Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (2024)

This post may contain affiliate links. Read mydisclosure policy.

Quick Summary

You are going to love this classic Snickerdoodle recipe! The buttery cookies are soft and chewy on the inside, crisp around the edges, and covered in cinnamon and sugar. They are a favorite during the holidays but good year-round!

Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (1)

Snickerdoodles have always been one of my very favorite cookies. I have been baking and eating them since I was a kid. I love them because they are delicious and because of their name, snickerdoodles. Isn’t that such a fun cookie name?

This is the BEST snickerdoodle recipe because the cookies are crisp around the edges, soft and chewy in the center, and full of cinnamon sugar flavor with a slight tang from the cream of tartar. They aren’t too puffy and they aren’t too flat, they are just right! Everything about them is perfection!

Snickerdoodles are popular during the holiday months, we always make several batches for Christmas, but they are good anytime of year.

Table of Contents

  1. Sugar Cookies vs. Snickerdoodles
  2. What is Cream of Tartar?
  3. Cookie Ingredients
  4. How to Make Snickerdoodles
  5. How to Store
  6. More Snickerdoodle Recipes
  7. More Cookie Recipes
  8. Snickerdoodles Recipe
Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (2)

Sugar Cookies vs. Snickerdoodles

The cookies are similar, but there are a few big differences.

Snickerdoodles are made with cream of tartar and they also get rolled in a sweet cinnamon sugar mixture before going into the oven. Snickerdoodles are also never frosted and some sugar cookies have frosting. The cinnamon sugar sparkle is the signature look!

Snickerdoodles are very popular in the United States and Canada, but not so common in other countries, even though snickerdoodles originated in Germany. Rumor has it thatthe name is from the German word Schneckennudeln, which means snail noodles, a kind of pastry. Ha! So fun!

What is Cream of Tartar?

Cream of tartar is a key ingredient in a snickerdoodle recipe. It’s a dry, powdery, tartaric acid, that is byproduct of wine production. The acid in cream of tartar gives snickerdoodles their tangy flavor. The cream of tartar also makes the cookies chewy because it prevents the sugar in the cookie dough from crystalizing into crunchiness.

You can find cream of tartar in the spice aisle of any grocery store. Store it in a cool, dry place and it will last for many years. You are going to want to keep it in your pantry so you can make snickerdoodles all the time!

Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (3)

Cookie Ingredients

The ingredients are basic, making them an easy cookie to make whenever you get a cookie craving!

You will need:

  • All-purpose flour– I always fluff the flour, spoon it into the measuring cup, and then level off with a knife. Never pack flour when measuring or your cookies will be dry and too puffy.
  • Cream of tartar– find it in the baking aisle.
  • Baking soda– make sure it is fresh! Check the date!
  • Salt– to balance out the sweet!
  • Unsalted butter– I like to bake with unsalted butter so I can control the amount of salt in the recipe.
  • Granulated sugar– so sweet!
  • Eggs– use large eggs!
  • Vanilla extract– use pure vanilla extract.
  • Cinnamon and Sugar– for rolling the cookies, before they go into the oven.

I know some people use shortening in their snickerdoodle recipe, but I prefer all butter. The taste is perfection!!

Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (4)

How to Make Snickerdoodles

You are going to love this recipe because it is SO easy! I like to use my stand mixer to make the cookies, but you can use a hand mixer. If you don’t have a mixer, you can even make the cookies the old fashioned way with a spoon and a bowl.

  • First, whisk together the dry ingredients and set them aside.
  • Next, cream the butter and sugar together until light and creamy. This will take about 2 minutes.
  • Add in the eggs and vanilla extract and mix until combined.
  • Turn off the mixer and add in all of the dry ingredients. Mix on low and mix until the flour barely disappears. Don’t over mix the dough.
  • Form all of the dough into balls, about 2 tablespoons of dough per cookie. Don’t make them too big or they will spread too much.
  • Combine the sugar and cinnamon in a small bowl and roll all of the cookie dough balls in the mixture until they are all well coated. You want the dough balls to have a thick coating of cinnamon and sugar. It gives the snickerdoodles lots of flavor. Also, make sure you don’t over handle the dough. You don’t want the dough to get too warm. If the dough does get too warm, chill the dough for at least 30 minutes before baking. You can chill the dough for up to 72 hours in the fridge.
  • Place the dough balls on a baking sheet that has been lined with a Silpat baking mat or parchment paper. Make sure you leave about 2 inches between each cookie so they don’t bake into each other.
  • Bake the cookies for 8 to 10 minutes. DO NOT OVER BAKE if you want soft and chewy snickerdoodles. You want to take the cookies out of the oven when they are set around the edges, but still very soft in the middle. The cookies will set up after they are out of the oven.
  • Let the snickerdoodles cool on the baking sheet for 3 to 4 minutes and then transfer to a cooling rack.
  • If you are only using one baking sheet, make sure the baking sheet is cool before putting new dough balls on the baking sheet. I like to use several pans so I don’t have to wait for the pans to cool.
Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (5)

How to Store

  • Store cooled cookies in an airtight container on the counter for up to three days. If you want to keep the cookies super soft, put a piece of bread in the container. The bread will get rock hard, but the cookies will stay soft. It’s magic:)
  • You can also freeze baked snickerdoodles. Place cooled snickerdoodles in a freezer bag or container and freeze for up to two months.
  • If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.

