Would it be too much to say that I have dreamt of these chewy Disneyland Snickerdoodle Cookies? Okay then I won’t say it, but I will say that after you have our snickerdoodle recipe, you’ll be the one dreaming of it.
They are so light, fluffy, and buttery with the great crunchy cinnamon sugar outside coating. My kids absolutely LOVE these. They do not last long in my kitchen.
I also enjoy bringing these to events and parties because they are an easy and classic cookie to make up. Plus you can even make them up ahead of time and freeze them.
Recipe Ingredient Notes
To make Snickerdoodle Cookies, you will need the following ingredients:
- Flour
- Baking soda
- Cream of tartar
- Butter
- Sugar
- Eggs
- Milk
- Vanilla
- Sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Mixing Bowl
- Mixing Bowl (Medium)
- Mixing Bowl (Small)
- Mixer (Hand)
- Sheet Pan (Quarter)
- Parchment Paper
- Cooling Rack
How to make Snickerdoodle Cookies
- Preheat oven to 375 ℉.
- In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
- In another small bowl, mix together cinnamon and sugar for the topping.
- Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough balls on a baking sheet covered with parchment paper or lightly sprayed with non stick cooking spray.
- Use the bottom of a glass and slightly flatten cookies.
- Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not over bake cookies.
- Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.
Storing and Other Tips
If you manage to not eat the whole tray of cookies immediately, these Snickerdoodle Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
The butter needs to be soft not melted in order to get the dough to the correct texture.
DO NOT OVERBAKE!! They will continue to cook for those 1-2 minutes on the baking sheet.
Enjoy More Delicious Classic Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
Snickerdoodle Cookies
Ingredients
Cookies
- 4 cups flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla
Topping
- 3 Tablespoon sugar
- 1 teaspoon cinnamon
Equipment
Instructions
- Preheat oven to 375 ℉.
- In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
- In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
- In another small bowl, mix together cinnamon and sugar for the topping.
- Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough balls on a baking sheet covered with parchment paper or lightly sprayed with non stick cooking spray.
- Use the bottom of a glass and slightly flatten cookies.
- Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not over bake cookies.
- Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I can’t wait to try this recipe. I love snicker doodles but the recipe I have calls for Crisco which I have sworn off 🙂 I enjoy reading your blog as I have three sisters of my own and always am looking for yummy things to make!
Can these be made ahead and frozen?
these are so good my husband is eating them as soon as I take them out of the oven. Needless to say they are a very big hit.
I made this recipe yesterday and they taste really, really good, this recipe is a keeper! thanks for sharing.
Yes! That would be totally fine to make ahead and freeze them!
You are so sweet! Thank you for your kind comment! Aren’t sisters the best?! 🙂
Hooray! I am so happy to hear that! Thank you for sharing!
Thank you so much for letting us know!! I am so glad you liked the recipe. 🙂 Have a great day!
Do these cookies come out thick n kinda chewy ?
I would say that they aren’t super thick, but not super thin either- just kind of in the middle. And the outsides are barely crunchy, but really soft on the inside. I hope that helps!
These cookies…where to begin. I ate probably 18 of them in one day. They are delicious and addicting. Slightly crunchy outside, chewy inside, and just rocked my world. I’m nervous to make them again because I had zero self control.
I needed a quick recipe to make tonight for an event tomorrow and this recipe was just that AND MORE! Simple, delicious, and beautiful cookies were my result! I love this recipe 🙂 Thanks so much!
Needed a quick and easy recipe to teach my stepdaughter how to bake. ? She had so much fun helping with these. Instead of cinnamon and sugar though I mixed together pumpkin spice and sugar for her to roll them in. Loving them! Thank you for sharing!
Hi,
This recipe is almost exactly the one my grandmother then my mother used for Snickerdoodles and then me except instead of butter we use Crisco…..probably because it was cheaper…never thought to use butter until I didnt have any Crisco! I have tried butter, 1/2 and 1/2, and butter flavoured Crisco but I always go back to the original. I guess it’s what I am use to! I love snickerdoodles!
Do you think I could make these into Christmas cookies and add frosting ?
