Snickerdoodle cookies are soft and chewy treats coated in a cinnamon-sugar mixture that gives them a sweet, slightly tangy flavor right from the first bite. The outside has a slight crispness thanks to the cinnamon sugar, while the inside stays tender and fluffy. These cookies are the perfect mix of simple ingredients coming together to create something truly comforting.
I love making snickerdoodles because they’re so easy to whip up, and the smell of cinnamon filling the kitchen feels like a warm hug. Plus, I always find myself sneaking more than a few while they’re still fresh and warm. One little tip I have is to make sure you don’t skip the cream of tartar – it’s what gives snickerdoodles their unique tang and soft texture that sets them apart from regular sugar cookies.
For me, snickerdoodles are best enjoyed with a cold glass of milk or a cozy cup of tea, especially in the afternoon when you need a little sweet pick-me-up. They’re also fantastic to bring to a party or share with friends because everyone seems to love that mix of cinnamon and sugar. Honestly, these cookies are one of those simple joys that always put a smile on my face.
Key Ingredients & Substitutions
Butter: Unsalted butter helps control saltiness and gives a rich flavor. You can use salted butter but reduce added salt slightly. For a dairy-free option, try vegan butter.
Cream of Tartar: This is the secret to classic snickerdoodle tang and chewy texture. If you can’t find it, use lemon juice or vinegar as a substitute, about half a teaspoon per teaspoon of cream of tartar.
Cinnamon: Choose fresh ground cinnamon for the best flavor in the coating. You can adjust the amount to your taste or mix with a pinch of nutmeg for a warm twist.
Flour: All-purpose flour works well here. For a gluten-free version, try a 1:1 gluten-free baking flour, but the texture might be slightly different.
How Do You Get Soft, Chewy Snickerdoodles That Don’t Spread Too Much?
Soft and chewy snickerdoodles come from the right balance of ingredients and baking time.
- Cream the butter and sugar well: This traps air for a soft texture.
- Avoid overmixing the dough: Mix just until combined to keep cookies tender.
- Chill the dough if your kitchen is warm: It helps prevent spreading.
- Roll dough balls thick and coat well in cinnamon sugar: This creates that signature cracked, cinnamon-sprinkled look.
- Bake 8-10 minutes: Watch closely—edges should be set but centers soft. They firm up as they cool.
With these tips, your snickerdoodles will have the perfect mix of soft inside and slightly crisp coating every time!
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients, making mixing easier and cleaner.
- Electric mixer or hand whisk – helps cream butter and sugar until light and fluffy for the best texture.
- Measuring cups and spoons – for accurate ingredient amounts, which really matter in cookie baking.
- Baking sheets – flat and sturdy to bake cookies evenly without warping.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup super easy.
- Spoon or cookie scoop – for equally sized dough balls that bake consistently.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts (walnuts or pecans) for extra crunch and nutty flavor.
- Mix in 1/2 cup mini chocolate chips to combine cinnamon sweetness with chocolate goodness.
- Swap half the cinnamon for pumpkin pie spice to give a warm, fall-inspired twist.
- Roll cookies in a mix of cinnamon and sugar with a pinch of ground ginger for a little spicy kick.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
- 1 cup (226 grams) unsalted butter, softened
- 1 1/2 cups (300 grams) granulated sugar, divided
- 2 large eggs
- 2 3/4 cups (344 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Allow an additional 5 minutes for cooling on the baking sheet, plus time for transferring to a wire rack to cool completely.
Step-by-Step Instructions:
1. Prepare Your Baking Sheets:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/4 cups of sugar until light and fluffy—this should take about 3 to 5 minutes. Then, beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt together. Gradually add these dry ingredients to the butter mixture, stirring gently until just combined. Be careful not to overmix to keep your cookies tender.
3. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix the remaining 1/4 cup sugar with the ground cinnamon. This will give your cookies their classic sweet and spicy coating.
4. Shape and Coat the Cookies:
Use a spoon or cookie scoop to form tablespoon-sized dough balls. Roll each ball thoroughly in the cinnamon-sugar mixture until well coated.
5. Bake and Cool:
Place the coated dough balls on your prepared baking sheets about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are set and the tops have slight cracks. Your cookies should remain soft and chewy.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Store and Enjoy:
Once cooled, keep your snickerdoodle cookies in an airtight container at room temperature. They’re perfect with a glass of milk or your favorite drink!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter for this recipe to ensure it creams properly with the sugar. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temperature for about 30 minutes before using.
Can I Make Snickerdoodles Ahead of Time?
Absolutely! You can make the dough ahead and refrigerate it for up to 2 days. Let it come to room temperature before rolling and baking. Alternatively, you can freeze the dough balls and bake them straight from frozen—just add a minute or two to the baking time.
How Should I Store Snickerdoodle Cookies?
Store your cookies in an airtight container at room temperature. They stay fresh for about 3 to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature before enjoying.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, mix 1/2 teaspoon lemon juice or white vinegar with the baking soda in the recipe. This mimics the tangy flavor and helps create that classic chewy texture.