You searched and found the best snickerdoodle cookie recipe! We've been making this easy snickerdoodle cookie recipe for almost a decade! These snickerdoodles are one of the easiest and tastiest cookies!
In the last nine years, I've been making this same snickerdoodle cookie recipe because it is so easy and tasty and is a family favorite. Many of my readers (You!) also made this recipe over the years and love it! I'm bringing it back to the front of my blog posts again to remind everyone of this all time classic.
Snickerdoodle Cookie Recipe
When I first published this recipe in 2010, this is the only paragraph I wrote about these snickerdoodles:
Snickerdoodle cookies were always something I enjoyed, but never thought about making until recently. I'm clueless as to why! These are probably one of the easiest cookie recipes I have ever encountered. We've been enjoying them all week. They are also great for freezing and then popping in the microwave for a few seconds before devouring.
Nine years later, I have so much more to say about this easy snickerdoodle cookie recipe! I learned a few tips and tricks along the way to making the perfect snickerdoodles. (Although, these snickerdoodles are SO easy they really don't need many tricks!)
Tips for making the perfect snickerdoodle cookies
- Cream of Tartar: Use cream of tartar as listed, but if you do not have it on hand you can use baking powder instead of both the baking soda and cream of tartar. For this recipe, substitute 4 teaspoons baking powder for the baking soda and cream of tartar.
- Cookie Size: For most cookie recipes, I like to use my medium sized cookie scoop. BUT, for this snickerdoodle cookie recipe, I sometimes like to make these with my small cookie scoop instead. This recipe will make 3 ½ dozen if using the small cookie scoop and about 3 dozen with the medium scoop.
- Parchment Paper: Do not use a silicone liner on your cookie sheet! Whenever I use a silicone liner for these cookies, they spread too thin. Still tasty, but too thin! Parchment paper is better, or nothing if your cookie sheet is nonstick.
- Stand Mixer: I use my KitchenAid stand mixer for these cookies but you can also use a hand mixer if you do not own a stand mixer. Any cookie recipe can be made without a mixer and just a wooden spoon, but that takes quite a bit of elbow grease! If you have a food processor, that can work as well.
Other snickerdoodle recipes you may enjoy:
Gingerdoodles
Snickerdoodle Pumpkin Ice Cream Sandwiches
Pumpkin Snickerdoodles
This recipe was originally published October 6, 2010 and then updated September 14, 2019 with helpful tips and minor recipe edits.
Recipe Card
Snickerdoodle Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups plus 4 tablespoon sugar divided
- 2 eggs
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350˚F. Line cookie sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- In a large mixing bowl cream together the 1 ½ cups sugar and butter until light and fluffy (about 3 minutes). Beat in the eggs one at a time.
- Slowly add the flour mixture to the wet ingredients. Form into 1 ½-inch dough balls. In a wide bowl, combine the 4 tablespoon sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet. Bake for 12 minutes, until edges are golden. The cookies will flatten as they bake and set as they cool.
- Allow to cool for 8 minutes before removing from cookie sheet to cooling rack.
Nutrition
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Alpa says
any substitute for eggs...
Nikki Gladd says
I haven't tested a substitute, but maybe someone else who has can chime in?
Kaya says
Hi Nikki,
I found this recipe via Pinterest and I am absolutely in love. If I have to, like if there's none on hand, I leave out the cream of tartar all together and they're still great. I've made these snickerdoodles at least 10 times and they always turn out amazing! They never last more than a couple days. Thanks for sharing such a great recipe!
sandyeggokim says
If you don't happen to have any cream of tartar in your pantry (like me!) replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
Connie Cowart says
You have flour on here but you don't say which kind to use !! do you use self rising flour or all-purpose flour.thank you this recipe looks so good thought I would make some before christmas.
Sincerely,
Connie Cowart
Nikki says
Hi Connie. Typically when the type of flour isn't specified, you should use all-purpose. In more recent recipes I'm trying to remember to type out "all-purpose" anyway since not everyone knows this rule. 🙂 Enjoy!
Judy says
I just made these delicious cookies and followed the recipe
along with adding the extra flour because the dough was quite ticky, probably close to an additional half cup or so. also i did not use parchment paper and they turned out perfect!
Rachel says
A little trick that helps to also not make the dough not sticky....put it in the fridge for about an hour.
Rachel says
Perfect! I need to make about 9 dozen of these this week!
Gretchen says
Do you really need a mixer with a paddle attachment? I do not bake enough to justify having a mixer like that, but I do have a large Cuisinart food processor, though.
I also have a regular hand mixer.
Would that work as well?
Nikki says
Hi Gretchen! Any recipe that calls for stand mixer can most definitely be whipped up by hand, as well. It will just require a little more elbow grease. 🙂 You can use a wooden spoon or hand mixer with the same results. If you find yourself baking more, I definitely recommend saving up for a stand mixer, though, as it comes with a whisk, paddle and dough attachment and can be used for many recipes. The food processor will work, too! Have fun! 🙂
Katelyn says
I made these last night and I've never seen my husband get so excited about something sweet. Thanks for the great recipe (as always)!
TeaCupCake Girls says
I made these last night they were a hit with my class 😀
Adventuress says
2 tsp cream of tartar, is that correct? We made it and they were sour and puffy... what went wrong?
Nikki @Seeded at the Table says
Adventuress,
Yes, that's correct. Something else must have gone wrong. I've made these quite a few times now and never had puffy cookies. The sour taste is from the cream of tartar reacting with the baking soda and cinnamon flavors. This is a signature aftertaste that make snickerdoodle cookies unique. You can leave out the cream of tartar if this taste bothers you. 🙂
-Nikki
ingrid says
I love snickerdoodle-y desserts but have never actually made the cookies.
~ingrid
Taz says
mmm, these are some of my favourite biscuits, Yours look perfect, mine definitely never look as good!
Holly says
What pretty cookies, mine never look this good. I am going to try the snickerdoodles - I have been looking for a simple cookie to make. Thanks!
oneordinaryday says
Look perfect. Snickerdoodles are the first cookie I ever made on my own - after learning the recipe in 7th grade home ec. : ) Now you've got me craving them. Great photo.
tryityoumightlikeit says
They look totally perfect too. Nicely done! 🙂
Kira says
Snickerdoodle cookies are my FAVORITE! I love your picture on this one.
[email protected] says
These look really good. I'm looking forward to making these. The kids will thank you. 🙂
Georgia @ The Comfort of Cooking says
Oh, how I love a simple snickerdoodle cookie. We used to make these all the time in my high school cooking class, but now I'm 25 and I haven't made them since... It's about time to start again! Thanks for this recipe, Nikki!