You searched and found the best snickerdoodle cookie recipe! We’ve been making this easy snickerdoodle cookie recipe for almost a decade! These snickerdoodles are one of the easiest and tastiest cookies!
In the last nine years, I’ve been making this same snickerdoodle cookie recipe because it is so easy and tasty and is a family favorite. Many of my readers (You!) also made this recipe over the years and love it! I’m bringing it back to the front of my blog posts again to remind everyone of this all time classic.
Snickerdoodle Cookie Recipe
When I first published this recipe in 2010, this is the only paragraph I wrote about these snickerdoodles:
Snickerdoodle cookies were always something I enjoyed, but never thought about making until recently. I’m clueless as to why! These are probably one of the easiest cookie recipes I have ever encountered. We’ve been enjoying them all week. They are also great for freezing and then popping in the microwave for a few seconds before devouring.
Nine years later, I have so much more to say about this easy snickerdoodle cookie recipe! I learned a few tips and tricks along the way to making the perfect snickerdoodles. (Although, these snickerdoodles are SO easy they really don’t need many tricks!)
Tips for making the perfect snickerdoodle cookies
- Cream of Tartar: Use cream of tartar as listed, but if you do not have it on hand you can use baking powder instead of both the baking soda and cream of tartar. For this recipe, substitute 4 teaspoons baking powder for the baking soda and cream of tartar.
- Cookie Size: For most cookie recipes, I like to use my medium sized cookie scoop. BUT, for this snickerdoodle cookie recipe, I sometimes like to make these with my small cookie scoop instead. This recipe will make 3 1/2 dozen if using the small cookie scoop and about 3 dozen with the medium scoop.
- Parchment Paper: Do not use a silicone liner on your cookie sheet! Whenever I use a silicone liner for these cookies, they spread too thin. Still tasty, but too thin! Parchment paper is better, or nothing if your cookie sheet is nonstick.
- Stand Mixer: I use my KitchenAid stand mixer for these cookies but you can also use a hand mixer if you do not own a stand mixer. Any cookie recipe can be made without a mixer and just a wooden spoon, but that takes quite a bit of elbow grease! If you have a food processor, that can work as well.
Other snickerdoodle recipes you may enjoy:
This recipe was originally published October 6, 2010 and then updated September 14, 2019 with helpful tips and minor recipe edits.
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups plus 4 Tbsp sugar divided
- 2 eggs
- 2 tsp ground cinnamon
- Preheat oven to 350˚F. Line cookie sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- In a large mixing bowl cream together the 1 1/2 cups sugar and butter until light and fluffy (about 3 minutes). Beat in the eggs one at a time.
- Slowly add the flour mixture to the wet ingredients. Form into 1 1/2-inch dough balls. In a wide bowl, combine the 4 Tbsp sugar with the cinnamon. Roll the dough balls in the cinnamon and sugar mixture, then place on baking sheet. Bake for 12 minutes, until edges are golden. The cookies will flatten as they bake and set as they cool.
- Allow to cool for 8 minutes before removing from cookie sheet to cooling rack.
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