Classic Snickerdoodle Cookie Recipe
This is the classic snickerdoodle cookie recipe that started my lifelong love of baking — straight from my 1974 children’s cookbook. Unlike the soft, chewy versions you often see today, these are delightfully crisp and golden, with that old-fashioned cinnamon-sugar snap that takes me right back to childhood.
Granny Says: If you like your cookies softer, just shorten the bake time by a minute or two — but I’ll always love them golden and crisp, the way we made them when I was a little girl.
Why You’ll Love This Classic Snickerdoodle Cookie Recipe
- Fun to make with children—they love rolling the dough in the cinnamon-sugar
- Made from simple ingredients you likely already have
- A cozy classic that fills the whole house with the scent of cinnamon and butter
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- For rolling: 2 tablespoons sugar + 1 tablespoon cinnamon
You don’t need fancy gadgets to make a good Snickerdoodle — but these are a few simple tools I reach for every single time.
🧺 Granny’s Favorite Tools for Baking
🥄 Cookie Dough Scoop — makes perfectly even Snickerdoodles every time (and saves your hands from the sticky dough!).
🍪 Silicone Baking Mats — no parchment needed, and your cookies lift off clean as a whistle.
🩵 Vintage-Style Mixing Bowls — sturdy, pretty, and just the thing for mixing up a cozy batch of cinnamon-sugar dough.
I only share tools I truly use and love. As an Amazon Associate, I earn from qualifying purchases — at no extra cost to you, friend. 💛
How to Make Snickerdoodle Cookies
- Cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
- Combine wet and dry ingredients until just mixed — don’t overbeat.
- Chill the dough for 1 hour.
- Preheat oven to 375°F (190°C).
- Mix cinnamon and sugar in a small bowl. Roll dough into walnut-size balls (a small cookie dough scoop works great).
- Coat each ball in the cinnamon-sugar mixture and place on an ungreased or silicone-lined cookie sheet, leaving space between.
Bake 8–10 minutes until edges are set and tops are slightly crackled.
Cool on a wire rack… or enjoy one warm with a cup of tea.
Granny Says: That hour of chill time isn’t wasted — it’s the secret to cookies that bake up crisp around the edges and golden all over. It also gives you just enough time to brew a cup of tea, wash a few dishes, and enjoy the cozy scent of cinnamon in the air.
A Few Cozy Cookie Secrets
There’s more than one way to make a Snickerdoodle feel just right.
- Prefer a softer center? Bake for 1-2 minutes less; you can also swap 1 tablespoon of flour for cornstarch.
- Cozy twist: Add a tiny pinch of nutmeg or swap a few tablespoons of white sugar with brown for a deeper flavor.
- Holiday Sparkle: Roll in red and green sugar, or dust warm cookies with a little extra cinnamon sugar.
Storage Tips
- Store cooled cookies in an airtight container up to 5 days.
- Freeze baked cookies for up to 2 months — or freeze dough balls and bake from frozen (add 1 extra minute).
Serving Ideas
- Perfect with coffee or a tall glass of milk
- A lovely addition to Christmas cookie trays
- Wrap a few in parchment and tie with twine for a simple, heartfelt gift
A Sweet Reflection
Maybe it’s the cinnamon, or maybe it’s the memory, but these cookies still feel like home every time I bake them. They remind me that simple recipes can hold a lifetime of comfort — and that the smell of something baking can turn any day into a cozy one.
Old-Fashioned Snickerdoodle Cookies
Equipment
- Cookie scoop
- Silicone baking mats
- Wire cooling rack
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 tablespoons sugar + 1 tablespoon cinnamon for rolling
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
- Combine wet and dry ingredients until just mixed — don’t overbeat.
- Chill the dough for 1 hour.
- Preheat oven to 375°F (190°C).
- Mix cinnamon and sugar in a small bowl. Roll dough into walnut-size balls (a small cookie dough scoop works great).
- Coat each ball in the cinnamon-sugar mixture and place on an ungreased or silicone-lined cookie sheet, leaving space between.
- Bake 8–10 minutes until edges are set and tops are slightly crackled.
- Cool on a wire rack… or enjoy one warm with a cup of tea.
Notes
Looking for more vintage recipes? Head on over to my post 3 Old-Fashioned Salads that Deserve a Comeback! It’ll bring back memories!