More Snickerdoodle Recipes

Make sure you try these FUN snickerdoodle recipes too! They are all winners!

  • Brown Butter Salted Caramel Snickerdoodles
  • Brown Butter Biscoff Snickerdoodles
  • Pumpkin Snickerdoodles
  • Chocolate Snickerdoodles
  • White Chocolate Snickerdoodles
Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (6)

More Cookie Recipes

  • Oatmeal Cookies
  • Chewy Molasses Cookies
  • White Chocolate Macadamia Nut Cookies
  • Chocolate Chip Cookies
  • Oatmeal Raisin Cookies
  • Easy Sugar Cookies
  • No-Bake Cookies

Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (7)



You are going to LOVE this easy snickerdoodle cookie recipe. These soft and chewy snickerdoodle cookies are a family favorite, especially during the holiday months.

4.66 from 101 votes


Save Recipe


Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 36 cookies


For the Snickerdoodles:

Cinnamon Sugar Topping:


  • Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.

  • In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.

  • Add the eggs and vanilla extract and beat until combined.

  • Turn the mixer off and add all of the dry ingredients. Mix on low until just combined. Don’t over mix.

  • Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.

  • In a small bowl, combine the sugar and cinnamon. Roll all of the cookies into the cinnamon sugar mixture, making sure each cookie ball is generously coated.

  • Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up after they cool.

  • Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Transfer to a wire cooling rack and cool completely. Continue baking the rest of the cookies.


Calories: 124kcal, Carbohydrates: 18g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 51mg, Potassium: 44mg, Fiber: 1g, Sugar: 9g, Vitamin A: 171IU, Calcium: 6mg, Iron: 1mg

Keywords cookies, dessert, snickerdoodle

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Snickerdoodle Recipe {The BEST!} - Two Peas & Their Pod (2024)


Why did my snickerdoodle cookies not flatten? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

Why do my snickerdoodle cookies get hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Why don t my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

Why are my snickerdoodles raw? ›

If the cookie tastes raw or doughy, it needs more time in the oven. Flavour development: Cookies often develop more flavour as they cool down. If the taste is slightly lacking, allow them to cool entirely before finalising.

What is the secret ingredient to keep cookies soft? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

How do you tell if a snickerdoodle is done? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

How do you fix snickerdoodle dough? ›

There are a few things you can do to fix dry and crumbly cookie dough. There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening.

What can I substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Why are my snickerdoodles spreading so much? ›

Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.

Why do my snickerdoodle cookies go flat? ›

This can go the other way too. If your cookies are coming out flat, it's likely that your oven is too cool, baking the cookies at a lower temperature, and causing them to come out flat.

What happens if you forget baking soda in snickerdoodles? ›

baking soda allows the ingredients to rise and become airy. Without baking soda, your cookies will be very dense, perhaps not chewy, and not as tasty.

Why do my snickerdoodles taste sour? ›

Because cream of tartar is slightly more acidic than baking powder, it gives the cookies a slight sour-flavored tang unique to snickerdoodles.

How do you fix cookies that didn't flatten? ›

Unfortunately, you can't fix the problem after the fact if you've baked a cookie recipe and the cookies didn't spread out enough as they baked. The edges have set and there's no going back. If they taste good nonetheless, you can still eat and enjoy them, or chop them up and add them to a batch of cookie ice cream.

Why do my snickerdoodles come out puffy? ›

Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results. Tweaked recipe - if you alter the recipe or any ingredients, please keep in mind that the texture and taste will change. Using baking powder instead of cream of tartar, for example, leads to a puffy texture.

How do you make cookies flatten more? ›

Cookie baking temperature and time

Higher temperatures promote faster spread, while lower temperatures result in slower spread. Additionally, longer baking times can encourage more spread. Experiment with different temperatures and baking times to find the perfect balance for achieving your desired cookie.


Top Articles
Latest Posts
Article information

Author: Melvina Ondricka

Last Updated:

Views: 6155

Rating: 4.8 / 5 (48 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Melvina Ondricka

Birthday: 2000-12-23

Address: Suite 382 139 Shaniqua Locks, Paulaborough, UT 90498

Phone: +636383657021

Job: Dynamic Government Specialist

Hobby: Kite flying, Watching movies, Knitting, Model building, Reading, Wood carving, Paintball

Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.