Soft and Buttery Snickerdoodles
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Buttery Snickerdoodles are a classic cookie favorite! They are perfectly soft, chewy and are loaded with a cinnamon-sugar flavor. This is the BEST Snickerdoodle recipe and you’ll see why after one bite!
Other favorite classic cookies are these Chocolate Chip Cookies and Cut-Out Sugar Cookies.
PIN the BEST Snickerdoodle cookie recipe to try later!
buttery snickerdoodles
These homemade classic Snickerdoodle Cookies are slightly chewy around the golden brown edges and have a soft pillowy center. They are everything you dream about in a good old-fashioned Snickerdoodle Cookie recipe. Who could resist?
These have been a top favorite cookie since as long as I could remember. These buttery cookies have both cinnamon in the cookie dough and outside in the cinnamon sugar coating. They have a slight tangy flavor, thanks to the cream of tartar that makes these extra irresistible.
Bake these for any occasion, during the holiday season, or anytime you feel like baking up delicious homemade cookies. They can be made all year round (and should be), and perfect for BBQs, potlocks, holidays, cookie exchanges, and lunch box treats.
If you love cinnamon desserts, try my Cinnamon Sugar Donuts, Cinnamon Spice Cookies, and Apple Cinnamon Bundt Cake.
Why You’ll Love This Recipe
Key ingredients
- All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Sugar: We use both granulated sugar and dark or light brown sugar. The brown sugar makes these extra chewy.
- Salted butter: We use a whole cup butter so these are extra buttery. Be sure the butter is softened at room temperature so it can cream well.
- Vanilla extract: Enhances and adds a warm flavor.
- Egg: We use two large eggs at room temperature for extra richness.
- Cream of tartar: You can’t make these cookies without it! Gives a slight tang and the classic Snickerdoodle flavor.
- Cinnamon: The star ingredient. If you really love cinnamon, feel free to add a few dashes more.
how to make buttery snickerdoodles
Prep baking sheets and mix dry ingredients together: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats and set aside. In a large bowl, whisk together the flour, cream of tartar, baking soda, and cinnamon. Whisk until combined and set aside.
Cream butter and sugars: With a stand mixer or an electric hand mixer, cream butter and sugars until light and fluffy- about 2-4 minutes. Slowly add one egg at a time, add vanilla extract, and continue to scrape down the sides of the bowl with a rubber spatula.
Add dry ingredients to wet ingredients: Mix on low and slowly add the flour mixture until dough starts to form.
To make the cinnamon-sugar mixture: Mix together the sugar and cinnamon in a small bowl.
Scoop cookies and roll in cinnamon sugar: Using a mini ice-cream scoop, scoop out balls of dough, roll each ball into your hands to make it an even ball. Then roll each dough ball into the cinnamon sugar mixture. Thoroughly coat each ball.
Bake cookies: Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 8–10 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving to a wire rack. Enjoy!
Bake cookies & Top with more cinnamon sugar: Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Gently press the dough balls down with your fingers just a bit. Bake for 7–8 minutes, until just barley golden around the edges. They may look underbaked but they will bake more once they cool. Immediately sprinkle on remaining cinnamon sugar mixture onto the top of the cookies. This will make them extra delicious and loaded with sweet cinnamon flavor. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!
WHAT IS CREAM OF TARTAR?
It is the potassium acid salt of tartaric acid for cooking. I was also one of those people who didn’t know what it was, just that it belonged in most Snickerdoodle Cookie recipes.
It is used for a number of reasons. Cream of tartar gives a unique tang to the flavor and is a sort of stabilizer. It also helps activate baking soda and makes cookies rise. It creates the light, fluffy and chewy characteristics of a cookie.
RECIPE TIPS
- Extra soft centers: Underbake cookies by a few minutes to get an extra soft and butter center. If you prefer your cookies to be more on the firm side- bake for the full 10 minutes.
- Uniform Cookies: Use a small cookie scoop to keep all your cookies the same size. This will allow for even baking and prevent the cookies from burning.
- Sandwich Cookies: Stuff the center of two cookies with a scoop of ice cream or add frosting in the middle if you wanted to make cookie sandwiches and elevate this dessert.
- Gluten-Free Cookies: Use gluten-free cake mix to make these cookies gluten-free.
Can I make these into snickerdoodle bars?
Yes! I would recommend using a 13×9 inch baking dish and line the bottom of the pan with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with sugar.
LEFTOVERS
To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
MAKE AHEAD
Yes! You definitely can make these cookies ahead of time to save you time. Or if you just want to always have frozen cookie dough in your fridge- that’s always a bonus!
You can just scoop the dough into balls and refrigerate for up to 2 days or freeze up to three months. When ready to bake the cookies- do not thaw. Just place them onto a baking sheet according to the directions and add a few minutes to the bake time. You will know the cookies are baked when the edges are slightly golden brown and a bit wrinkled.
OTHER FAVORITE COOKIES
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THE BEST Buttery Snickerdoodles
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup salted butter softened at room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar lightly packed
- 2 whole eggs room temperature
- 2 teaspoon vanilla extract
For the Cinnamon-Sugar Coating
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
To Make the Cookie Dough
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats and set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and cinnamon. Whisk until combined and set aside.
- With a stand mixer or in a large bowl with an electric hand mixer, cream butter and sugars until light and fluffy- about 2-4 minutes. Slowly add one egg at a time, add vanilla extract, and continue to scrape down the sides of the bowl with a rubber spatula
- Mix on low and slowly add the flour mixture until dough starts to form.
For the Cinnamon-Sugar Coating
- To make the sugar-cinnamon coating, mix together the sugar and cinnamon in a small bowl.
To Roll The Cookies
- Using a mini ice-cream scoop, scoop out cookie dough balls roll each ball into your hands to make it an even ball. Then roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball.
- Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Gently press the dough balls down with your fingers just a bit. Bake for 7–8 minutes, until just barley golden around the edges. They may look underbaked but they will bake more once they cool. Immediately sprinkle on remaining cinnamon sugar mixture onto the top of the cookies. This will make them extra delicious and loaded with sweet cinnamon flavor. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!
This recipe was last updated March 28, 2024 to include additional photos and information. Originally posted October 7, 2019 By Kathryn Donangelo.
i love snickerdoodles and these look amazing in texture! Will definitely try this recipe soon ♥
I just made all my cookie balls and rolled them in the cinnamon and sugar mixture and realize that I didnt put in vanilla beacuse now place in the recipe does it tell you where to. Not sure what to do now.