Snickerdoodle Cookies are soft, chewy treats rolled in cinnamon sugar, giving each bite a perfect mix of sweet and spice. They have a tender texture that melts in your mouth, with a warming hint of cinnamon that’s hard to resist. These classic cookies bring a cozy, old-fashioned feel that’s just right for any time you need a little comfort food.
I love making snickerdoodles because they’re so simple, yet always turn out perfectly. The cinnamon sugar coating is my favorite part—it adds just the right amount of crunch and flavor. Whenever I bake them, my kitchen fills with that amazing cinnamon scent that makes the whole house feel welcoming and warm. Plus, they’re fun to roll and perfect to share with family and friends.
The best way I enjoy these cookies is with a glass of cold milk or a warm cup of tea. They’re great for snack time or a sweet finish to any meal. I also think they’re one of those cookies that everyone seems to love, making them perfect for holiday gatherings or just a cozy night in. If you haven’t tried snickerdoodles yet, this recipe will quickly make them a favorite in your cookie collection!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you don’t have unsalted, salted butter works too—just skip the extra salt in the recipe.
Cream of Tartar: This is what makes snickerdoodles unique by adding tang and that classic chewy texture. If you can’t find it, use lemon juice or vinegar as a substitute—1/2 teaspoon for every teaspoon of cream of tartar.
Cinnamon & Sugar: The combo that gives snickerdoodles their signature flavor. You can adjust the cinnamon amount depending on your spice preference. For a twist, try mixing in a little nutmeg.
Flour: All-purpose flour works best here for the right structure. For a gluten-free twist, try a 1-to-1 gluten-free baking flour blend, but you may need to adjust baking time slightly.
How Do I Get Perfectly Soft and Chewy Snickerdoodles?
Softness and chewiness come from both ingredients and baking time. Here’s how to nail it:
- Use room-temperature butter and eggs for better mixing and texture.
- Cream butter and sugar well to trap air and create fluffiness.
- Don’t overmix once you add flour; mix until just combined.
- Roll dough balls well in cinnamon sugar to get an even coating.
- Watch baking time closely. Bake until edges look set but centers are slightly soft to keep cookies tender.
- Let cookies cool on the baking sheet briefly—they continue to set as they cool.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugar, and smaller ones for dry ingredients and cinnamon sugar mixture.
- Hand or stand mixer – makes creaming the butter and sugar easier and quicker.
- Baking sheets – I line mine with parchment paper or silicone mats to prevent sticking.
- Measuring cups and spoons – for accuracy, especially with flour and spices.
- Cookie scoop or spoon – helps portion out uniform dough balls for even baking.
- Cooling rack – lets cookies cool evenly, keeping their texture perfect.
Flavor Variations & Add-Ins
- Chocolate chips – stir a handful into the dough for melty chocolate pockets. It makes the cookies even more irresistible.
- Extra cinnamon or a pinch of nutmeg – boost the warm spice flavor to your liking.
- Toasted pecans or walnuts – fold in chopped nuts for crunch and extra flavor.
- Orange zest – add a teaspoon for a citrus twist that complements the cinnamon nicely.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
For The Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For The Cinnamon-Sugar Coating:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Time Needed
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Cooling will take an additional 5 minutes. Overall, you can enjoy these delicious cookies in around 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy. Beat in the eggs one at a time until fully mixed in. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined—don’t overmix!
3. Roll in Cinnamon Sugar and Bake:
In a small bowl, stir together the 3 tablespoons sugar and 3 teaspoons cinnamon. Shape the dough into 1 1/2-inch balls, then roll each one in the cinnamon sugar until fully coated. Place the coated balls about 2 inches apart on your prepared baking sheets. Bake for 8 to 10 minutes, or until the edges look set but the centers remain soft. Be careful not to overbake to keep them nice and tender.
4. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve with a glass of milk or your favorite hot drink and enjoy!
Can I Use Frozen Dough for Snickerdoodles?
Yes, you can freeze the dough balls before baking! Place the rolled, cinnamon-sugar coated dough balls on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake them straight from frozen—just add a couple of extra minutes to the baking time.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute with 1/2 teaspoon of lemon juice or white vinegar per teaspoon of cream of tartar. This helps maintain the classic tangy flavor and chewy texture.
How Should I Store Snickerdoodle Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container— it helps maintain moisture.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil. The texture might vary slightly, but the cookies will still be delicious.