Snickerdoodle cookies are delightfully soft and chewy treats rolled in cinnamon sugar before baking, giving them that perfect sweet and slightly spicy crust. Their simple ingredients come together to create a classic cookie that’s both comforting and satisfyingly tasty.
I love making snickerdoodles because the cinnamon sugar coating adds a little extra magic every time. They’re so easy to whip up, and the smell that fills the kitchen while they bake is just the best. Whenever I bake a batch, they don’t last long—everyone always reaches for seconds!
These cookies are great with a glass of cold milk or a warm cup of tea. I often enjoy them as an afternoon snack or share them with friends during casual get-togethers. They’re one of those simple pleasures that always bring a smile and make you feel right at home.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter is best to get a creamy dough. If you don’t have unsalted, just reduce added salt slightly. You can try margarine but the flavor and texture may change.
Cream of Tartar: This is the secret to snickerdoodles’ tangy flavor and chewy texture. No cream of tartar? Use 1 teaspoon baking powder instead, but the classic taste won’t be exactly the same.
Cinnamon Sugar: The coating gives that signature sweet-spicy crunch. You can adjust cinnamon based on your liking or use pumpkin pie spice for a twist.
Flour: All-purpose works best. For a gluten-free option, try a 1:1 gluten-free baking flour, but texture might be a bit different.
How Do You Get Soft, Chewy Snickerdoodles Every Time?
Softness depends on mixing and baking timing. Here’s what I do:
- Cream butter and sugar well to trap air—this helps create a tender cookie.
- Add eggs one at a time; this keeps the dough smooth and stable.
- Don’t overmix when adding flour to avoid tough cookies.
- Roll dough balls generously in cinnamon sugar so every bite has flavor.
- Bake just until edges set—overbaking makes them dry.
- Let cool on the pan a few minutes, so they finish cooking gently.
Following these tips usually delivers soft, chewy cookies with that classic crackly cinnamon sugar top every time!
Equipment You’ll Need
- Mixing bowls – You’ll need at least two: one for wet ingredients and one for dry to keep things organized.
- Electric mixer or hand whisk – Makes creaming butter and sugar quick and easy for a smooth dough.
- Baking sheets – A flat, sturdy pan to hold your cookies while they bake evenly.
- Parchment paper or silicone baking mats – Prevents sticking and makes cleanup simple.
- Spoon or small cookie scoop – Helps shape consistent-sized cookie dough balls for even baking.
- Cooling rack – Lets your cookies cool down without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap cinnamon with pumpkin pie spice for a fall-inspired twist full of warm flavors.
- Add a teaspoon of vanilla extract for richer, deeper sweetness I love in every bite.
- Mix mini chocolate chips into the dough to add pockets of melty chocolate that pair well with cinnamon.
- Stir in finely chopped nuts like pecans or walnuts for crunchy texture and nutty flavor.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 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
- 3 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 8 to 10 minutes to bake each batch. You’ll also want to allow around 5 minutes for the cookies to cool on the baking sheet before moving them to a wire rack. All in all, you’ll have delicious snickerdoodle cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preparing to Bake:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent the cookies from sticking and to make clean-up easier.
2. Making the Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy. Add the eggs one at a time, beating 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.
3. Rolling and Baking:
Combine 3 tablespoons sugar and 1 tablespoon cinnamon in a small bowl. Shape the dough into 1 1/2-inch balls and roll each ball thoroughly in the cinnamon sugar mixture. Place the coated balls about 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes, or until the edges are set and the tops have a slight crackled appearance.
4. Cooling:
Let the cookies cool on the baking sheet for 5 minutes so they firm up a bit. Then transfer them to a wire rack to cool completely. Enjoy your soft, chewy snickerdoodle cookies with their warm cinnamon sugar topping!
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter for this recipe to ensure proper creaming with the sugar, which helps create a light and fluffy dough. If using frozen butter, thaw it completely and let it soften at room temperature before starting.
Can I Make Snickerdoodle Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let the dough sit at room temperature for about 15 minutes before shaping and rolling in the cinnamon sugar.
How Do I Store Leftover Snickerdoodle Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread inside the container, which helps maintain moisture.
Can I Substitute Cream of Tartar in Snickerdoodles?
If you don’t have cream of tartar, you can replace it with 1 teaspoon baking powder instead. This substitution will slightly change the texture and flavor but still yield tasty cookies.
