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Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat. |


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5 from 2 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 24-28 cookies
  • Diet: Vegetarian


Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat. 


  • 1 cup buttersoftened
  • 1 + 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 + 3/4 cups all-purpose flour
  • 1 + 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the cinnamon sugar coating:

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


  1. In a stand mixer with the paddle attachment on medium speed (or a large mixing bowl with a hand mixer), cream together butter and sugar until light and fluffy, about 2 minutes.
  2. Add in eggs and vanilla and mix until combined.
  3. Add flour, cream of tartar, baking soda, and salt, and mix until just combined. Cover the bowl with plastic cling wrap and chill for 20-30 minutes.
  4. Preheat oven to 350 F.  Line 2 large half sheet baking pans with parchment paper or a silicone baking mat.
  5. In a small mixing bowl, combine sugar and cinnamon and stir until incorporated.
  6. Scoop out about 2 tablespoons of cookie dough and roll into a ball (about 1-inch thick). Roll each cookie ball into the cinnamon-sugar to coat it completely.
  7. Place the cookie balls on the lined baking sheets, spacing them about 2 -3 inches apart. You will have to bake the cookies in multiple batches.
  8. Bake for 9-11 minutes. Allow the cookies to cool on the baking sheet for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.


How to store: Once cooled, store snickerdoodles in an airtight container at room temperature for up to 3 days. A tip to keep them extra soft is to add a slice of bread in the container. Trust me, it works!

How to freeze cookie dough: Once rolled into balls (before coating), place onto a lined baking sheet and freeze for an hour until hard. Then transfer the cookie balls into a freezer bag or airtight container for up to 2-3 months. When ready to bake, allow the cookie balls to thaw overnight in the refrigerator and then roll in the cinnamon sugar mixture. You could also roll them in the mixture and bake directly from frozen, but add a few minutes onto the baking time.

How to freeze baked snickerdoodles: Once cooled, place snickerdoodles in a freezer bag or airtight container and freeze for up to 2 months. Allow them to thaw on the kitchen counter before serving.

  • Prep Time: 10 minutes
  • Chill Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American