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A stack of snickerdoodle cookies on a small white plate surrounded by other cookies and a glass of milk.

Classic Snickerdoodle Cookies

Course: Dessert
Cuisine: American
Keyword: Cookies, easy cookie recipe, how to make snickerdoodle cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 400kcal
Snickerdoodle Cookies are in many respects the perfect cookie. Crunchy on the edges and chewy in the center. Be sure to allow at least 2 inches between each dough ball, as they really do flatten and get nice a big while baking. And don't forget to have a big glass of cold milk handy for dunking!
Print Recipe


  • Stand mixer or electric hand mixer
  • 2 large baking sheets lined with parchment paper


  • cups all-purpose white flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter 2 sticks, room temperature
  • 2 cups sugar divided
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 tbsp cinnamon ground


  • Pre-heat oven to 400°F.
  • Line two large baking sheets with parchment paper.
  • In a large bowl, sift together the flour, cream of tartar, baking soda, and salt.
  • In a stand mixer, or with an electric hand mixer and a large bowl, cream the softened butter with 1½ cups sugar by beating them together for about 1½ minutes on medium, until fluffy and pale.
  • Add vanilla, and then the eggs, one at a time, and beat until well blended and smooth.
  • Gradually add in the flour mixture and continue beating until fully incorporated and the dough has come together, about 3 to 4 minutes.
  • In a medium-sized bowl, mix together the remaining ½ cup of sugar with the cinnamon.
  • Roll portions of the dough into generous 1 to 1½-inch balls with your hands (the dough will be soft). Roll each ball in the cinnamon-sugar mixture.
  • Place on the baking sheets, spaced about 2 inches apart.
  • Bake the cookies on the center two racks in the oven for 10 minutes. After about 5 minutes of baking, switch the sheets. The cookies will flatten on their own as they bake. If you made extra thick cookies, they may need to bake a couple more minutes. The cookies will harden somewhat as they cool.
  • Remove the baking sheets and allow to rest for 3 to 5 minutes. Transfer to baking racks and serve warm, or allow to come to room temperature.


NOTE: See Tutorial Video at the top of the post for visual reference.   If you enjoyed this video, please subscribe to our YouTube Channel
The dough can be made up to 1 day in advance.  Keep in an air-tight container with a lid in the fridge.  Remember, that though the dough is really tempting to nibble on, it does contain raw eggs, which can be risky for anyone with a compromised immune system.
Store baked cookies in an air-tight container with a lid on the counter for up to 1 week.  The cookies can be frozen for up to 1 month.  The cookie dough can be frozen for up to 2 months.  Let completely thaw and come to room temperature before baking.  


Calories: 400kcal | Carbohydrates: 51g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 286mg | Potassium: 132mg | Fiber: 1g | Sugar: 50g | Vitamin A: 709IU | Calcium: 8mg | Iron: 1mg