Snickerdoodle Cookies are soft, chewy, and sprinkled with a delightful cinnamon-sugar coating that gives them a perfect little crunch on the outside. The way the cinnamon and sugar blend together makes these cookies stand out from the usual chocolate chip—simple but full of warm, cozy flavor.
I love making snickerdoodles because they remind me of comforting afternoons spent baking with family. The cinnamon sugar swirl is my favorite part, and I always sneak some extra to roll the dough balls in before baking. It makes the kitchen smell amazing and adds just the right touch of sweetness and spice to each bite.
These cookies are perfect with a glass of cold milk or a cup of tea, especially when you want something a little sweet but not too rich. I like to pack them up for sharing because everyone seems to enjoy them, and they’re great for any occasion—whether it’s a casual snack or a holiday treat.
Key Ingredients & Substitutions for Snickerdoodle Cookies
Butter: Use unsalted and softened butter for creamy dough and rich flavor. If you want a dairy-free option, try vegan butter or coconut oil, but expect a slight change in texture.
Cream of Tartar: This gives snickerdoodles their distinctive tang and chewy texture. If you don’t have it, substitute with an equal amount of lemon juice or white vinegar to activate the baking soda.
Granulated Sugar: The base sweetener and part of the cinnamon-sugar coating. You can swap with coconut sugar for a deeper taste, but the texture might be a bit grainy.
Cinnamon: Fresh ground cinnamon works best for rolling the cookies. It adds that warm, spicy touch that makes these cookies special.
How Do You Get Snickerdoodles Soft and Chewy Every Time?
Follow these tips for soft, chewy cookies:
- Cream the butter and sugar well. Beat until light and fluffy to trap air—this helps with texture.
- Don’t overmix the dough. Mix dry and wet ingredients just until combined to avoid tough cookies.
- Roll dough balls generously in cinnamon sugar. This creates a tasty, slightly crisp coating.
- Bake at 375°F for 8-10 minutes. Watch closely—overbaking makes cookies dry. They should be set but soft when taken out.
- Cool briefly on the pan. Let cookies rest a few minutes before moving to a rack. This helps them firm up without losing softness.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix the dough easily and a small one for cinnamon-sugar coating.
- Electric hand or stand mixer – makes creaming butter and sugar quick and smooth, but you can mix by hand if needed.
- Measuring cups and spoons – precise measurements help the cookies turn out just right.
- Baking sheets – look for ones with edges to hold the cookies in place while baking.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easy.
- Cooling wire rack – helps cookies cool evenly and stay crisp on the outside.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a cup for gooey pockets of chocolate; always a hit with kids and adults.
- Vanilla extract – add a teaspoon for extra warmth and depth of flavor.
- Brown sugar – swap half of the white sugar for brown for a richer, molasses undertone.
- Nuts – fold in chopped pecans or walnuts for crunch and flavor contrast.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8 to 10 minutes to bake each batch. Plan for cooling time too, about 5 minutes on the baking sheet and additional time on a wire rack.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents sticking.
2. Make the Cookie Dough
In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients into the wet, mixing just until combined.
3. Roll the Dough in Cinnamon Sugar
In a small bowl, stir together 3 tablespoons sugar and 3 teaspoons cinnamon. Shape the dough into 1 1/2-inch balls, then roll each ball in the cinnamon sugar until fully coated. This gives the cookies their classic sweet and spicy crust.
4. Bake and Cool
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, until the edges look set and the cookies are slightly cracked on top. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
5. Enjoy!
Serve your soft, chewy snickerdoodles with a glass of milk or your favorite drink. They’re perfect for snacks, sharing with friends, or any cozy moment.
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter at room temperature for easy creaming with sugar. If using frozen butter, thaw it fully in the fridge overnight and let sit at room temperature until soft but not melted.
How Should I Store Snickerdoodle Cookies?
Store cooled 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.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days. Just bring it to room temperature before rolling and baking. This also helps the flavors develop more.
What If I Don’t Have Cream of Tartar?
Use 1 teaspoon lemon juice or white vinegar as a substitute. It activates the baking soda and gives that signature tangy flavor to the snickerdoodles.
