Snickerdoodle Cookies are soft, chewy treats rolled in a cinnamon-sugar coating that gives them a warm, cozy flavor. Their slightly crisp edges and tender centers make them a classic favorite, perfect for any time you want a sweet and simple cookie.
I love making these because they’re so easy to whip up and smell amazing while baking. The cinnamon-sugar sprinkle is what really makes these cookies feel special — it adds just the right amount of sweetness with a little spice that reminds me of comfort and home.
My favorite way to enjoy snickerdoodles is with a cold glass of milk or a hot cup of tea. They’re great for sharing with friends or packing in lunchboxes, and somehow, they always bring a smile whether it’s a holiday or just a regular afternoon treat.
Key Ingredients & Substitutions
Butter: Using unsalted butter allows you to control the saltiness. If you prefer dairy-free, you can swap with vegan butter or coconut oil, but expect a slightly different texture and flavor.
Cream of Tartar: This is important for the classic snickerdoodle tang and chewy texture. If you can’t find it, replace it with 1 1/2 teaspoons lemon juice or white vinegar for a similar effect.
Cinnamon: Fresh ground cinnamon gives the cookies their signature spice. Ground nutmeg or pumpkin pie spice can work if you want a different twist, though cinnamon is best for the traditional taste.
Sugar: Granulated sugar is used for both sweetness and crisp edges. You can experiment by replacing some with brown sugar for a chewier cookie, but keep some white sugar for structure.
How Can I Get Soft Yet Crisp Snickerdoodle Cookies Every Time?
The trick to perfect snickerdoodles lies in mixing and baking time:
- Mixing: Cream the butter and sugar until light and fluffy, which traps air for softness. Avoid overmixing once you add the flour to keep cookies tender.
- Rolling: Roll dough balls generously in cinnamon-sugar to ensure a flavorful crust with that classic crackle.
- Baking: Bake at 375°F for 8-10 minutes. Watch the edges — they should be set and slightly browned, but the middles still soft. They’ll firm up as they cool.
Cooling on the baking sheet for a few minutes helps the cookies hold their shape and finish baking gently without getting hard. This way you get soft centers with a nice cinnamon-sugar crust!
Equipment You’ll Need
- Baking sheet – I recommend using a rimmed baking sheet for even heat and easy handling. You can also line it with parchment paper for easy cleanup.
- Mixing bowls – You’ll need one large bowl for creaming the butter and sugar, and a smaller one for mixing the dry ingredients.
- Electric hand or stand mixer – This speeds up creaming the butter and sugar and ensures everything’s well combined. A whisk works if you prefer mixing by hand.
- Measuring cups and spoons – Accurate measurements help the cookies turn out perfect every time.
- Cookie scoop or tablespoon – For uniform size, use a scoop or measure with a tablespoon for rolling the dough.
- Cooling rack – Let the cookies cool slightly after baking to keep their shape and texture.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans in the dough for crunch and extra flavor.
- Mix mini chocolate chips or white chocolate chunks into the dough for a sweet surprise.
- Use brown sugar instead of some of the white sugar for richer flavor and chewier texture.
- Sprinkle a little extra cinnamon or nutmeg on top before baking for a more intense spice flavor.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 8 to 10 minutes for baking each batch. Cooling time is about 5 minutes on the baking sheet plus a few more on a wire rack. In total, plan for about 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter and 1 1/4 cups sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Then beat in the eggs one at a time, making sure each is mixed in well.
In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt until combined. Gradually add this dry mixture to the butter mixture, mixing just until the dough comes together. Be careful not to overmix to keep your cookies tender.
3. Roll and Coat the Dough:
In a small bowl, combine the remaining 1/4 cup sugar with the ground cinnamon. Roll the cookie dough into balls about 1 1/2 inches in diameter. Then roll each ball generously in the cinnamon-sugar mixture until coated all around.
4. Bake Your Cookies:
Place the coated dough balls on your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges look set and lightly browned but the centers remain soft and puffy.
5. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. Now, you can enjoy your delicious, soft, and chewy snickerdoodles with that classic cinnamon-sugar coating!
Can I Use Butter Substitutes in Snickerdoodle Cookies?
Yes! You can substitute unsalted butter with margarine or vegan butter, but the texture may be slightly different. Avoid using oil as it won’t provide the same structure or flavor.
How Should I Store Snickerdoodle Cookies?
Store them in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container, which helps maintain moisture.
Can I Freeze the Dough or Baked Cookies?
Absolutely! Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a couple extra minutes to baking time. You can also freeze baked cookies in an airtight container for up to 2 months.
What Makes Snickerdoodles Different From Sugar Cookies?
Snickerdoodles include cream of tartar and are rolled in cinnamon sugar, which gives them a distinctive tangy flavor and crackly cinnamon crust, unlike plain sugar cookies.
