Easy Snickerdoodle Cookies

Easy snickerdoodle cookies are a fun classic to make with friends and family. They’re always a hit at holiday cookie exchanges, play dates, birthdays, and more!

I’ve said it before and I’ll say it again: expecting me to leave my house during the holidays is just a big fat no.

At this point I’m going to need a whole team of Santa’s elves to help me finish my holiday shopping, not to mention the wrapping. Holiday cards will go out, but they might be Happy New Year cards, is what I’m saying.

And I might as well apologize in advance to my in-person friends for flaking out on plans with them to stay home and finish my holiday decorating and baking.

Actually, my friends probably know that about me by now – if we make tentative plans, there’s a pretty good chance I’m going to flake out on them to bake instead. It’s just one of the things that makes me…well, me.

It’s just that, come this time of year, I am more than a little obsessed with the epic list of treats and posts that I want to make happen before the year comes to a close.

I’ve been thinking about them since January, you know?!

This time of year, I don’t just bake at night–I often get up early to bake before anyone else in the house is awake. It’s my quiet time – just me, my stand mixer, and a cup of coffee.

I don’t think I’m crazy, though, and Eric is kind enough to let me go on believing that. I like to think he finds it endearing.

Especially when he gets to enjoy my easy snickerdoodle cookies first thing in the morning.

The best snickerdoodle cookies

Several years ago, back in my teaching days, my co-worker Jo-Lynn gifted me a recipe, claiming that it was for the “Best Snickerdoodle Cookies.”

Well, with that kind of endorsement, I couldn’t not try them immediately. So I gave them a whirl and let me tell you, Jo-Lynn was right! They are tender, soft, and full of that classic cinnamon flavor.

These easy snickerdoodle cookies are seriously the best snickerdoodles I have ever had.

Apparently this is a recipe that has been passed down among a series of friends and neighbors, and Jo-Lynn said the secret to them was the cream of tartar; it’s what apparently keeps them soft!

Any time I make these snickerdoodles for a holiday party or cookie exchange, they disappear in no time. They’re a holiday classic and everyone always loves them.

If you also can’t get enough of them, you might enjoy snickerdoodle blondies and snickerdoodle cake!

What are snickerdoodles?

I think most of us have probably had snickerdoodle cookie at some point in our lives, but do you know what makes a snickerdoodle a snickerdoodle and not just a sugar cookie?

We talked about this when I shared my pumpkin snickerdoodles recipe, but let’s review!

A few things are pretty important when it comes to this classic cookie:

1. A crackly outside
2. A slightly tangy flavor
3. A cinnamon-sugar coating

The cinnamon sugar on the outside of the cookies not only tastes delicious and pairs really well with the tanginess of the dough, but it also helps the cookies get their characteristic crackle on the tops.

But there’s one key ingredient in snickerdoodles that sets them apart from standard sugar cookies: cream of tartar.

What is cream of tartar and what does it do?

Cream of tartar is the acidic byproduct of winemaking. It is white and powdery and looks a bit like baking powder.

There are actually a lot of uses for cream of tartar, but in cookies it helps prevent the sugars from crystalizing, giving you soft and chewy cookies.

The acidity of cream of tartar also gives snickerdoodles their tangy flavor! (Just like when we add buttermilk to recipes like Texas sheet cake or blueberry biscuits.)

To make true snickerdoodles, you really have to use cream of tartar. You can find it in the spice aisle of any grocery store. 

Vinegar or lemon juice can be substituted for the acidity, but the cookies will not have the same texture without the cream of tartar.

How to make my easy snickerdoodle cookies

One of the things I love about this snickerdoodle recipe is how easy it is to make. 

Stephie has said that snickerdoodles are one of the first things she can remember making with her mom as a kid, and I can see why! This is definitely a recipe your kids or grandkids will love helping with.

Ingredients you’ll need

For the cookie dough, you will need:

• 1 cup softened unsalted butter
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• ½ teaspoon fine sea salt

Before you start baking, make sure you have reviewed how to measure flour correctly. Getting this simple step correct will help your snickerdoodles come out perfect every time! 

You also need to let your butter soften before you can cream the butter and sugar together. If you forget to set it out ahead of time, I have a few tips for softening butter quickly.

For the cinnamon sugar coating, you will need:

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

This is a higher cinnamon-to-sugar ratio than we usually use when we make cinnamon sugar, but it gives these snickerdoodle cookies their characteristic cinnamon flavor. So don’t skimp out on the cinnamon! 

Making these cookies

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. This will take 3-5 minutes, so don’t try to rush it!

Now add in the eggs and mix until well combined.

In another bowl, whisk the flour together with the baking soda, cream of tartar, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

One of the best things about making snickerdoodles is that the dough doesn’t need to chill, so you can start baking these cookies right away!

Scoop the dough into balls using a medium (1.5-tablespoon) scoop, then roll the dough balls in the cinnamon-sugar mixture.

Place the cookies on a lined baking sheet at least 2 inches apart and bake at 350°F for 12-14 minutes, or until lightly golden but still soft.

Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack to finish cooling.

Storage and freezing

Store these easy snickerdoodle cookies in an airtight container at room temperature for up to 4 days. If you keep them much past that, they won’t be as soft.

If you want to get some of your holiday baking out of the way ahead of time, you can also freeze the cookies. Store them in airtight containers or zip-top freezer bags and freeze for up to a month.

Let the cookies thaw at room temperature for a couple of hours before enjoying.

Want to freeze your snickerdoodle dough so you can bake up the cookies any time? Simply follow my instructions for how to freeze cookie dough!

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