Snickerdoodle Cookie Recipe is the perfect fall dessert for cinnamon lovers. If you want an easy to make soft & chewy snickerdoodle cookie – with or without white chocolate chips, this is for you.
Do you love snickerdoodles? We are huge cinnamon lovers in this house, so when the weather starts turning cool, this Snickerdoodle Cookie Recipe is our “go-to” recipe to kick off the fall season.
Scroll to the bottom for the Printable Recipe
I’m a bit particular about my snickerdoodles. It can be hard to find a recipe that is not only easy to make but results in a super soft & chewy cookie.
Rest assured, this recipe that I have been making for at least the last 20+ years is the answer to all your cookie woes.
Snickerdoodles
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I love it because it’s a no-chill recipe. For me, when I want a cookie, it is absolute torture to have to plan ahead.
I love my chilled cookie recipes, but geesh, sometimes I just have to have one NOW & these are the cookies to make when that happens.
Here are some commonly asked questions
CAN YOU ADD A GLAZE TO THESE COOKIES?
Absolutely! I added a simple 2-ingredient glaze to half this batch. Not only did it add that extra sweetness that one sometimes craves, but it also helped the cookies retain more moisture & last longer. Win-Win if you ask me.
HOW TO STORE SNICKERDOODLE COOKIES
Any airtight container will do. I recommend a large container like this one, but a ziptop bag is fine too.
I just prefer the container over the bag because it helps protect the cookies & keeps them from breaking.
Also- be sure to keep them at room temperature. They tend to dry out faster when subjected to cold.
How do I keep my cookies from being too thin?
So- sinking cookies can be an issue with too little flour or beating the eggs too much. So before anything, make sure you are only mixing the eggs in until just incorporated. Also be sure you are measuring the flour properly.
BUT – there is a little trick to making the cookies come out fatter. Roll the ball of dough between your hands. Then pull it apart to form 2 balls of dough.
Place those 2 balls of dough on the baking sheet, one on top of the other – like a snowman. This helps to create a nice tall cookie that won’t flatten out as much.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can I add mix-ins to these cookies?
You bet. We love adding things like chocolate chips, nuts, or chopped candy bars to make these cookies extra special.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.
Sometimes if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour it will work just fine.
But for this recipe, you will want to spoon in and level off.
Can this recipe be doubled?
You can, and we do it often. I like to make a double batch so I can send some home with my son when he visits.
HOW DO YOU MAKE SNICKERDOODLE COOKIES?
- Preheat oven to 375 degrees.
- Line several baking sheets with parchment & set aside.
- In a medium-sized bowl, combine flour, cream of tartar, baking soda, cinnamon & salt. Set aside.
- In a large bowl, cream butter & sugar together.
- Add egg and egg yolk and vanilla & mix until just combined.
- Add the dry ingredient mixture to the butter mixture slowly and beat until a creamy dough forms.
- Whisk together coating ingredients in a small bowl.
- Fold in white chocolate chips – if using.
- Shape dough into balls & roll in the cinnamon/sugar mixture.
- Place on the prepared baking sheet about 2 inches apart.
- Add a couple more white chocolate chips to the tops of the dough if using.
- Bake 10-12 minutes. Cookies will be puffy and soft but will flatten as they cool. Cool on wire rack at least 20 minutes before transferring to an airtight container.
- If adding the glaze, wait until cookies are completely cooled before doing so.
- Once cooled, whisk together glaze ingredients & dip cookies into the mixture.
- Place on parchment paper to dry before serving.
Snickerdoodle Cookie Recipe
To make this recipe you will need…
- butter
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- cream of tartar
- baking soda
- table salt
- granulated sugar
- cinnamon
- Confectioners sugar & milk for glazed version
- white chocolate chips – optional
Seriously – the best snicker doodle cookie recipe- EVER!
BEST SNICKERDOODLE RECIPE
If you love this Easy Snickerdoodle Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
Molasses Chocolate Chip Oatmeal Cookies
Quarter Pound Chocolate Chip Cookies
Snickerdoodle Cookie Recipe & White Chocolate Snickerdoodles
Ingredients
Dough
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp table salt
- 1 cup butter 2 sticks -softened
- 1⅓ cups granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- 12 ounces white chocolate chips optional
Coating
- ⅓ cup granulated sugar
- 1 tsp cinnamon
Optional Glaze
- 1 cup Confectioners sugar
- 1-2 tbsp milk
Instructions
- Preheat oven to 375 degrees.
- Line several baking sheets with parchment & set aside.
- In a medium-sized bowl, combine flour, cream of tartar, baking soda, cinnamon & salt. Set aside.
- In a large bowl, cream butter & sugar together.
- Add egg and egg yolk and vanilla & mix until just combined.
- Add the dry ingredient mixture to the butter mixture slowly and beat until a creamy dough forms.
- Fold in white chocolate chips – if using.
- Whisk together coating ingredients in a small bowl.
- Shape dough into balls & roll in the cinnamon/sugar mixture.
- Place on the prepared baking sheet about 2 inches apart.
- Add a couple more chocolate chips to the tops of the dough if using.
- Bake 10-12 minutes. Cookies will be puffy and soft, but will flatten as they cool. Cool on wire rack at least 20 minutes before transferring to an airtight container.
- If adding the glaze, wait until cookies are completely cooled before doing so.
- Once cooled, whisk together glaze ingredients & dip cookies into the mixture.
- Place on parchment paper to dry before serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar A Strauss-Benjamin says
Such a classic cookie!
Saltean says
These cookies look so yummy. Thanks for this amazing recipe.
Miz Helen says
We are big Snickerdoodle Cookie lovers and this looks like a great recipe! Thanks so much for sharing with Full Plate Thursday, we sure enjoyed your post!
Miz Helen
Cook With Nisha says
so yummy
GIGGY MARKY says
WOW!
https://himalayan-pinksalt.com/ says
Cream of Tartar is a leavening agent which changes the texture of the cookie from simply a sugar cookie in to a Snickerdoodle. When used in conjunction with baking soda, Snickerdoodle cookies have a tangy taste and are chewier and slightly taller than a standard sugar cookie.
Thanks for this amazing recipe.
Equistl Salt says
Looks delicious, will definitely try this, thanks for sharing.