Mmmmm! Sounds delicious!
They were delicious snicker doodles.Not hard to make,because I don’t make cookies.
Does the batter turn out a little runn? Thought they were to be a bit doughier…if that’s a word!!
I just made these and mine came out the same way. I have made snickerdoodles before and they were ready to roll. I just put mine in the freezer hoping that helps. No way I could roll them now.
Made these for my daughter’s birthday and everyone loved them.
Thanks for sharing. ??
I’m not much of a baker but this recipe is on my must try list! One question though… Can I leave out the cream of t
Hi Alisha, Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder.
We have another snickerdoodle recipe on our blog that doesn’t require any cream of tartar. https://www.sixsistersstuff.com/2011/04/moms-snickerdoodles-recipe.html
I made these tonight. They were super easy but mine came out crepe thin. The dough was a little soft when I rolled them. I put the dough in the fridge and will try another batch. Hope that fixes the thickness. Still, even crepe-thin, they are delicious!
Try adding a little more flour. Make sure the butter is room temp, don’t melt it. Hope this helps, refrigeration should help too.
Great snickerdoodle!so nice to make anytime because the ingredients are simple, & you always have them on hand!
If I wanted to freeze these would you bake them first or just roll the dough into balls then freeze? Then do you allow them to thaw before cooking or cook from frozen? Thanks in advance for your help
Hi Janet. These cookies freeze great in a freezer bag or an airtight container.
Quick question
when it calls for butter do you use salted or unsalted?
Hi Alexis. We used salted, but either one will work just fine.
How long did you bake yours for? 8 or 7:30 minutes? I don’t want to overbake!
Every oven is different. Just watch them closely. Just a little over 7 minutes for our oven.
I just happened to stumble across your recipe on Pinterest. I’m not a fan of snicker doodles, but it’s Christmas and they make a wonderful addition to a cookie tray.
That being said, I just had one (actually 4 of them, but who’s counting!) of your snicker doodles and they are hands down the best I’ve ever eaten. I did eat mine a little warm so it wasn’t crunchy at all. Super delicious! This recipe made it into my super secret recipe book! Thank you so much for sharing.
I know this is a year late, but just had to add this comment. I have made snickerdoodles as a “Christmas cookie” for years. I leave off the cinnamon and sugar, and instead, roll the cookie in red and/or green colored sugar. Yes, you lose the cinnamon flavor, but they look like a simple Christmas sugar cookie but have that crisp/soft texture of a Snickerdoodle.
I made these but it’s like cake batter!! I added flour but so runny still!! Helpp
I unfortunately did not have the best luck with these. They taste super doughy and were not very enjoyable. I was excited to make these and unfortunately will not be using this recipe again.
I made these last weekend and they were so good, I had to make them again for Christmas. The first batch I thought were surely undercooked, but after they cooled, they firmed up and were the best dang snicker doodles I’ve ever had! And of course while those were cooking I ruined the 2nd batch by adding more time so definitely don’t overcook. The ones we made for Christmas were perfect after I knew what I was doing and our 2 year old had so much fun sprinkling the cinnamon sugar mixture on the cookie dough balls. We loved this recipe. My mom wants the recipe now. Mmmm! Thank you!
Hi Stephanie. Thanks for your sweet comment. We are so glad that you liked the Snickerdoodles. Have a Happy New Year!
I just made these for the first time for my family. They all said it was the best snickerdoodle they ever ate. My son Steve 6 and took 6 home. My daughter and my grandchildren took a bag home and I had a few left for me. Thanks for such a great recipe.
is the flour plain or self rising
We used regular all purpose flour for these cookies.
Going to bake these for the first time tomorrow. I hope they they turn out great. I make them for the two young men who do things I can’t.
Those sound so good. Cant wait to make them. I love those cookies. Thanks Sister.
Should I use salted or unsalted butter?
We like salted butter in this recipe.
I. Just made these and they are awesome . they taste just like when my grandma used to make them !
Made these today, perfect!!!
Been using this recipe for a while now and love it! I substitute the butter for a dairy free alternative and use silk almond milk because of a family dairy allergy and they taste great!
