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Home » Recipes » Shaped Cookies

Old Fashioned Snickerdoodle Cookies

Published: Jan 26, 2023 · Updated: Dec 14, 2024 by Marye

Easy snickerdoodle cookies are chewy and delicious. This vintage recipe results in old fashioned flavor and has been a family favorite for years.
Total time for the recipe to be finished.Total Time 45 minutes minutes
Jump to Recipe Pin Recipe
Overhead view of cookies on a piece of parchment.
A pile of snickerdoodles on a plate with a text overlay for Pinterest.
Chewy snickerdoodles on a piece of parchment paper with title text overlay for Pinterest.

This is one of my very favorite cookies and has been since I took my first bite. They are soft and chewy with a crispy edge that is absolutely to-die-for.

Classic snickerdoodles on a white plate.
Can you think of anything better than a plate of chewy snickerdoodle cookies?
Table of Contents
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🎥 Video
  • 🥫 Storage
  • 💭 Things to know
  • 👩🏻‍🍳 FAQs
  • 📚 Related recipes
  • 🥄 Restless Chipotle recommends
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

This soft and chewy snickerdoodle cookie are big, buttery cookies wrapped in a thick layer of cinnamon sugar.

They are fluffy and soft in the middle with chewy centers. Then there's the thin, crisp edge.

Seriously one of the best cookie recipes out there. No lie.

Next time try these spicy red hots snickerdoodles.

🧾 Ingredients

Ingredients for snickerdoodle cookies with labels.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Step by step images of making snickerdoodle dough.
  1. Cream the butter, sugar, brown sugar, and flavorings together in a large mixing bowl until light and fluffy.
  2. Add eggs.
  3. Beat until fluffy and well blended.
  4. Mix the flour, cream of tartar, baking soda, and salt together. Beat the dry ingredients into the butter mixture.
Collage of shaping snickerdoodle cookies.
  1. Chill dough for 30 minutes.
  2. Shape rounded teaspoonfuls of the dough into balls. Mix the remaining ¼ cup sugar and the cinnamon together on a plate or in a bowl.
  3. Roll the cookie dough balls in the cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheets covered with parchment.
  4. Bake for 8 to10 minutes. Let cool for a few minutes before removing from the sheet. Let cool completely on a wire rack.

🎥 Video

Watch me make these classic cookies from start to finish (and get even more tips!) on YouTube.

Snickerdoodles on a cookie sheet with title overlay. Clickable image goes to YouTube.

🥫 Storage

Store snickerdoodle cookies in an airtight container for a day or two - or freeze for up to 3 months.

You can also form the ball of dough without rolling in the cinnamon-sugar mixture and leave them on the cookie sheet. Flash freeze and then put the dough balls in a freezer container.

When you are ready to bake the snickerdoodle cookies just put the frozen balls on a cookie sheet and bake as directed.

💭 Things to know

Expert Tip: You can make the dough up to two days in advance. Cover it and keep it refrigerated. Just before serving, roll in cinnamon sugar and bake.

  • Always measure the flour lightly into the cup.
  • If you want big, fat, puffy snickerdoodle cookies leave the dough balls in a round shape when they go in the oven. If you want them to be flatter then press them down with the bottom of a glass that has been dipped in sugar. Puffier means they will be soft snickerdoodles and flatter means they'll be chewy snickerdoodles.
  • Old fashioned snickerdoodle cookies get their unique flavor from the cream of tartar so don't leave it out.
  • Butternut flavoring is a combination of butter, vanilla, and almond flavors. You can leave it out completely or use almond flavor along with the vanilla extract instead.
  • Add an extra egg yolk for a chewier, richer snickerdoodle cookie.
  • Most people don't realize that there are many kinds of cinnamon.My favorite is the Vietnamese cinnamon because it is spicier - a bit more intense and flavorful. If there's any way you can try all of them to see what you like best you should do so! SO MUCH cinnamon goodness!
  • Bake these cookies just until the edges begin to turn golden and they are set in the center.
  • Let them cool on the cookie sheet for at least 5 minutes before removing them to a wire rack to cool completely. If they 're too warm they will fall apart.
  • Old fashioned snickerdoodle cookies get their unique flavor from the cream of tartar so don't leave it out.

👩🏻‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

Why is cream of tartar in snickerdoodle cookies?

It works with the baking soda to help the cookies rise and have that perfect, chewy texture but it also adds an unmistakable tangy flavor. That's what sets it apart from sugar cookies.

How can I make snickerdoodles soft?

You'll need to experiment with bake times. Take the cookies out when the middles are still slightly underdone and let them sit on the baking sheet until they're cool. Longer baking time = crunchier cookie.

How do snickerdoodles taste?

They taste like a sugar cookie with cinnamon on it but they also have a tangy flavor from the cream of tartar.

