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Stack of five snickerdoodle cookies.
5 from 8 votes

Snickerdoodle Cookie Recipe

The Best Snickerdoodle Recipe with golden, crispy, chewy edges and buttery, fluffy centers.
Prep Time25 minutes
Cook Time8 minutes
Total Time33 minutes
Servings: 24 cookies
Calories: 184kcal


For the cinnamon sugar-coating


  • Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
  • In the bowl of a large stand-mixer, cream the butter and the sugar medium speed for 4-5 minutes, or until light and fluffy (this step is always important in baking). Then, add the eggs, one at a time, and mix until combined, approximately 1 minute. Scrape down the sides of your bowl, if needed, and, with the mixer running add the vanilla. Continue to mix for an additional 1 minute.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • With your mixer set to low-speed, add the dry ingredients to the wet ones, and mix just until combined. Do not overmix.
  • Time allowing, cover your mixing bowl with plastic wrap, and refrigerate for 20-30 minutes. Not too long that the dough hardens completely, but just long enough that it will be easier to roll into small balls.
  • Meanwhile, combine the sugar and cinnamon in a small bowl. If you love extra cinnamon, double the total amount of cinnamon to 2 tablespoons.
  • Use a cookie scoop to scoop equally sized balls of dough (approximately 1 tablespoon). Roll the cookie dough balls between the palms of your hands until they are round and smooth. Carefully drop into the cinnamon-sugar mixture and roll to coat in the mixture. Transfer to your parchment-lined baking sheet.
  • Optional- for flatter, less fluffed up snickerdoodle cookies, gently press down in the center of each dough ball using the bottom of a glass cup just slightly.
  • Transfer baking sheets to your preheated oven and bake for 7-9 minutes (total cooking time will vary), or until golden around the edges. Allow cookies to rest for 5 minutes before transferring to a wire rack to cool completely.


  • always use salted butter when I cook and bake. Feel free to use salted or unsalted butter in this recipe. If you choose to use salted butter but you're concerned about the total salt content, simply reduce the additional added by one-half (so add only 1/2 teaspoon salt rather than a full teaspoon.
  • For thicker cookies, don't flatten with the bottom of a glass. 
  • For flatter cookies (shown here) flatten slightly with the bottom of a clean glass after your cookies have been rolled in the cinnamon-sugar mixture.
  • Store any leftover cookies in an airtight container on the kitchen counter for up to 3-4 days. 
You may also enjoy, Easy Pumpkin Spice Cookies Recipe (Pumpkin Snickerdoodle Cookies) 


Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 197mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 259IU | Calcium: 10mg | Iron: 1mg
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