Go Back
+ servings

Snickerdoodle Cookies

Thick and chewy Snickerdoodle cookies are the ultimate sweet treat -- and they're ready in less than 30 minutes!
Course Cookies, Dessert
Cuisine American
Keyword chewy snickerdoodle recipe, snickerdoodle cookies, snickerdoodles
Prep Time 15 minutes
Cook Time 11 minutes
0 minutes
Total Time 26 minutes
Servings 32 cookies
Calories 135kcal
Author Blair


  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup (2 sticks) salted butter, softened
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Topping:

  • ¼ cup granulated sugar
  • 1 ½ tablespoons cinnamon


  • Preheat oven to 375 degrees F. Grease baking sheets or line with parchment paper or silicone mats; set aside.
  • Sift (or whisk) flour, salt, baking soda and cream of tartar into a medium mixing bowl; set aside.
  • Cream together butter and sugar with an electric mixer on medium speed until light and fluffy (about 3-6 minutes). Beat in the eggs, one at a time, until incorporated (about 30 seconds), scraping down the bowl and beaters as necessary. Add vanilla extract and mix to combine.
  • Reduce the mixer speed to low and gradually add the flour mixture until combined (about 30 seconds). Give the dough one more stir by hand to make sure that all of the ingredients are completely mixed together.
  • Combine the sugar and cinnamon for the topping in a small bowl.
  • Use damp hands, roll about 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar topping to coat. Arrange the dough on the prepared baking sheets, spaced about 3 inches apart.
  • Bake the cookies for about 10-11 minutes, or until just lightly brown around the edges but still soft and puffy in the center. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.


You don't typically need to chill this dough before baking. If your kitchen is particularly warm; however, or if your dough is sitting out for a long time, I recommend chilling the dough in the refrigerator for 10-30 minutes before scooping and baking. That will ensure the thickest, chewiest cookies possible!


Serving: 1cookie | Calories: 135kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 126mg | Potassium: 49mg | Fiber: 1g | Sugar: 9g | Vitamin A: 192IU | Calcium: 5mg | Iron: 1mg