A plate of Snickerdoodle Cookies on a pink backdrop.

Let's Bake

Chewy Snickerdoodle Cookie recipe

Yield Makes 15-16 cookies 1x
Prep: 40 minutesCook: 12 minutesTotal: 52 minutes

Snickerdoodle Cookies rolled in cinnamon sugar and then baked to crinkly perfection.


  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 150 grams (3/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt

Cinnamon topping

  • 15 grams (1 tablespoon) caster sugar or granulated sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking paper or parchment paper.
  2. In a large mixing bowl, add butter and sugar and beat using an electric mixer on medium speed until pale and creamy.
  3. Add vanilla and egg and beat briefly, just until combined. Add flour, baking soda, cream of tartar and salt, and beat briefly until a soft cookie dough forms.
  4. In a separate bowl, stir together sugar and cinnamon. Scoop cookie dough using a medium cookie scoop (approximately 1.5 tablespoons each) and roll them smooth using your hands.
  5. Roll each cookie dough ball in cinnamon sugar until they are completely covered. Place on prepared trays, leaving room for the cookies to spread naturally in the oven.
  6. Bake cookies for 10-12 minutes or until the cookies spread out and have a nice crinkly top. They may look slightly under baked. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.


Butter: For the best-tasting Snickerdoodles, use full fat butter (not margarine or a butter substitute.) Make sure your butter is softened, but not melty, to start so it easily mixes with the sugar. If your butter is too warm, your cookies will spread too much when baked.

Cream of tartar: You can usually find cream of tartar in the baking aisle of the supermarket, often near the baking soda or baking powder.

Storage: Keep Snickerdoodle Cookies in an airtight container at room temperature. 

Make-ahead: Keep cookie dough in the fridge covered in plastic wrap until you are ready to bake. Bring the dough back to room temperature before rolling in cinnamon sugar and baking.

Alternatively, you can roll cookie dough into balls and store in a freezer bag or airtight container in the freezer. To bake, simply bring back to room temperature and then bake as per instructions above. 

Nutrition Information

Serving Size: 1 cookie Calories: 145 Sugar: 10.2 g Sodium: 81.4 mg Fat: 6.3 g Carbohydrates: 20.5 g Protein: 1.8 g Cholesterol: 27.1 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CookiesCuisine: American
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