Snickerdoodle cookies are soft, chewy, and rolled in a sweet cinnamon sugar that gives them their classic, cozy flavor. They’re a simple treat, but the cinnamon sugar coating makes all the difference, giving every bite a little extra warmth and sweetness.
I love making snickerdoodles because they come together quickly, and the smell of cinnamon fills the whole house while they bake. It’s a recipe that always brings back happy memories for me, whether it’s baking with family or sharing them at a gathering.
My favorite way to enjoy snickerdoodles is fresh out of the oven with a cold glass of milk or a cup of tea. They’re perfect for whenever you need a little sweet comfort, and they’re easy to share with friends because everyone always asks for more.
Key Ingredients & Substitutions
Butter: Using unsalted butter helps control the saltiness. Make sure it’s softened for easy creaming. If needed, you can substitute with margarine, but it may change the texture slightly.
Cream of tartar: This is key to that classic snickerdoodle tang and chewy texture. If you don’t have it, mix 1/2 teaspoon baking powder plus a pinch of cream of tartar or leave it out, but expect a slightly different taste.
Cinnamon: Ground cinnamon is the flavor star here. Use fresh cinnamon for the best aroma. You can also adjust the amount if you like it more or less cinnamon-y.
Sugar: Granulated sugar is standard for sweetness and the cinnamon coating. You can try brown sugar for a deeper flavor, but it will affect the texture and color a bit.
How Do You Get That Perfect Soft and Chewy Snickerdoodle Texture?
Soft, chewy snickerdoodles need some simple but important steps:
- Cream the butter and sugar thoroughly until light and fluffy. This traps air and creates a tender cookie.
- Don’t overmix once you add the flour mix; stop when just combined to keep it tender.
- Use cream of tartar to get the classic tang and chewiness.
- Watch your baking time: Bake just until edges are set but centers still look soft. They’ll firm more as they cool.
- Let cookies cool on the pan briefly before transferring to a rack to avoid breaking.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for mixing wet and dry ingredients separately.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy, but you can also mix by hand.
- Baking sheets – flat sheets give the cookies room to spread nicely.
- Parchment paper or silicone baking mats – prevent sticking and help with easy cleanup.
- Spoons or cookie scoop – for portioning dough evenly and rolling it into balls.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like pecans or walnuts for extra crunch and nuttiness.
- Mix in 1/2 cup mini chocolate chips for a chocolate twist that pairs well with cinnamon.
- Substitute 1 teaspoon pumpkin pie spice instead of cinnamon for a fall-inspired flavor.
- For a citrus touch, add 1 teaspoon grated orange zest to the dough before baking.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
- 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
- 2 teaspoons ground cinnamon (for dough and coating)
- Additional 2 tablespoons granulated sugar (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 8 to 10 minutes of baking per batch. Cooling takes an additional 10 minutes, so plan for about 30 to 40 minutes total 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 baking 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 granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon ground cinnamon. Gradually add this dry mixture to the wet mixture, mixing on low speed until just combined.
3. Create the Cinnamon Sugar Coating and Shape the Cookies:
In a small bowl, combine the remaining 1/4 cup granulated sugar with the remaining 1 teaspoon ground cinnamon. Roll the dough into balls about 1 1/2 inches in diameter, then roll each ball in the cinnamon-sugar mixture until well coated.
4. Bake and Cool:
Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Enjoy your soft, chewy snickerdoodles!
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter for this recipe to ensure proper creaming with the sugar. If using frozen butter, thaw it completely at room temperature and gently soften before mixing.
Can I Make Snickerdoodles Ahead of Time?
Yes! You can prepare the dough, roll it into balls, and refrigerate them for up to 24 hours before baking. Just let the dough sit at room temperature for about 10 minutes before baking.
How Should I Store Snickerdoodle Cookies?
Store baked snickerdoodles in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months.
Can I Substitute Cream of Tartar in Snickerdoodles?
If you don’t have cream of tartar, you can use baking powder as a substitute (about 2 teaspoons). This will change the texture and flavor slightly but still produce a tasty cookie.
