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These are seriously the best Snickerdoodle Cookies you’ll ever have!! These have the signature soft and chewy in the centers with crisp edges, and rolled in plenty of cinnamon and sugar. This is my go-to cookie recipe, especially at Christmas time.
Originally posted in 2015 and updated in 2020
People obsess over these cookies, and I totally understand why. The perfect cookie is so subjective, but these Snickerdoodles have the signature crisp edges with soft centers. These are sweet and buttery and each bite just melts in your mouth.
While Snickerdoodles make a great Christmas cookie, this is one of my go-to recipes anytime I need to bring something, or if I send a gift to a friend. They’re so easy to make and I always have the ingredients on hand. Over the years, I’ve perfected the method to get the perfect cookie every time.
This base recipe is also very versatile. With this recipe, I’ve created dozens of variations of this cookie. It also freezes great, so you can always have a batch ready to go when friends arrive.
Ingredients you’ll need
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
What can be used as a substitute for cream of tartar?
Cream of tartar is what makes this cookie chewy with the signature tanginess because the cream of tartar prevents the sugar from crystalizing. I’ve read that you can use lemon juice or white vinegar, but I have not tried it myself. It’s just something I always keep on hand because I use this base recipe quite often. If you’d like to learn more about cream of tartar substitutes, my friend Dorothy has some tips!
How to make the Snickerdoodles
This is seriously the easiest recipe to throw together.
- Beat the butter and sugar
- Add the eggs, vanilla extract
- Combine and add the remaining dry ingredients
- Scoop the dough onto a parchment paper lined baking sheet and roll in cinnamon and sugar
- Refrigerate the dough for a minimum of 1 hour.
- Bake & Cool
Start with cold butter. I know most recipes start with room temperature butter, but I always forget. So I like to slice it into 1 tablespoon size cubes and then I let my mixer do the work to soften the butter while it’s mixing with the sugar. It takes longer to soften in the mixer, but warm butter makes the cookies spread too much.
Pre scoop the dough and roll it in the cinnamon sugar mixture prior to refrigerating the dough. I also choose to use a large cookie scoop because I like a big cookies, and using a cookie scoop ensure your cookies will bake evenly.
Bake them on a silicone baking mat. This helps prevent the bottom from burning and the added layer also helps the cookies from spreading. Parchment paper will also work but the bottoms of the cookies will be darker.
Bake one tray at a time: Overloading the oven can cause uneven baking, especially if you have hot spots in the oven.
When they’re hot and fresh: Use a round cookie cutter, spatula or knife and press the edges of the cookies towards the center for the perfect shape, and to make some of those gorgeous ripples along the edges. You have to do this right when they come out of the oven.
Refrigerating the dough allows time for the butter to solidify again, which in turns, prevent the cookies from baking like flat pancakes. You need at least 45-60 minutes of chill time.
You can also refrigerate overnight if needed. If your dough has been in the refrigerator for longer than 2 hours, allow them to sit at room temperature for 15-20 minutes before baking.
The dough will harden in the fridge, so I always recommend pre scooping the dough prior to baking and rolling it in the cinnamon sugar prior to refrigerating so the dough is nice and soft and the coating will stick.
To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer dough to an airtight container and freeze. Dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature.
To freeze baked cookies, cool them completely then transfer to an airtight container and freeze.
Follow Beyond Frosting:
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
These are the best Snickerdoodle Cookies you’ll ever have!! These have the signature soft and chewy in the centers with crisp edges, and rolled in plenty of cinnamon and sugar. .
- 1 cup (226g) unsalted butter
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
For the coating
- ¼ cup (47.5g) granulated sugar
- 1 tablespoon (7.5g) cinnamon
- In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
- In a small bowl, combined cinnamon and sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
- Place the cookies on a silicone lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
- Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
- Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer dough to an airtight container and freeze. Dough should be thawed but cold prior to baking. Thaw overnight in the refrigerator or for 1-2 hours on the counter at room temperature.
- To freeze baked cookies, cool them completely then transfer to an airtight container and freeze.
- Salt: The original recipe did not contain salt, and I don’t use salt when I make this recipe. Some have commented that they thought this recipe needed salt because it’s very sweet. If you’d like to use salt, I’d say 1/2 teaspoon.
- Butter: My butter is usually colder than room temperature. I recommend slicing it into 1 tablespoon size cubes and beat for a few extra minutes.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: Snickerdoodle Cookie, Christmas Cookie, Soft and Chewy Cookie Recipe