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A stack of cookies on a wooden board with sugar and cinnamon decoration around it
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5 from 2 votes

Snickerdoodle Recipe

Learn how to make snickerdoodles from scratch. It's a simple and straightforward recipe that requires just a few ingredients and little prep time. They are heavenly soft and literally melt in your mouth. It's a great recipe to feed a crowd. My step-by-step photo and video instructions help you having success with this recipe every time. It's also suitable for the beginner baker.
Prep Time25 mins
Cook Time9 mins
Chill2 hrs
Total Time2 hrs 34 mins
Course: Dessert
Cuisine: American
Keyword: how to make snickerdoodles, snickerdoodles recipe
Servings: 12 cookies
Calories: 188kcal



  • 1 ⅓ cups all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Sugar coating

  • 3 tablespoon sugar
  • 1 teaspoon cinnamon


  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside.
  • In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed until light and creamy, about 2-3 minutes. Then, add the egg and vanilla and mix until well combined, about 1 minute. Add the flour mixture and mix on low speed just until combined, about 30-60 seconds. Cover and chill in the fridge for 2 hours.
  • Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper and set aside.
  • In a small bowl, combine the granulated sugar and cinnamon. Then scoop 12 equal-sized balls (about 2 tablespoons [40g] each) of cookie dough, roll into even balls with your hands, and roll in the sugar coating mixture to cover them entirely.
  • Place the cookies about 3 inches (7.5 cm) apart on the prepared baking sheets. Bake one sheet at a time for 8 to 9 minutes, or until the edges are set and lightly browned and the centers look puffy, dry, pale, and underbaked. Remove from the oven and let cool on the baking sheet for about 5-10 minutes (they will continue baking) or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh and soft in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.



Calories: 188kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 80mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg