Snickerdoodle Recipe

Close-up image of soft and chewy Snickerdoodle cookies.

5 from 60 votes

This is the ultimate Snickerdoodle recipe! Soft, thick, and chewy with perfectly tender centers and crisp, cinnamon-sugar-coated edges.

Prep Time15

Cook Time10

Chilling Time1 20

Total Time1 45

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: caramel snickerdoodles, Snickerdoodle cookies, Snickerdoodle Recipe

Servings: cookies

Author: Chelsea Lords

Cost: $5.58

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

US - Metric

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

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