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5 from 1 vote

Snickerdoodle Cookies

Soft, chewy cookies with a crispier exterior that are rolled in cinnamon sugar.
Prep Time10 mins
Cook Time10 mins
Chill Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 126kcal
Author: Julie Evink


  • 1 c. unsalted butter, softened (2 sticks)
  • 1 ½ c. granulated sugar
  • 2 large eggs room temperature
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 2 ¾ c. all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ¾ tsp salt

Cinnamon Sugar Coating

  • ½ c. granulated sugar
  • 2 tsp ground cinnamon


  • In a large mixing bowl, beat together butter and sugar until fluffy. Then add eggs, milk and vanilla and beat until creamy.
  • In a different medium bowl, whisk together flour, cream of tartar, baking soda and salt.
  • Gradually add dry ingredients to butter mixture and beat until creamy.
  • Cover and chill dough for at least 30 minutes for best results.
  • Preheat oven to 350 degrees F.
  • Combine sugar and cinnamon in a small bowl while oven is preheating.
  • Line baking sheets with parchment paper or silicone mat.
  • Place on prepared baking sheet and bake for 9-11 minutes.
  • Remove from oven and let cool for 2 minutes on baking sheet and then place onto wire rack to cool.
  • Store in airtight container.


I recommend using room-temperature eggs when you make the dough. It makes it easier to incorporate them into the dough.
Softened butter is also important! Leave it out for at least 30 minutes before making the dough.
For the best snickerdoodles, don’t skip the chilling step. Allowing the dough to chill for at least 30 minutes will allow the butter to firm up, so your cookies don’t spread as much in the oven.
How long do the keep at room temperature?
Homemade snickerdoodles are great for the cookie jar because they keep well! As long as the container is airtight they will keep for one to two weeks. The less air they are exposed to, the better!
Can you make the dough in advance?
Yes, you can make it up to two to three days in advance. The dough will harden as it sits in the refrigerator so it may be harder to scoop the dough.
You can form the dough balls first and then chill them to bake later. You can also freeze the dough balls. When you bake them, you may need to add additional baking time if they are frozen or cold from the refrigerator.


Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 63mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 134IU | Calcium: 6mg | Iron: 1mg