Snickerdoodle cookies are soft, chewy treats that everyone loves. They’re famous for their cinnamon-sugar coating, giving each bite a perfect little sparkle and a warm, cozy flavor. The slight tang from cream of tartar makes them extra special and keeps them nice and tender.
I’ve always been a big fan of snickerdoodles because they’re simple to make but taste so comforting, like a hug in cookie form. I like rolling the dough generously in cinnamon sugar before baking, which gives them that classic crackly top that makes you want to grab one right out of the oven. They’re great for sharing or keeping all to yourself!
My favorite way to enjoy snickerdoodles is with a glass of cold milk or a cup of hot tea. They’re the perfect snack to make any day feel a little warmer and more relaxed. Whether it’s a cozy evening or a fun weekend baking session with friends, these cookies always bring smiles and happy memories.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in your cookies. Softened butter is best for creaminess. If you want a dairy-free option, use vegan butter sticks—they work well here.
Cream of Tartar: This is what gives snickerdoodles their subtle tang and tender texture. If you can’t find it, try substituting with an equal part lemon juice or white vinegar, but the flavor will be different.
Granulated Sugar: Regular white sugar helps cookies spread and crisp just right. You can swap some or all of it with coconut sugar or brown sugar for a richer flavor, but expect a softer cookie.
Cinnamon: The cinnamon-sugar coating is what makes snickerdoodles unique. Use fresh ground cinnamon for the best aroma. You can add a pinch of nutmeg or cardamom for a twist if you like.
How Do I Get Soft, Chewy Snickerdoodles Every Time?
The secret to perfect snickerdoodles is mixing and baking just right. Here’s how:
- Cream the butter and sugar well. Beat until fluffy to trap air, which gives a light texture.
- Add eggs slowly. This keeps the batter smooth and helps with rise.
- Don’t overmix the dough. Stir dry ingredients until just combined to avoid tough cookies.
- Roll dough balls fully in cinnamon sugar. This ensures that classic crackled cinnamon coating.
- Bake just until edges set. Centers should look soft. The cookies will firm up as they cool, keeping them chewy.
- Cool briefly on baking sheet first. This helps them finish cooking gently without getting too crisp.
Equipment You’ll Need
- Mixing bowls – a large one for dough and a small one for cinnamon sugar; easy to stir and mix ingredients.
- Electric mixer or hand whisk – helps cream butter and sugar until light and fluffy without much effort.
- Measuring cups and spoons – precise measuring keeps your cookies consistent every time.
- Baking sheets – flat and sturdy, perfect for spreading cookies evenly while baking.
- Parchment paper or silicone baking mats – prevent sticking and make clean-up a breeze.
- Scoop or tablespoon – for making uniform cookie dough balls so they bake evenly.
- Cooling rack – lets the cookies cool fully without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like pecans or walnuts for crunch and a nutty flavor that pairs well with cinnamon.
- Mix in 1/2 cup mini chocolate chips to bring a hint of sweetness and melty chocolate goodness.
- Try adding a teaspoon of orange zest to the dough for a fresh citrus twist that brightens the classic flavor.
- Stir in 1/2 teaspoon ground cardamom with the cinnamon for an exotic spice note that adds warmth.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 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
- 3 tablespoons granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 8-10 minutes of baking per batch. Cooling time is an additional 10 minutes. So, you can expect the whole process to take roughly 30 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 cookies from sticking and to make cleanup easy.
2. Make the Cookie Dough:
In a large mixing bowl, beat the softened butter with 1 1/2 cups sugar until the mixture is light and fluffy. Then add eggs one at a time, beating well after each. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep your cookies tender.
3. Roll and Coat the Dough:
In a small bowl, combine 3 tablespoons sugar with the cinnamon. Scoop the dough by the tablespoon, roll it into balls, then coat each ball fully in the cinnamon-sugar mixture.
4. Bake and Cool the Cookies:
Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake 8-10 minutes, watching for edges to set while centers remain soft.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Serve your soft, classic snickerdoodle cookies with a cold glass of milk or your favorite hot beverage. They’re perfect for sharing or savoring all by yourself!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter for this recipe to get a smooth, creamy dough. If you only have frozen butter, thaw it in the fridge overnight and let it sit at room temperature until soft but not melted before mixing.
How Should I Store Snickerdoodle Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4-5 days. To keep them soft longer, add a slice of bread to the container—the cookies will absorb moisture from it.
Can I Substitute Cream of Tartar?
If you don’t have cream of tartar, you can use 1 teaspoon baking powder instead, but the classic tangy flavor might be milder. Another option is to add 1/2 teaspoon lemon juice or white vinegar along with baking soda to achieve similar results.
Should I Chill the Dough Before Baking?
Chilling is not required for this recipe, but if you want thicker cookies, refrigerate the dough for 30 minutes to an hour before rolling and coating. This helps prevent spreading.