Why do my Snickerdoodle cookies go flat?

Chill the dough before shaping it into balls and if you have time chill it another 30 minutes before baking. Don't flatten the balls with the glass.

What can I use if I don't have cream of tartar?

You can use double the amount of lemon juice. If your recipe calls for half a teaspoon of cream of tartar you'll use one teaspoon of lemon juice.

A pile of snickerdoodle cookies on parchment.
Homemade snickerdoodle cookies are perfect when they are just slightly warm and completely chewy.

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You'll need the following items to make this recipe successfully.

  • heavy cookie sheet
  • parchment paper
  • cookie scoop

📞 The last word

I used to never chill my snickerdoodle cookie dough before baking. I didn't see the point and it took too much time.

I wanted cookies NOW gosh durn it!

Until one day I was talking to a little old memaw in the grocery store and the subject of classic snickerdoodle cookies came up. She asked if I made them the old fashioned way with a period of chilling before baking.

I told her I didn't see the point... and right about then I got schooled by a 5 foot tall fireball. I won't go into the details but the gist of her impassioned speech was that the flour needs time to get cozy with the sugar and butter.

The next time I made these I remembered her instructions and chilled the dough balls before baking. And it's true. If you take the time to chill the dough before baking your cookies will have a better texture and flavor.

You'll likely find a lot of different recipes for these old fashioned cookies but I promise you out of all of them these are the best. You can thank memaw.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Overhead view of cookies on a piece of parchment.

Old Fashioned Snickerdoodle Cookies

4.63 from 16 votes
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Easy snickerdoodle cookies are chewy and delicious. This vintage recipe results in old fashioned flavor and has been a family favorite for years.
Course cookies
Cuisine Amercian Heritage,American - Southern
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Chill (optional): 30 minutes minutes
Total Time: 45 minutes minutes
Servings:36
Calories:130
Author:Marye Audet-White

Ingredients

  • 1 cup butter, room temperature
  • 1 ½ cups sugar, divided use
  • ¼ cup light brown sugar
  • 2 teaspoons vanilla
  • ¼ teaspoon almond extract or butternut flavoring, optional
  • 2 eggs, room temperature
  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ tablespoons cinnamon, more to taste

Instructions

  • Preheat the oven to 400F.
  • Cream the butter, 1 ¼ cups sugar, brown sugar, vanilla, and almond extract together in the bowl of a stand mixer until light and fluffy.
  • Add the eggs and beat until well blended.
  • Gently stir in the sprinkles if you are using them.
  • Mix the flour, cream of tartar, baking soda, and salt together.
  • Beat into the butter mixture.
  • Roll dough into balls using a small cookie scoop or about 1-½ teaspoons of dough.
  • Chill for 30 minutes (optional but better)
  • Mix the remaining ¼ cup sugar and the cinnamon together on a plate or in a bowl.
  • Roll the balls in the sugar mixture.
  • Place 2 inches apart on ungreased baking sheets.
  • Bake for 8 to10 minutes, or until edges begin to turn golden and the centers are just set.
  • Let cool for a few minutes before removing from the sheet.

Notes

Storage:
Store in an airtight container or covered with plastic wrap for up to 5 days. Freeze for longer storage.
I like to roll the dough into balls, flash freeze, and then store in Ziploc bags until I need a few to bake.
Tip: 
  • You can make the dough up to two days in advance. Cover it and keep it refrigerated. Just before serving, roll in cinnamon sugar and bake.
  • If you want big, fat, puffy snickerdoodle cookies leave the dough balls in a round shape when they go in the oven. If you want them to be flatter then press them down with the bottom of a glass that has been dipped in sugar.
  • Butternut flavoring is a combination of butter, vanilla, and almond flavors. You can leave it out completely or use almond flavor instead.
  • Add an extra egg yolk for an chewier, richer snickerdoodle cookie.
  • Most people don't realize that there are many kinds of cinnamon.My favorite is the Vietnamese cinnamon because it is spicier - a bit more intense and flavorful. If there's any way you can try all of them to see what you like best you should do so!
  • Bake these cookies just until the edges begin to turn golden and they are set in the center.

Nutrition Facts

Calories: 130kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Calcium: 8mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published March 10, 2016. Last updated January 26, 2023 for editorial improvements and more tips.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.63 from 16 votes (13 ratings without comment)

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    Love it? Give it 5 stars!




  1. Ed fisher says

    October 29, 2022 at 1:28 pm

    In your step 2, I think you want to say “cream the butter, sugar, …”

    Reply
  2. Nicole says

    March 16, 2016 at 1:24 pm

    5 stars
    Yum! I haven't tried making soft snickerdoodle, but this looks like fun.

    Reply
    • Marye Audet says

      March 22, 2016 at 8:20 am

      You should try! They are SO good.

