Snickerdoodle Cookie Recipe

Stack of snickerdoodle cookies on a white plate.

Snickerdoodle Cookie Recipe

This is the best snickerdoodle cookie recipe with soft and chewy texture and lots of cinnamon sugar flavor in every bite. This classic cookie is family favorite!

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Ingredients

1 cup (226 grams) unsalted butter , 2 sticks at room temperature
1 cup (200 grams) granulated sugar
½ cup (85 grams) light brown sugar , packed
2 large eggs
1 ½ teaspoons vanilla extract
3 cups (390 grams) all-purpose flour
½ teaspoon fine sea salt or table salt
1 teaspoon baking soda
1 ½ teaspoon cream of tartar

Cinnamon Sugar for Rolling

¼ cup (50 grams) granulated sugar
1 ½ Tablespoons ground cinnamon

Instructions

In a large bowl, cream together the butter, sugar, and the brown sugar with an electric mixer on medium-high speed. Add the eggs and vanilla and beat just until smooth, being careful not to overmix, and scraping down the sides of the bowl.
Add in the flour, salt, baking soda and cream of tartar. Stir just until smooth. For a thicker cookie you can cover the dough and refrigerate for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, stir together the remaining 1/4 cup sugar and cinnamon. Roll the dough into 1 1/2 inch size balls and then roll into the cinnamon sugar. Place onto the prepared baking sheet about 2 inches apart.
Bake 9 to 11 minutes, or until the edges are slightly golden brown. The centers will look slightly undercooked and that’s okay. Let cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

Notes

Variations:

Double roll the dough balls in cinnamon sugar for extra flavor.
Mix in 1 cup of white chocolate chips for a delicious twist.
Mix in 1 cup of butterscotch chips (or a mix with white chocolate)

Storage and freezer instructions: Store in an airtight container for up to 3 days or freezer up to 3 months. When ready to eat thaw at room temperature or warm in the microwave for 15 seconds.

Recipe change: 10/18/22 I decreased the brown sugar from 2/3 cup to 1/2 cup and added an extra teaspoon cinnamon to the mixture and an extra 1/2 teaspoon cream of tartar. They are now even better!

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