Name: Snickerdoodle Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 3 cups all-purpose flour (390g); 2 tablespoons powdered milk (10g); 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 cup salted butter (227g, room temperature, grass-fed recommended); 1 cup granulated sugar (200g); ⅓ cup light brown sugar (66g, packed); ½ teaspoon kosher salt; 1 large egg (room temperature); 1 additional large egg yolk (room temperature); 1 tablespoon vanilla extract; ¼ cup granulated sugar (50g); 1½ teaspoons ground cinnamon; ¼ cup granulated sugar (50g); 1½ teaspoons ground cinnamon

This Snickerdoodle Cookies recipe yields thick and chewy cookies that are sweet, tangy, and coated with cinnamon sugar. An unforgettable treat that calls on pantry staple ingredients to achieve a delicious, easy-to-make cookie!

Close up of a plate of big snickerdoodle cookies.

Table of Contents

Snickerdoodle Cookies are the perfect mix of sweet, spice, and everything nice! Can’t get enough cinnamon this season? Me neither — that’s why I have to share this scrumptious Snickerdoodle Cookie Recipe with you!

These tasty treats will conquer all your cravings: your sweet tooth, your cookie fix, and your need for warm, nostalgic fall spices. They’re also perfectly shareable at fall parties, get-togethers, football games, or bake sales … after all, there’s no bad time to have a cookie.

The step that takes the longest is the 30-minute chill time but the fact that they’re made with pantry staples makes up for that. Not to mention they also only take just 8 to 10 minutes to bake!

(By the way, if you’re also a sucker for pumpkin spice, make sure to try these Pumpkin Spice Snickerdoodles, too!)

Why Is It Called A Snickerdoodle?

Ever wonder why they’re called “Snickerdoodles,” anyway? One thought is that the name comes from the German word schneckennudeln or the Dutch word snekrad, both meanings having to do with snails.

Another theory? The word is just made up. Whatever the case, Snickerdoodles are classic for a reason, and that’s because everybody loves them!

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Rebecca’s Recipe Review

Taste: Buttery vanilla dough rolled in cozy cinnamon spice and sweet sugar.

Texture: Tender cookie with a slightly crunchy coating from the sugar.

Ease: 3/10

Pros: Minimal chilling and fantastic flavor and texture!

Cons: Literally none.

Would I Make This Again? Yes, after going through three retest batches and sharing with others, I have a feeling these will become one of my most requested recipes by friend and family.

A stack of three Snickerdoodle cookies on a table, the top one is missing a bite.

Ingredients For Snickerdoodle Cookies

Around here, we love a good cookie recipe that begins with a pantry staple ingredients base. And these Snickerdoodles fall in line with just that! This cookie recipe calls for all-purpose flour, cream of tartar, baking soda, granulated sugar, light brown sugar, kosher salt, and vanilla extract.

The one ingredient that you may not have on hand is powdered milk. This ingredient isn’t necessary for the structure of the cookie; however, it adds a delicious depth of flavor to the cookies that makes them stand out! However, you can omit this ingredient altogether.

Completing the cookie dough are ingredients from the fridge such as salted butter, and large eggs. Lastly, to give these Snickerdoodles their sweet signature coating, we combine granulated sugar with ground cinnamon sugar.

Overhead photo of snickerdoodle cookies on a table.

How To Make Snickerdoodles

Whisk all-purpose flour, powdered milk, cream of tartar, and baking soda together in a large bowl.
Cream salted butter, granulated sugar, light brown sugar, and kosher salt together on high in a separate bowl. Mix until the mixture becomes light and fluffy, then scrape the sides of the bowl down.
Mix in the large egg, additional large egg yolk, and vanilla extract until just combined.
Add the dry ingredients into the wet ingredients in three different parts, mixing after each addition.
Chill the snickerdoodle dough in the fridge before shaping. While the dough chills, mix granulated sugar with ground cinnamon and then set it aside.
Preheat the oven and line a large baking sheet with parchment paper.
Portion out the dough using a #20-sized cookie scoop. Then roll it into balls and roll each cookie ball into the cinnamon sugar mixture. Afterward, place the sugar-coated cookies on to the prepared baking sheet and bake.
Discard the remaining cinnamon sugar and prepare a fresh batch for a second coating.
Cool the cookies on the baking sheet to allow them to firm up, then dip the tops in the second batch of cinnamon sugar. Then, transfer them to a cooling rack.

Close up of a snickerdoodle cookie being dipped in cinnamon sugar.

The cookie dough is easier to work if you remove the salted butter and large egg from the fridge a bit before beginning the recipe. This allows the two ingredients to come to room temperature.
To achieve the most accurate batch of cookies, use a kitchen scale to measure out the ingredients by weight.
It’s best to chill the dough for at least 30 minutes before rolling it into balls. This allows the dough to firm up a bit making it easier to roll with minimal sticking to your hands.
For larger Crumbl-sized cookies, you can use a #16 cookie scoop to make larger cookies, just increase the bake time to 10 to 12 minutes. If you don’t have a #16 cookie scoop you can measure the dough out into 2.6-ounces using a kitchen scale.
Be sure to allow the baked cookies to cool before dipping their tops in the second batch of cinnamon sugar. If not, the tops will collapse without time for them to firm up.

Large snickerdoodle cookies on a table, one has been cut in half to show the inner texture.

How To Store Snickerdoodle Cookies

Once the snickerdoodles have cooled completely, transfer them into an airtight container and tore them at room temperature. Enjoy the cookies for up to 3 days!

How To Freeze Snickerdoodles

You can also freeze Snickerdoodles to get ahead of holiday baking, to prep for a bake sale, or to have a homemade treat on hand at all times! To do so, wrap the completely cooled cookies individually in plastic wrap and then aluminum foil.

Afterwards, transfer the double wrapped cookies into a Ziploc freezer bag and store them in the freezer. Eat the cookies up within 1 to 2 months.

A stack of three snickerdoodle cookies on a table.

Pumpkin No Bake Cookies – A simple recipe that’s made with pumpkin spice pudding mix!
Christmas Sugar Cookies – The ultimate cut-out sugar cookies to decorate with the kids!
Chocolate Chip Cookie Sticks – A fun twist on the classic cookie that’s great for dipping!
Pumpkin Chocolate Chip Cookies – Readers are going crazy for these 4-ingredient cookies!
No Bake Avalanche Cookies – A chewy, sweet cookie that’s loaded with a satisfying crunch!

This recipe was originally published in September 2018 and was updated with a retested recipe and new photos in November 2024!

Did You Make This Recipe?

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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