The BEST Snickerdoodles – Deliciously thick, soft, and chewy Snickerdoodle cookies that are perfectly spiced with cinnamon, and generously coated in cinnamon sugar. These Snickerdoodles without cream of tartar really are the best!
The BEST Snickerdoodles
A Snickerdoodle is a type of sugar cookie that is rolled in cinnamon sugar before being baked, and are a timeless classic.
They are usually made with cream of tartar and baking soda, but my version only uses baking powder for simplicity.
Cream of tartar adds a unique tangy flavour to the cookie, and you can certainly use it instead of baking powder. See my recipe notes below on how to do this.
These Snickerdoodles are deliciously chewy on the inside, crispy on the outside, and generously rolled in a cinnamon sugar coating.
Snickerdoodle cookies are a year-round favourite, but I like to enjoy them round autumn/winter time.
Looking for more delicious cookies? Check out my Double Chocolate Banana Cookies, Melting Moment (Butter Cookies), and my Pumpkin Oatmeal Chocolate Chip Cookies.
How to make Snickerdoodles
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Unsalted butter: Softened to room temperature.
- Caster/granulated sugar
- Light brown sugar: Not shown in video, but adds to the chewiness of the cookies.
- Large egg
- Vanilla extract
To make these Snickerdoodle cookies, simply whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a separate large mixing bowl, beat together the butter and sugars until light and fluffy, then add the egg and vanilla, and mix until smooth and combined.
Add the dry ingredients and fold in until completely combined. Use your hands to bring the dough together if the spatula is not enough to get all the last few crumbs.
For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl.
Roll the dough into 1.5oz balls, generously coat each ball in cinnamon sugar, and place onto the prepared baking tray. Bake for 10 – 12 minutes.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Snickerdoodles are:
- deliciously thick, chewy, and crispy
- super quick and easy to make
- generously coated in cinnamon sugar
- the perfect cookie to enjoy with a hot cuppa tea or coffee!
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen!
Can I use cream of tartar instead of baking powder in this recipe? Sure! Simply REPLACE the baking powder with 2 teaspoons cream of tartar AND 1 teaspoon baking soda.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cinnamon recipes next!
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The BEST Snickerdoodles
Deliciously thick, soft, and chewy Snickerdoodle cookies that are perfectly spiced with cinnamon, and generously coated in cinnamon sugar. These really are the best Snickerdoodles!
Ingredients
For the Cookies
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder*
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) caster/granulated sugar
- 1/2 cup (100g) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Coating
- 1/3 cup (65g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 190C/375F/Gas 5, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Beat together the butter and sugars until light and fluffy, then add the egg and vanilla, and mix until smooth and combined.
- Add the dry ingredients and fold in until completely combined. Use your hands to bring the dough together if the spatula is not enough.
- For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl.
- Roll the dough into 1.5oz balls, generously coat each ball in cinnamon sugar, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
*If you want to use cream of tartar in this recipe, simply REPLACE the baking powder with 2 teaspoons cream of tartar AND 1 teaspoon baking soda.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Nutrition Information:
Yield: 22 cookies Serving Size: 1 cookieAmount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 74mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Nutrition information isn’t always accurate.
Yerin Kwak
Monday 24th of August 2020
Thanks for the recipe, but my cookies didn’t flatten. They came out raised like mini bread. The texture was also more like bready than cookie. I don’t know what/ where it went wrong :(
Jennifer
Thursday 28th of May 2020
Can the caster sugar be replaced with normal white sugar?
Marsha
Thursday 28th of May 2020
Yes :)
Karnam Vashisht
Wednesday 6th of November 2019
I followed your recipe of snickerdoodles but mine didn't flatten out like yours. They rose in size but didn't grow much. And the colouring didn't match either!
Marsha
Wednesday 6th of November 2019
When making cookies, make sure to always measure your flour out correctly (I highly recommend weighing flour out instead of using cups), otherwise using too much can prevent cookies from spreading in the oven. Also, make sure to check your oven with an oven thermometer, to make sure it's the correct temperature. I hope this helps! :)