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The best Snickerdoodle recipe with butter, sugar and flour. These Snickerdoodle cookies are rolled in cinnamon sugar, chewy, tasty, and easy to make for festive holidays!
Snickerdoodle Recipe
What is a Snickerdoodle?
Snickerdoodle is a type of soft and chewy cookie made with all-purpose flour, butter, sugar and rolled in cinnamon flour.
This a popular cookie in the United States which originated from Germany, hence its German-like name.
Ingredients
There are many variations of Snickerdoodles. Some recipes calls for oil and shortening instead of butter, while others exclude cream of tartar.
This is a classic Snickerdoodle recipe, adapted from Taste of Home.
- All-purpose flour
- Butter
- Eggs
- Sugar
- Cream of Tartar
- Baking soda
- Cinnamon
See the recipe card for full information on ingredients.
How To Make Snickerdoodle Cookies
It’s very easy to bake these sweet cookies at home.
First of all, prepare the cookie dough by beating all the ingredients together and chill the dough in the refrigerator.
Next, shape the dough into small balls and roll in cinnamon sugar.
Lastly, bake the cookies in the oven until they turn light brown for 10 minutes and the cookies are ready!
Baking Tips
For the best results, follow my tips below.
- The cookie dough will spread while baking. Place the cookie dough 2 inch apart on the baking sheets to avoid over-crowding.
- To avoid over spreading of the cookie dough, chill the dough in the refrigerator for 30 minutes.
- DO NOT over cream the sugar and butter mixture as it will make also the cookie dough spread.
- Use cream of tartar to make the cookies soft and chewy.
- Press down the dough ball gently in the middle with your finger. This will avoid the cookies puffing up in the middle.
- The cookies should not be crispy. DO NOT over bake. The cookies should be light in color.
Frequently Asked Questions
You can skip cream of tartar if you don’t have it. However, I don’t recommend it. Cream of tartar helps to activate baking soda, plus it will make the cookies soft and chewy, which is how Snickerdoodles should be.
Yes, you can certainly use oil instead of butter. Substitute the same amount per the recipe. Just make sure you chill the dough for 30 minutes before baking to avoid over spreading of the cookies while baking in the oven.
If you are using oil, I recommend vegetable oil. For a healthier option, you may also use coconut oil.
This recipe is only 98 calories per cookie.
What To Serve with This Recipe
Snickerdoodle cookies are great as sweet treats. For afternoon tea or snack time, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Snickerdoodle
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar, plus 2 tablespoons divided
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Cream butter and 1 cup sugar until light and fluffy; beat in the egg and vanilla. In another bowl, whisk together the flour, baking soda and cream of tartar.
- Add the flour mixture gradually into the creamed mixture, until it forms a dough. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in the cinnamon sugar until nicely coated. Place the dough balls 2-inch apart on ungreased baking sheets.
- Press down in the center of the ball before baking in the oven. This helps to keep the Snickerdoodles from puffing up in the middle.
- Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
love to make this easy snikerdoodles!
I will be baking this wonderful snickerdoodle cookie recipe. Question: Do you use unsalted butter or salted butter?
Unsalted butter.
I definitely agree on the instructions – one of the easiest to follow step by step.
I made these today, very easy to make and so yummy!
These really are the best snickerdoodle cookies. Perfect balance between sweet, salty and oh-so-buttery! I’m gonna get fat eating these!
This was my first time making snickerdoodle cookies and I am so glad that I had this recipe because they were much fun to make. I bearly even got them out of the oven before my father-in-law ate half of them. They were so good! I even gave some to my colleagues and they all loved them and they asked me to make more of them and bring them in. Thank you so much for always posting such great recipes!!?
I don’t normally post comments but you have given me no choice! This recipe is bakes a delicious light fluffy, buttery, snickerylicious snickerdoodle cookie!! what make this cookie so amazing is that I was able to make it and I am not a baker at all this was my first attempt to make this household favorite and my hubby loved the flavor and my son looked and me and say “Mom all I can say is WOW” so thank you for doing the work and letting me get all the credit. I cant wait to try more of your recipies! thanks a bunch
There is an error on number 1, you have chill in the oven not refrigerator.
Hi Linda, ooops thanks for telling me about the typos. Fixed. :)
Do you completely flatten the
cookie, when ready to bake or do you just like the middle of the 1 inch cookie ball.
No need to flatten, just press in the center of the cookie ball.