Best Snickerdoodles Recipe
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Super easy, chewy, fluffy sugary and delicious. Basically a no roll, no refrigerate sugar cookie dressed up with cinnamon and sugar instead of frosting. AKA the best snickerdoodle ever.
Serves: 4 doz
  • 4 tablespoons sugar
  • 1 tablespoon good cinnamon
  • 1 cup butter, room temp
  • 1½ cups white sugar (edited: 1.5 cups ~ NOT just .5 cup!)
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2¾ cups flour
  • 1½ teaspoon cream of tarter
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  1. Preheat the oven to 375 degrees.
  2. Mix 4 tablespoons sugar with 1 tablespoon good quality cinnamon in a large zip top bag.
  3. Sift together the dry ingredients (flour, salt, soda & tarter) in a bowl, set aside.
  4. Cream together the room temp butter and sugar in the bowl of an electric mixer, on medium speed, until fluffy. About 3 mins.
  5. Beat in eggs and vanilla and blend until fully incorporated, another 2-3 minutes.
  6. Add dry ingredients to wet ingredients in batches ~ about 3 additions. Mix just until flour is incorporated.
  7. Using a cookie scoop, scoop dough into balls and drop into the zip top bag with cinnamon/sugar mixture (about 8 cookies in a batch). Close the top and shake to coat.
  8. Remove coated cookie dough balls from the bag and place on ungreased cookie sheet, about two inches apart. Bake for 8-10 minutes.
  9. Remove from oven and off off cookie sheets immediately to a wire rack to cool.
  10. The cookies will seem under-done but will firm up on the wire rack as they cool. Removing them immediately also helps ensure they remain fluffy.
Recipe by Firefly Tales at