Snickerdoodle cookies are soft, chewy, and coated with a sweet cinnamon sugar that makes every bite a little celebration. Their slightly tangy flavor comes from cream of tartar, which gives these cookies their signature taste and texture that’s just a bit different from your regular sugar cookie. They’re simple, classic, and so comforting.
I love making snickerdoodles because the smell of cinnamon sugar baking fills the whole kitchen and makes me feel cozy right away. One thing I always do is roll the dough balls in a generous amount of cinnamon sugar before baking, so that cinnamon crunch on the outside is just perfect. Plus, I find that chilling the dough for a bit helps the cookies keep their soft middle and crispy edges—my favorite part.
These cookies are great as an afternoon snack or just whenever you need a little pick-me-up with a glass of milk or a cup of tea. I’ve shared them with friends and family, and they always ask for more because they’re such a simple treat that brings back warm memories. Snickerdoodles are the kind of cookie that feels like a hug on a plate, and I’m always happy to bake a batch anytime.
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness and helps make the cookies soft. If you don’t have butter, you can try margarine, but the flavor may be different.
Cream of Tartar: This is what gives snickerdoodles their tangy taste and chewy texture. If you can’t find it, mix ½ tsp baking powder with 1 tsp lemon juice or vinegar for a similar effect.
Cinnamon Sugar: The cinnamon sugar coating is what sets these cookies apart. Use fresh ground cinnamon for best flavor. You can adjust the ratio if you like less or more cinnamon.
Flour: All-purpose flour works best here, but for a gluten-free version, use a gluten-free baking blend and add a pinch of xanthan gum if it’s not included.
How Do You Get Soft and Chewy Snickerdoodle Cookies Every Time?
Softness comes from how you mix and bake the dough. Follow these tips:
- Cream the butter and sugar well until fluffy. This traps air and makes cookies light.
- Don’t overmix once you add flour. Mix just until combined to avoid tough cookies.
- Chill the dough for at least 30 minutes if time allows. This helps keep cookies from spreading too much.
- Roll dough balls well in cinnamon sugar to get a nice coating and flavor on every bite.
- Bake just until edges are golden. The center should look soft to keep that chewy texture.
- Cool cookies on the sheet first so they set properly before moving them.
Equipment You’ll Need
- Mixing bowls – one large for dough, one small for cinnamon sugar coating; easy to keep ingredients separate.
- Hand or stand mixer – makes creaming butter and sugar quick and smooth for soft cookies.
- Measuring cups and spoons – to get the right amounts of flour, sugar, and spices every time.
- Baking sheets – flat and sturdy for even baking and easy cookie removal.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add ½ cup chopped nuts (like pecans or walnuts) for a crunchy contrast that pairs well with cinnamon.
- Swap half the all-purpose flour for whole wheat flour to add a nutty flavor and extra fiber.
- Try adding ½ teaspoon ground cardamom or nutmeg with the cinnamon for a warm spice twist.
- Stir in ½ cup mini chocolate chips for a sweet surprise that melts in your mouth.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 ¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For Rolling:
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Cooling takes an additional 5 minutes on the baking sheet and some time on a wire rack. Altogether, you’ll have delicious snickerdoodle cookies ready in under half an hour—perfect for a quick sweet treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Make the Dough:
In a large bowl, use a mixer to cream together the softened butter and 1 ½ cups sugar until the mixture becomes light and fluffy. Then add the eggs, one at a time, beating well after each addition to mix thoroughly.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low until just combined—don’t overmix to keep your cookies tender.
4. Roll in Cinnamon Sugar:
In a small bowl, mix 3 tablespoons sugar with 2 teaspoons cinnamon. Shape the dough into balls about 1 ½ inches wide, then roll each one in the cinnamon sugar until fully coated.
5. Bake Your Cookies:
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, until the edges appear lightly golden while the centers stay soft.
6. Cool and Enjoy:
Take the cookies out of the oven, and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy your soft, chewy snickerdoodle cookies with their classic cinnamon-sugar flavor!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter at room temperature for creaming with sugar, as this helps create the perfect texture. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temperature for about 30 minutes before using.
Can I Make Snickerdoodle Dough Ahead of Time?
Absolutely! You can make the dough and refrigerate it for up to 48 hours. Just roll the dough balls in cinnamon sugar right before baking. Chilling the dough actually improves the flavor and helps the cookies hold their shape better.
How Should I Store Leftover Snickerdoodles?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture. You can also freeze baked cookies for up to 3 months, just thaw at room temperature before enjoying.
Can I Substitute the Cream of Tartar?
If you don’t have cream of tartar, mix 1 teaspoon baking powder instead of the baking soda and omit the cream of tartar. The cookies may have a slightly different texture but will still be delicious!
