Snickerdoodle Cookies


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Throwing it back to my childhood favorite today with these snickerdoodle cookies! Snickerdoodle Cookies from (@whatsgabycookin)

Remember back in the old days when you’d be in a carpool with a bunch of your friends to after school activities? OMG those were the best. I remember each day it would be a different mom driving us to and from tennis and whoever drove was in charge of snacks. And there were some moms that were better at snacks than others. I mean, don’t get me wrong, everyone brought us food and fed us before tennis practice, but only one mom made homemade snickerdoodle cookies on the regular to bring for the drive. And she was 1000% my favorite. I mean, you can really compare hummus and veggies with snickerdoodle cookies. It’s just no competition.

The car would smell like freshly baked cookies every time she would pick us up and you knew it was going to be the best ride to tennis. Her snickerdoodles were super soft (as they should be) and perfectly crusted with a cinnamon sugar coating. OMG the memories!!

It’s been a minute since I stocked snickerdoodles in the house but now I’m back on track and living my best life! You’re going to need these this weekend. There’s something about cinnamon sugar desserts that is just the best. Recipe below… and if you’re in the mood for more snickerdoodle inspired treats – here you go! Snickerdoodle Blondies and Snickerdoodle S’mookies!

Snickerdoodle Cookies

5 from 3 votes


  • 8 ounces unsalted butter at room temperature
  • 1 3/4 cups sugar divided
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons ground cinnamon


  • Cream together the butter and 1 1/2 cups sugar in a stand mixer until smooth, about 2-3 minutes.
  • Add the eggs, making sure to scrape down the sides of the mixing bowl. Add the flour, cream of tartar, salt and baking soda and mix on low until everything is incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
  • Preheat your oven to 400 degrees
  • Combine the remaining 1/4 cup of sugar and cinnamon in a small bowl. Scoop out 2 tablespoons worth of dough and roll the dough into a ball and roll into the sugar. Place the cookies onto a parchment lined baking sheet, about 12 per sheet, and bake for 9-10 minutes until the edges are just slightly golden brown and the center is still a bit soft.
  • Remove the baking sheet from the oven and let the cookies rest for about 5 minutes before transferring them to a cooling rack. Repeat this process for the remaining dough.

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Recipe Rating


  1. Gail Roberts

    Got this recipe many years ago (30) from a co-worker only she used crisco (yuck).
    Much to my surprise they were absolutely delicious. The only drawback is that I can’t lick the beaters

  2. Jennifer

    These look so amazing! How many cookies does this recipe make? Thank you!

  3. Christy

    I made these yesterday to take to a friend’s house, and they were SO good. I absolutely love snickerdoodles, and these were some of the best I’ve ever had. Thanks for the recipe!

  4. Tracy

    Can you use baking powder in place of the baking soda and cream of tartar in this recipe?

  5. Lucia Donahower

    Hi Gaby
    I love snickerdoodles cookies! Thank you so much for this recipe. I’ll be making these soon!
    Have a great weekend.

  6. Shai

    Can we skip the cream of tartar? Not willing to brave a grocery store.

    • Gaby

      sure can – just will be a slightly different consistency

  7. Stefanie Bounds

    These look amazing! Planning on making these today, but we only have salted butter. Will that make a difference?

  8. Debbie Christianson

    Can the snickerdoodle dough stay in the refrigerator overnight, or longer without making a difference in the baked result?