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

Overhead view of snickerdoodles on a cooling rack with a blue and white towel underneath.

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!

Cookies on a white wooden surface with milk and cinnamon sticks.

About this recipe

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. 

If you’re really in a hurry, try easy-to-make snickerdoodle bars.


Why are they called snickerdoodles?

According to The Joy of Cooking (and wikipedia), it is German in origin but the Oxford English Dictionary believes the word’s origin is “uncertain” and more or less just a fun word someone made up.

Why do you need to put cream of tartar in these cookies?

Cream of tartar is what sets a snickerdoodle apart from a cinnamon sugar cookie. It gives the cookies a slightly acidic flavor which is the trademark of the cookie. Moreover, it keeps the cookie soft and helps them rise, when teamed up with baking soda.

Can I use baking powder instead of cream of tartar?

Yes you can make these cookies without cream of tartar, but keep in mind that the cookies will lose their iconic tart flavor. For this recipe, use 2 teaspoons of baking powder instead of the cream of tartar.

Snickerdoodle cookies on a white surface with cinnamon sticks.

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! 

Cookie broke in half on a white surface.

Freezing Directions

Snickerdoodles freeze well. 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. 

They will keep in the freezer for 2-3 months.

Love Cinnamon?

Be sure to check out:

Overhead view of cinnamon cookies on a white surface with cinnamon sticks and milk.
Overhead view of cinnamon cookies on a cooling rack.

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! 


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


  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.


  • 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: 129Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 58mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g 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.

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