Snickerdoodle cookies are soft, chewy treats with a gentle cinnamon sugar coating that gives them a sweet, slightly spicy kick. They’re easy to spot thanks to their cracked tops and familiar swirls of cinnamon sugar that sparkle a little in the light.
I’ve always loved snickerdoodles because they’re a bit different from your regular sugar cookie — that cinnamon-twirl adds a cozy warmth that feels just right, especially with a glass of milk or a cup of hot tea. I like to chill the dough before baking; it helps the flavors meld nicely and keeps the cookies perfectly soft inside.
These cookies are perfect for sharing at gatherings or wrapping up as little homemade gifts. I find that kids and adults alike can’t get enough of them because they hit that sweet spot between cinnamon spice and buttery cookie goodness. Whenever I bake a batch, they disappear pretty quickly around here!
Key Ingredients & Substitutions
Butter: Butter gives snickerdoodles their soft texture and rich flavor. Using unsalted butter lets you control the salt level. You can substitute with margarine or vegan butter for dairy-free options, but the texture may slightly change.
Cream of Tartar: This is key for the classic tang and chewy texture. If you can’t find it, mix 2 tsp baking powder instead of cream of tartar and baking soda combined. However, the flavor will be milder.
Cinnamon Sugar: The rolled coating is what makes snickerdoodles special. Freshly ground cinnamon makes a big flavor difference. If you prefer less cinnamon, reduce the amount or add a pinch of nutmeg for a twist.
How Can I Make My Snickerdoodles Soft and Chewy?
Soft, chewy snickerdoodles rely on a few important steps:
- Cream the butter and sugar: Mix until light and fluffy to trap air, giving your cookies a tender crumb.
- Don’t overmix the dough: Once flour is added, mix gently just until combined to avoid tough cookies.
- Bake just until set: Take the cookies out when edges are firm but centers still look soft. They firm up while cooling.
- Cooling: Let cookies cool on the pan for a few minutes before moving. This helps them finish baking evenly without breaking.
Equipment You’ll Need
- Mixing bowls – handy for mixing wet and dry ingredients separately and keeping things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar easy and quick, giving you a lighter dough.
- Baking sheets – flat and sturdy, they give your cookies room to spread evenly without sticking.
- Parchment paper or silicone baking mats – keep cookies from sticking and make cleanup a breeze.
- Measuring cups and spoons – accurate measurements help your cookies turn out just right every time.
- Cooling rack – lets your cookies cool evenly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Mix in mini chocolate chips for a sweet twist that pairs wonderfully with cinnamon.
- Add chopped nuts like pecans or walnuts for a crunchy texture contrast.
- Use pumpkin pie spice instead of cinnamon for a fall-flavored version that’s warm and cozy.
- Try rolling cookies in a mix of cinnamon and cardamom for a unique, slightly exotic flavor.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes around 15 minutes for preparation and about 8-10 minutes for baking each batch. Add in a few minutes for cooling, and you’ll have delicious snickerdoodles ready in about 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 cleaning easier.
2. Mix the Dough:
In a large mixing bowl, beat the softened butter together with 1 1/4 cups of sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients into the wet ingredients, mixing just until combined.
3. Roll the Dough in Cinnamon Sugar:
Mix the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Then shape the dough into 1 1/2-inch balls and roll each one generously in the cinnamon sugar mixture until fully coated.
4. Bake the Cookies:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers still look soft and slightly underbaked—that’s the secret to a chewy cookie.
5. Cool and Enjoy:
Remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Now, enjoy your soft and chewy cinnamon-sweet snickerdoodle cookies with a glass of milk or your favorite beverage!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter for this recipe because it creams better with sugar, creating a light and fluffy texture. If using frozen butter, thaw it completely and let it soften at room temperature before mixing.
Can I Make Snickerdoodle Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before rolling and baking. Chilling the dough often enhances the flavor and helps the cookies hold their shape better while baking.
How Should I Store Leftover Snickerdoodles?
Store your cookies in an airtight container at room temperature for up to 4 days to keep them soft. If you want them longer, you can freeze them for up to 3 months – just thaw at room temperature before enjoying.
Can I Substitute Cream of Tartar in This Recipe?
If you don’t have cream of tartar, you can substitute with 2 teaspoons baking powder instead of the cream of tartar and baking soda. Keep in mind this may slightly change the classic tang and texture of traditional snickerdoodles.
