Go Back
A stack of soft and chewyClassic Snickerdoodle Recipe cookies coated in cinnamon sugar on a vintage plate.
Print

Classic Snickerdoodle Recipe

The perfect classic snickerdoodle recipe! Learn to make unbelievably soft, chewy cookies with that signature tangy flavor & cinnamon-sugar crust.
Course Dessert, Snack
Cuisine American
Keyword classic snickerdoodle recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 cookies
Calories 140kcal
Author C. Sophie

Ingredients

For the Dough:

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

For the Cinnamon-Sugar Topping:

  • ¼ cup granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

Prep Your Oven:

  • Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

Combine Dry Ingredients:

  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.

Cream Butter and Sugar:

  • In a large bowl, use an electric mixer to beat the softened butter and 1 ½ cups of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.

Add Eggs and Vanilla:

  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Form the Dough:

  • On low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.

Make the Topping:

  • In a small, shallow bowl, mix together the ¼ cup of granulated sugar and the 2 tablespoons of ground cinnamon.

Roll and Coat:

  • Shape the dough into 1.5-inch balls. Roll each ball generously in the cinnamon-sugar mixture until it's completely coated.

Arrange and Bake:

  • Place the coated dough balls about 2 inches apart on the prepared baking sheets.

Bake to Perfection:

  • Bake for 10-12 minutes, or until the edges are set and the centers are puffy and look slightly underdone. They will finish setting as they cool.

Cool:

  • Let the snickerdoodles cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will deflate slightly as they cool, creating their signature crinkled tops.

Notes

Nutrition Information (per serving)

  • Calories: 140 kcal
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 19g
  • Sugar: 11g
  • Protein: 1.5g
  • Fiber: 0.5g
  • Sodium: 105mg
    (Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)