These classic snickerdoodle cookies feature rich buttery soft and chewy cookies sprinkled with cinnamon and sugar for a truly delightful treat! Make them for any occasion!
Aside from classic chocolate chip cookies, snickerdoodles are my all time favorite cookie!
There’s just something about the chewy texture and that light cinnamon sugar coating that I find irresistible!
While I love using this recipe during the holiday season for gift giving and for sharing at family gatherings, it can be enjoyed any time throughout the year.
If you participate in a cookie exchange or love making Christmas cookies, classic snickerdoodles must be included!
I make gluten-free snickerdoodles using gluten-free all-purpose flour, but you can just as easily use regular all-purpose flour.
If you’re looking for a grain-free or a sugar-free option, make my Keto Snickerdoodles!
One of my favorite parts about this easy cookie recipe is it can be made at a moment’s notice. No refrigerating the dough necessary!
Let’s discuss the simple ingredients for classic snickerdoodle cookies!
Snickerdoodle Cookie Ingredients:
Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: The base of the cookies. I use a gluten-free all-purpose flour blend in order to make gluten-free snickerdoodles, but you can use regular all purpose flour too.
I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and find it yields the best results. Note that varying brands of gluten-free flours produce varying results.
Unsalted Butter: The rich flavor and chewy texture is brought to us by butter! For my fellow lovers of chewy snickerdoodle cookies, we all have softened butter to thank for our joy!
White Sugar and Brown Sugar: While classic snickerdoodle cookies are typically made with all white cane sugar, I like doing a combination of white and brown sugar.
I’m convinced brown sugar adds richer flavor and just a touch of moisture, which makes baked goods so dreamy.
Eggs: A couple of large eggs at room temperature go into the snickerdoodle cookie dough to ensure the cookies rise and stay held together nicely after cooling.
Vanilla Extract: A splash of vanilla adds warm flavor for a little nuance.
Cream of Tartar: You may be wondering what cream of tartar is and if you actually need it.
Cream of tartar is a leavening agent that also works as a stabilizer in whipped cream or meringue recipes. In terms of cookies, though, it helps leaven the dough and also adds a tanginess that can’t really be replicated in any other way.
A small jar of cream of tartar is inexpensive and a little bit goes a long way, so I don’t recommend replacing it!
I’ll put it this way: anyone who has made a perfect snickerdoodle cookie will say the cream of tartar is an essential ingredient to make the absolute best snickerdoodles.
The slight almost imperceptible signature tang is what makes a snickerdoodle a snickerdoodle.
If you’re in a bind and can’t find it anywhere, you can use two teaspoons of baking powder instead.
Baking Soda: Another leavening agent, which is responsible for those amazing crispy edges.
Sea Salt: Salt is a major flavor enhancer! Don’t skip it! Do note that I use sea salt in my recipes, not iodized salt. Sea salt tastes less salty, so if you’re using regular table salt, use ½ teaspoon in this recipe instead of a full teaspoon.
Cinnamon and Sugar: The cinnamon sugar mixture consists of just those two ingredients! The cookie dough balls get rolled in cinnamon and sugar to create that delectable dusting on the outside of the cookies. If you enjoy more cinnamon flavor, you can play with the ratio of cinnamon to sugar.
For me, the best snickerdoodle recipe is the traditional approach, but you can also add 1.5 cups of chocolate chips if you enjoy some chocolate richness.
Now that we’ve covered the basic ingredients for snickerdoodles, let’s bake a batch!
How to Make Snickerdoodles:
Preheat the oven to 375 degrees Fahrenheit. Spray two large cookie sheets with cooking spray or line it them with parchment paper. If you have one baking sheet, you can bake the dough in two batches.
Place the butter, white sugar, brown sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment.
Beat on medium-high speed until well combined and fluffy. Note: if you don’t have a stand mixer, use a large mixing bowl and a hand mixer.
Use a rubber spatula to scrape the sides of the bowl, then beat in the eggs one at a time on medium speed. Scrape the sides of the bowl again with a rubber spatula.
In a separate bowl, stir together the flour, cream of tartar, baking soda, and sea salt until well combined (dry ingredients).
Transfer the flour mixture to the mixer with the wet ingredients and beat on low speed until the flour has incorporated into the dough. Once the flour has mostly mixed in, you can increase the speed to finish mixing it into the dough.
