These crackly-topped snickerdoodle cookies are a perennial favorite with a whimsical name.

Photo: Jason Donnelly
Prep Time:
25 mins
Chill Time:
1 hrs
Bake Time:
10 mins
Total Time:
1 hrs 35 mins
36 cookies

There are few things more comforting than the flavors of vanilla, sugar, and cinnamon. This classic snickerdoodle cookie recipe starts with a simple vanilla cookie dough that's rolled in a mix of cinnamon and sugar before baking. The results are crisp-yet-chewy cookies spiced up with the warming flavors of cinnamon. For snickerdoodle success, refrigerate the dough before rolling it into balls. Without this step, the dough will be too soft to form into balls. When placing the dough on your cookie sheet, be sure to allow enough space for the cookies to spread. Our Test Kitchen recommends a least two inches between cookies.

This is a great snickerdoodle recipe to make with the entire family. Kids can help roll the homemade snickerdoodle cookies in a mix of cinnamon and sugar. This big-batch recipe makes 36 cookies and is idea for potlucks, parties, and holiday dessert exchanges. If you have leftover cookies, store them at room temperature for up to three days.

If you love the cinnamon-sugar flavor of snickerdoodles, try making one of these delicious snickerdoodle desserts inspired by the classic cookie. Or try making homemade ice cream sandwiches! Simply sandwich vanilla ice cream between two snickerdoodle cookies and freeze until firm. They're also great served with a tall glass of milk.


  • ½ cup butter, softened

  • 1 cup granulated sugar

  • ¼ teaspoon baking soda

  • ¼ teaspoon cream of tartar

  • 1 egg

  • ½ teaspoon vanilla

  • 1 ½ cup all-purpose flour

  • 2 tablespoon sugar

  • 1 teaspoon ground cinnamon


  1. In a medium mixing bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. The butter should be soft or it will not blend properly.

  2. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat the ingredients until combined, scraping the sides of the bowl occasionally.

  3. Beat in the egg and vanilla.

  4. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

  5. Cover and chill the dough in the refrigerator for 1 hour.

  6. In a small mixing bowl, combine the 2 tablespoons of sugar and the cinnamon.

  7. Shape the chilled dough into 1-inch balls.

    Test Kitchen Tip: Use a measuring spoon or ice cream scoop to help uniformly create each snickerdoodle cookie dough ball.

  8. Roll the balls in the sugar-cinnamon mixture to coat completely.

  9. Place them 2 inches apart on an ungreased cookie sheet.

    Test Kitchen Tip: The snickerdoodle cookies will spread a bit during the baking process, so be sure to space them at least 2 inches apart on your baking sheet.

  10. Bake the homemade snickerdoodles in a 375 degree F oven for 10 to 11 minutes or until the edges are golden brown.

  11. Transfer the cookies to a wire rack and cool completely. This homemade snickerdoodle recipe makes about 36 cookies.

Nutrition Facts (per serving)

66 Calories
3g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 66
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 36mg 2%
Total Carbohydrate 10g 4%
Protein 1g
Iron 0.4mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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