Sugar and cinnamon top this sweet and tender cookie with the best buttery crumb. The Very Best Snickerdoodle Cookies are a Christmas staple and this version is better than any you’ve ever had before. Soft and chewy with a crispy edge…..perfect every time!

Snickerdoodle cookies on a white plate.


Snickerdoodle Cookies

Christmas is sneaking up on me and to create a little holiday magic, I whipped up a batch of the Very Best Snickerdoodle Cookies. We make these cookies every single year, they’re like a symbol of Christmas….like the star on top of the tree…a must have even when your holiday joy seems to be non-existent.

If you’ve never had a Snickerdoodle cookie, you’re in for a real treat. My husband says they remind him of a cinnamon roll…..I think they taste like a buttery churro. Whatever you think, they’re buttery, cinnamon-y, sugar-y magic. 

We use the same recipe every time we bake our easy Snickerdoodle Cookies, it’s adapted from a recipe I found in the Magnolia Bakery cookbook. If you’re not familiar with Magnolia Bakery you should check them out anytime in your in New York City. They’re famous for their cupcakes but, really, the best things there are their huge cakes, cookies and bars. I say skip the cupcakes and get a bucket of chocolate banana pudding.  That’s where the magic is.

Snickerdoodle cookies with a glass of milk and a cinnamon stick.

What is a Snickerdoodle?

I like to think of Snickerdoodles as a dressed up butter cookie. It’s a cookie recipe made of butter, flour, sugar and eggs. I like to add a bit of half and half for moisture and cream of tartar to help them puff up. You can make your snickerdoodle cookie recipe without cream of tartar but they won’t be as puffy….but they’re still amazing.

The Snickerdoodle Cookies are topped with a generous amount of cinnamon sugar and puff up perfectly to create a buttery, crumbly cookie that you won’t be able to stop eating. They’re moist and soft and OMG…amazing.

How To Make Snickerdoodles

This classic snickerdoodle cookie recipe is super simple to make. You can even make the dough ahead of time and FREEZE it in an airtight container for up to 3 months. 

  1. Whisk together the flour, cream of tartar, baking soda and kosher salt in a small bowl. Set aside.
  2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.
  3. Add the eggs to the sugar mixture one at a time, incorporating after each addition.
  4. Add the half and half and vanilla, beat well. Slowly add the dry ingredients and mix thoroughly.
  5. Remove from the mixer and cover. Chill for 1-2 hours.
  6. Whisk together the cinnamon and remaining sugar, set aside.
  7. Preheat the oven to 350 degrees.
  8. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper leaving about 2 inches in between each. (They spread like mad.) Sprinkle VERY generously with the sugar mixture.
  9. Bake for 12-13 minutes or until the edges are golden brown.
  10. Cool the cookies on the sheet for 2 minutes and then transfer to a wire rack to cool completely.
  11. Eat with reckless abandon.
Snickerdoodle cookie dough on a baking sheet.
Snickerdoodle dough on a baking sheet with cinnamon sugar.

How To Store Snickerdoodles

We store our cookies in an airtight container at room temperature but you can also FREEZE your baked cookies in an airtight container for up to 6 months. They’re a joy to pull out of the freezer when the weather warms up and use for homemade ice cream sandwiches!

Snickerdoodle cookies on a plate with a bite taken out of one.

Tips for the Best Snickerdoodles

  • Be sure to allow the dough to chill overnight and then let it rest at room temperature for 30 minutes before forming the cookies.
  • You can scoop the dough and place it on the cookie sheet, as is OR you can roll the dough into balls before placing on the baking sheet. Scooped dough will give you the crackly texture and rolled cookie dough will give you perfectly uniform cookies. Either way tastes amazing…my husband likes the crackled texture but I love the perfection of a rolled cookie.
  • Don’t skip the half and half in the recipe, it gives you the most tender cookie ever.
  • Make a double batch. Or triple batch. You’ll need it.

You can use them to make these snickerdoodle sandwich cookies if you’re feeling especially jolly or add them to a cookie tray with these Gingersnaps and you have a whole holiday miracle of the BEST cookies ever. Now send me some snow….now. And someone come put up my christmas lights, please!

Snickerdoodle cookies stacked on a white plate.

Want to see what else we’re baking up for the holiday? Follow us on Instagram!

Snickerdoodle cookies stacked on a white plate.

Get the Recipe: The Very Best Snickerdoodle Cookies

Yield: 36
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Lightly spiced, this snickerdoodle cookie recipe results in buttery, tender cookies that are completely addicting.
4.41 from 5 votes
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Ingredients

  • 2 1/2 cups All Purpose Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons half and half
  • 1 teaspoon vanilla extract
  • 5 tablespoons cinnamon
  • 2 teaspoons granulated sugar

Equipment

  • 1 hand mixer
  • 1 baking sheet

Instructions 

  • In a small bowl, whisk together the flour, cream of tartar, baking soda and kosher salt. Set aside.
  • In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs to the sugar mixture one at a time, incorporating after each addition. Add the half and half and vanilla, beat well. Slowly add the dry ingredients and mix thoroughly. Remove from the mixer and cover. Chill for 1-2 hours.
  • Whisk together the cinnamon and remaining sugar, set aside.
  • Preheat the oven to 350 degrees. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper leaving about 2 inches in between each. (They spread like mad.) Sprinkle VERY generously with the sugar mixture. Bake for 12-13 minutes or until the edges are golden brown.
  • Cool the cookies on the sheet for 2 minutes and then transfer to a wire rack to cool completely.

Video

YouTube video
Serving: 0g, Calories: 117kcal, Carbohydrates: 16g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 51mg, Potassium: 47mg, Fiber: 0g, Sugar: 8g, Vitamin A: 175IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 0.5mg
Author: Kellie
Course: Baking, cookies, Dessert
Cuisine: American