Snickerdoodle Cookies

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Snickerdoodle Cookies from (@whatsgabycookin)


Throwing it back to my childhood favorite today with these snickerdoodle cookies! 

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

Author: Gaby Dalkin
5 from 11 votes
Throwing it back to my childhood favorite today with these snickerdoodle cookies! 
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine German
Servings 36 cookies


  • 8 ounces unsalted butter at room temperature
  • 1 ¾ cups sugar divided
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ tablespoons ground cinnamon


  • Cream together the butter and 1 ½ 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 ¼ 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.


Cookies are perfect for freezing for later! I even eat them straight from the freezer...

Nutrition Information

Calories: 122kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 51mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg
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  1. 5 stars
    These turned out great! I accidently put the cinnamon in the batter because I was on a roll... still added in cinnamon to rolling sugar and they turned out fabulous!

  2. Hi! I can’t wait to make these! After these are baked, can they be frozen? I’d like to start my holiday baking a little early.

  3. 5 stars
    Best Snickerdoodle recipe out there. These came out looking perfect and tasting delicious. A holiday favorite. Thanks Gaby

  4. Hi! Just made these last night and they are AMAZING! I probably should have frozen half the dough balls but I mistakenly didn’t. Can I freeze the baked cookies? I know sometimes when I freeze cookies with powdered sugar in them, the sugar melts away. I wasn’t sure if the same would happen with these. Thanks!

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