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Snickerdoodle Cookies

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Servings: 36 cookies
  • Course: Dessert

Looking for a great cookie recipe? Try these classic Snickerdoodles that are sure to satisfy your sweet tooth!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake these delicious cookies on Reynolds Kitchens® Cookie Sheets with Parchement Lining, their non-stick coating allows treats to slide right off without any cooking spray. 


  • For the Cookies:
  • 3 Reynolds Kitchens® Cookie Sheets with Parchment Lining
  • 1 1/2 cups of softened unsalted butter
  • 2 cups of granulated sugar
  • 2 eggs
  • 1 tablespoon of vanilla
  • 4 1/2 cups of all-purpose flour
  • 1 tablespoon of cream of tartar
  • 2 teaspoons of baking powder
  • pinch of salt
  • 1 tablespoon of ground cinnamon
  • For the Topping:
  • 2 teaspoons of ground cinnamon
  • 1/4 cup of granulated sugar


Step 1

PREHEAT the oven to 350°.

Step 2

CREAM together the butter and sugar in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.

Step 3

ADD 1 egg at a time into the creamed butter mixture until it is combined and then pour in the vanilla.

Step 4

COMBINE the flour, cream of tartar, baking powder, salt and cinnamon in a medium size bowl and slowly add it to the creamed butter mixture making sure to stop the mixer to scrape to combine all of the ingredients.

Step 5

MIX together 2 teaspoons of ground cinnamon and ¼ cup of granulated sugar until combined and set aside.

Step 6

ROLL the cookie dough into 1” inch balls until there are 36.

Step 7

ROLL the cookie dough balls into the cinnamon and sugar topping mixture and place on Reynolds Kitchens® Cookie Sheets with Parchment Lining.

Step 8

PRESS the cookies down slightly using the back side of a spoon to help flatten them.

Step 9

BAKE the cookies on 350° for 13-15 minutes or until the edges are lightly brown and the centers are still soft.

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