Slightly crisp on the outside and perfectly soft and chewy on the inside, these are the BEST Snickerdoodles! Snickerdoodle cookies have always been my favorite cookie. I love the quirky name, that classic tangy flavor and the irresistible cinnamon-sugar coating. They are great anytime of the year, but they are especially wonderful for cookie exchanges, gift giving and Christmas celebrations.

snickerdoodles on a white plate

These cookies turn out perfectly fluffy, chewy and amazing every time!! The best snickerdoodle recipe I’ve tried.

— Keedo

Snickerdoodle cookies are a timeless classic that never goes out of style. My recipe yields the most soft, chewy, perfectly fluffy snickerdoodles you’ll ever taste. Much too often you’re left with flat, crispy and thin snickerdoodle cookies, but if you prefer soft-baked cookies, you’ve come to the right place.

Why you should make this recipe

These are seriously everything you could want in a traditional snickerdoodle cookie. They have a buttery flavor with a lovely crunch from the cinnamon-sugar coating. And the texture is spot on! They’re slightly chewy around the edges with soft, pillowy centers.

This time of year, I bake up tons of treats for gift giving and enjoying through the holiday season and snickerdoodles are a MUST. Out of all of the Christmas cookies, they are usually the first to go! This is my absolute favorite Christmas cookie recipe and I can’t wait for you to try it!

snickerdoodles stacked on a white plate

Ingredients needed

The lineup of ingredients for these includes all of the basics that you’d expect to find in most cookie recipes. You will just need to make sure you have cream of tartar in your pantry! It’s the key ingredient! Here’s everything you need:

  • Butter. You’ll need slightly softened, unsalted butter. If you only have salted butter available, just leave out the additional 1/4 teaspoon salt called for in the recipe.
  • Sugar. We’re only using granulated sugar to add sweetness.
  • Egg. One egg is needed to add structure and stability.
  • Vanilla extract. Adds a slight sweetness, warmth and flavor.
  • Flour. For a soft, tender cookie with the perfect amount of chewiness, I recommend using all-purpose flour.
  • Baking essentials. Cream of tartar adds that wonderful tangy flavor and along with baking soda gives these the perfect amount of fluff. And a small amount of salt is a must for any sweet treat to enhance the flavor.
  • Cinnamon + sugar. A combination is used as the coating to give them their signature look and taste!

How to make this recipe

This chewy snickerdoodle recipe is simple, straightforward and will be your new go-to! Just follow these easy steps for a batch of amazing cookies from scratch:

  • Cream together the butter and sugars. In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugar on medium speed until combined and creamy, about 2 minutes.
  • Add egg and vanilla. Add the egg and vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed.
  • Combine the dry ingredients. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
  • Add in the flour. Turn the mixer to low speed and gradually add the flour mixture to the sugar mixture.
  • Chill dough. Place the cookie dough in the refrigerator to chill for at least 30 minutes and up to 4 days.
  • Mix cinnamon + sugar. In a small bowl, stir the cinnamon and sugar together for rolling the cookie dough balls.
  • Scoop dough balls. Use a large spoon or cookie scoop to shape dough into balls. Then, roll the cookie balls into the cinnamon-sugar mixture and place onto a cookie sheet lined with parchment paper or a silicone baking mat. The cookies, pictured, are about 1.5 tablespoons of dough. This will make approximately 20 medium-sized cookies.
scooping dough balls to roll in cinnamon sugar mixture
  • Bake. Cookies will need to bake for just 8 minutes in a preheated oven. Remove from the oven right when edges start looking set and golden. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven.
  • Shape the cookies. This is a tip from The Food Charlatan to keep the cookies from becoming too flat after baking. Use two spoons (like pictured below) to smoosh the edges of the cookies toward their centers. This must be done immediately after you pull them out of the oven.
  • Cool & enjoy! Transfer to wire racks on the counter to continue to cool and enjoy!
using spoons to press in the sides of snickerdoodle cookies

Double Dip Tip

If you like your cookies extra sweet and cinnamon-y, while they are still warm, but cool enough to handle, place each cookie back into the cinnamon-sugar mix and coat both sides of the cookie. This is an optional step, but I love the difference it makes in terms of flavor and texture.

Tips for recipe success

Here’s a list of our best tips & tricks for baking cookies, so you’ll have amazing snickerdoodles every time!

  • Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
  • Fresh cream of tartar and baking soda. Be sure that your cream of tartar and baking soda are fresh before using, so these rise properly! They lose potency over time. When I open a new can, I always write the date on the lid with a Sharpie. Discard the opened can after 6 months.
  • Bake on parchment or silicone. Parchment or, better yet, a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which will cause them to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
  • Baking pans. If you are only using one baking sheet, make sure it is cool before putting new dough balls onto the surface. If the baking pan is warm, they may spread too much. I like to use several sheet pans, so I don’t have to wait for them to cool.

How to keep these soft + fluffy

The best way to keep your snickerdoodles soft is to make sure you don’t over-bake them. Take them out of the oven after about 8 minutes. They will appear under-baked, but they will firm up slightly after several minutes out of the oven.

