This is the best snickerdoodle recipe – they’re soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles! 

Image of snickerdoodles from a snickerdoodle recipe; image taken from above, six cookies pictured on a cooling rack with a blue and white towel underneath. Shot on a white background.

I don’t know why, but I always associate cookies with Christmas. But these aren’t red or green, and they’re not cut out in the shape of Christmas trees, so I say that makes them perfectly acceptable to eat year-round. Don’t you think? If you disagree…you’re entitled to that opinion, so go ahead and bookmark these babies for Christmas time. 

However, I highly recommend year-round cookies! Snickerdoodles are such classic cookies and with the perfect balance of chewy with crispy edges, they’re pretty irresistible. Along with my whole wheat chocolate chip cookies, these snickerdoodles are a go-to of mine. They’re a total crowd pleaser…and they’re nut-free which is a bonus for my household!

This is the best snickerdoodle recipe - they're soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles! 

About These Snickerdoodles:

They’re easy to make; it’s a simple dough that doesn’t even need to be chilled. I tested them both ways and they were equally as chewy and delicious without the extra refrigeration time. 

Now, I didn’t invent the wheel when it comes to snickerdoodles. They’ve been around for awhile but I figured it was time there was a Rachel Cooks version. It’s probably no surprise that the Rachel Cooks version involves ALL butter (no shortening) and a little extra cinnamon compared to other recipes I have seen. Oh and there’s the whole no-chilling of the dough thing. Did I mention that? I really don’t like chilling dough because a) it takes longer, and b) it gives me more time to eat all the dough. 

This is the best snickerdoodle recipe - they're soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles! 

These will also freeze great. If you freeze the dough, wait to roll it in the cinnamon sugar mixture until you’re ready to bake them. You can also freeze them already baked, as well. 

Tip: Want to make these a little unique and have people wondering what’s just a little different about these? Try adding 1/4 to 1/2 teaspoon ground nutmeg to the dough. People will flip over them! 

This is the best snickerdoodle recipe - they're soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles! 

I hope you guys love these as much as I do! 

PS: If you love cinnamon, make sure to check out these double cinnamon crinkle cookies, cinnamon roasted chickpeas, cinnamon vanilla bean meringues, cinnamon ice cream (no churn!), maple cinnamon chia pudding, or cinnamon toast crunch bars

This is the best snickerdoodle recipe - they're soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles! 

Snickerdoodle Recipe

Snickerdoodle Recipe

Yield: about 3 dozen cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This is the best snickerdoodle recipe - they're soft and chewy with the perfect crispy edge. No chilling of dough required for these snickerdoodles! 

Ingredients

for cookies:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For rolling:

  • 3 tablespoons granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 400ºF. If desired, line a cookie sheet with parchment paper for easy clean-up.
  2. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugar and use an electric or a stand mixer to beat for 2-3 minutes or until fluffy.
  3. Add eggs and vanilla and beat until combined.
  4. On top of the wet ingredients, add flour, cream of tartar, baking soda, and salt. Gently mix those together before mixing into the wet ingredients. Mix until combined, do not overmix.
  5. In a small bowl or plate, combine 3 tablespoons granulated sugar and 1 tablespoon cinnamon.
  6. Use a 1 1/2 tablespoon scoop to scoop out dough and roll into balls. Roll in cinnamon sugar mixture and place on cookie sheet. Place cookies about 2 inches apart on cookie sheet.
  7. Bake for 10 minutes or until set. Be careful not to overbake. Let cool for 1-2 minutes on cookie sheet before removing to a cooling rack to cool completely.

Notes

  • I tested these with and without chilling dough and found it slightly increased bake time but did not change the appearance, taste, or texture of the cookies. If you're a dough chiller, go for it, but I didn't find it necessary for this recipe.

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Nutrition Information:
Yield: 34 Serving Size: 1
Amount Per Serving: Calories: 129 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 25mg Sodium: 58mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I love a good snickerdoodle! These are the perfect chewy snickerdoodle.
Husband’s take:
 Ben’s a plain ol’ chocolate chip cookie guy through and through, but he doesn’t ever turn these down, either. 
Changes I would make: None are necessary! 
Difficulty: Easy peasy!