      Reply
  3. Emily says

    March 16, 2016 at 12:42 pm

    I love Snickerdoodles. They have been a favorite during my pregnancy and these look so good!

    Reply
    • Marye Audet says

      March 22, 2016 at 8:20 am

      Thankyou! They are some of my favorite!

      Reply
  4. Victoria Osborn says

    March 16, 2016 at 11:02 am

    Snickerdoodles are my favorite cookie but never make them because they don't turn out well. I'll have to try this. Thanks!

    Reply
    • Marye Audet says

      March 22, 2016 at 8:19 am

      This is definitely my favorite recipe!

      Reply
  5. Kelly says

    March 15, 2016 at 1:00 am

    This sounds like a great way to do snickerdoodles! I'll have to give it a try.

    Reply
    • Marye Audet says

      March 22, 2016 at 8:08 am

      let me know what you think. 🙂

      Reply
  6. Cathy @ Our Mini Family says

    March 14, 2016 at 11:31 pm

    Mmmm I love snickerdoodles! Can't wait to try this recipe out!

    Reply
    • Marye Audet says

      March 22, 2016 at 8:08 am

      🙂

      Reply
  7. Stephanie Huston says

    March 14, 2016 at 8:07 pm

    I never realized there were so many types of cinnamon!

    Reply
    • Marye Audet says

      March 22, 2016 at 8:06 am

      It's fun to try them all and see which you like best. 🙂

      Reply
  8. Michelle Myers says

    March 14, 2016 at 6:38 pm

    I'm with you, sprinkles are always a good idea!!!!

    Reply
    • Marye Audet says

      March 22, 2016 at 8:06 am

      absolutely!

      Reply
  9. Marye Audet says

    March 14, 2016 at 4:34 pm

    Thanks Julie!

    Reply
  10. Melissa | Persnickety Plates says

    March 14, 2016 at 3:52 pm

    You put sprinkles in them! Brilliant =)

    Reply
  11. christine says

    March 14, 2016 at 3:37 pm

    I love that these are soft. I'm not a fan of cookie w/ a crunch, the softer the betterfor me!

    Reply
  12. Patricia @ Grab a Plate says

    March 12, 2016 at 8:46 am

    I had no idea cinnamon came in so many varieties! So funny because some friends & I had a discussion last night about cinnamon - a visiting friend from Africa thinks Americans use it in everything! Snickerdoodles are my husband's favorite cookie. He's picky about them, and your description of these is right up his alley!

    Reply
    • Marye Audet says

      March 14, 2016 at 4:34 pm

      Let me know how he likes them! I guess we kind of do put it in ALMOST everything!

      Reply
  13. Dee Dee (My Midlife Kitchen) says

    March 12, 2016 at 7:50 am

    4 stars
    First of all, my grandmother was a big believer that you could NEVER have too much cinnamon in any baked good. I agree! And the world DOES need more sprinkles! :o)

    Reply
    • Marye Audet says

      March 14, 2016 at 4:33 pm

      Your grandmother and I would definitely get along!

      Reply
  14. Taylor@Food Faith Fitness says

    March 11, 2016 at 7:16 pm

    Love Snickerdoodles! Such a great cookie 🙂

    Reply
    • Marye Audet says

      March 14, 2016 at 4:33 pm

      🙂 me too!

      Reply
  15. Marlynn @ UrbanBlissLife says

    March 11, 2016 at 2:29 pm

    5 stars
    Snickerdoodles are cookies that my whole family loves! How fun to put sprinkles in them, too!

    Reply
    • Marye Audet says

      March 14, 2016 at 4:32 pm

      Who doesn't love a good snickerdoodle?

      Reply
  16. Citra Kale @Citra's Home Diary says

    March 11, 2016 at 1:25 pm

    Well.. now you are posting my kid's favorite... yours looks so tempting to try...thx for sharing Merye. xoxo

    Reply
    • Marye Audet says

      March 14, 2016 at 4:32 pm

      🙂 Let me know if they like them as much as we do.

      Reply
  17. laura@motherwouldknow says

    March 11, 2016 at 10:22 am

    I'm a huge snickerdoodle fan, so I'd make these in a heartbeat. Love your idea bout flash freezing them and baking them whenever you want cookies. Though the last thing my waistline needs is delicious cookies in the freezer:)

    Reply
    • Marye Audet says

      March 14, 2016 at 4:31 pm

      I get that, Laura! I don't need them available... but I WANT them available.

      Reply
  18. heather@frenchpress says

    March 11, 2016 at 8:27 am

    oh I just love Vietnamese cinnamon- it is So flavorful, I bet it makes these snickerdoodles perfectly cinnamony (and I love the sprinkles)

    Reply
    • Marye Audet says

      March 14, 2016 at 4:31 pm

      🙂 It really is.

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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