I can never make these again. My husband could not stop eating them! Made them exactly as the recipe states and they were the best Snickerdoodle cookies. Yummy!
I would like to know if you have a copycat recipe for Disney’s oatmeal raisin cookies?
We don’t have a copycat of Disneyland’s oatmeal raisin cookie, but we have some delicious ones –
https://www.sixsistersstuff.com/recipe/chewy-oatmeal-raisin-cookies-recipe/
https://www.sixsistersstuff.com/recipe/honey-whole-wheat-oatmeal-raisin-cookies/
https://www.sixsistersstuff.com/recipe/oatmeal-craisin-cookies/
https://www.sixsistersstuff.com/recipe/iced-oatmeal-cookies/
I made one change in this recipe because of other recipes I read. I use half AP flour and half cake flour. They came out fluffy & soft inside.
I love these cookies. I’ve made them a few times already. But I habe noticed that when i make the dough it comes out very sticky amd hard to roll in to small balls. So I placed it in the fridge to chill for only about 30 mins. And they were so easy to roll out after that.
Unfortunately did not enjoy these cookies, no real flavor, just sweetness.
If they seem doughy, just put them in the fridge for about an hour. I put mine in the fridge just until the oven is warmed up, and they are perfect to roll into balls.
This is my base recipe for all my cookies! I make it and then tweak it different ways with different toppings/ add ins and it’s absolutely perfect. My family loves it and actually complains if I use a different recipe lol
Mine came out too thin and in desperate need of salt. I even added a little extra flour. Probably won’t be making these again.
Sure, ❄️Snowflake designs are my favorite way to decorate these cookies!
Great but needs salt!
they were alright, I’ve tried better recipes out there. 2/3 stars, you can blame it on my baking skills.
This is the third time I’ve tried this recipe. The first time the dough was very sticky, second time just fine, and now the third time sticky again! The dough is so sticky it sticks to the bottom of the glass so I have to flatten with my fingers. Then they stick to the parchment paper and the bottom of the cookies stays on the baking sheet. I’ve tried making them in my mixer and missing by hand. Nothing seems to work for me. Any ideas? Thank you.
My cookies came out flavorless and not like other snickerdoodles I’ve made. Is there supposed to be salt in the recipe. Everyone seems to love them, but something went very wrong in our trial. 🙁
Maybe just add a little more flour or chill the dough.
Do you roll the cookies in sugar and cinnamon and then freeze them?
Everyone raves about these cookies every time I make them. I actually get special request to make these. I see the recipe has been updated to 4 cups of flour vs. 3.5 cups from a few years ago when I first started making them. I think that’s a good addition so they are easier to roll in the cinnamon/sugar. Go make these now!
I have finally found the perfect recipe for Snickerdoodle cookies. Thank you. Make sure you refrigerate the dough for at least 1-2 hours.
This was the tastiest snickerdoodle ever! Also the flattest LOL. I wanted to change up my regular recipe and decided to try this. I chilled the dough as usual and the first batch just was as flat as a lace cookie. I tried everything including rolling the balls and chilling even freezing them for a few minutes. No matter what they were just flat, but they were so delicious I still used them. I call them Snickerdoodle Crisps. Maybe it’ll start a fad. Next time I’ll add more C/T and baking soda. My regular recipe for 2 cups of flour uses alot more of each of those. Fingers crossed! Thanks for a delicious recipe.
Sorry they went to flat. These ones are some of our favorites and much puffier. https://www.sixsistersstuff.com/recipe/moms-snickerdoodles-recipe/
I made these this morning, and they turned out perfect. I made the dough last night, and after reading other reviews, I decided to add 1/2 teaspoon salt and refrigerate the dough overnight. I got 57 cookies from this recipe and baked them for 8 minutes. Picture perfect! And so good, I’ll be making these again.
Hi there- can you make these without a mixer- just mixing by hand?
Yes, mixing by hand will work too.
Love this recipe
awesome
There isn’t enough cream of tartar in this recipe. I added about a tablespoon extra. Additionally, I like a smidge of cinnamon in the actual cookie so added about 1/3 tsp. Turned out great after!