Snickerdoodle cookies are classic, soft cookies coated in cinnamon sugar that bring back warm, cozy feelings with every bite. They have a slight tang from cream of tartar, which makes them a little different from your average sugar cookie, and the outside has a gentle crispiness that contrasts nicely with the soft, chewy center.
I’ve always loved making snickerdoodles because the cinnamon sugar coating fills the kitchen with that amazing smell that instantly feels like home. One little tip I like is to roll the dough balls generously in the cinnamon sugar before baking—that’s where the cookie gets its signature, sweet-spicy kick. These cookies are so simple, yet always disappear fast at gatherings.
For me, snickerdoodle cookies are perfect with a glass of cold milk or a warm cup of tea. They’re a sweet treat that’s never too much, just the right amount of cinnamon and sugar that makes you want to reach for more. Whenever I bake a batch, it’s a sweet little moment that reminds me of those simple, happy times.
Key Ingredients & Substitutions
Butter: Unsalted butter helps control saltiness and gives the cookies their tender, rich texture. If you want a dairy-free option, try a plant-based butter substitute—but make sure it’s good for baking.
Granulated Sugar: This gives sweetness and helps the cookies spread nicely. You can use coconut sugar for a deeper flavor or a sugar substitute if needed, but the texture might change slightly.
Cream of Tartar: This is key in snickerdoodles; it adds a slight tang and helps keep the cookies soft and chewy. If you don’t have it, you can replace it with lemon juice or white vinegar (1 teaspoon each) to react with baking soda.
Cinnamon: The cinnamon sugar coating is what makes snickerdoodles unique. Using fresh ground cinnamon gives the best aroma and flavor, but pre-ground cinnamon works great too.
How Do You Get Soft, Chewy Snickerdoodle Cookies with a Perfect Cinnamon Coating?
The secret lies in mixing and rolling the dough correctly, plus baking at the right time:
- Cream the Butter and Sugar: Beat until light and fluffy. This traps air and helps the cookies rise a bit while staying soft.
- Mix Dry Ingredients Gently: Avoid overmixing when adding flour to keep cookies tender, not tough.
- Roll in Cinnamon Sugar: Don’t skimp on the cinnamon sugar coating. Roll each dough ball well to get that signature crackled, slightly crisp outside.
- Bake Until Edges Are Set: Baking 8-10 minutes is key. If you bake longer, cookies get crispier. I like mine chewy, so watch closely.
- Cool on Baking Sheet First: Letting cookies rest on the hot sheet helps set their shape without making them hard too soon.
Equipment You’ll Need
- Mixing bowls – I like having one for wet ingredients and one for dry; it keeps things organized and easy to mix.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly for the best cookie texture.
- Baking sheets – use sturdy, rimmed sheets so the cookies bake evenly and don’t spill.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Measuring cups and spoons – accurate measurements ensure your cookies turn out just right every time.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract for a warmer, richer flavor I love in the dough itself.
- Mix in mini chocolate chips before rolling in cinnamon sugar for a fun chocolate twist.
- Sprinkle a bit of ground nutmeg or cardamom into the cinnamon sugar for a cozy spice upgrade.
- For a tangy touch, swap half the butter with cream cheese in the dough to make them extra soft and flavorful.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 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 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 8 to 10 minutes for baking. You’ll also want to allow about 5 minutes for cooling the cookies on the baking sheet before moving them to a wire rack. Overall, expect to spend about 20-25 minutes total.
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 baking mats so your cookies won’t stick and cleanup is quick.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/4 cups of granulated sugar until the mixture is light and fluffy. Then beat in the eggs, one at a time, mixing well after each addition. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt together. Gradually add the dry ingredients to your butter mixture, mixing just until everything is combined.
3. Roll and Coat the Cookies:
In a small bowl, mix the remaining 1/4 cup granulated sugar with the ground cinnamon. Roll the dough into 1 1/2-inch balls, then roll each ball in the cinnamon sugar mixture until it’s fully coated. This will give your cookies their classic cinnamon-sugar flavor and a lovely crackled look after baking.
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 edges are set and the tops puff up with a slight crackled surface. Once baked, let the cookies cool on the baking sheet for 5 minutes—this helps them set before moving to a wire rack to cool completely.
Enjoy your soft, cinnamon-sugary snickerdoodle cookies! They’re perfect with a warm drink or a glass of cold milk.
Can I Use Frozen Butter for Snickerdoodle Dough?
It’s best to use softened butter for creaming to get a light and fluffy dough. If you only have frozen butter, thaw it completely in the fridge, then bring it to room temperature before using.
Can I Make Snickerdoodle Dough Ahead of Time?
Yes! You can prepare the dough and chill it in the fridge for up to 2 days. Just let the dough warm lightly at room temperature before shaping and rolling in cinnamon sugar.
How Should I Store Snickerdoodle Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—the cookies will absorb moisture and stay chewy longer.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, mix 1 teaspoon of lemon juice or white vinegar with the dry ingredients per 2 teaspoons of cream of tartar. This will help keep the classic tang and texture of snickerdoodles.