Stir together the cinnamon and sugar for dipping the dough.
Form balls of dough about 1.5 to 2 inches in diameter.
Dip the balls of dough into the cinnamon and sugar mixture, making sure to coat the outside of each dough ball fully.
Place balls of dough on two large baking sheets, placing them a couple inches apart to allow room for spreading during the baking process.
Bake on the center racks of the preheated oven for 8 to 10 minutes (I do 8).
Once the cookies are out of the oven, immediately use the back of a spoon to gently pat down the centers, which will be puffed up. You can also leave the centers as is for fluffy cookies.
Sprinkle the rest of the cinnamon and sugar mixture over the warm cookies.
Allow the cookies to cool for 10 minutes, then serve!
Storage Suggestions:
- Counter: Store cookies in a large zip lock bag or an airtight container on the counter for up to 3 days.
- Refrigerator: Store cookies in the refrigerator for up to 7 days in a zip lock bag or airtight container.
- Freezer: Cookies can be frozen for up to 3 months! Freeze them in a freezer bag or ziplock. You can also freeze the dough balls in a zip lock and bake them at 350 for 10-12 minutes from frozen.
And that’s it!
Whether you’re baking a batch of cookies for everyday enjoyment or for a special occasion, I trust you’ll find this classic snickerdoodle recipe is perfect for sharing!
This easy snickerdoodle recipe is so much fun to make. Enjoy a cookie baking session with friends, family, or kids!
I may be biased, but I think they are the best snickerdoodle cookies, which has been corroborated by all who have tried them!
The cinnamon-sugar coating is what really sets homemade snickerdoodle cookies apart from all others.
If you’re looking for more holiday cookie recipes, try out these reader favorites!
More Cookie Recipes:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Gluten-Free Sugar Cookies
- Fudgy Chocolate Sweet Potato Cookies
- Cranberry White Chocolate Macadamia Nut Cookies
- Oat Flour Shortbread Cookies with Walnuts
The best snickerdoodle cookie recipe for celebrating life!
Snickerdoodle Cookies
Equipment
Ingredients
- 1 cup (2 sticks, 230g) unsalted butter softened
- ¾ cup (150g) granulated cane sugar
- ½ cup (100g) brown sugar
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 3 cups (375g) all-purpose flour or gluten-free all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp sea salt*
Cinnamon-Sugar Topping:
- ⅓ cup (70g) granulated cane sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray two large cookie sheets with cooking spray or line it them with parchment paper. If you have one baking sheet, you can bake the dough in two batches.
- Place the butter, white sugar, brown sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until well combined and fluffy. Note: if you don’t have a stand mixer, use a large mixing bowl and a hand mixer.
- Use a rubber spatula to scrape the sides of the bowl, then beat in the eggs one at a time on medium speed. Scrape the sides of the bowl again with a rubber spatula.
- In a separate bowl, stir together the flour, cream of tartar, baking soda, and sea salt until well combined (dry ingredients).
- Transfer the flour mixture to the mixer with the wet ingredients and beat on low speed until the flour has incorporated into the dough. Once the flour has mostly mixed in, you can increase the speed to finish mixing it into the dough.
- Stir together the cinnamon and sugar for dipping the dough.
- Form balls of dough about 1.5 to 2 inches in diameter.
- Dip the balls of dough into the cinnamon and sugar mixture, making sure to coat the outside of each dough ball fully.
- Place balls of dough on two large baking sheets, placing them a couple inches apart to allow room for spreading during the baking process.
- Bake on the center racks of the preheated oven for 8 to 10 minutes (I do 8).
- Once the cookies are out of the oven, immediately use the back of a spoon to gently pat down the centers, which will be puffed up. You can also leave the centers as is for fluffy cookies.
- Sprinkle the rest of the cinnamon and sugar mixture over the warm cookies.
- Allow the cookies to cool for 10 minutes, then serve!
Notes
Nutrition
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Do you have a recommendation for a sugar substitute like coconut sugar?
Just saw the comment below mine. Thanks!
No problemo! Happy baking!
Is it possible to use coconut sugar instead of cane/brown sugars?
Hi Cathy! The texture may be slightly crumbly if using coconut sugar because it tends to be a coarser grind. That said, if you’re okay with a little crumble, the recipe will still taste great! Happy baking!