Snickerdoodle Cookies are the perfect mix of soft, chewy, and a little bit crispy, all rolled in a sweet cinnamon-sugar coating. The first bite hits you with that warm cinnamon flavor and a hint of tanginess from the cream of tartar, making these cookies wonderfully unique and comforting.
I love making Snickerdoodles because they’re so simple but always bring smiles. I have a habit of sneaking one straight from the oven and almost always end up eating a few more before they’ve even cooled down. The smell of cinnamon filling the kitchen is like an instant mood booster for me.
These cookies are fantastic to share with friends or to pack in lunchboxes as a sweet surprise. I like to enjoy them with a cold glass of milk or a warm cup of tea. Whether for a cozy afternoon treat or a holiday cookie swap, Snickerdoodles always feel like a little hug in cookie form.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter gives your cookies a rich, creamy texture. If you want a dairy-free option, try a plant-based butter substitute—they work well too.
Cream of Tartar: This ingredient is what gives Snickerdoodles their signature tangy taste and chewy texture. No cream of tartar? You can substitute with 1 teaspoon of lemon juice or white vinegar mixed with 1/2 teaspoon baking powder.
Cinnamon-Sugar Coating: Don’t skip this! The combo of cinnamon and sugar rolled on each cookie gives the classic crackly cinnamon flavor. You can add a pinch of nutmeg for a twist.
Flour: All-purpose flour is best here. If needed, you can try a gluten-free blend, but the texture might be slightly different.
How Do You Keep Snickerdoodles Soft and Chewy?
The secret lies in balancing baking soda and cream of tartar, plus careful baking:
- Don’t overmix once flour is added—mix just until combined to keep cookies tender.
- Roll the dough balls generously in cinnamon-sugar so they get a nice outer crust.
- Bake just until edges set and centers look slightly soft, about 8-10 minutes. Cookies firm up as they cool.
- Let cookies cool on the sheet first, allowing them to finish baking gently before moving them to a wire rack.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to comfortably mix everything without spills.
- Electric hand or stand mixer – makes creaming the butter and sugar much easier and faster.
- Measuring cups & spoons – help add precise amounts of ingredients for perfect cookies.
- Baking sheets – choose sturdy ones with a bit of rim to hold the cookies while baking.
- Parchment paper or silicone baking mats – prevent sticking and make clean-up easier.
- Cooling rack – helps cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Replace cinnamon with pumpkin pie spice for a fall-flavored twist.
- Mix in mini chocolate chips or chopped nuts for added texture and flavor.
- Add a teaspoon of vanilla extract to the dough to enhance sweetness and aroma.
- For a citrus kick, sprinkle a little orange or lemon zest in the cinnamon-sugar coating.
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 granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8-10 minutes to bake. Cooling takes around 10 minutes, so in total, expect about 30 minutes before you can enjoy these warm, cozy cookies!
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix the Butter and Sugar
In a large bowl, use a mixer to cream the softened butter with 1 1/2 cups sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Eggs
One at a time, beat in the eggs, making sure each is fully mixed before adding the next.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This helps evenly distribute everything.
5. Put It All Together
Slowly add the dry ingredients into the butter mixture, stirring just until everything is combined. Be careful not to overmix—you want the dough to be soft and tender.
6. Prepare the Cinnamon-Sugar Coating
In a small bowl, mix 3 tablespoons sugar with 3 teaspoons ground cinnamon. This will coat your cookie dough balls and give them their signature flavor.
7. Roll and Coat the Dough
Roll your dough into balls about 1 1/2 inches in diameter. Then roll each ball in the cinnamon-sugar mixture until completely coated.
8. Bake the Cookies
Place your coated dough balls onto the prepared baking sheets, leaving about 2 inches between each one. Bake in the preheated oven for 8 to 10 minutes. You’re looking for set edges but still slightly soft centers.
9. Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes (this helps them finish baking gently), then move them to a wire rack to cool completely. Now, enjoy your warm, chewy Snickerdoodles with a smile!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened, room-temperature butter for creaming with sugar. If your butter is frozen, thaw it in the fridge overnight and let it sit at room temperature for about 30 minutes before using.
Can I Make Snickerdoodle Dough Ahead of Time?
Yes! You can refrigerate the dough for up to 48 hours before baking. Just form the balls and store them on a baking sheet covered with plastic wrap. You may need to add an extra minute or two to the baking time if baking cold dough.
How Should I Store Leftover Snickerdoodles?
Keep leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread in the container to maintain moisture.
Can I Substitute Cream of Tartar?
If you don’t have cream of tartar, combine 1 teaspoon baking powder plus 1/2 teaspoon lemon juice or white vinegar for each 2 teaspoons of cream of tartar called for. This helps maintain the classic tangy flavor and texture.