This Snickerdoodle Cookie Recipe is a classic! These cookies are soft, chewy, warm, and coated in a cinnamon and sugar mixture.
Normally, I’m a chocolate cookie girl. Peanut butter chocolate, mint chocolate, you get the idea.
These snickerdoodle cookies are so packed with sweet cinnamon, I don’t even miss the chocolate. Now, that’s saying a lot. 😉
What is a snickerdoodle?
Snickerdoodles are soft sugar cookies rolled in cinnamon sugar and baked with cream of tartar for an extra chewy texture. Today, we’re adding in a secret ingredient — almond extract — to take these cookies to the next level.
The key ingredient in snickerdoodle cookies is the cream of tartar. It’s what really gives the cookies their signature flavor and texture!
- Unsalted Butter – adds moisture, a rich flavor, and tender texture.
- Granulated Sugar – used in the cookie dough to sweeten it and also coats the outside for added sweetness and texture.
- Eggs – helps bind the ingredients together to form the cookies.
- Vanilla Extract and Almond Extract – both add slight sweetness, warmth, and flavor. The almond extract is what sets this recipe apart!
- All-Purpose Flour – gives the cookies structure.
- Cream of Tartar – snickerdoodle cookies’ signature ingredient. Adds a slight tangy flavor and gives the cookies an extra chewy texture.
- Baking Soda and Baking Soda – our leavening agents which prevent the cookies from becoming too flat when baked.
- Salt – cuts the sweetness and enhances the flavor.
- Cinnamon – mixed with the sugar and used as the coating for the cookies to give them their signature look and taste!
How to make
Mix, chill, scoop, roll, and bake! That’s all it takes to make the best snickerdoodle cookie recipe.
- Mix sugar and cinnamon in a mixing bowl then set aside. This is the coating.
- Place butter and sugar in your stand-mixer bowl then cream together. Beat in eggs, vanilla, and almond extract.
- Mix in flour, cream of tartar, baking soda, baking powder, and salt then cover and chill for up to an hour.
- Use a medium cookie scoop to portion out the dough then roll each ball in the cinnamon sugar mixture.
- Place the cookie dough balls on a baking sheet lined with a silicone mat.
- Bake for 10 minutes, cool for 5 minutes, then serve and enjoy!
Do you need cream of tartar?
I don’t recommend making this snickerdoodle cookie recipe without cream of tartar. It’s what gives the cookies their signature tangy flavor and ultra-soft and chewy texture. You can find cream of tartar at any grocery store.
If you’re in an absolute pinch, you can try making your own cream of tartar substitute.
Why aren’t my snickerdoodles soft?
If your snickerdoodles came out too crunchy, you over baked them.
I recommend pulling them out of the oven when they’re still slightly soft in the centers (this should be around 10 minutes) and golden brown around the edges. Then let them sit on the baking sheet for a few minutes (they’ll continue baking as they sit) before taking them off and letting them cool completely on a wire rack.
I love these snickerdoodles as-is but here are a couple of things you can do to switch things up!
- Make them pumpkin spice. Give them a Fall flavor twist by coating them in pumpkin pie spice and sugar.
- Add chips. Try chocolate, butterscotch, peanut butter, white chocolate, you name it!
How to store
Leftover cookies will keep in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
To reheat, thaw if frozen, then microwave to warm or enjoy at room temperature!
Snickerdoodle Cookie Recipe
Equipment for this recipe
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 cup unsalted butter softened to room temperature (1 cup = 2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour spoon and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.
Cinnamon Sugar Coating
- Mix sugar and cinnamon in a medium sized bowl until well combined. Set aside.
- Place butter and sugar in the bowl of a stand mixer, then cream together until light and fluffy, about 2 minutes.
- Beat in eggs, vanilla, and almond extract.
- Beat in flour, cream of tartar, baking soda, baking powder, and salt.
- Cover and chill for at least 1 hour.
- Scoop the dough using a medium cookie scoop (you’ll get 22 cookies).
- Roll the dough in the cinnamon sugar mixture - don’t be shy - then place 6 cookie dough balls onto the prepared baking sheet.
- Bake for 10 minutes, then remove from oven.
- Let cool on the baking sheet for 5 minutes.
- Move to a wire cooling rack to continue cooling.
- Repeat with remaining cookie dough.
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*Note: Nutrition information is estimated and varies based on products used.