Snickerdoodle cookies are soft, chewy, and full of warm cinnamon sugar goodness. These classic treats have a slight tang from cream of tartar and a crispy cinnamon-sugar coating that makes every bite delightfully sweet and just a little bit spicy. Their golden color and crackly tops make them look as inviting as they taste.
I love making snickerdoodles because the cinnamon-sugar coating is so fun to roll the dough balls in before baking, and it fills the kitchen with that warm, cozy smell. I always find myself sneaking a cookie or two before they even cool down. They’re simple to make but feel special enough to share with friends or family on any day.
My favorite way to enjoy snickerdoodles is with a cold glass of milk or a cup of tea. They’re perfect for a mid-afternoon treat, a lunchbox surprise, or a quick dessert. If you like cinnamon and just the right amount of sweetness, these cookies will quickly become one of your go-to favorites.
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Key Ingredients & Substitutions
Butter: Softened unsalted butter gives snickerdoodles their tender texture. If you want a dairy-free version, try vegan butter or coconut oil, but the flavor might be a little different.
Cream of Tartar: This ingredient gives snickerdoodles their slight tang and chewiness. If you don’t have it, you can substitute with 1 teaspoon lemon juice or white vinegar plus reduce baking soda by half.
Baking Soda: Helps cookies rise and gives that classic snickerdoodle chew. Make sure it’s fresh for best results.
Cinnamon Sugar Coating: The cinnamon mixed with sugar gives these cookies their signature taste and texture on the outside. You can adjust cinnamon to your taste or try a pinch of nutmeg for a twist.
How Do You Get Soft, Chewy Snickerdoodles with Crispy Edges?
Getting the perfect texture means paying attention to mixing and baking times:
- Cream butter and sugar well. This adds air for fluffiness but don’t overbeat once flour is added to keep cookies tender.
- Chill the dough. If you have time, chilling helps control spreading and deepens the flavor.
- Don’t overbake. Take cookies out when edges are set but centers look soft. They’ll firm up while cooling.
- Roll dough balls well in cinnamon sugar. This creates that delightful crunchy coating you want on every bite.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients separately.
- Electric mixer or hand whisk – makes creaming butter and sugar faster and smoother.
- Baking sheets – use rimmed ones to keep cookies from sliding off.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup easier.
- Spoon or cookie scoop – for evenly sized dough balls and consistent baking.
- Small bowl – perfect for mixing the cinnamon and sugar coating.
- Wire cooling rack – lets cookies cool evenly and stay crisp on the outside.
Flavor Variations & Add-Ins
- Add mini chocolate chips to the dough for a chocolate-cinnamon twist that’s extra fun.
- Mix in chopped nuts like pecans or walnuts for a little crunch and nutty flavor.
- Try adding a teaspoon of vanilla extract to deepen the sweetness and aroma.
- Substitute half the cinnamon with pumpkin pie spice for a fall-inspired flavor.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 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
- ¼ teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Time Needed:
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheets and more time to cool completely on wire racks before enjoying your cookies.
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 baking mats to prevent sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to beat the softened butter and 1 ½ cups of sugar until the mixture is light and fluffy. Next, add the eggs one at a time, mixing well after each addition.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly mixed.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the butter and sugar mixture. Mix until everything is fully incorporated and forms a soft dough.
5. Prepare Cinnamon Sugar Coating:
In a small bowl, combine 2 tablespoons of sugar with 2 teaspoons of ground cinnamon. This mixture will be used to coat the cookie dough balls for that classic snickerdoodle flavor and look.
6. Shape and Coat the Dough:
Scoop rounded tablespoons of dough and roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies:
Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
8. Cool Before Serving:
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
Enjoy your warm, soft, and cinnamon-coated snickerdoodle cookies with a cup of milk or your favorite beverage!
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter for this recipe to ensure proper creaming and texture. If your butter is frozen, let it thaw in the fridge overnight and then bring it to room temperature before mixing.
Can I Make Snickerdoodle Dough Ahead of Time?
Yes! You can prepare the dough, roll it into balls, and coat them with cinnamon sugar, then refrigerate for up to 24 hours before baking. This helps enhance the flavor and control spreading while baking.
How Should I Store Leftover Snickerdoodle Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze them in a sealed container or zip-top bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute Vanilla Extract in the Recipe?
Absolutely! Adding 1 teaspoon of vanilla extract to the wet ingredients will add a lovely depth to the flavor, although it’s optional and not part of the traditional recipe.
