Snickerdoodle Cookies are soft, chewy, and coated in a cinnamon-sugar mixture that gives them their classic, cozy flavor. They have a slight tang from cream of tartar, which makes them different from your usual sugar cookie, and that little twist is what makes them so special and addictive.
I love making snickerdoodles because they’re super simple to whip up but taste like you spent hours baking. The best part for me is rolling each dough ball in cinnamon sugar before baking—it smells amazing and makes the cookies perfectly sweet and spicy on the outside while staying soft on the inside.
These cookies are my go-to when friends come over because they’re a crowd favorite and a nice change from the usual chocolate chip. I like to serve them with a cold glass of milk or a hot cup of tea, and somehow they just make any afternoon feel a little warmer and happier.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the salt level in these cookies. Make sure it’s softened to room temperature for smooth mixing. If you want, you can swap for margarine, but butter gives the best flavor.
Cream of Tartar: This is the secret for the classic tang and chewy texture. If you don’t have it, try substituting with an equal amount of lemon juice or white vinegar, but the texture might differ a bit.
Granulated Sugar: Dividing the sugar between dough and coating helps balance sweetness. You can use coconut sugar for a richer flavor but expect a darker color.
Cinnamon: Use fresh, good-quality ground cinnamon for the coating; it makes the cookies taste warm and inviting. If you like, try mixing cinnamon with a pinch of nutmeg for a little extra spice.
How Do You Get the Perfect Soft and Chewy Texture in Snickerdoodle Cookies?
The trick is in the mixing and baking steps:
- Beat the butter and sugar until light and fluffy—the air helps make cookies soft.
- Mix dry ingredients gently into the wet — over-mixing can make cookies tough.
- Don’t skip the cream of tartar; it gives that classic soft and slightly tangy bite.
- Roll dough balls well in cinnamon sugar to get that crisp, tasty crust.
- Bake just until the edges set but centers are still soft; they firm up as they cool.
Let cookies cool on the baking sheet first to avoid breaking. This way, you get soft centers and a lightly crunchy outside every time.
Equipment You’ll Need
- Mixing bowls – I use large bowls to tackle all the ingredients easily and keep everything organized.
- Hand or stand mixer – makes creaming the butter and sugar quick and smooth; I prefer a stand mixer for little effort.
- Measuring cups and spoons – ensures accuracy for perfect cookies every time.
- Cookie scoop or your hands – helps form even-sized dough balls for uniform baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easy.
- Baking sheet – a sturdy one helps cookies bake evenly.
- Wire rack – for cooling the cookies properly without sogginess.
Flavor Variations & Add-Ins
- Chocolate chips – sprinkle some into the dough for melty pockets of chocolate.
- Apple cinnamon – add small diced apples and a pinch of extra cinnamon for a fruity, spicy twist.
- Vanilla glaze – drizzle a sweet glaze over cooled cookies for extra richness.
- Nutty crunch – fold in chopped walnuts or pecans before baking for texture and flavor.
Snickerdoodle Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 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:
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake each batch. Allow about 5 minutes to cool on the baking sheet before transferring to a wire rack. In total, plan for around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Sheets and Oven:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat so the cookies don’t stick and cleanup is easier.
2. Make the Cookie Dough:
In a large bowl, use a mixer to cream together the softened butter and 1 1/4 cups sugar until the mixture is light and fluffy. Then add the eggs one at a time, beating well after each one.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing just until they come together as dough.
3. Make the Cinnamon Sugar Coating and Form the Cookies:
In a small bowl, mix 1/4 cup sugar with 2 tablespoons ground cinnamon.
Roll the dough into balls about 1 1/2 inches wide. Then roll each dough ball generously in the cinnamon sugar mixture until fully coated.
Place the coated balls on your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
4. Bake and Cool the Cookies:
Bake the cookies in the preheated oven for 10 to 12 minutes. They should have set edges but still look a little soft in the center.
Remove from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool fully.
Enjoy your soft, chewy Snickerdoodle Cookies with their perfect cinnamon-sugar crust — a delightful treat any time of day!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter for creaming with sugar, which helps create the cookie’s texture. If you only have frozen butter, thaw it completely in the fridge and then let it sit at room temperature until soft but not melted.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 48 hours. When ready, take it out, let it soften slightly if too firm, then roll into balls and coat with cinnamon sugar before baking.
How Do I Store Leftover Snickerdoodles?
Store cooled cookies in an airtight container at room temperature. They stay fresh for about 4-5 days. If you want to keep them longer, freeze in a sealed bag for up to 3 months and thaw at room temperature before serving.
Can I Substitute the Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with lemon juice or white vinegar (same amount). Keep in mind this might slightly change the tangy flavor and texture unique to snickerdoodles.
