Seriously the best Snickerdoodle cookies you’ll ever have! This classic and easy Snickerdoodle recipe has all the signature softness and chewiness with crisp buttery edges, rolled in cinnamon and sugar.
- 1 cup (226g) Unsalted butter, softened (see notes)
- 2 cups (380g) Granulated sugar
- 2 Large eggs
- 1 teaspoon (5ml) Pure vanilla extract
- 3 1/2 cups (420g) All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Cream of tartar
- 1/2 teaspoon salt
For the coating
- ¼ cup (58g) Granulated sugar
- 1 tablespoon (7.5g) cinnamon
- Let the butter sit at room temperature for 30 minutes. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
- 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, mixing until well combined.
- In a separate bowl, combine the dry ingredients: flour, baking soda, and cream of tartar, and add to the wet ingredients. Beat on medium-low speed until well combined and dough starts to form.
- In a small bowl, combine 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 the cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- My butter is slightly colder than room temperature. 30 minutes on the counter works great. If the butter is too soft, the cookies will spread too much.
- Cream of tartar sub? See the blog post for notes.
Storing and Freezing
- Store baked cookies in an airtight container at room temperature for 3-4 days.
- To freeze the cookie dough, pre-scoop the dough, roll in cinnamon and sugar and then refrigerate for 30 minutes. Transfer the dough to an airtight container and freeze. The 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 them to an airtight container and freeze.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: snickerdoodle cookies, easy snickerdoodle recipe, best snickerdoodle recipe