Name: Best Snickerdoodle Cookies Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
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 (for second coating); 1½ teaspoons ground cinnamon (for second coating)

There’s nothing quite like the warm, cinnamon-sugary hug of a freshly baked snickerdoodle cookie. This Best Snickerdoodle Cookies Recipe is exactly that cozy treat that’s perfectly soft, chewy, and coated with just the right touch of cinnamon magic—trust me, you’ll want to make these again and again.

A stack of three soft cookies covered in cinnamon sugar is at the front, with the top cookie showing a bite taken out of it, revealing a light brown inside with a soft texture. The cookies are round with a slightly cracked surface and a powdery cinnamon sugar coating that gives them a sandy appearance. Behind the stack, more cookies are laid out on a white marbled surface, some resting on a wire cooling rack. To the left, several cinnamon sticks lie next to a white dish filled with cinnamon sugar and a cinnamon stick inside. The overall scene is warm-toned, highlighting the golden brown colors of the cookies and cinnamon. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Snickerdoodle Cookies Recipe
Top Tip
How to Serve Best Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

I’ve tried many snickerdoodle recipes over the years, and this one stands out because it balances that classic tang from cream of tartar with a luxuriously soft texture. It’s the recipe I come back to when I want cookies that are just insanely good and reliable.

Perfect texture: Soft and chewy inside with a slight crisp edge—that iconic snickerdoodle bite every time.
Double cinnamon coating: Rolling the dough in cinnamon sugar twice ups the flavor and gives that delightful cinnamon sparkle.
Simple ingredients: Pantry staples come together in a way that feels both nostalgic and gourmet.
Easy to make: Clear steps with helpful tips so even if you’re new to baking, these cookies turn out amazing.

The image shows soft round cookies with a rough texture covered in a light layer of cinnamon sugar. One cookie is split in half to show the soft, airy, light tan inside. The cookies rest on a dark red cloth with several cinnamon sticks nearby, adding warm brown tones. At the bottom left, part of a white bowl filled with cinnamon sugar is visible, showing the grainy texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a beautiful example of simple, thoughtful ingredients that each play a key role. I’ve found using powdered milk really helps with that tender crumb, and the cream of tartar is essential for that classic snickerdoodle tang you just can’t fake.

Flat lay of a large mound of all-purpose flour, a small bowl of powdered milk, a small bowl of cream of tartar, a small bowl of baking soda, a stick of salted butter softened with a pale yellow hue, a small bowl of granulated sugar, a small bowl of packed light brown sugar, a pinch of kosher salt crystals, two whole large eggs with clean shells, a small white bowl of clear vanilla extract, a small white bowl filled with granulated sugar mixed with ground cinnamon in warm brown tones, all arranged in perfect symmetry on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of your cookies, providing structure without heaviness.
Powdered milk: Adds tenderness and a subtle richness to the dough.
Cream of tartar: The secret ingredient that delivers the authentic tang and soft bite snickerdoodles are famous for.
Baking soda: Helps the cookies rise and spread just perfectly.
Salted butter: Using grass-fed or high-quality butter makes a noticeable difference in flavor and texture.
Granulated sugar: Sweetness and structure, also helps with that crunchy edge.
Light brown sugar: Adds moisture and a touch of caramel flavor.
Kosher salt: Balances sweetness and highlights the cinnamon.
Egg and extra egg yolk: Bring richness, moisture, and tenderness to the dough.
Vanilla extract: Rounds out the flavor with a warm, familiar aroma.
Granulated sugar + cinnamon (coating): Double coating means every bite has extra cinnamon-sugar goodness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this recipe feels like a blank canvas—you can tweak it to fit whatever mood or occasion. I sometimes add a hint of nutmeg or swap the vanilla for almond extract for a little twist. Don’t be shy to make these your own!

Variation: Adding chopped toasted pecans or walnuts gives a lovely crunch—my family loves the nutty surprise.
Dairy-free: Swap the butter for a plant-based alternative and powdered milk for coconut milk powder to keep that tender texture.
Extra chewy: Use an extra egg yolk and chill the dough overnight for a really soft, fudgy bite.
Bigger cookies: Use a #16 scoop to make larger cookies, just increase baking time by a couple of minutes and watch closely.

Step-by-Step: How I Make Best Snickerdoodle Cookies Recipe

Step 1: Whisk Together Dry Ingredients

Start by combining your flour, powdered milk, cream of tartar, and baking soda in a large bowl. Whisking these well ensures the leavening and flavor are evenly distributed, which makes for perfectly risen and flavored cookies every time.

Step 2: Cream Butter and Sugars

Use a stand mixer with the paddle attachment to cream the salted butter, granulated sugar, light brown sugar, and salt. Beat on high for about 2 minutes until it’s pale, light, and fluffy. This step traps air that helps give your cookies lift and softness.

