Snickerdoodle recipe shot overhead on a cooling rack.
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5 from 8 votes

Snickerdoodle Cookies

Snickerdoodle Cookies are a perfect dessert all year long! They're an excellent make-ahead option for parties, and they travel well.
Prep Time15 mins
Cook Time8 mins
Chill Time15 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: snickerdoodle cookies
Servings: 21 cookies (approximately)
Calories: 103kcal
Author: Jennifer Farley


For the cookies:

  • 5 3/4 ounces all-purpose flour (approximately 1 1/3 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 4 ounces unsalted butter, room temperature
  • 5 1/4 ounces granulated sugar (3/4 cup)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract

For the cinnamon-sugar coating:

  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoons ground cinnamon


  • Preheat the oven to 375 degrees F. Line one large or two standard sheet pans with parchment paper.
  • In a medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Using either a stand mixer with the paddle attachment or an electric mixer, cream the butter and sugar together until smooth and fluffy, 2-3 minutes. Add in the egg and vanilla, and mix on medium-high speed until fully combined. Scrape the bowl, all the way to the bottom. Finally, add the flour mixture, mixing until completely combined.
  • Cover the bowl with the cookie dough and place in the refrigerator for 10-15 minutes, until slightly firmed up.
  • To prepare the coating, place the sugar and cinnamon in a small bowl.
  • Using a tablespoon-sized cookie scoop, portion out the dough, briefly shape into balls, then drop into the coating (you can do a few at a time). Swirl the bowl around until the balls are completely coated, then place 1 1/2 inches apart on the prepared baking sheets.
  • Use a flat-bottomed glass to flatten the cookies until they’re around 1 1/2 inches in diameter.
  • Bake for 8 minutes if you prefer soft and chewy cookies, or approximately 10 minutes for crunchier cookies. Remove from the oven, cool for 5 minutes, then to transfer to a cooling rack.
  • Store in an airtight container at room temperature for up to three days, in the refrigerator for up to one week, or in the freezer for up to 3 months.


Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 59mg | Potassium: 30mg | Sugar: 8g | Vitamin A: 150IU | Calcium: 13mg | Iron: 0.4mg