Snickerdoodles Easy Recipe | In The Kitchen With Matt (2024)

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I absolutely love this snickerdoodles recipe. They are one of the most popular cookies here in the United States. Everyone should learn how to make them.

I have very fond memories of snickerdoodles, especially growing up. I still remember learning how to make them in my 7th grade cooking class at school. It was fun going home and telling my mom I learned how to make them. Although, I already had experience making and baking cookies with her, it was nice to know I could do it without her supervision.

Most likely if you love to bake cookies you have come across these gem of a cookie. They are so incredibly easy to make, soft and chewy, and so many people love to eat snickerdoodles. If I can do it, you can do it. Let’s get baking!

Gather the ingredients

In order to make snickerdoodles from scratch you need a handful of easy to find ingredients. I am willing to bet you have most of them at home right now:

• Butter – It should be softened. I use unsalted, but salted butter will work too.
• White granulated sugar – This is used in the cookie dough as well as for the topping.
• Eggs
• Flour – Use all-purpose/plain flour.
• Salt – Just a bit of salt to enhance the flavor of the other ingredients and balance out the sweetness.
• Cream of Tartar – This is what gives the snickerdoodles the “tang” and helps with their chewiness. I don’t recommend leaving it out.
• Baking soda
• Cinnamon – This is used as part of the signature cinnamon and sugar topping.

Tools

• Hand Mixer
• Fork
• Whisk
• Bowls
• Cookie sheet
• Cookie rack
• Spatula

Step 2: How to make homemade snickerdoodles

Add the butter and the sugar to a large bowl. Use a hand mixer or stand mixer and cream those ingredients together for a minute or two until the mixture is pale yellow. Add in the eggs and mix until just combined.

If you don’t have a mixer, you can use a wooden spoon to do this part.

Now in a medium bowl whisk together the flour, baking soda, salt, and the cream of tartar. You may also sift them all together too if you like.

Next, add in the dry ingredients about one third of it at a time. Mix it in, and then add the next third, and so on until all incorporated and you are left with a nice snickerdoodle cookie dough. Scrape the sides of the bowl as needed so everything gets mixed. Clean off those beaters and put the mixer away.

Now cover the bowl of cookie dough and chill it in the fridge for an hour or two. If you are in a hurry you can just chill it for 15 minutes. The chilled dough seems to produce a better cookie overall, helps with spreading and chewiness, but there is a debate in the baking world if that is actually true. I also like to chill my cooking sheet for at least 15 minutes before baking.

If you have the time chill it, if not, don’t. Or experiment and bake half of the dough right away and then bake the other half later with chilled dough and see for yourself. Experimenting while baking is awesome!

Step 3: Bake the snickerdoodles

Once the dough has chilled, preheat the oven to 350 F/176 C.

Mix together the sugar that was set aside for topping and the cinnamon in a small bowl. Now scoop out some snickerdoodle cooking dough from the bowl with a tablespoon. With clean hands roll it into a ball, you can also wear food gloves if you like.

Roll the ball of cooking dough in the cinnamon and sugar and place it on an ungreased cookie sheet about 2 inches apart. Bake them in the oven, one sheet at a time, for 8 to 11 minutes. If you like them chewier, err on the side of less baking time. If you like them more crispy, bake them a little longer.

Once they are done baking, they will be slightly golden brown around the edges, and they will have spread out. Remove them from the cookie sheet and place them on a wire rack to cool completely.

These wind up being a nice soft cookie. If you want them crunchier, bake them longer, and allow them to cool on the hot cookie sheet longer. Enjoy!

How long do snickerdoodle cookies last?

If stored in an airtight container they will remain fresh for about 7 days at room temperature. You can also store them in the fridge for a little longer, or even freeze them for a few months.

Here are some other cookie recipes you may like:

White Chocolate Macadamia Nut Cookies

Whoopie Pies

Lemon Butter Cookies

Thin Mint Cookies

Coconut Macaroons

Chewy Chocolate Chip Cookies

Do you like this recipe? Pin it! And please give it a rating and comment down below, I really appreciate it.If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Tags

cinnamon soft sugar sweet

8 Comments

1. Mike

   October 30, 2022 at 10:31 am·Reply

   
   Baked 10 minutes and turned out soft and moist.Very great d and very easy to make but easier to eat

   • Matt Taylor

     October 30, 2022 at 10:56 pm·Reply

     Awesome!! 🙂 So glad you tried it and liked it!

2. Natalie

   October 2, 2020 at 1:35 pm·Reply

   
   Best cookies ever!! I could eat them daily! Such a easy, great recipe!

   • Matt Taylor

     October 2, 2020 at 3:59 pm·Reply

     Thank you so much, Natalie!

3. Stephanie

   October 2, 2020 at 1:21 pm·Reply

   
   Absolute perfection! They turned out super soft and delicious.

   • Matt Taylor

     October 2, 2020 at 1:24 pm·Reply

     Thank you!!

4. Erin

   October 2, 2020 at 9:39 am·Reply

   
   Looks like a yummy recipe. Can’t wait to make them this weekend.

   • Matt Taylor

     October 2, 2020 at 9:40 am·Reply

     Thank you so much!

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