Snickerdoodle Cookies are soft, chewy treats coated in a cinnamon-sugar mix that gives them a sweet and slightly spicy kick. These cookies are known for their tender texture and that classic crackly top, making them a timeless favorite for cookie lovers everywhere.
I love making snickerdoodles because they’re so simple but always bring a smile. Rolling the dough balls in cinnamon sugar is a fun step that fills the kitchen with a warm, cozy smell. I find that letting the cookies cool just a bit before digging in makes them even better, as that cinnamon-sugar coating sticks perfectly without getting too crunchy.
For me, snickerdoodle cookies are the perfect snack with a glass of cold milk or a mug of hot tea. They’re great for sharing at holiday gatherings or just to brighten up an ordinary day. Whenever I bake a batch, they vanish quickly, and each time I make them, I wish I had made twice as many!
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness and helps create a tender crumb. If needed, margarine can work, but the flavor and texture may be a bit different.
Cream of tartar: This is key for that classic snickerdoodle tang and texture. If you don’t have it, try using 1/2 teaspoon of lemon juice or white vinegar as a substitute, but the flavor won’t be quite the same.
Granulated Sugar & Cinnamon: The cinnamon-sugar coating is what gives snickerdoodles their signature flavor and slightly crunchy top. I like to mix the cinnamon fresh for the best aroma and taste.
Flour: Standard all-purpose flour works well here. For a gluten-free version, use a good-quality gluten-free flour blend, but the texture may be a little less chewy.
How Do You Get That Perfect Soft & Crinkly Snickerdoodle Texture?
The magic is in the mixing and baking steps:
- Cream the butter and sugar: Beat these together until light and fluffy. This creates air pockets that make cookies soft and tender.
- Don’t overmix once you add flour: Overworking the dough can lead to tough cookies. Mix just until combined.
- Coat dough balls generously: Rolling each cookie ball well in cinnamon sugar adds flavor and the classic slightly crunchy crust.
- Bake just until edges are set: Baking too long can dry out the soft centers. Look for crackled tops and lightly golden edges, then take them out.
Let the cookies cool on the baking sheet for a few minutes—you’ll help them finish setting while keeping that soft texture inside. This simple care makes snickerdoodles so delicious!
Equipment You’ll Need
- Mixing bowls – I prefer a large bowl to mix everything comfortably and a smaller one for coating the cookies in cinnamon sugar.
- Electric hand or stand mixer – helps beat the butter and sugar to get that light, fluffy texture easily.
- Measuring cups and spoons – accurate measurements make sure the cookies turn out just right.
- Cookie scoop or tablespoon – ensures evenly-sized cookies that bake uniformly.
- Baking sheets with parchment paper or silicone mats – to prevent sticking and make cleanup easy.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in a handful of semi-sweet chips for a sweet surprise in each bite.
- Orange zest: Add a teaspoon of zest to the dough for a citrusy zing that pairs beautifully with cinnamon.
- Nutty twist: Mix in crushed pecans or walnuts for extra crunch and flavor.
- Brown sugar: Substitute some of the granulated sugar with brown sugar for deeper caramel notes.
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
- 3 tablespoons ground cinnamon, divided
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake each batch. Cooling time will be around 5 minutes per batch, so plan for about 30 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 mats to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and 1 1/4 cups of sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing just until combined to form the dough.
3. Roll Cookies in Cinnamon Sugar:
In a small bowl, mix the remaining 1/4 cup sugar with 3 tablespoons of cinnamon. Use a tablespoon or cookie scoop to form dough balls, then roll each one completely in the cinnamon-sugar mixture until well coated.
4. Bake and Cool:
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 8 to 10 minutes, until the edges are set and the tops crackle slightly. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Serve and Enjoy:
Your snickerdoodle cookies are now ready to enjoy! Serve them with a glass of milk, tea, or coffee for a comforting treat.
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter at room temperature for this recipe to ensure it creams properly with the sugar, giving your cookies the ideal 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 the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, and coat them in cinnamon sugar, then freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag and bake directly from frozen, adding an extra 2 minutes to the baking time.
How Should I Store Snickerdoodle Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness. If you want to keep them longer, freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of lemon juice or white vinegar. This helps provide the classic tang and texture of snickerdoodles, though the flavor may be slightly different.