You are going to love this version of the timeless classic – snickerdoodle cookies! These cookies are buttery, sweet, salty, soft, and chewy with a double coating of cinnamon sugar. Read on to find out why this recipe is the best!
Don’t feel like making individual cookies? Make these snickerdoodle bars.
What sets this recipe apart
Salted butter: Unlike most cookie recipes, this recipe uses salted butter. The extra salt running through the batter really balances the sweetness from the cinnamon sugar.
Brown sugar: Most snickerdoodle cookie recipes use only granulated sugar. Adding a little brown sugar gives the cookies a deeper flavor and helps to make them chewy!
A double coating of cinnamon sugar: These cookies get rolled in cinnamon sugar before baking, and then sprinkled with more cinnamon sugar after baking. The extra coating of cinnamon sugar adds extra crunch and flavor (like the coating on a churro).
Recipe overview
Step 1
Cream butter and sugars.
Step 2
Add egg and vanilla.
Step 3
Beat in dry ingredients.
Chill the dough for one hour.
Step 4
Roll dough balls in cinnamon sugar and bake.
Step 5
After baking sprinkle the cookies with more cinnamon sugar.
My recipe testing tips
Butter should be softened but still cool to the touch. This ensures the cookies don’t spread too much.
Flour should be weighed or measured using the spoon and level method. If you use your measuring cup to scoop directly into the bag of flour you will likely over-measure. That will make the cookies dry and prevent them from spreading properly.
Don’t skip the extra coating of cinnamon sugar – it really makes a difference!
Don’t overbake the cookies. They should still be soft and delicate when you remove them from the oven. They will firm up as they cool.
Free Baking Guide!
Join thousands of other bakers and subscribe to our newsletter!
Recipe
Snickerdoodle Cookies Recipe (Churro Inspired)
Ingredients
Cookies:
- ½ cup (113g) salted butter, softened to cool room temp
- ½ cup (112g) granulated sugar
- ¼ cup (63g) light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups plus 1 tablespoon (198g) all purpose flour, spooned and leveled*
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Topping:
- ¼ cup (56g) granulated sugar
- 2 teaspoons ground cinnamon
- flaky sea salt, optional
Instructions
Cookies:
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until creamy, at least one full minute. Add egg and vanilla and beat until combined, scraping the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cream of tartar, baking soda, cinnamon, and salt.
- Add flour mixture to the butter mixture and beat until combined. Place the bowl of dough in the refrigerator for one hour.
Topping and baking:
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Combine sugar and cinnamon in a large shallow bowl. Remove 2-tablespoons of cinnamon sugar to sprinkle on the the cookies after baking.
- Scoop the cookie dough into 2-tablespoon portions (I use a cookie scoop) and roll each into a ball. The dough will be a bit firm from chilling, but it will soften from the heat of your hands. Roll the balls around in the cinnamon sugar, spooning over the sugar until fully coated.
- Place dough balls on prepared baking sheets and bake for 9-12 minutes, until the edges are set, but the centers are still slightly underbaked (they will firm up while cooling). Place the pans on wire racks to cool. Immediately sprinkle the top of each cookie with the reserved cinnamon sugar. If you'd like you can also add a little flaky finishing salt. The heat from the cookie will help it stick. If any of your cookies are misshapen you can use the tips in the notes below.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Tayler Ross says
Soft and chewy cookies are right up my alley, and these cookies look incredible! I can’t wait to try them this week!
wilhelmina wessel says
These cookies are one of my absolute favorites! So perfectly soft and chewy!
Celebrating Sweets says
Fantastic! Thanks!
Hailey says
Looks so yummy and gets prepared in no time! Thankyou for the recipe!
Tali says
I made these gluten free with Bob’s Red Mill 1-to-1 gluten free baking flour and they were amazing! I also didn’t have cream of tartar but read that it can be subbed with lemon juice (1 teaspoon lemon juice per 1/2 teaspoon of cream of tartar in the recipe – in this case 4 tsp lemon juice). Worked perfectly and definitely had the distinct tangy snickerdoodle taste. Thanks for this great recipe!
Allison says
Thanks for sharing your experience. I’m glad those changes worked. Happy holidays!
Falon says
Absolutely delicious! these cookies are a taste of heaven, and they are so easy to make! I’ve tried traditional recipes which use shortening instead, but I find these much more delightful, as they are softer, the edges having a light crispness to them.
Allison says
Thanks for the review. I’m glad you enjoyed them! 🙂
Cayce Vanderzalm says
Wonderful recipe!! Huge hit here
Allison says
I’m so glad! Thanks for stopping by. 🙂
Kimberly Davenport says
These were really really good! Super quick and easy to come together. I used gluten free flour (King Arthur). They came out perfect!!!
Allison Mattina says
That’s great to hear! Thanks for taking the time to comment. 🙂
FA says
Easy to make and great to eat! This is a keeper 😊
Allison Mattina says
I’m glad you enjoyed them! Thanks for stopping by. 🙂