These Snickerdoodles have tons of cinnamon flavor, with a thin and chewy center, and slightly crisp golden edges. Also, there’s no chilling or cream of tartar required!

The best snickerdoodle cookie is all about sweet cinnamon flavor delivered via the perfect cookie texture, if you ask me.

Snickerdoodles Stacked In a Pile on Wooden Board

You can have 10 different cookie recipes using the exact same ingredients, but the textures can vary wildly depending on the ratios of ingredients, whether they’re chilled or not before baking, and tons of other factors.

This recipe is exactly how I’ve come to prefer snickerdoodles.

They’re slightly different from the usual snickerdoodle, and because they’re made without cream of tartar, they’re a bit more thin and chewy in the middle, with a crisp edge, instead of puffed and cakey throughout.

Snicker Doodles Plated on White Dish on Wooden Surface with Glass of Milk

Snickerdoodles are popular enough that I’d consider them a year-round cookie, but I particularly love them for Christmas baking (along with Chocolate Crinkle Cookies, Lavender Shortbread, and Candy Cane Cookies).

Because cinnamon is arguably the star player of a snickerdoodle cookie, it’s essential to use a really good cinnamon. They vary SO much in quality.

This cinnamon is my favorite I’ve ever used. A friend told me it was cinnamon at another level, so I tried it and fell in love.

How to Make Snickerdoodles:

For the dry ingredients, whisk together flour, baking powder, cinnamon and salt:

Mixing Bowl with Flour, Cinnamon, and Baking Powder Whisked Together

In a separate bowl, cream together butter, sugar, and brown sugar, then add vanilla extract and an egg:

Creamed Butter and Sugar in Bowl with Egg and Vanilla Added

Mix until combined:

Whipped Sugar, Butter, and Egg in Mixing Bowl with Beaters

Add the dry ingredients:

Whipped Sugar, Butter, and Egg in Mixing Bowl with Beaters and Dry Ingredients Added On Top

Mix until the dough comes together. It will look dry and crumbly, like this:

Snickerdoodle Ingredients Beaten Together To Form Crumbly Cookie Dough

Use a cookie scoop to portion out the cookie dough (this is the cookie scoop I use, “large” size or 3 Tablespoons):

Scooping the Cookie Dough with a Cookie Scoop

Coat each cookie ball in cinnamon sugar, then flatten on a sheet pan with a glass:

Flattening the Dough Balls On Silicone Mat Using a Glass

Bake for about 10 minutes until the cookies are golden on the edges:

Baked Snickerdoodle Cookies on a Silicone Mat

And I admit that I’m one of those people who would rather cram 9 cookies on a sheet pan and risk them running together slightly, than separate them onto two trays. I know, I know. Separate the cookies onto two trays if you want to avoid that risk.

Shortbread Cookies, Monster Cookies, and Lemon Crinkle Cookies are some of my other favorite cookie recipes to bake.

The full recipe is below, plus a step-by-step video if you’d like more guidance. Enjoy!

Can you freeze snickerdoodles? Absolutely! You can freeze them fully baked, or you can freeze the dough. If freezing the dough, I recommend pre-flattening it, so you can bake straight from frozen.

How long will snickerdoodles stay fresh? These will keep for up to 3 days at room temperature, in an airtight container. Or in the freezer for up to 2 months.

Snickerdoodles Stacked In a Pile on Wooden Board


These snickerdoodles are my favorite! Thin and chewy in the middle, with a slightly crisp and golden edge. No chilling or cream of tartar required.

Leave a Review »


For the cookies::

  • 1.5 cups all-purpose flour (7.5 ounces by weight)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For the coating::

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  • Preheat oven to 375 degrees F. Line a sheet tray with parchment paper or a silicone mat.
  • In a medium bowl, whisk to combine the flour, cinnamon, baking powder, and salt. 
  • In a large bowl, cream together the butter and both sugars with an electric mixer until light and fluffy.
  • Add the egg and vanilla extract, and mix until combined, about another minute.
  • Add the dry ingredients and mix until the dough comes together. It will look thick and crumbly.
  • For the coating, in a small bowl, whisk to combine the sugar and cinnamon.
  • Scoop the cookie dough with a large 3 Tablespoon cookie scoop, and drop into the cinnamon sugar mixture. Roll around well to coat, then place on the baking sheet.
  • When the dough is all scooped out, use a glass to flatten each ball into a disk about 1/4″ thick.
  • Bake for 10-12 minutes, until golden and crisp on the edges, but still soft in the middle.
  • Let the cookies cool on the pan for a few minutes to set their shape, then they’re ready to enjoy!


Calories: 290kcal, Carbohydrates: 45g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 48mg, Sodium: 98mg, Fiber: 1g, Sugar: 29g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in October 2018. Originally published December 2015. This post contains an affiliate link.