SIMPLE Snickerdoodle Cookies

How to make a SIMPLE chewy and tender Snickerdoodle cookie

Let’s cut to the chase and get right to these snickerdoodles! No fancy frills here, just classic cookie goodness. You’ve got the ingredients, you’ve got the craving, now let’s bake ’em up! 🍪

Snickerdoodle History

The snickerdoodle is a classic, traditional American cookie with some seriously old-school vibes. While its exact origins remain shrouded in mystery, one thing’s for sure: these sweet little bites are like the OGs of the cookie world – they’ve been around for ages and everybody’s still vibing with ’em. Some say they’ve got German or Dutch roots, but no matter where they’re from, people have been making them in their kitchens forever.

Time to Get Cookin’!

Ingredients Needed to make Snickerdoodles:

Full printable recipe below

Wet Ingredients:

  • Butter (room temperature): Like the lead singer in the band, bringing the creamy harmony.
  • Eggs: The glue that holds this cookie bash together
  • Vanilla Extract: adding its gentle touch to our cookies

Dry Ingredients:

  • Flour: The foundation of our cookie empire
  • Light Brown Sugar: Adding that sweet, subtle tan to our cookie dough
  • Sugar: Our little granulated buddies
  • Pumpkin Pie Spice: The flavor secret agent
  • Cream of Tartar: The unsung hero of snickerdoodles
  • Baking Powder: Our cookie’s liftoff engine
  • Salt: The flavor enhancer with a pinch of sass
How to make snickerdoodle cookies from scratch

How to Make Epic Snickerdoodles

  • Heat Up and Prep: Fire up that oven to a toasty 375°F and get your baking sheet ready with some parchment paper.
  • Mix the Flavors: Combine flour, pumpkin pie spice, cream of tartar, baking powder, and a pinch of salt.
  • Whip Up Sweetness: Take that butter, light brown sugar, and granulated sugar and whip ’em into a fluffy frenzy. We’re talking sugar cloud here, folks!
  • Meet the Dream Team: Introduce the eggs and vanilla extract.
  • Doughy Harmony: Gradually bring those dry ingredients into the wet party.
  • Chill Out: Give your dough some chill time in the fridge for about an hour.
  • Topping Prep: Mix the sugar and cinnamon for the sweet crown. Set it aside for later.
  • Shape the Magic: Roll your dough into 1 ½” balls and give ’em a sugary cinnamon coat.
  • Bake ‘Em Up: Place those sweet nuggets on the baking sheet and let ’em party in the oven for 8-10 minutes until they’re lightly browned.
  • Cool and Devour: Let those snickerdoodle rockstars cool on a wire rack, then devour ’em like the cookie champs you are! 🍪
  1. How to make a SIMPLE chewy and tender Snickerdoodle cookie

People go crazy for these cookies, and let me tell you why in my own style. These snickerdoodles aren’t just cookies; they’re little bites of comfort and nostalgia. First off, that classic combo of cinnamon and sugar is like a warm hug for your taste buds. And don’t even get me started on the texture – they’re soft and chewy, hitting that perfect sweet spot.

But here’s the kicker, they’re a timeless treat that takes you back to simpler times when life was all about sharing homemade goodies with friends and family. So, people love these cookies because they’re not just dessert; they’re a delicious trip down memory lane, wrapped up in a cinnamon-sugar embrace. And that, my friends, is why snickerdoodles are the real deal!

Helpful Tips:

If you’re looking to master the art of making Snickerdoodle cookies, here are a few tips to keep in mind:

  1. Cream Your Butter and Sugar: Creaming the butter and sugar until it’s light and fluffy is a crucial step. It incorporates air into the dough, resulting in a softer, tender texture. Here’s a detailed post on how to do it RIGHT!
  2. Chill the Dough: After mixing the dough, it’s essential to chill it in the refrigerator. Chilling not only makes the dough easier to handle but also enhances the cookies’ flavor and texture.
  3. The Cinnamon Sugar Coating: Rolling the cookie dough balls in a cinnamon-sugar mixture before baking is what gives Snickerdoodles their iconic look and flavor. Don’t skip this step!
  4. Watch the Baking Time: Keep a close eye on the cookies as they bake. They should be lightly browned on the bottom but still soft in the center when you take them out.
  5. Enjoy Fresh: While Snickerdoodle cookies can be stored, they are at their best when they are fresh out of the oven!

More Flavor-Packed Cookies:

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How to make a SIMPLE chewy and tender Snickerdoodle cookie

SIMPLE Snickerdoodle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: simplepartyfood
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 23 minutes
  • Yield: 2436 Snickerdoodles 1x
  • Category: Dessert
  • Method: Baking


  • 3 Cups All-Purpose Flour
  • 3 teaspoons Pumpkin Pie Spice
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 sticks Butter, room temperature
  • ¾ Cup Light Brown Sugar
  • ¾ Cup Sugar
  • 2 Large Eggs
  • 1 Egg yolk
  • 1 tsp Vanilla extract


  • ¼ Cup Sugar
  • ½ tsp Cinnamon


  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper or silpat an set aside.
  2. Sift flour, pumpkin pie spice, cream of tartar, baking powder and salt into a large bowl.
  3. Using a hand mixer or Kitchen Aid, cream together the butter and both sugars until light and fluffy. See how to properly cream butter and sugar together here
  4. Add in the eggs, egg yolk and vanilla. Continue beating until smooth.
  5. Slowly add in the flour mixture and continue beating on low until the dough comes together.
  6. Place dough in refrigerator to chill for one hour.
  7. Mix together ingredients for topping (granulated sugar and cinnamon) and set aside.
  8. Roll dough into 1 ½″ balls and then roll in sugar/cinnamon mixture, covering completely.
  9. Place cookies on the parchment-lined cookie sheet and bake for 8-10 minutes or until cookies are lightly browned on the bottom.
  10. Remove cookies from oven and transfer to a wire cooling rack.


  • Serving Size: 1-2 cookies depending on size
  • Calories: 70-90
  • Sugar: 5-8 gr
  • Sodium: 50-80 mg
  • Fat: 3-5 gr
  • Saturated Fat: 1-2 gr
  • Carbohydrates: 11-15 gr
  • Fiber: 0-1 gr
  • Protein: 1-2 gr
  • Cholesterol: 10-20 mg

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  • Reply
    September 18, 2020 at 11:52 pm

    My favorite cookie, love the addition of the pumpkin pie spice!

  • Reply
    September 19, 2020 at 7:01 pm

    Yes! Girlfriend finally a great recipe

  • Reply
    October 1, 2023 at 1:45 pm

    Can’t go wrong with snickerdoodles

    • Reply
      October 1, 2023 at 4:22 pm

      We couldn’t agree more!

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