Easy Snickerdoodle Recipe

I have a confession to make. Up until recently, I was never really impressed with or even enjoyed snickerdoodles. Every time I had one, I found myself underwhelmed. The flavor was always too mild, the texture too dry. I couldn't understand why people liked snickerdoodles. That is, until I created this easy snickerdoodle recipe--and my mind has been forever changed!

Snickerdoodles are a CLASSIC. My husband absolutely loves them, and he insisted that I give them a shot. After some experimentation, I finally landed on this amazing snickerdoodle recipe. It's about as close to perfection as you can get!

These snickerdoodles have slightly crisp edges and a soft, buttery center that practically melts in your mouth. The tartness of the cream of tartar balances well with the sweetness of a generous amount of vanilla extract. There is PLENTY of cinnamon-sugar coating because you can never have enough!

What makes THIS easy snickerdoodle recipe so good?

Cold Butter

What sets this recipe apart is the use of cold butter, and a lot of it! The cold butter helps to maintain the cookie's structure as it bakes. If you use room temperature butter, the cookie will spread too much, making it thin and crispy. You may ask, why not just use more flour to provide structure to the cookie? That would make the snickerdoodles dry (like a lot of snickerdoodles I've tried)--which is what we're trying to avoid! The generous amount of cold butter gives the cookies a buttery richness that melts in your mouth, while still maintaining the structure of the snickerdoodle.

Vanilla Extract

Another key element to this recipe is a generous amount of vanilla extract. While most recipes call for a teaspoon or two of vanilla extract, this recipe uses a whole tablespoon. This gives the cookies an incredibly rich and complex flavor that is impossible to resist. The vanilla extract complements the cinnamon-sugar coating and brings the taste of the cookies to a whole new level!

Double Cinnamon-Sugar Coating

The cinnamon-sugar coating is also crucial in making these the best cookies ever. Unlike other recipes that only call for rolling the cookie dough in cinnamon-sugar before baking, this recipe requires you to dip the baked cookies in cinnamon-sugar again after they come out of the oven. This double-coating gives the cookies just the right amount of cinnamon-sugary goodness!

Cream of Tartar

Lastly, let's talk about cream of tartar. Some snickerdoodle recipes call for cream of tartar, while others don't. But what is it, and how does it affect the recipe? When combined with baking soda, cream of tartar creates carbon dioxide, which helps the cookies rise and become light and fluffy. In this recipe, cream of tartar is added not only for its leavening properties but also for its distinct tangy flavor. The cream of tartar gives the cookies a subtle tanginess. This helps balance out the sweetness of the cinnamon-sugar coating and the richness of the butter.

This easy snickerdoodle recipe is guaranteed to be delicious!

This snickerdoodle recipe is so good because of a combination of several factors: a generous amount of vanilla extract, the use of cold butter, a double-coating of cinnamon-sugar, and a dash of cream of tartar. These ingredients work together to create a cookie that is rich, gooey, tangy, and perfectly spiced. So next time you're in the mood for a sweet treat, try out this recipe and I guarantee you won't be disappointed!

If you're looking for other delicious cookie recipes, check these out:

original chocolate chip cookies recipe

salted caramel chocolate chip cookies recipe

If you try out these snickerdoodles, or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!

Print Recipe

Easy Snickerdoodle Recipe

Prep Time10 minutes mins

Cook Time9 minutes mins

Course: Desserts

Servings: 18 servings

Calories: 256kcal

Ingredients

• 1 cup unsalted butter, COLD* and cut into ½ inch cubes
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• 2 ¾ cup all-purpose flour
• 1 ½ teaspoon cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon vanilla extract
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon cornstarch

Cinnamon Sugar Coating

• ½ cup granulated sugar, divided**
• 2 tablespoon cinnamon, divided**

Instructions

• Preheat oven to 375° F. Line two cookie sheets with parchment paper and set aside.
• In a standing mixer, add the cold cubed butter, granulated sugar, and brown sugar. Make sure NOT to use room temperature butter, or your cookies won't hold their shape. Turn on medium speed, and gradually increase to high speed. Mix on high for about 2-3 minutes, until there aren't any more cubes of butter and the mixture is creamy.
• In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, baking soda, sea salt, cinnamon, and cornstarch) and set aside.
• Once the butter and sugars are done mixing, add the eggs and the vanilla extract and mix on medium speed until completely combined. Make sure to scrape down the sides of the bowl so that it's well mixed.
• Add the dry ingredients to the standing mixer and stir in on lowest speed. Don't overmix! Once all of the dry ingredients are mixed in, it's done.
• In a small bowl, stir together ¼ cup of granulated sugar with a tablespoon of ground cinnamon. Roll the cookie dough into 18 balls and then roll each ball in the cinnamon-sugar mix until well coated. Don't over-handle the doughu002du002dyour warm hands will melt the butter. Evenly spread out the balls of cookie dough on the lined cookie sheets and bake one cookie sheet at a time (or in two separate ovens) for about 9-10 minutes. They will be really soft, but leaving them to cool on the pan will allow them to solidify more.
• Allow the cookies to cool on the cookie sheet for at least 10 minutes. Mix ¼ cup of granulated sugar with a tablespoon of ground cinnamon. Once the cookies have solidified enough to pick them up, gently re-coat them in the cinnamon-sugar mix. This step is optional, but I highly recommend!
• Enjoy!

Notes

*You'll want to make sure to use cold butter. This recipe calls for a lot of butter to keep the cookies moist, but if using room temperature butter, the dough won't hold it's shape well--it will be hard to roll into balls, and the cookies will spread way too much in the oven.

**You could just combine all of the cinnamon-sugar coating together, some people just may not like the idea of putting a baked cookie into a mixture that already had uncooked dough rolled in it. Totally up to you!