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Cookies / Desserts

Classic Snickerdoodle Cookies

These classic snickerdoodle cookies are soft, chewy. Loaded with cinnamon and rolled in cinnamon sugar. A dash of cream of tartar makes these snickerdoodle cookies incredibly light and airy! Plan on 25-30 minutes of chilling before baking these cookies, you can also chill the dough overnight or freeze for later!

Highlights of this easy cookie recipe:

  • Soft and chewy texture
  • Slightly crisp edges
  • Light cinnamon taste
  • Family favorite
  • Great for sandwich cookies
  • Freezer friendly dough

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

scoops of snickerdoodle dough

Portion scoops ensure even sized cookies that bake evenly!

Tools I used for this recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!

First Steps:

  • Cream butter and sugar
  • Add in eggs and vanilla
  • Mix in dry ingredients
  • Chill dough

If you like these snickerdoodles, you’ll love…

Salted Toffee Chocolate Chip Cookies

Oatmeal Cookie Sandwiches with Maple Ganache

Chewy Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut & Pretzel Chocolate Chip Cookies

Grocery List:

  • Unsalted Butter, softened
  • Granulated sugar
  • Large Whole Eggs, room temperature
  • Vanilla Extract
  • All-purpose Flour
  • Cream of Tartar
  • Baking Soda
  • Salt
  • Cinnamon

Second Steps:

  • Scoop chilled dough
  • combine cinnamon sugar mixture
  • Roll dough in cinnamon mixture

Instructions for the snickerdoodles:

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the eggs and vanilla, mix to combine.
  • In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated.
  • Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Roll into small balls until round and smooth.
  • In a small mixing bowl combine the sugar and cinnamon. Roll each cookie into the sugar mixture. Arrange 2 inches apart on the prepared cookie sheet pan.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool.
snickerdoodle dough rolled in sugar

Classic Snickerdoodle Cookies

4.92 from 12 votes
Course: Dessert
Keyword: Baking from Scratch, Cookies, Snickerdoodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time: 30 minutes
Total Time: 55 minutes
Servings: 18 Cookies
Calories: 236kcal
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Ingredients: 
 

For the Snickerdoodle Dough:

  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 Eggs, room temperature
  • 2 tsps Vanilla Extract
  • 2 1/2 cups All-purpose Flour
  • 1 1/2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cinnamon

For the Cinnamon Sugar Mixture:

  • 3 tbsps Granulated sugar
  • 1 tbsp Cinnamon

Instructions:

  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the eggs and vanilla, mix to combine.
  • In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add the dry ingredients into the wet ingredients and mix until fully incorporated.
  • Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a portion scoop, scoop even amounts of dough, about 1 oz. Roll into small balls until round and smooth.
  • In a small mixing bowl combine the sugar and cinnamon. Roll each cookie into the sugar mixture. Arrange 2 inches apart on the prepared cookie sheet pan.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a wire rack to cool.

Nutrition:

Serving: 1 cookieCalories: 236 kcalCarbohydrates: 33 gProtein: 3 gFat: 11 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.4 gCholesterol: 45 mgSodium: 199 mgPotassium: 73 mgFiber: 1 gSugar: 19 gVitamin A: 343 IUVitamin C: 0.02 mgCalcium: 14 mgIron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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