Snickerdoodle cookies are soft, chewy treats coated in a cinnamon-sugar mixture that gives them their signature sweet and slightly spicy flavor. With a tender crumb and a little tang from the cream of tartar, these cookies are a classic favorite for cookie lovers everywhere.
I love making snickerdoodles because the simple combination of cinnamon and sugar sprinkled on top always fills the kitchen with such a cozy aroma. It’s one of those cookies that feels like a warm hug in every bite, perfect for sharing or enjoying with a glass of milk. I usually like to let the dough chill for a bit before baking to make sure they stay soft and don’t spread too much.
My favorite way to enjoy snickerdoodle cookies is fresh out of the oven when they’re still slightly gooey in the center, but honestly, they’re delicious anytime. They’re the kind of cookie that brings people together, whether you’re baking with kids or bringing a plate to a gathering—everyone always smiles when they see a batch of these!
Key Ingredients & Substitutions
Butter: Unsalted butter helps control salt levels and adds richness. You can use salted butter but reduce added salt slightly. For a dairy-free option, try vegan butter sticks.
Cream of Tartar: This gives snickerdoodles their signature tang and chewy texture. If you don’t have it, try substituting with an equal part of lemon juice or white vinegar, but the texture might vary.
Baking Soda: This helps the cookies spread and rise just right. Make sure your baking soda is fresh for best results.
Cinnamon-Sugar Coating: The simple mix of cinnamon and sugar on the outside creates that classic spiced crust. You can adjust cinnamon to your taste or swap sugar for coconut sugar if you want a deeper flavor.
How Do You Get Soft, Tender Snickerdoodle Cookies Every Time?
The key to soft snickerdoodles is mixing the dough just right and baking carefully. Don’t overmix once the dry ingredients are added to avoid tough cookies.
- Cream butter and sugar until light and fluffy—this adds air for tenderness.
- Don’t skip the cream of tartar; it gives the tangy taste and helps texture.
- After scooping and coating, chill the dough for 15-30 minutes if you want thicker cookies.
- Bake just until edges set and tops look slightly cracked. They’ll firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before moving; this helps them finish baking evenly.
Equipment You’ll Need
- Mixing bowls – a large one for dough and a small one for cinnamon-sugar coating; easy to handle and mix ingredients.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate measurements, especially with baking soda and cream of tartar.
- Baking sheets – sturdy, flat pans that help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – prevent sticking and help with easy cleanup.
- Spoon or cookie scoop – for evenly sized dough balls that bake uniformly.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract to the dough for a warm, sweet depth that complements cinnamon nicely.
- Mix in white chocolate chips for bursts of creamy sweetness in every bite.
- Try adding chopped toasted pecans or walnuts for a crunchy texture contrast.
- For a twist, roll the dough balls in a mix of cinnamon, sugar, and a pinch of nutmeg or cardamom for extra spice.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8 to 10 minutes to bake the cookies. Including cooling time, expect to spend around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
3. Coat and Bake:
Mix 3 tablespoons sugar and 2 teaspoons ground cinnamon in a small bowl. Scoop the dough by rounded tablespoons, roll each piece into a ball, then coat each ball thoroughly in the cinnamon-sugar mixture.
Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 8 to 10 minutes until the edges are set and the cookies are lightly golden but still soft in the center.
4. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with your favorite drink!
Can I Use Butter Substitutes in Snickerdoodle Cookies?
Yes! You can use margarine or vegan butter, but keep in mind it might slightly change the texture and flavor. For best results, use a stick-style substitute rather than a spread.
How Should I Store Snickerdoodle Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container, which helps maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough into balls, roll in cinnamon-sugar, then freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
What Can I Do If I Don’t Have Cream of Tartar?
You can substitute cream of tartar with an equal amount of lemon juice or white vinegar, but note that the classic tang and texture might be a bit different.
