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A stack of 5 snickerdoodle cookies on a cooling rack with cinnamon sticks and more cookies in the background.
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5 from 5 votes

Soft Baked Snickerdoodle Cookies

This recipe requires one less ingredient than traditional Snickerdoodles since it does not include cream of tartar. It is simpler to make, while remaining just as delicious as the classic, and it produces a thicker, soft baked style cookie. Cinnamon sugar Snickerdoodles are the perfect dessert to make no matter the occasion.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 114kcal



  • Preheat oven to 350°F.
  • Combine the flour, baking powder and salt in a small bowl and stir to combine.
    1 1/3 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
  • Cream together the butter and the sugar for the dough in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
    6 tablespoons unsalted butter, 1/2 cup granulated sugar
  • Add the egg and vanilla extract and continue to mix until well blended.
    1 egg, 1/2 teaspoon vanilla extract
  • Lower the speed and gradually add the flour mixture until fully incorporated.
  • Refrigerate the dough for 30 minutes.
  • Scoop out a tablespoon of dough and roll into a ball. Place on a parchment paper-lined rimmed baking sheet. Repeat until all of the dough is rolled.
  • Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon and sugar until fully coated. Return to the baking sheet, leaving 2-inches in between each dough ball.
    1/2 teaspoon cinnamon, 1/2 cup granulated sugar
  • Flatten each ball of dough to approximately 1/2-inch thick.
  • Bake 8-10 minutes, or until the bottom edges are just lightly golden brown.
  • Serve warm or at room temperature. These cookies pair well with a cold glass of milk or a hot cup of coffee or tea.


Tips and Techniques

  • Be sure the butter is at room temperature and soft before you begin. This allows for it to be fully and evenly incorporated into the dough.
  • Chilling the dough brings the temperature of the butter back down and will make for thicker, soft-baked cookies.
  • Store snickerdoodle cookies at room temperature in a ziplock bag or airtight container to keep them soft for up to 2-3 days.
** Nutritional information is an estimate and may vary.


Serving: 1cookie | Calories: 114kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 37mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg