4 Classic Snickerdoodle Cookie Recipes

There’s something wonderfully old-fashioned about a good snickerdoodle. These cookies are soft in the center, lightly crisp around the edges, and covered in that familiar cinnamon-sugar coating that makes the whole kitchen smell amazing. This collection brings together four classic snickerdoodle cookie recipes, including thick, soft, homemade, and traditional versions.

Quick Summary

These 4 classic snickerdoodle cookie recipes are made with simple pantry ingredients such as butter, sugar, eggs, flour, cinnamon, cream of tartar, and baking soda. The recipes are slightly different in texture and style, so you can pick the one that fits your craving:

• Snickerdoodle Cookies – A simple, traditional cookie with a soft center and cinnamon-sugar coating.
• Soft & Thick Snickerdoodles – A thicker version with a plush, chewy middle.
• Classic Snickerdoodle Cookies – A traditional bakery-style recipe with lightly crisp edges.
• Homemade Snickerdoodles – An easy from-scratch recipe made with everyday ingredients.

1. Snickerdoodle Cookies

Snickerdoodle Cookies are soft, buttery sugar cookies rolled in cinnamon sugar before baking. Cream of tartar gives them their signature slight tang while helping create the classic tender texture.

Ingredients

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl.
3. Beat the softened butter and sugar until light and creamy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. Gradually add the dry ingredients and mix just until a soft cookie dough forms.
6. Combine the sugar and cinnamon in a small bowl.
7. Scoop the dough into balls, then roll each one generously in the cinnamon-sugar mixture.
8. Place the cookies on the prepared baking sheets, leaving space between them.
9. Bake for 9–11 minutes, until the edges look set but the centers still appear soft.
10. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Texture tip: Take these cookies out while the centers still look slightly underbaked. They will continue setting as they cool.

2. Soft & Thick Snickerdoodles Cookie

Soft & Thick Snickerdoodles have a generous, doughy center and a rich cinnamon-sugar crust. A little extra flour and properly chilled dough help these cookies hold their thick shape during baking.

Ingredients

For the Cookies:

• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract

For the Coating:

• ⅓ cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions

1. Whisk the flour, cream of tartar, baking soda, and salt together.
2. Beat the butter and sugar for 2–3 minutes until creamy and fluffy.
3. Mix in the egg, egg yolk, and vanilla until smooth.
4. Add the dry ingredients gradually, mixing only until combined.
5. Cover the dough and chill it for 30–45 minutes. This helps the cookies stay thick.
6. Heat the oven to 350°F (175°C) and prepare parchment-lined baking sheets.
7. Mix the cinnamon and sugar in a shallow bowl.
8. Divide the chilled dough into generous portions and roll them into balls.
9. Coat each dough ball completely in cinnamon sugar.
10. Arrange on the baking sheets and bake for 10–12 minutes.
11. Leave the cookies on the tray for 5 minutes, then move them to a cooling rack.

Texture tip: Avoid flattening the dough balls before baking. Keeping them rounded gives the finished cookies their thick, soft centers.

3. Classic Snickerdoodle Cookies

Classic Snickerdoodle Cookies have lightly crisp edges, tender centers, and plenty of cinnamon-sugar flavor. This traditional version keeps the ingredient list straightforward and lets the buttery cookie and cinnamon coating do all the work.

Ingredients

For the Dough:

• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For Rolling:

• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Combine the flour, cream of tartar, baking soda, and salt in a bowl.
3. Beat the butter and sugar until smooth and creamy.
4. Add the eggs one at a time, followed by the vanilla.
5. Slowly mix in the dry ingredients until no streaks of flour remain.
6. Stir the cinnamon and sugar together in a small bowl.
7. Roll portions of dough into smooth balls.
8. Coat each ball thoroughly with cinnamon sugar.
9. Place them several inches apart on the baking sheets.
10. Bake for 9–11 minutes until the edges are set and the centers remain tender.
11. Cool on the baking sheet for a few minutes before transferring to a rack.

Baking tip: Do not wait for the cookies to become completely firm in the oven. A soft center is one of the best parts of a classic snickerdoodle.

4. Homemade Snickerdoodles Cookies

Homemade Snickerdoodles are an easy from-scratch cookie made with basic baking staples and a generous cinnamon-sugar coating. This version is especially handy for casual weekend baking because there is no complicated preparation.

Ingredients

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Sugar:

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Heat the oven to 350°F (175°C) and line your baking sheets.
2. Mix the flour, cream of tartar, baking soda, and salt in a medium bowl.
3. In a separate large bowl, cream the butter and sugar until smooth and fluffy.
4. Beat in the eggs and vanilla.
5. Add the dry mixture in batches and stir until a soft dough comes together.
6. Combine the cinnamon and sugar in a small bowl.
7. Scoop the dough into tablespoon-sized portions and roll them into balls.
8. Toss each dough ball in the cinnamon-sugar mixture.
9. Place the cookies on the prepared baking sheets with enough room for spreading.
10. Bake for 9–10 minutes.
11. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack.

Homemade baking tip: Use softened butter rather than melted butter. Softened butter gives you better control over the dough texture and helps the cookies bake evenly.