Snickerdoodle Cookie Recipe

This Snickerdoodle Cookie Recipe makes classic cinnamon sugar cookies with crisp edges and soft, chewy centers.

The cookies are thin, lightly cracked on top, and coated in plenty of cinnamon sugar before baking.

Best of all, you don't need to chill the dough, so you can have a batch ready in about 30 minutes.

If you like simple homemade cookies with soft centers, you might also like my Lofthouse Sugar Cookie Recipe.

If you're looking for another classic cookie to keep around for snacking or lunchboxes, try my Oatmeal Raisin Cookies.

My Experience With This Recipe

I tested three different cookie scoop sizes while developing this recipe, and the dough ball size made more of a difference than I expected.

The 1-Tablespoon scoop was my favorite. It made what I consider the perfect-sized snickerdoodle, and the edges and centers baked more evenly. I also like that this size is easy to replicate with a measuring Tablespoon if you don't own a cookie scoop.

I also tested a larger 1½-Tablespoon scoop. Those cookies tasted good, but they spread quite a bit more. The edges were almost finished baking before the centers were done, and I worried the larger cookies might break apart while eating. They did firm up after sitting on the hot baking sheet, but I still preferred how evenly the 1-Tablespoon cookies baked.

I also made a batch using a ¾-Tablespoon scoop. Those turned out well and would be a good option if you want smaller cookies or need to get more cookies from one batch of dough.

I also experimented with replacing the cinnamon in the coating with pumpkin pie spice. It worked, but my taste testers and I didn't notice enough difference in flavor to make the change worthwhile. For a classic snickerdoodle, cinnamon is still my pick.

At a Glance

• Texture: Thin with crisp edges and soft, chewy centers.
• Flavor: A traditional snickerdoodle with cinnamon sugar and the slight tang that comes from cream of tartar.
• No chilling: Scoop, roll, and bake as soon as you mix.
• Bake time: About 9 to 12 minutes, with 10 to 11 minutes being the sweet spot in my oven.
• Yield: Approximately 30 to 36 cookies for the 1 Tablespoon size, and more with a smaller scoop.

From My Kitchen to Yours

Snickerdoodles use simple baking ingredients, but a few details make a difference in how the cookies turn out.

Cream of tartar is an important part of a traditional snickerdoodle cookie recipe. It gives the cookies their subtle tang and works with the baking soda to create their characteristic texture. I developed and tested this recipe using cream of tartar, so I don't recommend replacing it with another ingredient.

Butter temperature matters, especially since this dough isn't chilled. I used butter that was at a cool room temperature. It was soft enough to cream with the sugar but not so soft that it was greasy or starting to melt. Very soft butter can encourage cookies to spread more as they bake.

Cream the butter and granulated sugar with a hand mixer for about 2 minutes. Then add the eggs and vanilla, then mix in the dry ingredients.

Once the dough is mixed, portion it into 1-Tablespoon amounts and roll each portion into a ball about 1 inch in diameter. Roll each ball once in the cinnamon sugar mixture.

Place the dough balls about 2 inches apart on a parchment-lined baking sheet. These cookies spread as they bake, so give them some room.

The visual cues are especially important when deciding when to take snickerdoodles out of the oven. The edges should look set while the centers are still puffed and softer. You'll also notice slight cracks forming across the tops.

Don't wait for the centers to look completely baked. The cookies continue to set after they come out of the oven.

Flavor & Swaps

This recipe is meant to taste like a traditional snickerdoodle, so I kept the flavor simple. The cookie itself is buttery and lightly tangy, while the cinnamon sugar coating provides most of the warm spice flavor.

I tested replacing the cinnamon in the coating with the same amount of pumpkin pie spice. The cookies baked normally, but the flavor difference was surprisingly subtle. My taste testers and I didn't think it added enough to choose it over regular cinnamon.

If pumpkin cookies are more your thing, my Pumpkin Cheesecake Cookies have a similar cinnamon sugar flavor with a pumpkin twist.

Natalie's Pro Tip

Don't wait for the centers of the cookies to look completely done before taking them out of the oven.

The edges should be set, but the centers should still look puffed and soft. The tops will also have slight cracks.

Let the cookies sit on the hot baking sheet for about 5 minutes after baking. During that time, the centers continue to set, and the cookies flatten into that thin snickerdoodle shape with soft, chewy middles and crisp edges.

Transfer the cookies to a wire cooling rack to allow them to cool completely.

Storage

Allow the snickerdoodle cookies to cool completely before storing them. Place them in an airtight container and keep them at room temperature.

For the best texture, enjoy them within about 4 to 5 days.

FAQs

Do you have to chill snickerdoodle cookie dough?

No. This snickerdoodle cookie dough does not need to be chilled before baking. Once the dough is mixed, you can scoop it, roll it in cinnamon sugar, and place it directly into the oven.

Because the dough isn't chilled, use cool room-temperature butter rather than butter that is extremely soft or beginning to melt.

Why do snickerdoodles use cream of tartar?

Cream of tartar is one of the ingredients that gives traditional snickerdoodles their distinctive flavor. It provides a slight tang and works with the baking soda as the cookies bake.

I only tested this recipe with cream of tartar, so I don't recommend leaving it out or substituting another ingredient.

Why do snickerdoodle cookies spread?

Some spreading is expected with this recipe. These snickerdoodles are meant to be thinner rather than thick or cakey.

Make sure your butter isn't overly warm or melted, and leave about 2 inches between the dough balls on the baking sheet so they have room to spread.

How do you know when snickerdoodles are done?

Look at the edges and centers rather than relying only on the timer.

The edges should be set and the tops should have slight cracks. The centers will still be puffed and look softer when you remove the cookies from the oven.

For my cookies, 10 to 11 minutes was usually ideal, although ovens can vary. Let them remain on the baking sheet for about 5 minutes after baking so the centers can continue to set.

Can I make smaller or larger snickerdoodle cookies?

Yes. Different cookie sizes will work, although they may affect the way the cookies spread and bake.

See my testing notes above for the three different sizes I tried and which one I preferred.

What is the difference between a snickerdoodle and a sugar cookie?

While both cookies use many of the same basic ingredients, traditional snickerdoodles contain cream of tartar and are rolled in cinnamon sugar before baking.

The cream of tartar adds the subtle tang associated with snickerdoodles, while the cinnamon sugar coating gives them their signature flavor and slightly textured exterior.

Snickerdoodle Cookies

These classic snickerdoodle cookies are thin with crisp edges, soft and chewy centers, and slightly cracked tops. Each cookie is rolled in cinnamon sugar before baking, and there's no need to chill the dough.