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Snickerdoodle Recipe

Snickerdoodle Recipe

Course Dessert
Cuisine American
This soft snickerdoodle recipe produces perfect snickerdoodles that nobody can get enough of. The best snickerdoodle recipe I've tried, it uses both granulated and brown sugar for extra flavor and softness. 
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 36 cookies



  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 1 cup butter softened
  • 3/4 cups granulated sugar
  • 1 cup firmly packed brown sugar light or dark is fine
  • 2 large eggs make sure they are large eggs as they provide moisture for the recipe
  • 1/3 cup milk
  • 1 teaspoon vanilla


  • 6 tablespoons sugar
  • 1 teaspoons cinnamon


  • In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon cinnamon and cream of tartar. Set aside.
  • In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, milk and vanilla. Mix well.
  • Stir in the dry ingredients. Stir until just combined.
  • Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for at least one but not more than 24 hours.
  • When ready to bake, Preheat the oven to 350 degrees.
  • Form the dough into 1 inch balls. Mix cinnamon and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.
    Snickerdoodle Recipe
  • Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
  • Bake 8-10 minutes. Check for the tops to start firming up, and the sides to show a bit of browning. Make sure they are cooked but do not over bake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
    Snickerdoodle Cookies


Calories: 148kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 49mg | Fiber: 0g | Sugar: 12g | Vitamin A: 175IU | Calcium: 15mg | Iron: 0.7mg
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