I am snickerdoodle kinda girl and if you love them too or know someone who does, then this recipe is for you! They are large in true bakery fashion, and they are tender, sweet, but not too sweet, and just perfectly cinnamony.
The exact origin of snickerdoodle cookies isn't entirely clear, but most food historians trace them back to 19th-century New England. The name "snickerdoodle" is believed to come from either a German or Dutch influence - possibly from the German word Schneckennudeln, which refers to a type of sweet, cinnamon-dusted pastry similar to a cinnamon roll.
Snickerdoodles became popular in America in the late 1800s, especially in regions with strong German-American communities. They were often considered a simple "everyday cookie," made with basic pantry ingredients - butter, sugar, flour, and eggs - and rolled in cinnamon sugar before baking.
What makes them distinct from sugar cookies is the addition of cream of tartar, which gives snickerdoodles their signature tangy flavor and slightly chewy texture.
Over time, they've become a classic American favorite: cozy, nostalgic, and known for that irresistible crackly cinnamon-sugar coating.
What I love about my take on snickerdoodle cookies is that I add a bit more cinnamon and a bit less sugar than most recipes. They stay soft for days, so I love making a batch to enjoy a little treat every day of the week.
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Ingredients For Snickerdoodle Cookies
Snickerdoodles come together easily with everyday ingredients you likely already have in your kitchen, including:
- Unsalted butter
- Dark brown sugar
- White granulated sugar
- Egg + egg yolk
- Vanilla paste or extract
- All-purpose flour
- Cinnamon
- Cream of tartar
- Cornstarch
- Baking powder
- Baking soda
- Salt
See recipe card for quantities.
Secrets For Perfect Snickerdoodle Cookies
The secret to perfect snickerdoodles is all in the details: the temperature of your ingredients, the freshness of your leaveners, and the time you take to chill the dough.
Start with room-temperature butter and eggs so the dough mixes smoothly and traps just the right amount of air.
Make sure your baking soda and cream of tartar are fresh, since these two ingredients are what give snickerdoodles their signature tang and crackly texture.
The way you shape your cookies is important. When making snickerdoodles you will want to roll the dough between your hands until you get a smooth ball. For these bakery-style cookies, you will want to make them large, so about 100 grams each.
Chilling the dough is key; it helps the cookies hold their shape and intensifies that classic cinnamon-sugar flavor.
And of course, roll generously in cinnamon sugar before baking for that rough but sweet coating that makes snickerdoodles so irresistible.
Baking tip
For the best texture, don't overbake - pull them from the oven when the edges are set but the centers still look soft. As they cool, they'll firm up just enough, giving you that perfect balance of crisp edges and a tender middle.
Equipment Needed To Make Snickerdoodle Cookies
You don't need special equipment, but having the right tools makes a big difference.
Equipment you'll need:
- kitchen scale: For accuracy and consistent results, a kitchen scale is your best friend, ensuring every measurement matches mine exactly.
- cordless mixer: A cordless mixer makes creaming butter and sugar easy and efficient, though mixing by hand works just as well with a little patience.
- large bowl
- set of measuring cups and tablespoons
- sturdy spatula (I love everything that comes in this set)
- large cookie scoop (I used size #16)
- container for chilling the cookie dough
- baking sheet
- parchment paper
- cooling rack
- oven thermometer
Key Steps To Make Snickerdoodle Cookies
Take a look at the photos below. They show how the dough should look at each stage so you can achieve similar results.
- For bakery-style cookies, use a large cookie scoop. I used #16 to scoop cookies that are about 100 grams each. You can also place the bowl on a scale and remove 100 gram at a time.
- Shape the cookies as smooth balls.
- Cover and chill in the fridge for at least 3 hours.
- Once chilled, roll them on a mix of white granulated sugar and cinnamon.
- Sprinkle a little extra cinnamon sugar on top and arrange them on a baking sheet leaving 2-3 inches between them.
- Let the cookies cool down on the baking sheet before transferring them to a cooling rack to finish setting. Enjoy!
