The Best Snickerdoodle Recipe | 9 Simple Ingredients

This soft chewy snickerdoodle recipe makes buttery cookies with a hint of tangy flavor. You’ll love this classic cinnamon treat!

Several years ago, a friend made me snickerdoodle cookies that were OUT OF THIS WORLD. I told my husband he should try one, and he said back to me, “I don’t like snickerdoodle cookies.”

Apparently, he can’t resist cookies in general, because two minutes later, he was in the kitchen grabbing a handful of cookies for himself!

Although my Healthier Sugar Cookies are pretty darn amazing (as are my Healthy Thumbprint Cookies), I knew right away that I’d need to create my own healthier version of the best snickerdoodle recipe!

RECIPES FOR SNICKERDOODLE COOKIES

If you’ve never made soft snickerdoodle cookies before, you’re in for a treat! These are similar to a sugar cookie, except that the best snickerdoodles:

• Turn out super soft & chewy.
• Are more cinnamon-y.
• Have a teeny tiny hint of tang taste.
• Have no required chill time!
• Are easier to make (no rolling or cutting!)
• And they’re addicting as all get out!

EASY SNICKERDOODLE RECIPE INGREDIENTS

This easy snickerdoodle recipe has pretty typical cookie ingredients:

Cookie Dough:

• Unsalted butter. We start by creaming the butter with the sugar for sweet, fluffy cookies.
• Granulated sugar. I recommend coconut sugar.
• Vanilla extract. Here’s how to make your own.
• Egg + egg yolk. The extra egg yolk keeps the cookies extra soft and chewy.
• Whole grain flour. I recommend einkorn flour, but all-purpose flour will work too.
• Cream of tartar. This is what gives snickerdoodles their signature tang. It also helps them puff up. Don’t skip it!
• Ground cinnamon. Another signature snickerdoodle cookie flavor.
• Baking soda. To help the snickerdoodles rise.
• Salt. Just a bit to help bring out the sweetness.

If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).

Cinnamon Sugar Topping:

This simple cinnamon sugar mixture coats the outside of the cookie dough and makes for a sweet, crackly finish when baked.

HOW TO MAKE SNICKERDOODLES

Step 1. Preheat the oven to 375F and line a large baking sheet with a silpat mat or parchment paper.

Step 2. In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together the butter and sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.

Step 3. Add the egg, egg yolk, and vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.

Step 4. Add the dry ingredients: flour, cream of tartar, cinnamon, baking soda, and salt and mix on low JUST until combined. The batter will be thick.

Step 5. In a small bowl, make the cinnamon sugar topping. Combine 2 Tablespoons of granulated sugar and ½ teaspoon of ground cinnamon. (I use and recommend these small glass bowls.)

Step 6. Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)

Step 7. When you’ve scooped all the cookies, working with one at a time, roll the double scoop of dough into a ball using the palm of your hands. Roll the cookie dough ball in the cinnamon sugar so it’s coated well. Place it back onto the baking pan. Repeat the process for all the cookie dough balls.

Step 8. Bake the snickerdoodles for 10 minutes. These cookies will puff up and not deflate much, so if you want a flatter cookie, use a pancake flipper or spoon to GENTLY press down on the cookies when you pull them out of the oven. Allow the snickerdoodle cookies to cool on the baking pan for 10 minutes before placing them on a wire rack to cool completely.

Store snickerdoodles in an airtight container for up to 5 days or in the freezer for up to 3 months.

CLASSIC SNICKERDOODLE COOKIE RECIPE SECRETS

I’ve made MANY batches of this easy snickerdoodle cookie recipe, and I want to share a few lessons I’ve learned that make the recipe super quick, and extra tasty!

• Use a paddle blade with a scraper. It’s best if you scrape down the sides of the bowl often, and using a paddle blade with a scraper makes that a bit easier.
• Use a large baking sheet. I bought myself a set of USA baking sheets a couple of years ago and I wish I had done it sooner! They’ve held up super well, don’t warp or bend in the oven, and they can hold A LOT of cookies!
• I like to use silicone silpat mats on top of my baking sheets for quicker clean-up and more evenly baked cookies. No more spreading or burnt spots!
• This recipe uses one extra egg yolk, which makes snickerdoodle cookies extra soft and chewy. Be sure to save that extra egg white for Vegetable Fried Rice or the Best Scrambled Eggs!
• Don’t overbake your snickerdoodles! For cookies that are crisp on the edges and soft and chewy in the middle, you want them to look slightly underbaked when you take them out of the oven. They’ll firm up as they cool for a perfectly soft, chewy texture.

SERVE WITH SOFT SNICKERDOODLE RECIPE

I like to make this soft snickerdoodle recipe to enjoy for an afternoon treat. They’re so yummy and it’s easy to grab a few! They’re also delicious with coffee. If you’re feeling extra indulgent, try them with one of these hot beverages:

Or put a scoop of Vanilla Ice Cream between two snickerdoodles for a yummy ice cream sandwich!

SKICKERDOODLE FAQS

MORE EASY COOKIE RECIPES