The BEST Snickerdoodle Cookie Recipe

Snickerdoodle Cookies are a classic, and this is the BEST recipe for them right here. Tender, soft and chewy with cinnamon inside and a crispy cinnamon sugar coating, this will be your new go-to recipe!

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

These Snickerdoodle Cookies were always a family favorite, especially with my dad. He also loved my mom’s Peanut Blossoms and Chocolate Crinkle Cookies, but he would get so excited when my mom would make these cinnamon sugar delights that they usually didn’t last long. Flash forward to today, and they are still a family favorite, only now my kids are the reason they disappear so quickly!

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

Best Snickerdoodle Cookies

If you ask my daughter what her favorite flavor is, she’ll say cinnamon. She’s like a bloodhound – she can smell the warm scent of cinnamon from a mile a way. Her eyes get really big, her smile widens, and I swear you can sense the saliva pooling in her mouth as she salivates over whatever the cinnamon smell could be for.

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

It could be for these creamy Twice Baked Sweet Potatoes or my French Toast Pull Apart Muffins or anything in between, she’s not picky when it comes to all things cinnamon.

Truth be told, I’m not either. I love all those amazing warm, comforting scents of fall. Pumpkin Spice? You’re speaking my love language; and it’s got nothing to do with Starbucks.

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

There’s nothing better then biting into a warm, tender, chewy cookie that’s been coated with cinnamon sugar. Snickerdoodle cookies take a tiny bit more effort than regular drop cookies, but they’re worth it. Just a quick roll through that cinnamon sugar mixture and you’re good to go.

Want to really go crazy? Try stuffing them with caramel.

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

The first time I tried these it was like the heavens had parted and the angels were singing. They’re that good.

But there’s just something about a classic that takes you back to childhood and that just what these Best Ever Snickerdoodle Cookies do.

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A pile of Snickerdoodles

Best Ever Snickerdoodle Cookies

Snickerdoodle Cookies are a classic, and this is the BEST recipe for them right here. Tender, soft and chewy with cinnamon inside and a crispy cinnamon sugar coating, this will be your new go-to recipe!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 2 dozen

Ingredients
  

Cookies

  • 1/2 cup butter 1 stick, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon

For Rolling:

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions
 

  • Preheat the oven to 375 degrees F.
  • In a large bowl cream together the butter and 1 cup of sugar. Add egg and vanilla and beat until blended.
  • In a separate bowl, sift together the flour, salt, baking powder and cinnamon. Add to the wet ingredients and mix well until a nice dough forms.
  • Mix ¼ cup sugar and 1 tablespoon cinnamon together in a shallow dish (like a pie plate) and set aside.
  • Divide dough and roll into balls about 2 tablespoons in size. (Using a cookie scoop is very helpful for this). Roll into a ball and then roll in the cinnamon sugar mixture to coat. Place on an ungreased cookie sheet about 2 inches apart.
  • Bake for 10-12 minutes. Cool on cookie sheets for a few minutes, then transfer to a cooling rack to cook completely.
  • Store cooled cookies in a tightly sealed container for up to one week.

Love these Snickerdoodle Cookies? Try my Snickerdoodle Cookie Bars!

A stack of Snickerdoodle bars

And for other delicious cookie recipes, try these:

 

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

Best Ever Snickerdoodle Cookies are a classic! Tender, soft and chewy a crispy cinnamon sugar coating - this will be your new go-to recipe!

 

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Thanks for responding to my question about this recipe having no cream of tartar in it.
    I have now made your Snickerdoodle recipe twice and we love them! They’re better
    than any other Snickerdoodle recipe I’ve tried. I love the texture and that they are
    puffy. I tripled the recipe the 2nd time I made them.

  2. Before making these I have a question. There is no cream of tartar listed in the ingredients
    and every recipe I’ve ever made calls for it. Could you please let me know?

  3. I did the recipe as directed and my batch didn’t make 2 dozen (24) cookies. It only made 19 cookies but I will be using this recipe again, I may double the recipe though lol

        1. Baking soda would make the cookie darker since no acid was being added. Also baking soda would make for a flatter cookie since it it activates faster and at lower temps then baking powder. It’s a matter of taste between a soft or crisp cookie.