Snickerdoodle cookies are soft, chewy, and coated in a sweet cinnamon-sugar mixture that makes every bite feel like a warm hug. With their gentle crackled tops and buttery flavor, these cookies are a classic treat that bring a little bit of joy no matter the season.
I love how simple it is to make snickerdoodles, yet they always come out tasting like something special. Rolling the dough balls in cinnamon sugar before baking gives them that irresistible crunchy edge that’s slightly crisp while keeping the inside soft and tender. It’s a little trick I’m always excited to share with friends.
These cookies are perfect with a glass of cold milk or a cozy cup of tea. Whenever I bake a batch, I like to package some up for neighbors or friends—it’s a nice way to spread a bit of sweetness and show you’re thinking of them. Snickerdoodles are definitely a feel-good cookie that never go out of style.
Key Ingredients & Substitutions
Butter: Unsalted butter softens the dough and adds rich flavor. If needed, you can use margarine or a dairy-free butter for a vegan twist, but the flavor might change slightly.
Cream of Tartar: This is important for that classic snickerdoodle tang and texture. If unavailable, try adding a bit more baking soda, but the results may vary.
Granulated Sugar: This gives sweetness and crunchiness. You can swap some for light brown sugar to add a hint of molasses and chewiness.
Cinnamon: Fresh ground cinnamon works best for coating, giving that signature spicy note. If you don’t have cinnamon, pumpkin pie spice is an option, but use slightly less.
How Do You Get the Perfect Soft and Chewy Texture?
Getting that tender, chewy bite takes a few key steps:
- Cream the butter and sugar well: Beat until light and fluffy to incorporate air for a soft texture.
- Mix dry ingredients gently: Avoid overmixing once flour is added to keep the dough tender.
- Roll dough balls generously in cinnamon sugar: This creates a slightly crisp outer coating.
- Don’t overbake: Bake until edges are set but centers still look soft. Cookies firm up as they cool—this keeps the inside chewy.
- Cool on the baking sheet first: This lets cookies finish baking off heat and helps keep their shape and texture.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand whisk – helps cream butter and sugar until fluffy.
- Baking sheets – flat and sturdy for even cookie baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Spoons or cookie scoop – to measure and shape uniform dough balls.
- Cooling rack – lets cookies cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract to the dough for a warm, sweet twist.
- Sprinkle a pinch of nutmeg with the cinnamon sugar for extra spice depth.
- Stir in mini chocolate chips for a chocolate-cinnamon combo that’s so tasty.
- Swap half the white flour for whole wheat to add a nutty flavor and extra fiber.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Time Needed:
This recipe takes around 15 minutes to prepare and about 8-10 minutes to bake each batch. Allow an extra 5 minutes for cooling. Overall, you can expect to spend about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make sure your cookies don’t stick and for easy cleanup.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and 1 ½ cups sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Then, add 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 these dry ingredients to the butter mixture, mixing just until everything is combined and a soft dough forms.
3. Roll and Coat the Dough Balls:
In a small bowl, combine the 3 tablespoons sugar and 3 teaspoons cinnamon. Scoop the dough by tablespoonfuls and roll each portion into a ball. Roll each ball generously in the cinnamon sugar mixture until fully coated.
4. Bake and Cool:
Place the cinnamon-coated dough balls about 2 inches apart on your prepared baking sheet. Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers still look a little soft (they will firm up as they cool). Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Can I Use Frozen Dough for Snickerdoodles?
Yes! You can freeze the dough balls before coating them in cinnamon sugar. When ready to bake, thaw in the fridge overnight and then roll in the cinnamon sugar mixture. Bake as usual—just add a minute or two to the baking time if needed.
How Should I Store Snickerdoodle Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. If you want them softer, add a slice of bread to the container to keep moisture in. For longer storage, freeze the baked cookies for up to 3 months.
Can I Substitute Cream of Tartar?
If you don’t have cream of tartar, you can try replacing it with 2 teaspoons of lemon juice or white vinegar combined with 1 teaspoon baking powder. Keep in mind, this might change the classic tangy flavor and texture slightly.
What Makes Snickerdoodles Different from Sugar Cookies?
Snickerdoodles get their signature tangy flavor from cream of tartar and have a cinnamon-sugar coating, which sugar cookies usually don’t. They also tend to be softer and have a slightly chewy texture compared to typical sugar cookies.
