Snickerdoodle Cookies are soft, chewy treats coated in a mixture of cinnamon and sugar that gives them their signature sweet and spicy flavor. With their slightly crisp edges and tender centers, these cookies are a classic favorite that always bring a smile to my face. The cinnamon sugar coating adds just the right amount of warmth, making each bite comforting and delicious.
I love making these cookies when I want something simple yet cozy. One of my favorite tricks is to roll the dough balls generously in cinnamon sugar before baking, which really highlights that lovely cinnamon sweetness we all love. Baking a batch fills the whole house with a warm, inviting smell that instantly lifts my mood and makes me feel right at home.
They’re perfect for sharing with friends or enjoying with a glass of milk or a cup of tea. I like to tuck a few Snickerdoodles into a little wrapped bag when I visit someone, because they always seem to brighten up the day. Whether you’re new to baking or a seasoned pro, these cookies are a fun, tasty way to add a little joy to your kitchen routine.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If needed, you can substitute with margarine, but real butter gives the best flavor and texture.
Cream of Tartar: This is important for that classic Snickerdoodle tang and texture. If you can’t find it, mix 1/2 teaspoon baking powder plus 1/4 teaspoon lemon juice or vinegar as a substitute.
Granulated Sugar: This is used both in the dough and in the cinnamon-sugar coating. For a slightly different flavor, you can swap half with brown sugar, but it will change the texture slightly.
Ground Cinnamon: Fresh ground cinnamon is best for coating the cookies. If you want to try, pumpkin pie spice adds a nice warm twist.
How Do I Get Snickerdoodles Soft in the Center but Slightly Crispy on the Edges?
The key is in the baking time and dough prep:
- Make sure to soften the butter properly; too hard or melted changes the cookie texture.
- Don’t overmix the dough once you add the flour—mix until just combined to keep cookies tender.
- Roll dough balls thoroughly in cinnamon sugar for that crisp, flavorful coating.
- Bake just until edges set and start to brown (about 8-10 minutes). The centers will look soft but finish cooking while cooling.
- Cool cookies on the baking sheet a couple of minutes before moving to wire racks to avoid breaking.
Equipment You’ll Need
- Mixing bowls – I use multiple bowls to keep the wet and dry ingredients separate for easier mixing.
- Hand or stand mixer – makes creaming the butter and sugar much quicker and smoother.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Cookie scoop or tablespoon – helps shape evenly-sized cookies for uniform baking.
- Parchment paper or silicone baking mats – prevent sticking and big messes on baking sheets.
- Baking sheets – sturdy and flat, perfect for even baking.
- Wire racks – for cooling cookies without sogginess afterward.
Flavor Variations & Add-Ins
- Chocolate chips – add 1/2 cup to the dough for gooey chocolate pockets.
- Nutty twist – stir in chopped pecans or walnuts for crunch and extra flavor.
- Orange or lemon zest – mix a teaspoon into the dough for a citrusy aroma and taste.
- Brown sugar swap – replace some of the granulated sugar with brown sugar to give cookies a richer, moister feel.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
Main Ingredients:
- 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
For the Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 8-10 minutes to bake each batch. Including cooling time, you should set aside around 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Begin by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy. Next, add 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 these dry ingredients to the wet ingredients, mixing until fully combined but not overmixing.
3. Prepare the Cinnamon Sugar and Shape the Cookies:
In a small bowl, combine the 3 tablespoons granulated sugar and 3 teaspoons ground cinnamon. Take the cookie dough and roll it into 1 to 1 1/2-inch balls. Then, roll each ball in the cinnamon sugar mixture until completely coated.
4. Bake and Cool Your Cookies:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are set and just starting to brown, while the centers remain soft.
Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely.
5. Enjoy!
Serve your delicious Snickerdoodle Cookies with a glass of milk or your favorite hot beverage. Enjoy the warm cinnamon flavor and soft, chewy texture—they’re perfect anytime!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter at room temperature for creaming, as it helps achieve the right cookie texture. If your butter is frozen, thaw it in the fridge overnight or leave it on the counter for about an hour before baking.
How Should I Store Leftover Snickerdoodle Cookies?
Keep leftovers in an airtight container at room temperature for up to 5 days. To maintain softness, place a slice of bread in the container—the cookies will absorb moisture and stay fresh longer.
Can I Substitute Cream of Tartar?
If you don’t have cream of tartar, you can substitute with 1/2 teaspoon baking powder plus 1/4 teaspoon lemon juice or white vinegar per 2 teaspoons cream of tartar. This helps mimic the tangy flavor and texture in Snickerdoodles.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring the dough back to room temperature slightly before rolling and coating with cinnamon sugar.