Snickerdoodle cookies are those soft, chewy treats covered with a sweet cinnamon sugar coating that just melts in your mouth. They’re simple but packed with a cozy flavor that comes from a perfect mix of cinnamon and sugar, with a little tang from cream of tartar that gives them their signature bite.
I love making snickerdoodles because the dough is quick to whip up, and the smell of cinnamon baking in the oven fills the whole kitchen with warmth. I always sneak a few warm from the tray—even before they cool down—and I swear, that fresh cinnamon sugar on top is the best part. Plus, everyone always asks for the recipe because they’re that good and that easy.
My favorite way to enjoy snickerdoodle cookies is with a cold glass of milk or a cup of hot tea. They’re perfect for sharing during holidays, as a sweet snack after school, or just whenever you need a little cozy comfort. If you’re a fan of cinnamon and sugar, these cookies will quickly become a go-to favorite in your recipe box.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over salt, but you can use salted if needed—just skip adding extra salt in the dough. Softened butter blends easily and helps cookies stay tender.
Cream of Tartar: This gives snickerdoodles their unique tang and chewiness. If you don’t have it, try substituting with an equal amount of lemon juice or white vinegar, though the texture may slightly change.
Flour: Use all-purpose flour for the right structure. For a gluten-free version, try a good blend of gluten-free flour, but expect some differences in texture.
Cinnamon Sugar: The rolling mix of cinnamon and sugar is key for flavor and a bit of crunchy sweetness on the outside. You can adjust cinnamon amount based on your taste—more for a stronger cinnamon kick!
How Can You Get Soft, Chewy Snickerdoodles Every Time?
The secret is in mixing and baking time. Here’s how to nail it:
- Cream the butter and sugar well until light and fluffy. This adds air to the dough, making cookies soft.
- Don’t overmix once you add flour; just stir until combined to avoid tough cookies.
- Chill the dough if it feels too soft—this helps keep the cookies from spreading too much.
- Bake at 375°F for 8 to 10 minutes. Pull them out when edges look set but centers still look soft—it lets them stay chewy after cooling.
- Cool on the baking sheet for a few minutes before moving to a wire rack. This helps cookies firm up without drying.
Equipment You’ll Need
- Mixing bowls – A large one for the dough and a small one for the cinnamon sugar coating make the process easy and neat.
- Electric mixer or hand whisk – Using a mixer speeds up creaming the butter and sugar until light and fluffy.
- Baking sheets – Flat sheets help the cookies bake evenly and spread nicely.
- Parchment paper or silicone baking mats – These keep your cookies from sticking and make cleanup a breeze.
- Spoons or cookie scoop – For making evenly sized dough balls that bake uniformly.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract for a richer, more complex flavor you’ll love in every bite.
- Mix in white or dark chocolate chips to add pockets of sweetness inside each cookie.
- Try rolling the cookies in pumpkin pie spice instead of cinnamon sugar for a fall twist.
- For extra texture, add chopped nuts like pecans or walnuts to the dough before baking.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 8 to 10 minutes to bake each batch. Cooling takes an additional 5 minutes, so plan for roughly 25 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream the softened butter and 1 ½ cups granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to form a soft dough.
3. Roll and Coat the Dough Balls:
In a small bowl, mix 3 tablespoons granulated sugar with 2 teaspoons ground cinnamon. Scoop the dough into tablespoon-sized balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
4. Bake and Cool:
Place the coated dough balls on your prepared baking sheets about 2 inches apart. Bake for 8 to 10 minutes until the cookie edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, but for best flavor and texture, butter is recommended. Margarine may make the cookies spread more and be less rich.
Can I Make the Dough Ahead of Time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. Just cover it tightly and roll into balls right before baking for fresher cookies.
How Should I Store Leftover Snickerdoodles?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container, which helps maintain moistness.
Can I Freeze Snickerdoodle Dough or Cookies?
Yes! Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time. You can also freeze baked cookies in an airtight container.
