Snickerdoodle Cookies are those classic, soft, and chewy treats coated with a perfect cinnamon-sugar mix that gives each bite a gentle sprinkle of sweetness and spice. The slightly tangy dough and the warm cinnamon topping make them a crowd favorite, especially when you want something cozy and simple.
I love making snickerdoodles because they always bring a sense of comfort and nostalgia. There’s something so satisfying about rolling the dough balls in cinnamon sugar before baking—it’s like a little sprinkle of magic that turns plain dough into a tasty classic. I always find that letting them cool just a bit makes them extra soft and perfect for enjoying with a glass of milk or your favorite hot drink.
These cookies are great for sharing with friends or bringing along to any gathering. I like to pack them in a tin and gift them because they hold their softness for days, making them a delightful treat that doesn’t feel rushed. Whether it’s a chilly afternoon or a sweet craving at any time, snickerdoodle cookies have a way of making moments feel just right.
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over saltiness. If you’re out, you can use margarine, but the flavor might be a bit different. Softening butter makes it easier to cream with sugar.
Cream of Tartar: This is what gives snickerdoodles their signature tang and chewiness. If you don’t have any, you can try lemon juice or white vinegar, but the texture will slightly change.
Baking Soda: Helps the cookies rise and spread just right. Don’t skip it, or the cookies may be dense.
Cinnamon-Sugar Coating: The mix of cinnamon and sugar on the outside is key. You can adjust cinnamon amount to taste or use pumpkin pie spice for a twist.
How Do I Get Soft, Chewy Snickerdoodles Every Time?
The key is balancing baking time and handling the dough gently.
- Cream butter and sugar thoroughly: This adds air for a lighter dough.
- Don’t overmix after adding flour: Mix just until combined to keep cookies tender.
- Roll dough balls well in cinnamon sugar: This builds the classic crackly crust.
- Bake at 350°F for about 8-10 minutes: Watch closely — cookies should be set on edges but soft in the center.
- Let them cool on the sheet: This helps them firm up without losing softness inside.
Equipment You’ll Need
- Mixing bowls – I recommend two; one for creaming butter and sugar, and one for combining dry ingredients. They make mixing easier and keep things neat.
- Electric hand or stand mixer – makes creaming butter and sugar smooth and quick, especially when beating eggs in.
- Measuring cups and spoons – ensures you get the right amounts for consistent results.
- Baking sheets – a sturdy, rimmed sheet works best for even baking and easy handling.
- Parchment paper or silicone baking mats – keep your cookies from sticking and make cleanup simple.
- Ice cream scoop or tablespoon – helps you get evenly sized dough balls for uniform baking.
- Cooling rack – essential for letting cookies cool evenly without sogginess.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – add into the dough for delightful chocolatey bites that pair perfectly with cinnamon.
- Nut mix-ins – chopped walnuts or pecans give a nice crunch and extra flavor.
- Different spices – swap some or all of the cinnamon with nutmeg, cardamom, or pumpkin pie spice for a seasonal twist.
- Use brown sugar – for a richer, more caramel-like flavor in the cookies.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar (for coating)
- 3 teaspoons ground cinnamon (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 8-10 minutes baking time per batch. Cooling the cookies for about 5 minutes on the baking sheet before moving them to a rack helps them finish just right. In total, plan for around 30 minutes from start to having those warm, cinnamon-sugary cookies ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking and to make cleanup easy.
2. Mix the Cookie Dough:
In a large bowl, use a mixer to cream together the softened butter and 1 ½ cups sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time, making sure each is fully mixed in before adding the next.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined to form the dough. Avoid overmixing to keep your cookies tender.
3. Roll Dough in Cinnamon-Sugar Coating:
In a small bowl, mix together 3 tablespoons sugar and 3 teaspoons cinnamon. Scoop out about 1 ½ tablespoons of dough and roll it into a ball. Then, roll each ball thoroughly in the cinnamon-sugar mixture so each cookie is nicely coated.
4. Bake the Cookies:
Place the cinnamon-sugar coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies in the preheated oven for 8-10 minutes. Look for edges that are set but centers that remain soft to keep the classic chewy texture.
5. Cool and Enjoy:
When baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This rest helps them firm up without losing softness. Then, transfer them to a wire rack to cool completely. Enjoy your snickerdoodles warm or store them in an airtight container for several days to keep them soft and delicious.
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter for this recipe to ensure proper creaming with the sugar. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temperature until soft but not melted.
Can I Make Snickerdoodle Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Just cover it tightly to prevent drying out. When ready to bake, scoop and roll the dough balls in cinnamon sugar and bake as usual, adding a minute or two to the baking time if baking straight from the fridge.
How Should I Store Leftover Snickerdoodles?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, place a slice of bread in the container to help maintain moisture.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar, though the texture may vary slightly. Keep in mind, cream of tartar is key for that signature snickerdoodle tang and chewiness.