You will LOVE this classic Snickerdoodle cookie recipe! (2024)

Table Of Contents

• Unsalted Softened Butter
• Sugar
• Eggs
• Vanilla (I prefer 2)
• Flour
• Cream of Tartar
• Salt
• Baking Soda

Cinnamon-Sugar Mixture for Snickerdoodles:

• Cinnamon
• Sugar

1. Preheat oven to 400 degrees.

2. Cream together butter and sugar until light and fluffy (approx. 3 minutes) Add the eggs and vanilla. Cream for a few more minutes.

3. Stir in flour, cream of tartar, baking soda, and salt. Put dough in refrigerator for 1/2 hour.

4. In a small bowl, stir together sugar and cinnamon.

5. Remove dough from fridge and roll into small balls. Roll dough balls in the cinnamon-sugar mixture until well coated.

6. Place on un-greased baking sheet. Bake for 8-10 minutes. Let cool for several minutes on baking sheet before removing from the pan. I like to remove them when they are slightly under done as they do set up when you let them rest on the pan for a couple minutes. This way, they seem to stay chewier. If you like them harder, you can let them get a little golden.

   *Note: if you want your cookies to be flatter, you can press the balls down once they are on the baking sheet (before they go into the oven) I like to do this with the bottom of a mason jar. If you don’t do this, they will be a little raised in the middle.

   

I love finding yummy and classic recipes to share with all of you and I think I’ve got this one perfected. We tried for many years to bake these at 350 degrees, but I honestly feel like they do better at 400 degrees.

*Another variation of Snickerdoodles that we love can be found on the LovintheOven blog – she shares a Snickerdoodle recipe that calls for 2 different types of sugar (brown and white) You can find it here. It’s really good too!

Print this Snickerdoodles Cookie Recipe

Snickerdoodles

If you love Snickerdoodles then you will love this easy and old fashioned recipe that makes a Snickerdoodle cookie just like grandma used to make!

Ingredients

• 1cupUnsalted Softened Butter
• 1 1/2cupsSugar
• 2largeEggs
• 2teaspoonsVanilla
• 2 3/4cupFlour
• 2teaspoonCream of Tartar
• 1/4teaspoonSalt
• 1/2teaspoonBaking Soda

Cinnamon-Sugar Mixture:

• 1 1/2TablespoonsCinnamon
• 1/4cupSugar

Instructions

Preheat oven to 400 degrees.

Cream together butter and sugar until light and fluffy (approx. 3 minutes) Add the eggs and vanilla. Cream for a few more minutes.

Stir in flour, cream of tartar, baking soda, and salt. Put dough in refrigerator for 1/2 hour.

In a small bowl, stir together sugar and cinnamon.

Remove dough from fridge and roll into small balls. Roll dough balls in the cinnamon-sugar mixture until well coated.

Place on un-greased baking sheet. Bake for 8-10 minutes. Let cool for several minutes on baking sheet before removing from the pan. I like to remove them when they are slightly under done as they do set up when you let them rest on the pan for a couple minutes. This way, they seem to stay chewier. If you like them harder, you can let them get a little golden.

See Also

The Best Swig Sugar Cookies {Copycat Recipe}

Notes

*Note: if you want your cookies to be flatter, you can press the balls down once they are on the baking sheet (before they go into the oven) I like to do this with the bottom of a mason jar. If you don't do this, they will be a little raised in the middle.

Nutrition Information:

Yield: 30Serving Size: 1
Amount Per Serving:Calories: 170Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 93mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

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