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Snickerdoodle Cookies

Snickerdoodle Cookies – soft and thick snickerdoodles with all the classic cinnamon taste you know and love!

Snickerdoodles are one of those classic, timeless cookies that everyone knows and loves. This recipe is for a soft and thick version. Sometimes they are thinner and crispier, but those aren’t my favorite. These are butter-y, cinnamon-y and delicious!

And if you want to get really crazy, you can add Hershey Kisses to the top. I first tried that with pumpkin kisses in the fall years and years ago and it was so good! Pumpkin Kiss Snickerdoodles are delicious, and you could even mix up the flavor of kisses you used.

stacked cookies with a bite taken out of the top one

 

What You’ll Need

  • Butter
  • Granulated Sugar
  • Light Brown Sugar
  • Egg
  • Vanilla Extract
  • Flour
  • Cream of Tarter
  • Baking Soda
  • Salt
  • Cinnamon

Why Is There Cream Of Tarter In Snickerdoodle Cookies

There is a combination of baking soda and cream of tarter in every snickerdoodle recipe out there. Cream of tarter gives the cookie is classic slightly tangy taste. It is what makes it different than your traditional Sugar Cookies. Obviously sugar cookies have frosting on top and lack of cinnamon, but the actual cookie taste is different, mainly because of the cream of tarter. So don’t skip it!

stacked snickerdoodles on a white plate

How To Make Snickerdoodles

  1. Using an electric mixer cream together the flour with the white sugar and brown sugar until it is light and fluffy. Add the egg and vanilla and beat until well incorporated.
  2. Mix together the flour, cream of tarter, baking soda, salt, and cinnamon. Slowly add to the butter mixture until it is fully incorporated.
  3. Mix together the sugar and cinnamon for rolling in a small bowl.
  4. Scoop 1 1/2 Tablespoon balls of dough, I like to use my medium cookie scoop. Roll in the cinnamon sugar mixture and place on a baking tray.
  5. Bake for 10 minutes, the edges will be set and they will be puffy but have set.
  6. Remove from the oven and let them cool for 10 minutes on the baking sheet before removing to a wire rack.

You will notice that this recipe does not require chilling of the dough! I will say, I like to let the balls of dough chill while the oven is preheating, but you don’t have to. If you preheat your oven prior to starting the cookies they will still be thick, puffy, and soft!

baked snickerdoodle cookies on a baking tray

Storage

After the cookies have cooled, you can store them in an airtight container, and they should remain soft for up to a week.

If you want to freeze the cookies, just let them cool and place in an airtight container. They will last in the freezer for 3-4 months.

close up snickerdoodles stacked on a plate for pinterest

More Tasty Cookie Recipes

Yield: 21

Soft Snickerdoodles

close up stacked cookies

Snickerdoodle Cookies - soft and thick snickerdoodles with all the classic cinnamon taste you know and love!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup + 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar
  • 1 whole large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cream of tarter
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Rolling

  • 3 Tablespoons granulated sugar
  • 1 Tablespoon cinnamon

Instructions

  1. Using an electric mixer cream together the butter with the white sugar and brown sugar until it is light and fluffy. Add the egg and vanilla and beat until well incorporated.
  2. Mix together the flour, cream of tarter, baking soda, salt, and cinnamon. Slowly add to the butter mixture until it is fully incorporated.
  3. Mix together the sugar and cinnamon for rolling in a small bowl.
  4. Scoop 1 1/2 Tablespoon balls of dough, I like to use my medium cookie scoop. Roll in the cinnamon sugar mixture and place on a baking tray.
  5. Preheat oven to 375º F.
  6. Bake for 10 minutes, the edges will be set and they will be puffy but have set.
  7. Remove from the oven and let them cool for 10 minutes on the baking sheet before removing to a wire rack.

Notes

Write additional notes Optional - Place balls of dough in the fridge while the oven preheats.

Nutrition Information

Yield

21

Serving Size

1

Amount Per Serving Calories 92Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 94mgCarbohydrates 11gFiber 0gSugar 4gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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Latest posts by Erin S (see all)

Tisha

Tuesday 8th of November 2022

Snickerdoodle cookies are my favorite

Catalina

Monday 7th of November 2022

One of our favorite cookies! Must make this recipe next weekend!

Sandra

Saturday 5th of November 2022

These were so good! Need to make a big batch next time!

Beth

Friday 4th of November 2022

I make snickerdoodles non-stop this time of year. I can't wait to try your recipe.

Amy

Saturday 31st of December 2011

At what temp?

Erin

Saturday 31st of December 2011

I thought I had updated this, but I guess not! Sorry - the temp should be 375. I will update again now.

Thanks!

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