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Easy Snickerdoodles Recipe

If you love cinnamon and sugar you’ll love Snickerdoodles! These cookies are covered in cinnamon sugar and chewy on the inside. Plus, they are a very easy cookie to make so they are great for beginner bakers or for kids to help with.

There’s no need to save the snickerdoodle cookie for just the holidays however they do make a great addition to a holiday dessert spread or cookie swap. Check out our post 20 Best Christmas Cookie Exchange Recipes for tips and even more Christmas Cookie recipes to try!

close up of a snickerdoodle cookie

Ingredients for Snickerdoodles

These snickerdoodle cookies call for mainly pantry staples meaning you can easily make them anytime! Keep cream of tartar on hand and you should be good to go all holiday season. For this recipe you will need:

  • butter- let butter sit at room temperature to soften, this will make it easier to cream with the sugar.
  • granulated sugar
  • eggs
  • all-purpose flour
  • cream of tartar- this helps give snickerdoodles their signature tang and texture. Don’t skip this ingredient.
  • baking soda
  • ground cinnamon

See the recipe card at the bottom of this post for the full recipe and ingredient amounts. You will also need a small bowl, large bowl and hand mixer or stand mixer fitted with the paddle attachment, spatula, cookie scoop (optional), ungreased cookie sheet or cookie sheet lined with parchment paper.

How to Make This Easy Snickerdoodles Recipe

Before mixing the dough, preheat oven to 400 degrees. Using a hand mixer or stand mixer, cream together butter and sugar until light and fluffy. Next, add eggs and stir to combine.

Then, add flour, cream of tartar and baking soda and mix until combined. Roll dough into small tablespoon sized balls. I like to use a scoop for this step (see my recommendation on a scoop below the recipe). Using a cookie scoop helps to make all of the cookies uniform size. This not only makes them more visually appealing but keeps the baking time the same.

In a separate small bowl, combine 3 tbsp sugar and 3 tsp cinnamon. Roll cookie dough balls into cinnamon sugar mixture to coat the outside completely.

Bake 8 to 10 minutes at 400 degrees. Cookies will look lightly golden on the edges and dry in the middle. Try a test batch of 2 cookies if you are unsure of the baking time or if your oven runs hot or cold.

Remove cookies from the pan and cool on wire rack. Let cookies cool completely and then store in an airtight container.

Frequently Asked Questions

What is the best way to store cookies?

Cookies should be stored in an airtight container in a cool, dry place so they stay fresh. Avoid keeping them on a platter with plastic wrap for too many days as this does not keep them as fresh.

Can snickerdoodle dough be refrigerated?

Yes! I actually do this every year when I make Christmas cookies. Go ahead and make the dough and then store in a bowl covered with plastic wrap, an air tight container or a ziplock bag in the refrigerator. Or, to make it even easier when ready to bake, roll in balls before storing the refrigerator. Put them on a plate and cover with plastic wrap if you choose this method.

Check our our post How Long Does Cookie Dough Last in the Fridge for more information!

When ready to bake, remove from the refrigerator, scoop the dough and roll in cinnamon sugar before baking.

Why do snickerdoodles have cream of tartar?

Cream of tartar is an acid that gives snickerdoodles a hint of tang and their soft chewy texture. Without cream of tartar snickerdoodles will be crunchier. For more about cream of tartar and why it is used in baking check out this post from Baking Kneads.

white plate of snickerdoodles

For a behind the scenes look at Return to the Kitchen, be sure to follow us on InstagramFacebookYouTubeTikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

Looking for more holiday cookie recipes? Try our Italian Cookies, Cream Cheese Logs, Chocolate Pretzel Bark, Reindeer Poop Cookies, Russian Tea Cakes, Cranberry Noel Cookies and Chocolate Crinkles. Other desserts you may like include Black Moon Whoopie Pies, Chewy M&M Cookie Bars, Pumpkin Cupcakes with Cream Cheese Frosting and Nutella Chickpea Brownies. If you are looking for holiday cookies, be sure to check out our Christmas Cookie List!

close up of a snickerdoodle cookie


Yield: ~50 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 45 minutes

Snickerdoodles are a holiday classic chewy cinnamon sugar cookie! These make a great addition to your holiday cookie platter or bring them to a cookie swap!


  • 1 cup butter, softened
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon


  1. Preheat oven to 400 degrees.
  2. Using a bowl and hand mixer or stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy.
  3. Add eggs and stir to combine.
  4. Add flour, cream of tartar and baking soda. Stir until combined.
  5. Roll cookie dough into small tablespoon sized balls.
  6. In a separate bowl, combine 3 tbsp sugar and 3 tsp cinnamon.
  7. Roll balls into sugar and cinnamon combination to completely coat the outside.
  8. Bake 8 to 10 minutes or until lightly golden on the edges.
  9. Remove from pan and cool on wire rack.
  10. Cool and store in an airtight container until ready to serve.


Do not over bake cookies or cinnamon will burn. Do not skip cream of tartar because the texture and flavor will be affected. For more information about cream of tartar see the post above.

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Nutrition Information:
Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 57mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 1g

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