Amazing soft and delicious snickerdoodles.

Amazing soft and delicious snickerdoodles

Is it even holiday baking without snickerdoodles? We suppose it can be, especially when there are melomakarona, kourabiethes and amygdalota to fill the cookie baskets with, but still. Any opportunity to bake another cookie should be met with gusto… and flour, and sugar, and butter! In truth however, we can talk a big snickerdoodle game, but this is a cookie new to our repertoire. Like our amazing gingerbread molasses cookies, and our oatmeal raisin cookies, these were not cookies that our parents made for us growing up. Heck, even if they wanted to, they wouldn’t have been able to pronounce them!

Amazing soft and delicious snickerdoodles.

What is a snickerdoodle?

Snickerdoodles are a type of cookie made with really basic ingredients, including cinnamon, and cream of tartar and baking soda as leaveners. The balls of dough are rolled in a cinnamon sugar and then baked. They can be either crisp or soft, depending on the recipe. Our snickerdoodles are soft, and chewy, and perfectly delicious.

It is uncertain where the name snickerdoodle comes from, and lots of theories.

Are snickerdoodles and sugar cookies the same thing?

They are certainly similar, but sugar cookies are usually rolled only in sugar whereas snickerdoodles are rolled in a cinnamon sugar combination.

Amazing soft and delicious snickerdoodles.

How to store cookies

Snickerdoodle cookies will keep really well in a tightly sealed container, at room temperature, for about a week. For longer storage keep your cookies in the refrigerator. If you prefer, you can even freeze your baked cookies.

Can you freeze snickerdoodles or the dough?

Alternatively, you can prepare your cookies for baking and freeze them unbaked. Line your cookie balls of dough (coated in cinnamon sugar) on a baking tray and cover loosely with plastic wrap. Then, freeze your balls of cookie dough and transfer to a freezer bag. Bake from frozen, but adjust the cooking time.

Amazing soft and delicious snickerdoodles.
Amazing soft and delicious snickerdoodles.

Lemon ricotta cookies

Chocolate crinkle cookies

Best peanut butter cookies

We love hearing from you!  If you have made our recipes, or if you have a question or comment, or simply want to say Hi!,  please leave a comment and star rating below! Also be sure to follow along with us, on FacebookInstagram and Pinterest.  We have lots of fun over there.

This post may contain some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

Amazing soft and delicious snickerdoodles.
Amazing soft and delicious snickerdoodles.


Amazing soft and delicious snickerdoodles
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 40 cookies
Calories: 112kcal
Author: Mia Kouppa



  • 1 cup unsalted butter, softened
  • 1 cup white granulated sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • cups all-purpose flour
  • tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt

For the topping

  • cup white granulated sugar
  • tsp cinnamon


  • Preheat oven to 350 °F
  • In the bowl of your stand mixer combine the butter and sugars. Beat well until light and fluffy, approximately 5 minutes.
    1 cup unsalted butter, softened, 1 cup white granulated sugar, ½ cup light brown sugar, packed
  • Add the eggs and the vanilla extract. Beat again for 3 - 5 minutes, scraping down the sides occasionally using a rubber spatula.
    2 eggs, 2 tsp vanilla extract
  • Meanwhile, in a medium size bowl whisk together the dry ingredients.
    2½ cups all-purpose flour, 1½ tsp cream of tartar, 1 tsp baking soda, ½ tsp cinnamon, ¼ tsp salt
  • Add the dry ingredients to the wet ingredients and with the mixer speed set to medium, mix until just combined.
  • In a small bowl combined the ingredients for the topping.
    ⅓ cup white granulated sugar, 2½ tsp cinnamon
  • Using a mini ice cream scooper, or a tablespoon form balls with the dough; you should make approximately 40 balls of cookie dough. Roll them into the cinnamon sugar mixture.
  • Place balls on a parchment lined cookie sheet. Bake in middle of the oven for 10 - 13 minutes, or until the bottoms are lightly browned.
  • Allow to cool on baking tray for a few minutes before transferring to a cooling rack. Enjoy!


Snickerdoodles keep in a well sealed container at room temperature for a week. Keep cookies in the refrigerator for longer storage.  Cookies, and unbaked cookie dough, can also be frozen.


Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 162IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.4mg

Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating