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These SNICKERDOODLE COOKIES are thick and soft, and so simple to make. They’re perfect for the holidays, but we make them all year long. These cookies are a classic!
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Snickerdoodles have long been a favorite of mine, but I’d never quite mastered them before.
I’ve tried my hand at snickerdoodles over the years, trying to get the perfect mixture of chewy and soft and thick, all while keeping that little bit of tang and the sweet spice of the cinnamon and sugar.
I’m here to tell you – I’ve succeeded. Finally! It took a lot of tries for this one, but I think these snickerdoodles are just the best!
We’ve been making them on repeat for a few months now and you can bet they’ll be going in all of the Christmas cookie tins we share with friends and family this year.
How to Make Snickerdoodles:
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Mix: Some recipes have a secret or special ingredient that makes the dish unique. With snickerdoodles, that is definitely the cream of tartar.
Cream of Tartar
Cream of Tartar is essential in a snickerdoodle. It adds the signature tang as well as helps make the cookies soft and thick.
Start by mixing the butter and sugar with an electric mixer and then beat in the egg and vanilla. Add the remaining dough ingredients including the cream of tartar and mix until well combined.
Topping: Scoop out the cookie dough and roll into balls with your hands. Mix together the cinnamon and sugar in a small bowl and roll each of the balls of cookie dough in the topping mixture. I’m not sure you can ever have enough sugar and cinnamon, so make sure they are well coated!
Bake: Place the cookies on a prepared baking sheet about three inches apart. Bake for 10 minutes at 375 degrees. The cookies should be thick and puffy, but still soft and chewy. Allow to cool and then serve!
Variations!
- If you prefer a homemade snickerdoodle recipe without cream of tartar, use baking powder instead of the baking soda and cream of tartar. You won’t get the same tangy taste of a classic snickerdoodle, but you’ll have a sugar cookie rolled in cinnamon and sugar and that’s not bad either.
- The white sugar can be replaced with brown sugar for a slightly different flavor and chewier cookie.
- Love cinnamon? Add a bit to your dough to add extra spice.
COOKIE ACCESSORIES!
Here are a few helpful tools that every baker could use when making these or any other cookies!
- Check out this set of cookie scoops!
- This three-tiered cooling rack has plenty of room and folds up for easy storage!
- A good whisk is crucial when doing any sort of baking.
More cinnamon sugar recipes!
- Sweet Chex Mix
- Cinnamon Sugar Blondies
- Air Fryer Biscuit Donuts
- Cinnamon Sugar Shortbread
- Brown Sugar & Cinnamon Fruit Salad
Snickerdoodle Cookies
Ingredients
For the cookies:
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 2 tablespoons cornstarch
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
For topping:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Add the butter and sugar to a mixing bowl and mix with an electric mixer until light and fluffy.
- Beat in the egg and vanilla until combined.
- Add the flour, cornstarch, cream of tartar, baking soda, and salt to the butter mixture and beat until well combined.
- Use a medium cookie scoop to scoop out dough. Roll the dough into balls in the palm of your hands.
- Whisk the topping ingredients together in a small bowl and roll each cookie dough ball in the topping to coat.
- Place cookies on the prepared baking sheet about 3 inches apart.
- Bake cookies for 10 minutes. Cookies should be thick and puffy and sink a bit as they cool.
- Cool for 5 minutes on the baking sheet and then transfer to a cooling rack to finish cooling.
Brianne Binge says
These were perfect snickerdoodles!
Karly says
Yay! Glad you enjoyed them!
Pamela Cox says
Love it hadn’t been made for years