Snickerdoodle cookies are those soft, chewy treats rolled in cinnamon sugar that bring a little sparkle to snack time. They have a gentle tang from cream of tartar mixed right in, which makes them stand out from your average sugar cookie. The cinnamon coating adds a warm spice that’s perfect all year round.
I love making snickerdoodles because they’re simple to whip up but always feel special. There’s something about that sugary cinnamon smell in the kitchen that makes me think of cozy afternoons and happy smiles. I usually bake a batch when I want to surprise friends or just need a little pick-me-up.
These cookies are fantastic just warm from the oven with a glass of milk. Sometimes I like to tuck them into lunchboxes or share them during a coffee break—they go down easy and bring a little bit of joy. If you’re new to snickerdoodles, I promise once you try them, they’ll quickly become a favorite cookie in your house too.
Key Ingredients & Substitutions
Butter: Unsalted butter adds a rich, creamy base to the cookies. If you need a dairy-free option, try using coconut oil, but keep in mind the flavor and texture will change a bit.
Cream of Tartar: This is a must for snickerdoodles—it gives the cookies their signature tang and chewiness. If you can’t find it, you can substitute with lemon juice or white vinegar (1/2 teaspoon for each teaspoon of cream of tartar), but the flavor might be milder.
Baking Soda: This works with the cream of tartar to create a tender texture. Make sure to use fresh baking soda for best results.
Cinnamon Sugar Coating: The simple mix of cinnamon and sugar is what makes these cookies so special. You can adjust the cinnamon level to your liking—more for a stronger spice, less if you prefer it subtle.
How Do You Achieve That Perfect Soft and Chewy Texture?
The secret is in the balance of ingredients and baking time:
- Use room temperature butter and eggs: This helps you cream them properly, creating air pockets for softness.
- Cream butter and sugar well: Beat until fluffy to trap air, making cookies light.
- Don’t overmix once you add flour: Mix just until combined to avoid tough cookies.
- Watch the baking time: Bake just until edges look set but centers are still soft. They’ll firm up as they cool.
- Rolling in cinnamon sugar: Coats the cookie and adds a tiny crunch on top while warming the flavor with spice.
Following these tips should give you that classic snickerdoodle texture—soft in the middle, slightly crisp at the edges, and packed with cinnamon sugar goodness.
Equipment You’ll Need
- Mixing bowls – for combining dry and wet ingredients separately and then together.
- Electric mixer or hand whisk – makes creaming butter and sugar quicker and fluffier.
- Baking sheets – flat, rimmed trays help cookies bake evenly without spilling.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Measuring cups and spoons – for getting ingredient amounts just right.
- Spoon or cookie scoop – to make even cookie balls that bake uniformly.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla extract or almond extract for a subtle flavor twist that complements cinnamon.
- Mix in 1/2 cup mini chocolate chips for a sweet surprise that pairs well with cinnamon sugar.
- Swap part of the all-purpose flour for whole wheat for a nuttier taste and extra fiber.
- Add a pinch of nutmeg or cardamom to the cinnamon sugar mix to give your cookies a warm, spiced depth.
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
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake. Plan for about 5 minutes of cooling time before enjoying your delicious, warm snickerdoodle cookies. Total time is roughly 30 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and 1 1/2 cups sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each one.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
3. Roll in Cinnamon Sugar:
In a small bowl, mix the 2 tablespoons sugar with the cinnamon to create your cinnamon sugar coating. Shape the dough into balls about 1 1/2 inches wide, then roll each ball in the cinnamon sugar to coat it evenly.
4. Bake the Cookies:
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 8 to 10 minutes until the edges are set but the centers appear soft.
5. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Enjoy them fresh or store them in an airtight container for several days!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened, room-temperature butter for creaming with sugar to achieve the right texture. If you only have frozen butter, thaw it completely in the fridge and then let it sit at room temperature until soft before baking.
Can I Make Snickerdoodle Dough Ahead of Time?
Yes! You can prepare the dough and chill it in the refrigerator for up to 24 hours. Chilling helps deepen the flavor and can reduce spreading during baking. Just let the dough warm slightly before rolling into balls and coating with cinnamon sugar.
How Should I Store Snickerdoodle Cookies?
Store them in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the fully cooled cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, substitute with 1/2 teaspoon lemon juice or white vinegar plus 1/2 teaspoon baking powder for every 1 teaspoon of cream of tartar. This will maintain a similar tangy flavor and texture.