Step 3: Add Eggs and Vanilla

Scrape down the sides of your bowl, then mix in the whole egg, extra egg yolk, and vanilla extract just until combined. Overmixing here can cause toughness, so gently is best.

Step 4: Incorporate Dry Ingredients Gradually

Add the dry mixture to the wet in three parts, mixing lightly between each addition. This slow incorporation keeps the dough tender and prevents overdevelopment of gluten. Remember to scrape the bowl occasionally to catch any unmixed bits!

Step 5: Chill the Dough and Prep Coating

Pop the dough in the fridge for at least 30 minutes. Meanwhile, mix ¼ cup granulated sugar with cinnamon for your first coating. Chilling firms up the dough, which helps the cookies keep their shape and improves texture when baked.

Step 6: Shape, Roll, and Bake

Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking. Use a #20 cookie scoop—mine’s my go-to—for perfect-sized dough balls. Roll each ball generously in the cinnamon sugar, then space them about 4 inches apart on the sheet. Bake for 9 to 11 minutes or until edges look set but centers remain soft.

Step 7: Second Cinnamon Sugar Dip

While the cookies cool slightly on the sheet, whip up a fresh batch of cinnamon sugar. Once the cookies are firm enough to handle but still warm, dip just the tops back into the fresh coating. This gives a beautiful sparkle and extra cinnamon hit that’s absolutely irresistible.

Top Tip

Here’s what I’ve learned from baking these cookies over and over: every little detail counts, so paying attention will make your snickerdoodles stand out.

Butter temperature matters: Use room temperature butter that yields slightly when pressed but isn’t melted—to get that perfect creaminess when mixing.
Don’t skip chilling: Even a quick 30-minute chill firms the dough for clean edges and chew.
Fresh cinnamon sugar each time: Old cinnamon sugar can dry out or clump, so whip up a fresh batch for both coatings—it really amps up the flavor.
Watch your baking time: Snickerdoodles keep baking on the sheet after coming out of the oven, so underbake slightly for soft centers.

How to Serve Best Snickerdoodle Cookies Recipe

snickerdoodle cookies - Serving Suggestion

Garnishes

I usually keep it simple here—just that double cinnamon sugar sparkle is enough for me. But sometimes I’ll dust an extra pinch of powdered sugar on top for a delicate finish that looks fancy but tastes just as warm and welcoming.

Side Dishes

Pair these cookies with a cold glass of milk (classic, right?), or for grownup gatherings, a spicy chai latte or creamy hot cocoa elevates the cozy vibes. They’re also great alongside simple vanilla ice cream for a dessert “ice cream sandwich.”

Creative Ways to Present

For holiday parties, I arrange the cookies on a tiered platter with sprigs of fresh rosemary or cinnamon sticks tucked around for festive aroma and presentation. Wrapping a few in cellophane with a pretty ribbon makes a thoughtful homemade gift that’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store my snickerdoodle cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days. If they start to firm up, simply pop one in the microwave for 10–15 seconds and you get that fresh-baked softness back.

Freezing

This dough also freezes wonderfully! I usually scoop it onto a baking sheet, freeze until firm, then transfer the balls to a zip-top bag. When ready to bake, just let them thaw slightly and bake as directed. Fresh cookies anytime without all the prep.

Reheating

To bring frozen or stored cookies back to life, warming in a 300°F oven for 5 minutes or microwaving briefly works well. This refreshes their softness without drying them out. Just keep an eye so they don’t overheat and become crumbly.

Frequently Asked Questions:

What makes these the Best Snickerdoodle Cookies Recipe?

This recipe nails the classic snickerdoodle flavor by incorporating cream of tartar for authentic tang, powdered milk for tenderness, and a double cinnamon sugar coating for maximum flavor impact. The step-by-step process ensures reliable, perfect texture every time.

Can I make these cookies gluten-free?

You can substitute a gluten-free flour blend for the all-purpose flour, but results may vary. I recommend blends formulated for baking and adding a bit of xanthan gum if it’s not already included to help with texture.

Why do snickerdoodles use cream of tartar?

Cream of tartar is a key leavening acid that reacts with baking soda causing the dough to rise slightly. It also gives snickerdoodles their signature tangy flavor and helps create that tender, chewy texture.

How can I make chewier snickerdoodle cookies?

To get chewier cookies, add an extra egg yolk and chill the dough overnight. This helps develop flavor and creates a softer, fudgier texture. Also, slightly underbake and allow the cookies to cool on the sheet before transferring to a rack.

Final Thoughts

Baking snickerdoodles with this recipe always feels like a little act of love that fills my home with warmth and nostalgia. I’m confident once you try this Best Snickerdoodle Cookies Recipe, it’ll become your go-to too—simple ingredients, foolproof steps, and that unbeatable cinnamon-sugar hug in every bite. Go ahead, bake a batch and share the joy!