Snickerdoodle Cookies

These Snickerdoodle Cookies are the perfect cookie. Soft and chewy in the middle, crispy round the edge and loaded with cinnamon sugar. You’ll want to make these cookies time and time again.

Snickerdoodle Cookies are timeless, they’re the ever present cookies. Trends come and go, the new hot cookie recipe on the block trying to catch your eye, but Snickerdoodles just are. They lurk in the shadows, the know they don’t need to be flashy, they don’t have to be fancy. No bells and whistles here, just a bloody good cookie that will keep you coming back for more.

I swear, you need this recipe in your repertoire! Everyone needs a good Snickerdoodles go to, they’re such a wonderful cookie and should be a regular in every cookie jar. I’ve made this one so many times I’ve got it memorised. Full on muscle memory, I don’t even have to think about it. That’s how a snickerdoodle recipe should be, just hardwired into your system.

Wanna know something else awesome about these cookies? They keep for days and days if stored in an airtight container. The soft nature of these cookies gives them brilliant longevity which makes them absolutely brilliant for holiday gifts! You know my neighbours will be getting a batch of these with a Christmas card this year. It might make up for the sheer amount of ASOS packages they keep having to accept on my behalf, oops!

Most Snickerdoodle recipes contain Cream of Tartar, I’ve chosen to omit it in this recipe as I wanted it to be store cupboard friendly and who has a box of cream of tartar just kicking around. I know I don’t! I’m pretty sure the last place I saw it was in my grandmothers cupboard, eek!

Tips for making Snickerdoodle Cookies:

  • Cream of Tartar – Cream of Tartar is an ingredient found in most traditional Snickerdoodle recipes but I didn’t have any handy so chose to omit it. I upped the baking powder by 1/2tsp to compensate but if you have cream of tartar in your baking arsenal take the baking powder down to 1tsp and add in 1tsp of cream of tartar at the same time.
  • Chilling – Chilling is super important to keep your snickerdoodles fat and fluffy. Chilling the dough helps prevent your cookies spreading. I like an hour rest in the fridge but 30 minutes works just fine.
  • Baking – For the softest, fluffiest snickerdoodles you gotta slightly under bake the cookies. Take them out as the just start to look set, around 10-12 minutes.
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Snickerdoodle Cookies

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5 from 5 reviews


These Snickerdoodle Cookies are the perfect cookie. Soft and chewy in the middle, crispy round the edge and loaded with cinnamon sugar. You’ll want to make these cookies time and time again.


Units Scale
  • 380g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 225g unsalted butter, softened
  • 200g caster sugar
  • 100g light brown sugar
  • 1 large free range egg
  • 1 large free range egg yolk
  • 1 1/2 tsp vanilla extract
  • 35g caster sugar
  • 3tsp ground cinnamon


  1. In a large mixing bowl sift the flour, baking powder and salt together, set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars together until light and creamy. Add the egg, egg yolk and vanilla and mix to combine.
  3. Add the flour to the batter and mix until just combined.
  4. In a small bowl mix together the 35g of caster sugar and 3tsp of cinnamon.
  5. Scoop out 2tbsp of dough (50g) and roll into balls. Roll each ball in the cinnamon sugar until fully coated and place on a lined baking sheet. Repeat with the remaining dough, you should get around 20 cookies.
  6. Chill the cookie balls for around 1hr or up to over night. This prevents the cookies from spreading too much in the oven
  7. When you’re ready to bake the cookies, preheat the oven to 175C and line 2 baking sheets with grease proof paper. Place the chilled cookie balls on the baking sheets leaving 2 inches between each cookie. Bake for 12 minutes until the edges seem crisp but the middles are still soft.
  8. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack to cool. These cookies will keep for up to 5 days in an airtight container.


You can freeze the unbaked cookie balls for up to 2 month. Simply freeze solid on a lined baking sheet before transferring to a freezer proof zip lock bag. Bake from frozen, just add 2 minutes to the baking time.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  1. November 10, 2021 / 11:24 am

    Thanks for the tip about chilling the dough….I finally had success with snikerdoodles! They tasted terrific and looked great too.

  2. Gloria
    November 10, 2021 / 1:35 pm

    Homebaked cookies are the best. Perfect for dunking. Great with my afternoon latte.

  3. Bernice
    November 10, 2021 / 5:05 pm

    I can never resist a perfectly baked snickerdoodle. I always wonder how they got that strange name! These were my go-to when the kids were small because they really do stay delicious for a long time and they’re so easy to make…almost like second nature!

  4. November 11, 2021 / 1:19 pm

    This is so good and delicious! Can’t wait to make it again!

  5. Natalie
    November 11, 2021 / 4:42 pm

    Beautiful cookies. One of my favorite Holiday cookies, to be honest. I will give your recipe a try. They look perfect!

  6. Linda
    November 12, 2021 / 6:12 am

    Snickerdoodle cookies are my weakness and this version is simply the best!

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