Snickerdoodle cookies are soft, chewy, and packed with a sweet cinnamon-sugar coating that makes each bite feel like a warm hug. These cookies stand out because of their simple but irresistible flavor—just sugar, cinnamon, and a touch of tangy cream of tartar that gives them their classic twist. The outside has a slight crunch from the cinnamon sugar, while the inside remains soft and tender.
I love making snickerdoodles because they’re easy to put together and they smell amazing while baking. There’s something about that cinnamon-sugar aroma that fills the whole kitchen and makes me feel cozy right away. I usually roll the dough generously in cinnamon sugar to get that perfect balance of flavor and just a little bit of crunch on the edges.
I like serving snickerdoodle cookies with a cold glass of milk or alongside a cup of tea, especially when I want to relax for a bit. They’re great for sharing too—everyone I know seems to love these cookies, and they’re always a hit at parties or just as a sweet treat on any day. Plus, they keep well, so I often make a batch ahead of time and stash them for those moments when I need a little sweetness in my day.
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor and control over salt. You can swap with margarine or coconut oil if needed, but the taste and texture might change slightly. I like my cookies buttery and soft, so butter is my top pick.
Cream of tartar: This is a classic snickerdoodle secret. It adds tang and helps create that chewy texture. If you can’t find it, try substituting with equal parts baking powder but expect a slightly different texture.
Cinnamon & Sugar Coating: The coating really makes the cookie special! Use fresh ground cinnamon for the best flavor. You can adjust the sugar or cinnamon amount if you want it sweeter or spicier.
How Do You Achieve the Perfect Soft and Chewy Snickerdoodle?
Getting the soft, chewy texture with a slight crunch on the outside takes attention in three steps:
- Cream the butter and sugar well: Beating them until fluffy traps air for a light dough.
- Use cream of tartar: It reacts with baking soda to give that signature tang and chewiness.
- Don’t overbake: Bake just until edges are set and tops crackle. It’s okay if they look a little underdone in the center—they’ll finish baking as they cool.
Equipment You’ll Need
- Mixing bowls – perfect for combining wet and dry ingredients separately without mess.
- Electric hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Baking sheets – flat and sturdy for even baking; I line them with parchment paper to prevent sticking.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup easier.
- Measuring cups and spoons – accurate measurements help your cookies turn out just right every time.
- Cooling rack – lets cookies cool evenly so they don’t get soggy on the bottom.
- Spoon or small scoop – helps portion dough evenly for uniform cookies.
Flavor Variations & Add-Ins
- Try adding a teaspoon of vanilla extract to the dough for a richer flavor that complements cinnamon nicely.
- Mix in white chocolate chips for a sweet surprise in every bite.
- Swap half the cinnamon for pumpkin pie spice during fall to add warm, cozy notes.
- Add chopped nuts like pecans or walnuts for crunch and a nutty twist.
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
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 8 to 10 minutes to bake each batch. Including cooling time, you should set aside around 30 minutes to enjoy your freshly baked snickerdoodle cookies!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats so your cookies don’t stick.
2. Make the Dough:
In a large bowl, beat the softened butter and 1 1/2 cups sugar together until the mixture is light and fluffy. Add the eggs one by one, mixing well after each addition.
In another bowl, mix together the flour, cream of tartar, baking soda, and salt. Slowly add this dry mix to the wet ingredients, stirring until just combined. Don’t overmix!
3. Coat and Bake:
Combine the 3 tablespoons sugar and 1 tablespoon cinnamon in a small bowl. Roll the dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each. Bake for 8 to 10 minutes or until the edges set and the tops look crackly.
4. Cool and Enjoy:
Let the cookies cool on the baking sheets for 5 minutes (so they hold their shape), then transfer them to a wire rack to cool completely. Enjoy your soft, cinnamon-sugary snickerdoodles with a glass of milk or your favorite tea!
Can I Use Frozen Dough for Snickerdoodles?
Yes! You can freeze the dough balls before rolling in cinnamon sugar. Just thaw them in the fridge overnight, then roll in the cinnamon-sugar mixture and bake as usual.
How Should I Store Snickerdoodle Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw before serving.
Can I Substitute Baking Powder for Cream of Tartar?
You can, but it will change the texture and taste slightly. Cream of tartar gives snickerdoodles their classic tang and chewiness, so baking powder might make them less tangy and a bit cakier.
How Do I Make Snickerdoodles Softer?
Don’t overbake—remove cookies from the oven as soon as edges are set and tops crackle. Also, using room temperature butter and eggs helps keep the dough moist and results in softer cookies.
