Home / Recipe / Snickerdoodles Cookie Recipe

Snickerdoodles Cookie Recipe

Not just any cookie, but the best snickerdoodles recipe hands down, and I’m excited to share with you how we make this classic snickerdoodle cookie recipe!

Snicker Doodle recipe

Snickerdoodles Cookie Recipe

Simple cookies like Snickerdoodles are the best!
 
I’ve updated this recipe as we’ve found that we personally like these cookies better without brown sugar, so the recipe you’ll see here is new and updated, and is the one we currently use. 
 
Ironically, I went back to my grandmother’s Snickerdoodle recipe, so it makes perfect sense that it’s the one that we like the most.
 
Her recipes always seem to stand up to the test of time. Sometimes you just can’t improve perfection. 

Ingredients for Snickerdoodles

  • Unsalted Softened Butter
  • Sugar
  • Eggs
  • Vanilla (I prefer 2)
  • Flour
  • Cream of Tartar
  • Salt
  • Baking Soda

Cinnamon-Sugar Mixture for Snickerdoodles:

  • Cinnamon
  • Sugar

Rolling Snickerdoodles

How to make Snickerdoodle Cookies

  1. Preheat oven to 400 degrees.

  2. Cream together butter and sugar until light and fluffy (approx. 3 minutes) Add the eggs and vanilla. Cream for a few more minutes.

  3. Stir in flour, cream of tartar, baking soda, and salt. Put dough in refrigerator for 1/2 hour. 

  4. In a small bowl, stir together sugar and cinnamon. 

  5. Remove dough from fridge and roll into small balls. Roll dough balls in the cinnamon-sugar mixture until well coated. 

  6. Place on un-greased baking sheet. Bake for 8-10 minutes. Let cool for several minutes on baking sheet before removing from the pan. I like to remove them when they are slightly under done as they do set up when you let them rest on the pan for a couple minutes. This way, they seem to stay chewier. If you like them harder, you can let them get a little golden.

    *Note: if you want your cookies to be flatter, you can press the balls down once they are on the baking sheet (before they go into the oven) I like to do this with the bottom of a mason jar. If you don’t do this, they will be a little raised in the middle.

     

    Snickerdoodle Cookies

     

I love finding yummy and classic recipes to share with all of you and I think I’ve got this one perfected. We tried for many years to bake these at 350 degrees, but I honestly feel like they do better at 400 degrees. 

*Another variation of Snickerdoodles that we love can be found on the LovintheOven blog – she shares a Snickerdoodle recipe that calls for 2 different types of sugar (brown and white) You can find it here. It’s really good too! 

Snickerdoodle Cookies

Print this Snickerdoodles Cookie Recipe

Snickerdoodles

Snickerdoodles

If you love Snickerdoodles then you will love this easy and old fashioned recipe that makes a Snickerdoodle cookie just like grandma used to make!

Ingredients

  • 1 cup Unsalted Softened Butter
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 2 teaspoon Cream of Tartar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda

Cinnamon-Sugar Mixture:

  • 1 1/2 Tablespoons Cinnamon
  • 1/4 cup Sugar

Instructions

    Preheat oven to 400 degrees.

    Cream together butter and sugar until light and fluffy (approx. 3 minutes) Add the eggs and vanilla. Cream for a few more minutes.

    Stir in flour, cream of tartar, baking soda, and salt. Put dough in refrigerator for 1/2 hour. 

    In a small bowl, stir together sugar and cinnamon. 

    Remove dough from fridge and roll into small balls. Roll dough balls in the cinnamon-sugar mixture until well coated. 

    Place on un-greased baking sheet. Bake for 8-10 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  I like to remove them when they are slightly under done as they do set up when you let them rest on the pan for a couple minutes. This way, they seem to stay chewier. If you like them harder, you can let them get a little golden.

Notes

*Note: if you want your cookies to be flatter, you can press the balls down once they are on the baking sheet (before they go into the oven) I like to do this with the bottom of a mason jar. If you don't do this, they will be a little raised in the middle.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 93mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

Find Out More About Me

Similar Posts

5 Comments

  1. I made these and they taste delicious but the cinnamon is lacking, I added some to the batter and to the sugar you roll it into. They also looked different then the pic. They were round.

  2. I definitely put cinnamon in the dry mix to roll the dough in, but hadn’t thought of putting it in the dough – I might have to try that, my hubby loves cinnamon!

  3. All ovens are different. Temperatures vary. Know your oven. I have learned this the hard way but now I know the setting that work for me. Gonna try this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *