Snickerdoodle cookies are soft, chewy, and filled with warm cinnamon sugar goodness. These classic cookies have a crackly top and just the right amount of sweetness, with a slightly tangy twist from the cream of tartar that makes them stand out from other cinnamon-sugar treats.
I love making snickerdoodles because the smell of cinnamon and sugar baking in the oven fills the whole house with comfort. I always find myself sneaking a cookie while they’re still warm, and they’re just perfect with a glass of cold milk or a hot cup of tea. Rolling the dough in cinnamon sugar before baking gives them that perfect lightly crunchy outside and soft center every time.
They’re great for sharing with friends and family, especially around the holidays or any time you want to brighten someone’s day. I’ve learned that using fresh cinnamon really makes a difference, so I always keep a stash on hand. Snickerdoodles remind me of cozy afternoons and happy moments, and I hope you enjoy them just as much as I do!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here to control the saltiness. Softening it helps mix easily, but don’t melt it or the dough will be too runny. If needed, you can substitute with margarine or coconut oil, but butter gives the richest flavor.
Cream of Tartar: This is what gives snickerdoodles their classic tang and chewy texture. If you can’t find it, try substituting with lemon juice or white vinegar, about half the amount, but the texture might be slightly different.
Cinnamon and Sugar: Fresh ground cinnamon makes a big difference in flavor. The cinnamon-sugar coating is essential for that signature snickerdoodle taste and crackly top. You can adjust the cinnamon amount if you want it sweeter or spicier.
Flour and Leavening: The baking soda combined with cream of tartar acts as the leavening agent. Use all-purpose flour for the best balance of structure and softness.
How Can I Get Soft Yet Crinkly Snickerdoodle Cookies Every Time?
The key to perfect snickerdoodles is balancing a soft center with a crackly cinnamon sugar crust. Here are some tips:
- Cream Butter and Sugar Well: This traps air to give a lighter dough.
- Don’t Overmix the Dough: Once the flour is added, mix just until combined to avoid tough cookies.
- Roll Generously in Cinnamon Sugar: This creates that yummy textured coating.
- Bake Just Right: Bake for 8-10 minutes until edges are set but centers still look soft. They harden as they cool.
- Let Them Rest on the Pan: Cool on the baking sheet 5 minutes before moving to a rack. This helps them keep the soft middle.
Using these steps, your snickerdoodles will be soft and chewy inside with that perfect cinnamon sugar bite outside every time!
Equipment You’ll Need
- Mixing bowls – You’ll need at least two, one for wet ingredients and one for dry; easy to keep things separate.
- Electric mixer or hand whisk – Makes creaming butter and sugar quick and smooth, but you can whisk by hand if you like.
- Baking sheets – Flat, rimmed pans help your cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup a breeze.
- Spoon or cookie scoop – Helps you portion out dough evenly for uniform cookies.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract to the dough for a richer, deeper flavor that pairs beautifully with cinnamon.
- Mix in mini chocolate chips or white chocolate chips for a sweet twist on the traditional cookie.
- Try rolling the dough balls in a mix of cinnamon and a bit of sugar mixed with cardamom for an interesting spice upgrade.
- Sprinkle some coarse sugar on top before baking for extra crunch and sparkle.
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
- 2 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 8-10 minutes for baking each batch. Plus, allow 5 minutes for the cookies to cool on the baking sheets before transferring to wire racks. Overall, you can enjoy these cookies in less than 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Make the Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups sugar using an electric mixer until the mixture is light and fluffy. Beat in 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 this dry mixture to the butter mixture, stirring just until combined. Avoid overmixing.
3. Form and Coat Your Cookies:
In a small bowl, mix 2 tablespoons granulated sugar with 2 teaspoons ground cinnamon. Scoop the dough into rounded tablespoonfuls and roll each into a ball. Then, roll each dough ball in the cinnamon-sugar mixture until fully coated.
4. Bake and Cool:
Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 8 to 10 minutes until the edges are set but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
5. Enjoy!
Serve your soft, chewy snickerdoodle cookies with a glass of cold milk or your favorite hot drink. They’re perfect for sharing or for a comforting treat any time of day!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter for this recipe to ensure proper creaming with sugar. If your butter is frozen, thaw it in the fridge overnight or let it sit at room temperature until soft but not melted.
Can I Substitute Cream of Tartar?
If you don’t have cream of tartar, you can use 1 teaspoon of lemon juice or white vinegar as a substitute, but the texture and tangy flavor may be slightly different.
How Should I Store Snickerdoodle Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months and thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough for up to 48 hours before baking. Just keep it tightly wrapped or in an airtight container, and let it sit at room temperature for a few minutes before scooping and rolling.
