This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
There’s something timeless about a good snickerdoodle. Soft centers, lightly crisp edges, and that unmistakable cinnamon-sugar coating that feels nostalgic in the very best way. These are the best snickerdoodle cookies ever — bakery-soft, slightly tangy, perfectly chewy, and made with simple pantry ingredients you probably already have on hand.
This is the recipe I come back to again and again when I need a dependable cookie for holidays, cookie trays, or just a cozy afternoon at home. No complicated steps — just classic, comforting cookies done right. Plus – these cookies won “best traditional cookie recipe” at our church’s kid’s bake off competition!
Why You’ll Love This Recipe
- Soft and chewy every time with perfectly set edges
- Rolled in extra cinnamon sugar for bold flavor
- A true classic cookie recipe that never goes out of style
Ingredients You’ll Need
- All-purpose flour
- Cream of tartar
- Baking soda
- Salt
- Salted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Cinnamon sugar (for rolling)
(Full ingredient measurements are listed in the recipe card below.)
Equipment Needed
- Stand Mixer or Hand Mixer – Creams the butter and sugar smoothly for the right cookie texture. I use my KitchenAid stand mixer, but a hand mixer works just as well.
- Cookie Scoop (small or medium) – Helps portion evenly so the cookies bake consistently.
- Baking Sheet – A standard rimmed sheet works best.
- Parchment Paper or Silicone Baking Mat – Prevents sticking and encourages even browning.
- Wire Cooling Rack – Allows cookies to finish setting without overbaking on the pan.
How to Make Best Snickerdoodle Cookies Ever
Great snickerdoodles are all about balance — soft centers without spreading too much, and a coating that actually sticks. Creaming the butter and sugar thoroughly builds structure and gives the cookies lift without making them cakey. The eggs and vanilla add richness, while cream of tartar provides that classic tang and helps the cookies maintain their soft texture.
I recommend chilling your dough in the refrigerator (covered) for an hour or two before rolling. This will give you that classic, puffy texture.
Rolling the dough balls in cinnamon sugar twice may feel excessive, but it’s what creates that bold, bakery-style coating. Baking just until the edges are set keeps the centers soft — they’ll finish setting as they cool on the pan, which is key for the final texture.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintBest Snickerdoodle Cookies Ever
These best snickerdoodle cookies ever are soft, chewy, and coated in a generous layer of cinnamon sugar. Made with simple pantry ingredients and baked in just 10 minutes, this classic cookie recipe is perfect for holidays, cookie trays, or an easy homemade dessert any time of year.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks salted butter (1 cup), softened to room temperature
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1.5 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 TBSP cinnamon
Instructions
- Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
- In a large bowl, mix together the flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or a large bowl using a hand mixer), cream the butter and sugar together until light and fluffy.
- Add the eggs and vanilla, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Using a small or medium cookie scoop, scoop out the dough and roll into balls.
- Chill dough in the fridge for 1-2 hours for firmer cookies. (This step optional but recommended)
- In a small bowl, mix together the cinnamon and sugar for the coating.
- Roll each ball in the cinnamon sugar mixture two times each (don’t skip this step!).
- Place the dough balls on the prepared cookie sheet about 2 inches apart.
- Bake for 10 minutes.
- Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- For extra flair, top with our homemade buttercream frosting!
Notes
- If you want puffy cookies, don’t skip chilling the dough.
-
Cookies will appear soft when removed from the oven — they finish setting as they cool.
Tips for Success
- Though it is optional, I highly recommend chilling the dough to avoid flat cookies. If you want puffy cookies, you’ll need to chill the dough.
- Don’t overbake — the cookies should look slightly underdone in the center when removed from the oven.
- Rolling the dough in cinnamon sugar twice ensures the coating sticks and stays bold after baking.
- Use room-temperature butter for the best creaming results.
Storage & Reheating
Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze: Dough balls or baked cookies freeze well for up to 2 months. Thaw at room temperature before serving.
Variations & Serving Ideas
- Frost cooled cookies with our classic buttercream frosting for an indulgent twist.
- Add these to holiday cookie trays alongside sugar cookies and chocolate chip cookies.
- Slightly underbake and serve warm with a glass of milk for the ultimate comfort dessert.
Final Thoughts
If you’re looking for a dependable, crowd-pleasing cookie recipe, these best snickerdoodle cookies ever deserve a permanent spot in your baking rotation. Simple, nostalgic, and consistently delicious — this is the kind of recipe that gets passed down.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
Leave a Reply