This post may contain affiliate links. Please read my disclosure policy.

Snickerdoodles Cookie Recipe – Simply the easiest and best Snickerdoodles recipe I’ve ever made, these bakery style cinnamon sugar cookies are so soft, buttery, and filled with cinnamon!

Large Snickerdoodles Cookie topped with cinnamon sugar  -addapinch.com

Although snickerdoodles make a perfect cookie any time of the year, I always think of them as Christmas cookies since friends of our family gave me the recipe as one of my presents when we were first married.

Snickerdoodles Cookies Recipe

As she pressed the recipe into my hand, she said, “You’ll want to make these at Christmas. We make them each year when we’re decorating the tree.”

I’m not certain why I remember her saying that to me so vividly all those years ago, but each year as I’ve strung popcorn onto string for our tree, I think of her and her snickerdoodles.

I’ve tweaked her snickerdoodles slightly through the years, just to suit my tastes more than anything, and we can’t get enough of them. Soft, tender, just slightly fat and fluffy, the perfect amount of twang you expect in snickerdoodles, and the essential cinnamon sugar coating on the outside. In other words, simple snickerdoodles perfection.

Make Ahead Snickerdoodle Cookies Recipe

These cookies are excellent to make ahead, especially throughout the holidays. Simply prepare the cookies as instructed and then store in an airtight container for up to a week.

If you’d like to make them more in advance, use the Freezer Friendly instructions below.

How to Freeze Snickerdoodle Cookies Recipe

There are a few ways to make these delicious cookies ahead of time to freeze them.

Freeze the Baked Cookies:

To freeze the baked cookies, cool the cookies completely and then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes. Store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature.

To freeze the cookie dough, roll the cookies to form the cookie dough balls and then place onto a parchment lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.

Snickerdoodles Cookie topped with cinnamon sugar - addapinch.com

Here’s our Snickerdoodles recipe. So simple, yet so very delicious.

5 from 4 votes

Snickerdoodles Recipe

Dessert 20 mins

Snickerdoodles Cookie Recipe - Simply the easiest and best Snickerdoodles recipe I've ever made, these cinnamon sugar cookies are so soft, butter, and filled with cinnamon! // addapinch.com
Prep Time 10 mins
Cook Time 10 mins
Servings 36
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Snickerdoodles Cookie Recipe – Simply the easiest and best Snickerdoodles recipe I've ever made, these cinnamon sugar cookies are so soft, buttery, and filled with cinnamon! 

Ingredients  

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Sugar Mixture

  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions 

  • Preheat oven to 325º F.
  • Cream together butter and sugar. Add in eggs and vanilla.
  • Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Slowly incorporate into the butter and sugar mixture.
  • Mix together granulated sugar and cinnamon in a small bowl.
  • Scoop cookie dough by the tablespoon full and roll into a ball. Roll the ball into the prepared sugar and cinnamon mixture. Place onto a large cookie sheet, about 2-3 inches apart.
  • Bake for about 10 – 12 minutes until cookies have lightly browned. Remove from oven and allow to cool completely.

Nutritional Information

Serving: 1g | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 173IU | Calcium: 8mg | Iron: 1mg

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2010.

Cookie Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

Leave a Comment

Your email address will not be published.

Recipe Review




Comments

  1. Hi Robyn, I have made these twice now and both times they have come out flat like a biscuit. The dough would be too wet to roll in the cinnamon sugar, so the second time I made them I added a teaspoon of cinnamon to the mix and sprinkled the cinnamon sugar on top as soon as they came out the oven. Everyone loved them but I wonder why they didn’t rise. Could it have been because I used large eggs?

    1. Oh no, Jacqui. I hate that you had problems with them. I would first test freshness for baking powder and cream of tartar to make sure there isn’t an issue. xo

  2. you say baking powder and backing soda in your instructions but you do not have baking powder when mixing it??????

    1. Debbie, I’m sorry the instructions had baking powder included which is not in the recipe. Thanks so much for catching that.

Load More