An actually easy snickerdoodle cookie recipe that delivers soft, chewy cookies with a hint of tang and a cinnamon-sugar coating. These cookies bake up with perfectly crisp edges and a soft, tender center.
For me, cookie recipes should be simple—no waiting for butter to soften, no creaming butter in a stand mixer, and as few dishes dirtied as possible. Basically, when I’m craving cookies, I want something quick and fuss-free. And typically, I don’t need a massive batch either, since, aside from the holidays, I’m usually just making cookies for my family. Enter this Easy Snickerdoodle Cookie recipe: it has that perfect tangy, cinnamon-sugar-coated, soft, and chewy texture, makes about 12 cookies that fit snugly on one sheet pan, and it's as simple to make as possible.
The recipe includes a quick 10-minute freezer chill while the oven preheats, essential for the melted butter to set. Since the dough is so simple to make, the oven likely won’t be ready before you finish mixing anyways. This recipe makes having snickerdoodle cookies on your table possible in no time, with minimal effort.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text.
- granulated sugar
- cinnamon
- cream of tartar (this acid is a by product from winemaking and gives snickerdoodles their tangy flavor and contributes to their soft, chewy texture by reacting with baking soda...if it is left out it will alter both the flavor and texture of the cookies...see the "baking notes" section or the recipe notes for possible substitute suggestions)
- salted butter (use unsalted if it's all you have, and add an extra pinch of salt to the dough)
- baking soda (this helps the cookie spread by reacting with the acid in the cream of tartar)
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.)
- eggs (the recipe uses one whole egg and one egg yolk for the most perfect texture and mouthfeel)
- vanilla extract
- all-purpose flour (please please weigh your flour, as it will result in a cookie as the recipe intends--if you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product)
How to Make It
The dough itself is made all in one bowl, but it does require melted butter and another vessel for coating the snickerdoodles in the cinnamon sugar so it's not a "true one-bowl" recipe, though close enough. Here is a visual overview:
Step 1: Add the melted butter, sugar, cream of tartar, cinnamon, baking soda, and salt to a large bowl, then add in the egg and yolk.
Step 2: Whisk it together well until is has a glossy texture.
Step 3: Add in the flour.
Step 4: Combine until no streaks of flour remain.
Step 5: Scoop the cookies with a 1-ounce cookie disher (or about 2 tablespoons of dough) onto a sheet pan. Don't worry if the dough is soft. Place the tray in the freezer for 10 minutes.
Step 6: Roll the dough together into a ball, then coat the dough in the cinnamon sugar mixture. Evenly spread them out on a parchment-lined baking sheet.
Baking Perfect Snickerdoodles
Remember the key to baking perfect cookies: pull them from the oven before they are fully done. The snickerdoodles are ready when the centers are puffed with a crack or two and still look slightly moist. Let them rest on the baking sheet for 10–15 minutes to finish cooking through while staying moist. If you suspect the cookies are overbaked, transfer them to a cooling rack as soon as safely possible to prevent further cooking.
Kelli's Best Baking Tips
- I’ve said it before, and I’ll say it again—measuring flour is one of the trickiest parts of baking. The best way to do it is to weigh it according to the recipe. If you absolutely can’t weigh it, spoon the flour into the measuring cup and level it off. Scooping straight from the bag and then leveling can pack in too much flour and change how the final product turns out. My standard "1 cup" of flour is 120 grams, which can differ from others, so always follow the amount of grams I list in a recipe.
- I get that cream of tartar isn’t something everyone has in their pantry. It’s key in this recipe for the tangy flavor and for working with baking soda to give the cookies their slight lift and spread. Without cream of tartar, the baking soda has no acid to react with. I haven’t tested this, but if you want to make the recipe without it, you’ll need to experiment a bit. I’d suggest replacing half of the granulated sugar with brown sugar (since it’s acidic) and possibly adding ½ teaspoon of baking powder.
- This recipe will yield about 12 (1-ounce) cookie dough balls. It'll be tight, but they can fit all in one standard 9x13 sheet pan. However, it's close! So if you are worried about your cookies running into one another, they can be baked off on two baking sheets with more space to spread apart.
Make-Ahead + Freezing + Storage Info
Baked snickerdoodles keep well in a covered container at room temperature for 3-5 days, sometimes longer.
They will also freeze well, both baked and unbaked. Freeze the baked cookies or unbaked dough on a sheet pan until fully frozen, then transfer to an air-tight bag or container.
For baked cookies, defrost at room temperature. For unbaked cookies, preheat the oven and place them on a parchment-lined sheet pan at room temperature for 10 minutes, then bake as directed.
More Sweet Treats
Making these Snickerdoodles? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Easy Snickerdoodle Cookies
- Prep Time: 00:15
- Chill Time: 00:10
- Cook Time: 00:07
- Total Time: 00:32
- Yield: 12 cookies 1x
- Category: sweets
- Method: bake
Description
The key to this one-bowl snickerdoodle recipe is simplicity without sacrificing flavor. Melted butter makes the dough come together quickly, and a brief 10 minute trip to the freezer speeds up the process. Once chilled, the dough is ready to roll into balls and coat in the snickerdoodles’ signature cinnamon-sugar mixture.
Ingredients
For Cookie Dough:
- 8 tablespoons (113 grams) salted butter, just barely melted (see note)
- ¾ cup (150 grams) granulated sugar
- ¾ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon coarse kosher salt (see note)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1-¾ cups (210 grams) all-purpose flour
For Coating:
- ⅓ cup (70 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Prepare the Cookie Dough:
- Preheat the oven to 375ºF and place a rack in the middle part of the oven. Line a baking sheet with parchment paper (see note).
- In a large bowl, whisk together the melted butter, sugar, cream of tartar, cinnamon, baking soda, and salt.
- Whisk in the egg, egg yolk, and vanilla until completely combined.
- Stir in the flour until no streaks of dry flour remain.
- Using a #30 (1-ounce) cookie scoop, scoop the soft dough onto the prepared baking sheet, spaced evenly apart. Transfer the baking sheet to the freezer to chill for 10 minutes.
Coat and Bake:
- Meanwhile, in a small bowl, whisk together the sugar and cinnamon for the coating.
- Once the cookie dough mounds are solid, roll them into balls and toss to coat them in the cinnamon sugar mixture.
- Place the coated dough balls spaced evenly apart on the baking sheet.
- Bake until the cookies have puffed up and cracked but are still slightly moist in the center, 7-10 minutes.
- Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a cooling rack to cool completely before serving.
Notes
Do not over-melt the butter. Melt it just until it’s fully liquefied but still smooth, stopping before it begins to spatter or separate. If the butter gets too hot, it will take longer for the assembled cookie dough to become the correct consistency.
Depending on how hot your butter is, your cookie dough might be quite soft. This is ok! Just scoop and portion it onto the baking sheet. It will chill in the freezer and will be capable of rolling into balls after 10 minutes.
You’ll need space in your freezer to fit a baking sheet. If you don’t have room in your freezer, you can portion the dough onto a smaller baking sheet or plate to place in the freezer.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Baked snickerdoodles keep well in a covered container at room temperature for 3-5 days, sometimes longer.
Leave a Reply