Snickerdoodle cookies are soft, chewy treats with a lovely cinnamon-sugar coating that gives them a sweet and slightly spicy flavor. They have a tender crumb and a subtle tang thanks to a touch of cream of tartar, making them stand out from your usual sugar cookie. Every bite is like a warm, cozy hug with that perfect cinnamon kick.
I love making snickerdoodles because the dough is simple and fun to roll into cinnamon sugar before baking, which fills the kitchen with the best smell ever. I usually sneak a few warm from the oven when no one’s looking — there’s just something about fresh, slightly gooey snickerdoodles that can’t be beaten. They’re one of those cookies that everyone seems to adore, making them a favorite at family gatherings or just for a little everyday treat.
My favorite way to serve snickerdoodle cookies is with a cold glass of milk or a cup of hot tea. They’re perfect for dipping and make a great snack any time of day. Plus, they store well so you can enjoy that cinnamon-sugar goodness for days. I always keep a batch around because you never know when a sweet craving will strike!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you need a dairy-free option, try coconut oil, but the flavor and texture will change a bit.
Cream of Tartar: This small ingredient gives snickerdoodles their signature tang and chewy texture. If you don’t have it, lemon juice or white vinegar can work as a substitute, about half a teaspoon for each teaspoon of cream of tartar.
Baking Soda: It works with cream of tartar to make the cookies soft and helps them rise. Make sure it’s fresh for best results.
Cinnamon Sugar Coating: Don’t skip or reduce the cinnamon – it’s what gives snickerdoodles their warm, spicy flavor. You can adjust the cinnamon amount to your taste or replace it with pumpkin pie spice for a twist.
How Do You Get Snickerdoodles Soft with Perfect Cinnamon Coating?
The secret to soft snickerdoodles is the right baking time and rolling them well in cinnamon sugar.
- Chill your butter so it’s soft but not melted before creaming with sugar for a fluffy dough.
- Don’t overmix the dough or the cookies might get tough.
- Roll cookie balls generously in cinnamon sugar to get that sweet, spicy crust that cracks nicely as they bake.
- Bake just until edges set and tops crack (8-10 minutes). Overbaking will dry them out.
- Let the cookies cool on the baking sheet a bit before moving them. This helps them set while keeping soft inside.
Equipment You’ll Need
- Large mixing bowl – for creaming butter and sugar easily without mess.
- Hand mixer or stand mixer – helps mix ingredients smoothly and saves time.
- Measuring cups and spoons – makes sure your ingredients are accurate for best results.
- Baking sheets – a flat surface for even baking and healthy spreading of cookies.
- Parchment paper or silicone baking mats – prevents cookies from sticking and makes cleanup easier.
- Spoon or small cookie scoop – helps you portion dough evenly for uniform cookies.
- Wire cooling rack – allows cookies to cool evenly without becoming soggy.
Flavor Variations & Add-Ins
- Add mini chocolate chips for a little melty chocolate surprise that complements cinnamon nicely.
- Mix in chopped nuts like pecans or walnuts for crunch and extra texture.
- Try rolling cookies in pumpkin pie spice instead of cinnamon sugar for a fall-inspired twist.
- Add a bit of finely grated orange zest to the dough to brighten the flavor with citrus notes.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
For The Dough:
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 3/4 cups (344g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For The Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Plus, allow a few minutes for cooling before enjoying your fresh snickerdoodles!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
2. Make the Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups sugar using a 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 these dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, or your cookies may become tough.
3. Roll and Coat the Dough Balls:
In a small bowl, combine the 2 tablespoons sugar with the cinnamon to make the cinnamon sugar coating. Scoop the dough into rounded tablespoon-sized balls and roll each ball in the cinnamon sugar until fully coated.
4. Bake and Cool:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked, while the centers remain soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your soft and delicious snickerdoodle cookies with a cold glass of milk or your favorite warm drink!
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter at room temperature for creaming with sugar, as frozen or melted butter can affect the texture. If you only have frozen butter, thaw it in the fridge overnight, then let it sit at room temperature for about 30 minutes before using.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just keep it tightly covered. Chilling the dough can actually improve the texture and deepen the flavors.
How Should I Store Leftover Snickerdoodle Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute 1 teaspoon lemon juice or white vinegar for every 2 teaspoons of cream of tartar called for. This helps give the cookies their characteristic tang and texture.