Check out my Cookie FAQ and Troubleshooting Guide
Before you start baking, make sure to check out my Cookie FAQ and Troubleshooting Guide, covering everything from ingredient swaps and techniques to chilling times and common baking issues. Reading this guide will help you avoid common mistakes so you can achieve the same results you see in the pictures.
Storage
Once baked, let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 4 days. If you want them to stay fresh longer, refrigerate for up to a week, but make sure they're well sealed to prevent drying out.
For long-term storage, freeze the baked cookies for up to 2 months. To refresh, warm them in a 325°F (165°C) oven for 5 to 7 minutes or until they're just slightly soft in the center again.
Make Ahead Instructions
You can scoop and portion the cookie dough ahead of time to make baking days easier. After shaping, cover the dough well so it doesn't dry out and refrigerate for up to 24 hours before baking.
For longer storage, chill the portioned dough on a baking sheet for about 3 hours, then freeze it on the same sheet until firm. Once solid, transfer the dough mounts to an airtight container or freezer bag and store for up to 2 months. When ready to bake, arrange the frozen dough on a lined baking sheet and bake straight from the freezer, adding about 2 minutes to the baking time.
Storage Tip
Using a clear, sturdy, and airtight container helps keep the cookie dough from drying out or getting squished, while also letting you easily see how the dough is holding up in the fridge or freezer. It also helps you easily store your baked cookies.
Substitutions
You can make a few swaps in this recipe, but keep in mind that each one will slightly change the texture, color, or flavor of the cookies.
Vegan butter and egg alternatives will work, though the cookies may spread a bit more and bake up with a different crumb. You can also experiment with different sugar combinations, but expect changes in both sweetness and color - brown sugar adds moisture and chewiness, while white sugar gives crisp edges.
I haven't tested this recipe without cream of tartar, but I can tell you that cornstarch is essential for the texture I love - it does keep the cookies soft and light.
Gluten-free flour blends can be used if needed, though results may vary depending on the type or brand. I don't recommend using bread flour, as the higher protein content will make the cookies noticeably denser.
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Bakery-Style Snickerdoodle Cookies
Ingredients
- 226 grams (1 cup) unsalted butter at 65°F (18°C)
- 160 grams (¾ cup) dark brown sugar
- 100 grams (½ cup) white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 10 milliliters (2 teaspoons) vanilla extract or paste
- 375 grams (3 cups + 2 tablespoons) all-purpose flour
- 6 grams (3 teaspoons) ground cinnamon
- 5 grams (1 teaspoon) baking soda
- 5 grams (2 teaspoons) cream of tartar
- 4 grams (1 ¼ teaspoons) cornstarch
- 3 grams (½ teaspoon) fine sea salt
For Rolling Before Baking
- 50 grams (¼ cup) white sugar
- 2 grams (½ teaspoon) cinnamon
Instructions
- In a large mixing bowl, cream the butter, dark brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and mix until incorporated, then add the yolk and mix until incorporated.
- Add the vanilla and mix again until smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, cornstarch, and salt.
- Add the dry ingredients to the wet mixture and mix until no streaks of dry flour remain. Do not overmix.
- Scoop or portion the dough so each cookie is about 80 grams and shape as smooth balls.
- Mix the rolling sugar and cinnamon in a small bowl. Roll each dough ball in the mixture to coat evenly. Place them on a lined tray.
- Cover the tray well so the dough does not dry out and refrigerate for at least 3 hours, but I recommend 6-12 hours for best results.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the cookies with at least 3 inches (8 cm) of space between each one.
- Bake for 12 minutes, or until the edges are lightly golden and the centers appear just set.
- Remove from the oven and, while the cookies are still hot, use a 4-inch round cookie cutter to gently swirl around each cookie, tucking in any uneven edges to form a clean, round shape. The gentle motion helps shape them into perfectly round bakery-style cookies.
- Sprinkle a little of the cinnamon sugar mix on top.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish setting.
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