Snickerdoodle cookies are a classic treat that’s soft, chewy, and coated in a perfect layer of cinnamon sugar. They have a lightly tangy flavor thanks to a bit of cream of tartar in the dough, which sets them apart from your regular sugar cookie. The cinnamon sugar coating gives each bite a warm, cozy sweetness that’s just right for any time of year.
I love making snickerdoodles because they’re simple but always a hit with everyone I share them with. The dough is easy to work with, and rolling them in cinnamon sugar before baking makes the kitchen smell amazing. I find that chilling the dough for a bit before baking helps the cookies hold their shape and gives them a nice texture that’s soft on the inside with just a little crisp on the outside.
My favorite way to enjoy snickerdoodles is with a cold glass of milk or a cup of tea. They’re the kind of cookie that brings back memories of cozy afternoons and simple pleasures. Whether you’re baking for a holiday, a gathering, or just because, snickerdoodles are always a warm, welcoming treat everyone will appreciate.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt amount. Softening it helps with creaming and makes the dough smooth. If you want a dairy-free option, try coconut oil, but expect a slightly different taste.
Cream of Tartar: This ingredient gives snickerdoodles their tangy flavor and helps create that classic cracked look. If you don’t have it, you can substitute with lemon juice or vinegar (1/2 tsp), but the texture may slightly change.
Cinnamon: Fresh ground cinnamon makes the cookie coating flavorful and aromatic. If you prefer less spice, you can reduce it or try mixing in a pinch of nutmeg for a twist.
Flour: All-purpose flour is standard, but for a softer cookie, you could substitute part of it with cake flour. This will make your cookies more tender.
How Do You Get the Perfect Soft Yet Slightly Crispy Snickerdoodle Texture?
Balancing soft centers with a slightly crisp edge is key to a perfect snickerdoodle.
- Beat the butter and sugar well until light and fluffy to trap air for a tender cookie.
- Don’t overmix once you add the flour; this keeps cookies soft, not tough.
- Chill the dough for 30 minutes if your kitchen is warm; it helps the cookies hold their shape and bake evenly.
- Roll the dough balls evenly in cinnamon sugar to create that flavorful crust.
- Bake just until edges turn light golden and centers still look soft. Cookies will firm up as they cool.
- Let cookies rest on the baking sheet for a few minutes after baking before moving them to wire racks to finish cooling.
Following these steps will help you enjoy that wonderful soft-chewy bite with a delicate cinnamon sugar crust every time!
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for the cinnamon sugar coating make the process tidy and easy.
- Hand mixer or stand mixer – it helps cream the butter and sugar until light and fluffy for the best texture.
- Baking sheets – flat, rimmed sheets work best for even baking and giving the cookies room to spread.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a snap.
- Measuring cups and spoons – accurate measurements help your cookies turn out just right every time.
- Spoon or cookie scoop – for shaping consistent sized dough balls so cookies bake evenly.
- Wire cooling rack – lets your cookies cool thoroughly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup mini chocolate chips for a sweet chocolate twist that pairs nicely with cinnamon.
- Mix in 1/2 teaspoon ground nutmeg or pumpkin pie spice for a warm, spiced flavor, perfect for fall baking.
- Replace half the butter with cream cheese for an extra tender, slightly tangy cookie texture.
- Stir in 1/2 cup chopped nuts like pecans or walnuts to add crunch and a nutty flavor contrast.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 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
For the Cinnamon-Sugar Coating:
- 2 tablespoons ground cinnamon
- 1/4 cup granulated sugar (from the divided sugar)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 8-10 minutes to bake the cookies per batch. Cooling time is about 5 minutes on the baking sheet and then additional time on wire racks, making the total time approximately 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easy.
2. Make the Dough:
In a large mixing bowl, cream together the softened butter and 1 1/4 cups of sugar until the mixture is light and fluffy, about 3-4 minutes using a mixer. Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, mixing on low just until everything comes together into a soft dough.
3. Roll in Cinnamon Sugar & Bake:
Combine the remaining 1/4 cup sugar with the cinnamon in a small bowl. Scoop out the dough into 1 1/2 tablespoon-sized balls. Roll each ball in the cinnamon sugar mixture until well coated, then place on the prepared baking sheets about two inches apart.
Bake for 8-10 minutes, or until the cookies are set and the edges are lightly golden but the centers stay soft.
4. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer to wire racks to cool completely.
Enjoy your delicious snickerdoodle cookies with a cold glass of milk or your favorite hot beverage!
Can I Use Frozen Butter to Make Snickerdoodles?
It’s best to use softened butter for creaming, as frozen butter won’t mix properly with sugar. If you only have frozen butter, thaw it in the fridge overnight and let it sit at room temperature until soft before using.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 48 hours. Just take it out about 15 minutes before baking to make it easier to scoop and roll in cinnamon sugar.
How Should I Store Snickerdoodle Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw at room temperature before serving.
What If I Don’t Have Cream of Tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar, but the texture and classic tang might be slightly different. Adding a little extra baking soda helps too.