan
- Parchment paper or silicon baking mat
Ingredients
- 16 tablespoons unsalted butter melted and cooled to room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar firmly packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2-3/4 cup flour see 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 granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- In a large microwave-safe bowl, melt butter, then let cool to room temperature. Ensure it’s not hot to avoid greasy cookies.
- In a large bowl, combine flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon.
- In a separate bowl, mix melted and cooled butter with granulated and brown sugar until well emulsified. Add whole egg, egg yolk, and vanilla extract. Whisk until smooth.
- Mix dry ingredients into wet ingredients until just combined, ensuring there are no streaks of flour. Avoid overmixing. Cover dough tightly and refrigerate 1 hour.
- Preheat oven to 325°F. Stir together cinnamon sugar coating ingredients in a small bowl.
- Portion dough into 45-gram balls (2 packed tablespoons) and shape them into tall balls. Roll dough balls generously in cinnamon-sugar mixture. Return shaped dough balls to the fridge for 15–20 minutes or until they firm up.
- Place dough balls on a sheet pan lined with parchment or a silicon baking mat with ample spacing (about 6 at a time); bake 9–12 minutes. Avoid overbaking; slight under-baking is ideal! After baking, if any cookies have uneven edges, gently press them inward with a metal spatula. Remove tray from oven and let cookies rest on the sheet 5 minutes before transferring them to a cooling rack.
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.
Storage: Keep cookies in an airtight container at room temperature 2–3 days, or freeze cookie dough up to 3 months: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. When baking from frozen, no need to thaw; bake frozen dough, adding extra minutes as needed.
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: 32mg | 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.
This is by far the best snickerdoodle recipe I have ever tasted! It has so much tangy cinnamon flavor to it and the texture was spot on. I did have to chill for closer to 2 hours but maybe my kitchen was quite warm when I made the dough. Yum thank you!
So, so happy to hear that! Thanks for the comment and review Stephanie 🙂
I made these last year for a party and they were a huge hit! Would it be possible to make the dough ahead of time and freeze it to speed up prep? If so, how would you recommend thawing?
Hi!!
Absolutely love these cookies!!!
Just one question. Can the recipe be doubled without changing the taste/texture? Or would you suggest making just one batch at a time?
Thanks!!!
Thank you!! I personally would just make two batches 🙂 Enjoy!
The recipe was a great one. My wife and I absolutely loved the cookies! I’ve never made snickerdoodles until now, but I will definitely do it again.
So happy to hear these were enjoyed 🙂 Thanks for the comment!
Can this recipe be adopted to make a pumpkin spice flavor? Do you recomme d adding more flour to account for the extra moisture?
Thanks
Hey Lisa!! Try out these 🙂 Enjoy!
Hi
Am about to try and make these but need a recipe clarification about the eggs. In ingredients you say 2 eggs separated than in directions you say 1 whole egg and 1 yolk.In my mind a whole egg is yolk and white ? Am I wrong?
Also being diabetic I want to substitute white sugar for raw sugar granules which I have been doing for awhile. Will this affect the outcome other than sweetness?
Thanks
1 egg and 1 egg yolk for the recipe 🙂 I haven’t personally tried that so I really couldn’t say; however baking is very particular so any change could throw off results. Sorry, I wish I had more experience with raw sugar granules and could help more.
Thanks. Will let you know about the raw sugar granules. Planning on making them tomorrow.
Chelsea, my coworkers went wild over these thank you. I’ve seen a few others comment about this. I believe the 1.7oz weight measurement may not be correct. A 1.7oz ball is huge which is why it’s taking folks longer to bake, and while the recipe says it yields 28, at 1.7oz it only yields in the high teens. I split my dough into 28 even balls and the weight of each was actually 1.17. Just a thought!
Yay!! So happy to hear these were a huge hit 🙂 Thank you so much for the comment Nat!! I am going to check the weight again this weekend, I’m guessing you’re right 🙂 Thank you!!
Chelsea, my coworkers went wild over these thank you. I’ve seen a few others comment about this. I believe the 1.7oz weight measurement may not be correct. A 1.7oz ball is huge which is why it’s taking folks longer to bake, and while the recipe says it yields 28, at 1.7oz it only yields in the high teens. I split my dough into 28 even balls and the weight of each was actually 1.17. Just a thought!
I rarely review/leave comments, but I felt compelled to with this recipe.
I have searched high and low for THE snickerdoodle recipe. The recipe that creates soft, but slightly crisp and moist, but not underbaked snickerdoodles. This is that recipe. I will never make any other snickerdoodle recipe again!
Thank you for sharing!
Yay!! So thrilled these were a hit, thanks for the comment and review Kate 🙂
I tried these, and they were delicious! I melted the butter ~90-95% because I didn’t care too much, then I cooked for 15 minutes instead of 11 because they still looked really undercooked. The 15 minutes gave them a crisper outside/edges and a chewy inside, and they’re amazing! 🙂 Thank you.
So happy to hear it; thanks for the comment Clare! 🙂