Snickerdoodle Cookies

Best Snickerdoodle Cookie Recipe

5 from 30 reviews

An easy family friendly soft chewy cookie with slightly crispy edges that is rolled in cinnamon sugar and baked until lightly browned.


  • 2 3/4 cup flour plus 2 tablespoons
  • 2 teaspoons cream of tarter
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon


  1. In medium bowl whisk together flour, cream of tartar, baking soda and salt. Set aside.
  2. Using mixer cream butter and sugars. Using spoon stir in eggs one at a time until incorporated. Stir in vanilla extract. Add flour mixture in 3 parts stirring to combine between each part.
  3. Mix 3 tablespoons sugar and 1 tablespoon cinnamon. Using cookie scoop or spoon shape dough into balls. Roll dough balls in sugar mixture. Place on parchment covered baking sheets. Bake at 375 degrees for 8-10 minutes. Cool on cookie sheets for 1-2 minutes. Carefully remove to cookie cooling racks.


  • When measuring your flour,  spoon the flour into the measuring cups and level off with a table knife.
  • Always preheat your oven and load the cookies on the middle rack in the center of the oven.
  • For best results bake on parchment paper or silicone mats.
  • Do not over-bake these cookies.  They are done when they are lightly browned.
  • Cream of tarter can be found in the spice section of your local grocery store.
  • If you have time do a test run with one or two cookies.  It really helps to establish baking time.
  • Store baked cookies in an airtight container for up to one week.

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