These are not only soft straight out of the oven, but they will remain soft even a week later. This makes them perfect for cookie exchanges and homemade gift-giving. Store in a covered container, at room temperature, to preserve the soft texture.

Frequently asked questions

Why is it called a snickerdoodle?

It has been reported that the name comes from the German term Schnecke Knödel, which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.

Why is cream of tartar used in snickerdoodles?

Cream of tartar (sold in the spice aisle) is the leavener that gives the cookies lift, lightness, provides that iconic flavor, and is key for this recipe.

What does a snickerdoodle taste like?

They are similar to a sugar cookie, but they have a slightly tangy flavor from the cream of tartar (which I love!) and they get rolled in a mix of cinnamon and sugar before being baked. This adds a sweet, cinnamon-y taste.

Do you have to chill the dough?

I highly recommend taking the time to chill the dough for at least 30 minutes. Chilling the dough will make the balls easier to roll, enhances the flavor and ensures that the baked cookies have the best texture.

Storing & freezing recommendations

  • Freezing cookie dough. After rolling balls in the cinnamon & sugar, place them on a sheet pan lined with parchment paper. Flash-freeze the dough in the freezer for 30 minutes, so the balls don’t stick together. Once firm, you can transfer them to a freezer-safe bag or container. Frozen dough will keep well for up to 3 months. Be sure to label your bag or container with the date.
  • Bake from frozen. When baking from frozen, the tops of your cookies may darken a bit more, but they will still be delicious. Follow all of the instructions for baking, but add a minute or two onto the bake time. You can also let them thaw at room temperature before baking.
  • Freezing baked cookies. Store in a freezer-safe container or baggie and freeze for up to 3 months. When you’re ready to enjoy, pop them in the oven at 350 degrees for a couple of minutes. This will bring them back to their chewy state and make them taste just like fresh-baked.
  • Storing. These will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!
the best snickerdoodles on a baking sheet

This is the BEST snickerdoodle cookie recipe and you definitely need to add it to your baking list this holiday season. They are tender, fluffy and flavorful, and honestly just so perfect. Holiday snickerdoodles make a festive and delicious addition to any dessert platter.

If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

snickerdoodles on a white plate
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Best Snickerdoodles

A tiny bit of crisp on the outside and a super soft and chewy inside, this has got to be the BEST Snickerdoodle Cookie recipe! Snickerdoodles are my very favorite cookie and this is my go-to recipe.
Author: Kim


  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups (180g) all-purpose flour, spooned & leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For rolling:

  • 1/3 cup (70g) granulated sugar
  • 1 1/2 tablespoons ground cinnamon


  • In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugar on medium speed until combined and creamy, about 2 minutes. Add the egg and vanilla extract; mix on high until fully combined. Scrape down the sides and bottom of the bowl as needed using a rubber spatula.
    cream butter with sugar and eggs using a stand mixer
  • In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Use a rubber spatula to scrape down the edges and bottom of the bowl, as needed. Once there are no more flour streaks, stop mixing. Do not over mix the dough. At this point, you can roll the cookie dough balls. However, the dough is a bit sticky and it is much easier to roll the dough when it is chilled. I also find the cookies bake up fluffier. Place the dough in the fridge to chill for 30 to 60 minutes. 
    add flour mixture to butter mixture
  • Preheat oven to 400 degrees F. and prepare a few baking sheets with parchment paper, or line with a silicone baking mat. To roll the cookies: combine 1/3 cup sugar with the 1 1/2 tablespoons cinnamon in a small bowl. For each cookie, scoop out about 1 1/2 tablespoons of the dough and roll it into a ball. Roll the dough balls in the cinnamon/sugar mixture and place them 3 inches apart on a cookie sheet.
    roll cookie dough in cinnamon and sugar mixture
  • Bake cookies for 8 minutes and no more. The cookies may seem undercooked, but will continue to set after they are removed from the oven. Shape the cookies: Immediately after taking the cookies out of the oven, use a spoon or two (one in each hand) to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this very quickly and immediately after taking them out of the oven, before the edges harden.
    baked snickerdoodles on a baking sheet
  • Allow cookies to cool on the pan for at least 3-5 minutes. While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar. Coat one side of the cookie, then flip it over and coat the other side. This extra step is optional, but makes the cookies extra delicious! Allow the cookies to cool completely on a wire cooling rack. Enjoy! Cookies will stay fresh for up to 7 days, stored in an airtight container.
    best snickerdoodles on a sheet pan


To avoid flat cookies: Check your baking soda and cream of tartar to make sure they’re fresh. Baking soda can go flat just months after opening the box. To test it, add about 1/2 teaspoon baking soda to about 2 tablespoons white vinegar. If it’s fresh, it will start fizzing and bubbling immediately.
Make ahead options: Cookie dough will keep well in the refrigerator for up to 3 days. Let it come to room temperature before rolling and baking the cookies. The cookie dough also freezes well. First, roll the dough into balls then freeze the cookie dough balls for up to 2-3 months. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving: 1cookie, Calories: 123kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 61mg, Potassium: 43mg, Fiber: 1g, Sugar: 11g, Vitamin A: 157IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

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