These pillowy soft cinnamon-sugar Snickerdoodle Cookies are such a treat! They’re buttery, perfectly sweet, a little tangy, and incredibly easy to make!
I’m going to make a bold statement here: these aren’t just the best snickerdoodle cookies I have ever had, these are the best cookies I’ve ever had, end of story.
I’m a big fan of soft and fluffy cookies, and these snickerdoodles check all the boxes.
The cream of tartar provides the perfect tang and is complemented by the sweet cinnamon sugar.
These cookies are so easy to make and are a great addition to any cookie platter alongside oatmeal raisin pecan cookies, pan-banged chocolate chip cookies, and linzer cookies, to name a few.
Table of Contents
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flour. I use King Arthur’s all-purpose flour for this recipe and most of my cookie recipes.
- Cream of Tartar. A must for snickerdoodles! Cream of tartar is an acid and gives these cookies their distinct tang.
- Cinnamon and sugar. There’s granulated sugar and cinnamon inside the cookies and also on the outside.
- Eggs. Use 2 large room-temperature eggs.
- Butter. Use unsalted room-temperature butter.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 350f and set the rack to the middle level and line 2-3 baking sheets with parchment paper or silicon baking mats. In a medium bowl, combine 3 cups (420g) of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of fine sea salt and set aside. (Photo #1)
- In a large bowl or the bowl of a stand mixer fitted with a paddle, cream together 2 sticks (227g) of room temperature unsalted butter and 1 1/2 cups (300g) of granulated sugar. (Photo #2)
- Add two large room-temperature eggs and 2 teaspoons of vanilla extract and mix until combined. Add the dry ingredients to the butter mixture and mix again until combined. (Photo #3)
- In a small bowl combine 1/3 cup (67g) of granulated sugar and 2 teaspoons of ground cinnamon. Scoop the dough using a medium cookie scoop. (Photo #4)
- Use your hands to roll the dough into a ball, then place the ball into the cinnamon-sugar mixture and coat well. Place the dough ball onto the cookie sheet. (Photo #5)
- Repeat the process for the remaining dough spacing each ball ~3 inches apart. (Photo #6)
- Bake the snickerdoodles for 9-10 minutes or until the edges turn lightly golden. While the cookies are warm, lightly press the center down with a spoon to slightly flatten the very puffy cookies. (Photo #7)
- If desired, sprinkle extra cinnamon sugar on top. After 10 minutes of cooling, transfer the cookies to a wire rack to cool completely before storing them. (Photo #8)
Top tips
- Use room temperature ingredients. Allowing the butter and eggs to get to room temperature helps the ingredients to emulsify and bond together better. This creates a more uniform batter.
- Use a cookie scoop. This provides uniform-sized cookies and allows for more even baking.
- Press the cookies. Don’t skip the step of pressing an indentation into the cookies. Otherwise, they will be a little too puffy, and though you don’t have to flatten them, it makes a more uniform cookie. It also helps create a small well for the extra cinnamon sugar that’s sprinkled on the warm cookies and makes for a great-looking snickerdoodle!
More cookie recipes
Here are just a few of my other favorite cookie recipes. Check out our dessert category for more baked goodies!
- Pignoli cookies – super easy and naturally gluten-free and dairy-free.
- Lemon ricotta cookies – with a simple glaze and nonpareils.
- Italian almond cookies – with almond extract for that unmistakable Italian flavor.
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The Best Soft and Fluffy Snickerdoodles
Ingredients
- 3 cups (420g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 2 sticks (227g) unsalted butter room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Cinnamon sugar coating
- 1/3 cup (67g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350f and set rack to the middle level. Line baking sheets with parchment paper or silicon baking mats.
- In a medium bowl, combine the flour, cream of tartar, cinnamon, baking soda, and salt and set aside.
- In a large bowl with a hand mixer, or the bowl of a stand mixer, cream the butter and sugar. Add the eggs and vanilla and mix until combined.
- Combine the dry ingredients with the butter mixture and mix until combined.
- In a small bowl, combine the ingredients for the cinnamon sugar coating.
- Using a medium cookie scoop, scoop the dough out and roll it into a ball. Place the ball into the cinnamon sugar mixture and coat well. Place the dough ball onto the cookie sheet. Repeat for the remaining dough, spacing the balls ~3 inches apart.
- Bake for 9-10 minutes or until the edges turn lightly golden. While the cookies are warm, lightly press the center down with a spoon to slightly flatten the cookies and if desired sprinkle extra cinnamon sugar on top. After 10 minutes of cooling, place the cookies onto a wire rack to completely cool before storing.
Notes
- Makes approximately 30-36 medium-sized cookies by using a medium (#30 or #40) cooking scoop.
- Cookies can be stored for up to 7 days in an airtight container or they can be frozen for up to 3 months.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
