Snickerdoodle cookies are classic, chewy delights rolled in a cinnamon-sugar coating that gives them a sweet, spicy touch. They’re soft on the inside with just a little crisp on the edges, making them perfect for snacking or dunking into a glass of milk. The cinnamon really shines, adding a cozy warmth that’s hard to resist.
I love making snickerdoodles because they’re so simple yet feel special. The best part is watching the sugar and cinnamon mixture twirl around each cookie as you roll them before baking. I find that chilling the dough a bit before baking helps keep them soft and puffy, which is my favorite texture for these treats.
Whenever I have these cookies around, they quickly disappear, especially when shared with friends and family. They’re great for holiday gatherings or just a weekday pick-me-up. I usually keep a batch in an airtight container so they stay fresh and chewy for days—but honestly, they rarely last that long!
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level in your cookies. For a dairy-free version, try vegan butter or coconut oil, but note the flavor will change slightly.
Cream of tartar: This is essential for that classic snickerdoodle tang and chewy texture. If you don’t have it, a mix of baking powder won’t give the same tang but can work in a pinch.
Cinnamon & sugar: The simple combo rolled on the outside gives the cookies their trademark taste. Use fresh cinnamon for the best aroma. Feel free to adjust the sugar if you prefer less sweetness.
Flour: All-purpose flour is standard, but for a slightly lighter cookie, you can try half all-purpose and half cake flour. Avoid using whole wheat flour as it changes texture and taste quite a bit.
How Can I Get Soft Yet Puffy Snickerdoodles Every Time?
Getting the right soft and puffy texture depends on a few key steps:
- Cream the butter and sugar well: Beat them until light and fluffy to trap air, which helps cookies rise.
- Don’t overmix after adding flour: Stir just until combined to keep cookies tender.
- Roll dough balls generously in cinnamon sugar: This creates the classic cinnamon crust.
- Bake at 350°F (175°C) for 8-10 minutes: Bake just until edges set but centers still look soft—cookies firm up as they cool.
- Cool on the baking sheet for a few minutes: This helps the cookies set without hardening too much.
I find chilling the dough for 30 minutes before baking helps keep them thick and chewy. If you want thinner cookies, just bake a bit longer! Experiment a little to find your perfect balance.
Equipment You’ll Need
- Mixing bowls – a large one to blend your dough and a small one for the cinnamon-sugar mix make the process easy and organized.
- Electric mixer or hand mixer – helps cream butter and sugar quickly for a light texture.
- Baking sheets – sturdy, flat sheets ensure even baking and nice cookie shape.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup a breeze.
- Measuring cups and spoons – accurate measurements are key for the perfect cookie texture and flavor.
- Scoop or tablespoon – for even-sized cookie dough balls that bake uniformly.
- Wire cooling rack – lets cookies cool evenly and avoid sogginess.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract to the dough for a sweeter, richer flavor that complements the cinnamon.
- Mix in 1/2 cup chopped nuts like pecans or walnuts for a crunchy texture contrast.
- Swap cinnamon with pumpkin pie spice during rolling for a warm, fall-inspired twist.
- Fold in mini chocolate chips to add a melty, chocolaty surprise to classic snickerdoodles.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 3/4 cups (340g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Coating:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 8-10 minutes for baking each batch. Cooling will take an extra 5 minutes on the baking sheet and a few more on a wire rack before serving. Altogether, expect around 30 minutes from start to finish, depending on how many cookies you bake at once.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and make cleanup simple.
2. Make the Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using a mixer until the mixture is light and fluffy—this should take 3 to 4 minutes. Then beat in the eggs one at a time, making sure each is well mixed before adding the next.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt. Gradually add this dry mix to your wet ingredients, stirring just until everything is evenly combined. Be careful not to overmix to keep your cookies tender.
4. Roll the Dough in Cinnamon Sugar:
Mix 3 tablespoons of sugar with 3 teaspoons of cinnamon in a small bowl. Scoop the dough using a tablespoon and roll each ball thoroughly in the cinnamon-sugar mixture to coat well.
5. Bake the Cookies:
Place the coated dough balls at least 2 inches apart on your prepared baking sheets. Bake in your preheated oven for 8 to 10 minutes, or until the edges look set but the centers are still soft.
6. Cool and Serve:
Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool fully. Enjoy your soft, cinnamon-coated snickerdoodle cookies with a glass of milk or just as they are!
Can I Use Frozen Dough for Snickerdoodles?
Yes! You can freeze the cookie dough balls before rolling them in cinnamon sugar. When ready to bake, let them thaw in the fridge overnight, then roll in the cinnamon-sugar mix and bake as usual.
How Should I Store Leftover Snickerdoodles?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw before serving.
Can I Substitute Butter with Margarine or Oil?
Butter is best for flavor and texture, but margarine can work in a pinch. Avoid using oil, as it will make the cookies too flat and greasy.
How Do I Make Snickerdoodles Less Sweet?
Try reducing the sugar in the dough by 1/4 cup and slightly cut back the sugar in the cinnamon-sugar coating. Keep in mind this may affect texture slightly but will give a milder sweetness.