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overhead image of snickerdoodle cookies on plate with cinnamon sticks
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The Best Snickerdoodle recipe

This really is The Best Snickerdoodle Recipe! Classic sugar cookie dough is made into Snickerdoodle cookies with the addition of brown sugar and cream of tartar. The result is a big batch of soft, thick, and chewy cinnamon sugar cookies that are guaranteed to be a hit at any party!
Course Dessert
Cuisine American, canadian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 113cal
Author Ashley Fehr

Ingredients

  • ½ cup unsalted butter (room temperature)
  • ½ cup granulated sugar (100 grams)
  • ½ cup brown sugar (100 grams)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour, fluffed and levelled* (260 grams)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda

Cinnamon Sugar

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
  • In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
  • Add egg and vanilla and beat until combined.
  • Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
  • In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
  • Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
  • Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Video

Notes

*These Snickerdoodles have just the perfect amount of flour that yields a thick cookie that is still soft. Therefore, it is very important to either weight the flour (the best method!) or lightly fluff and scoop the flour into the measuring cup with a spoon. If you accidentally overdo it and your dough is too dry to roll, work in 1 teaspoon of oil at a time until you can just roll it into balls.
*For a thinner Snickerdoodle, use 1 3/4 cup flour instead of the full 2 cups

Nutrition

Calories: 113cal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg