With no chill time required, this perfectly chewy, slightly tangy snickerdoodle recipe is a riff on my popular Soft Sugar Cookies. Rolled in cinnamon sugar, best of luck having just one!
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I’m pretty sure that if you’re here, you agree with me that a soft, chewy cookie that’s warm right out of the oven is just about the best thing ever. Moreover, the first cookie recipe I make every year when the weather gets cooler is this classic snickerdoodle recipe. Basically a buttery sugar cookie with a touch of tang from cream of tartar and kissed with cinnamon sugar, my snickerdoodles can’t be beaten with a tall glass of milk – or shall I suggest a pumpkin spice latté or Homemade Hot Chocolate on the side for dunking!
Other fall weather favorite cookies? My Mom’s Pie Crust Cookies, Oatmeal Cookies, and Pecan Shortbread Cookies pack in those cold-weather flavors without a big lift.
Snickerdoodle Cookie Recipe Ingredients
Most of the ingredients for snickerdoodles you probably already have in your pantry and fridge! Here they are:
- All-purpose flour – regular all-purpose flour is the base for these cookies.
- Unsalted butter – not only does butter add rich flavor, but it helps the cookies spread, keeping them soft and chewy.
- Granulated sugar – of course sugar sweetens snickerdoodles up, but it also helps them spread. Plus we’ll roll the cookies in cinnamon sugar before baking.
- Large egg – egg binds the cookies together.
- Real vanilla extract – vanilla seems to make all baked goods better!
- Cream of tartar – the signature ingredient in snickerdoodles is cream of tartar, yielding that classic touch of tanginess and chewy texture. It also helps activate the baking soda for lift!
- Baking soda – baking soda helps them rise, spread, and develop their signature crinkly tops.
- Cinnamon – you can’t have snickerdoodles without a light cinnamon-sugar coating!
- Salt – salt enhances flavor!
Why Is Cream of Tartar in Snickerdoodles?
Cream of tartar is what sets snickerdoodles apart from regular Soft Sugar Cookies! It gives the cookies their signature tangy flavor, a subtle sourness that balances the sweetness. It also works with baking soda as a leavening agent, creating lift, a soft and chewy texture, and those classic crinkly tops!
How to Make the Best Snickerdoodle Cookies
Making snickerdoodles is actually easy. Prep the dough in a few simple steps, form balls, and bake (no chilling needed!). Here’s an outline of the steps, with photos to help you! The full recipe is in the recipe card below.
- Whisk. Whisk together flour, cream of tartar, baking soda, and salt.
- Whip. In the bowl of a mixer, whip together butter, sugar, and vanilla over medium speed for 2 minutes.
- Mix. Add egg and mix until incorporated.
- Combine. Add dry ingredients to the wet ingredients, and combine until just incorporated.
- Roll. Roll dough into 2 tablespoon-sized balls. Roll balls in sugar mixed with cinnamon, and then place on a parchment-lined baking sheet.
- Bake. Bake for 9-12 minutes at 350℉.
- Enjoy! Let cookies cool for 5 minutes before enjoying or placing on a wire rack.
My Pro Tip
Grace’s Recipe Tips
- Don’t overbake: pull them when the middles are just set!
- Don’t skip the cream of tartar: it’s the key to the tangy taste and crackly look.
- Use parchment paper, not a greased pan: parchment keeps the bottoms from browning too much.
- Cool on the pan first: let cookies set for 5 minutes before moving to a rack.
Do I Need to Chill Snickerdoodle Cookie Dough?
No chilling is required for this recipe. That means your cookies will be ready in well under an hour. Yes please!
FAQs
Snickerdoodles are essentially a sugar cookie that’s made with cream of tartar and rolled in cinnamon sugar before baking. They come out of the oven with a soft, chewy center, slightly crisp edges, a touch of tanginess from the cream of tartar, and a subtle warmth from the cinnamon.
Once cooled, store in an airtight container at room temperature for 4-5 days.
Freeze baked cookies in freezer-safe container for up to 3 months. To thaw the cookies, place on the counter and allow to thaw at room temp for at least an hour. Freeze raw cookie dough balls in a Ziploc bag. Bake cookies right from the freezer at 350℉ for 10-14 minutes.
More Popular Cookie Recipes You’ll Love!
If you’ve tried this Snickerdoodle Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Snickerdoodle Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar, plus ¼ cup for rolling cookie dough balls
- 1 large egg
- 1 tablespoon vanilla extract
- 2 teaspoons cream of tartar
- 1 ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, cream of tartar, baking soda, and salt until well incorporated.
- In the bowl of a mixer (or with a hand mixer), whip together butter, 1 cup sugar, and vanilla over medium speed for 2 minutes, scraping down the sides of the bowl halfway through. Butter/sugar mixture should look creamy and fluffy.
- Add egg and mix until just incorporated.
- Add dry ingredients to the wet ingredients, and combine until just incorporated, scraping down the sides of the bowl as needed. Do not over-mix.
- No need to chill the dough! Roll dough into 2 tablespoon-sized balls. Roll balls generously in ¼ cup sugar mixed with cinnamon, and then place at least 2 inches apart on the lined baking sheet.
- Bake for 9-12 minutes until the cookies are just set and the edges are light golden.
- Let cookies cool for 5 minutes before devouring or placing on a wire rack to cool completely!
Video
Notes
- No need to refrigerate snickerdoodle dough! I tested refrigerating the cookie dough for 2 hours and not refrigerating it. I actually preferred not refrigerating dough for this recipe. The result was a softer, more delicious cookie.
- Double the cinnamon for a more cinnamon-forward cookie.
- Bake in batches if needed, depending on the size of your baking sheet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nothing better than a soft, warm, cinnamon snickerdoodle! This recipe is perfect.
Agreed! ๐
Grace
Classic and easy to make with no chill time. My kid loved them!
Oh yea!!
Grace
honestly some of the best snickerdoodles I’ve ever had. SO SOFT and literally addicting. My husband almost ate the entire batch and I had to hide them in foil in the pantry lol.
HA! It sounds like my husband! Cheers!
Grace