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+ servings
5 Snickerdoodle cookies stacked on top of each other with a glass of milk.

Classic Snickerdoodle Recipe

Rhonda
Our Classic Snickerdoodle recipe has everything you are looking for. These cookies are soft, full of yummy cinnamon, chewy, and have that tang you are looking for when you bite into a snickerdoodle cookie.
5 from 5 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

  • 1 1/2 cookie scoop
  • 2 baking sheets
  • parchment paper/silicone mats
  • hand-held mixer or stand mixer
  • mixing bowls

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1 1/2 cup white granulated sugar
  • 2 3/4 cup all-purpose flour scooped and leveled with a knife
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Topping

  • 1/3 cup white granulated sugar
  • 2 teaspoons ground cinnamon

Instructions
 

  • In a small mixing bowl, make the topping by adding the 1/3 cup of white sugar and the 2 teaspoons of ground cinnamon together and whisking the ingredients together until they are thoroughly combined.
  • In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside.
  • Then in a large mixing bowl, cream together the butter and sugar until it’s light and fluffy. This will take about two minutes. Next add in the eggs and vanilla extract and mix until everything is thoroughly mixed together.
  • Next, slowly incorporate the dry ingredients into the batter. Once the dough is ready, cover and place in the fridge and let it chill for 1 to 2 hours.
  • After the dough has chilled, remove it from the fridge.
  • Preheat your oven to 350 degrees.
  • Prepare your baking sheets with parchment paper or silicone mats and set aside.
  • Take a spoon and spread out some of the cinnamon sugar mixture onto a plate. Then using a 1 1/2″ inch cookie scoop, scoop out some dough. Roll the dough into a ball then roll it into the sugar mixture and place on the baking sheet. Then press the ball down gently with the palm of your hand.
  • Bake one sheet at a time, on the middle oven rack for 10 to 12 minutes.
  • Once the cookies are starting to turn light golden brown and crack on the top, remove from the oven.
  • Let the cookies remain on the cookie sheet for a few minutes. Then remove them from the cookie sheet and place on a wire rack to let them finish cooling.
  • Repeat the process with the remaining dough.
  • If using a 1 1/2″ cookie scoop, you should get 20 2 1/2″ cookies.
Keyword Classic cookies, Old fashioned cookies, Snickerdoodles
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