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There’s something truly magical about the warm, cinnamon-sugar kiss of homemade Snickerdoodle Cookies that takes me right back to my grandma’s kitchen. Every holiday season, the house would fill with that irresistible spicy-sweet aroma, drawing everyone in for a fresh batch. If you’ve ever craved a cookie that’s soft, chewy, and rolled in just the right amount of cinnamon sugar, then these Snickerdoodle Cookies are calling your name. I’ve perfected this recipe over years of trial and error, and I can’t wait to share it so you can create your own cookie magic.
In my experience, Snickerdoodle Cookies stand out because they’re not overly sweet but pack a punch with that tangy cream of tartar twist. They’re perfect for any occasion, from cozy coffee breaks to festive gatherings. Let’s dive into how to make these delightful treats that will have everyone asking for seconds.
Key Takeaways:
- Snickerdoodle Cookies deliver a perfect balance of chewy texture and cinnamon flavor that’s hard to beat.
- This recipe is quick to prepare, ready in under an hour including bake time.
- The secret to their tangy taste lies in the cream of tartar for an authentic experience.
- Chill the dough for the best shape and flavor in your Snickerdoodle Cookies.
- Store them airtight to keep that freshness for up to a week.
Why You’ll Adore This Snickerdoodle Cookies
Classic Comfort in Every Bite: These Snickerdoodle Cookies bring back childhood memories with their soft centers and crisp edges. I love how they melt in your mouth, offering a comforting hug on a chilly day. You’ll find yourself reaching for one after another without guilt.
Simple Ingredients, Big Flavor: What excites me most is how everyday pantry staples transform into something extraordinary. The cinnamon-sugar coating adds that irresistible crunch, making each cookie a little celebration. It’s the kind of recipe that feels effortless yet impressive.
Versatile for Any Occasion: Whether you’re baking for a party or a quiet afternoon, these Snickerdoodle Cookies fit right in. I’ve served them at potlucks and family dinners, always earning rave reviews. Their warm spice makes them a crowd-pleaser year-round.
Healthier Twist Possible: Don’t worry, you can tweak this for lighter versions without losing the charm. In my kitchen experiments, subbing in whole wheat flour keeps the delicious Snickerdoodle Cookies just as tasty. It’s all about enjoying what you love guilt-free.
Essential Ingredients for Snickerdoodle Cookies
Butter: The unsalted butter is the base that gives your Snickerdoodle Cookies that rich, melt-in-your-mouth quality. I always use softened butter for easy creaming with sugar, which incorporates air for a lighter texture. Without it, the cookies would lack that buttery tenderness we all crave. It’s the foundation of the dough’s softness.
Cream of Tartar: This unique ingredient provides the signature tang that sets Snickerdoodle Cookies apart from regular sugar cookies. It reacts with baking soda to create lift and a subtle sour note that balances the sweetness. In my experience, skipping it changes the whole personality of the batch. It’s what makes them authentically chewy and flavorful.
Cinnamon and Sugar Coating: The mixture of cinnamon and granulated sugar for rolling is what gives Snickerdoodle Cookies their iconic crackly, golden exterior. This simple step adds warmth and a hint of spice that wafts through the kitchen as they bake. I’ve found that fresh cinnamon makes a world of difference in enhancing the overall taste of these homemade Snickerdoodle Cookies.
How to Make Snickerdoodle Cookies
Prepare the Dough
Start by creaming together the softened butter and sugar in a large bowl until it’s light and fluffy—this usually takes about 2-3 minutes with an electric mixer. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms for your Snickerdoodle Cookies. The dough should be slightly sticky but easy to handle.
Chill and Shape
Wrap the dough in plastic and chill it in the fridge for at least 30 minutes; this step prevents spreading and enhances the flavors. Preheat your oven to 400°F and line baking sheets with parchment paper. Scoop tablespoon-sized portions, roll them into balls, and then coat each in the cinnamon-sugar mixture. Place them 2 inches apart on the sheets—the sugar will sparkle invitingly. You’ll smell that cozy aroma starting to build already.
Bake to Perfection
Bake the cookies for 8-10 minutes, until the edges are set but the centers still look soft; they firm up as they cool. Let them rest on the baking sheet for a few minutes before transferring to a wire rack. This timing ensures your Snickerdoodle Cookies stay chewy rather than cakey. Fresh out of the oven, they’re pure bliss with that warm cinnamon hug.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar (divided)
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons ground cinnamon
Snickerdoodle Cookies Instructions
- Cream butter and 1 ½ cups sugar until light and fluffy. Add eggs one at a time, beating well.
- Combine flour, cream of tartar, baking soda, and salt. Gradually add to butter mixture.
- Chill dough for 30 minutes. Preheat oven to 400°F.
- Mix remaining sugar with cinnamon. Roll dough into 1-inch balls and coat in mixture.
- Place on parchment-lined sheets. Bake 8-10 minutes. Cool on racks.
Pro Tips for the Best Snickerdoodle Cookies
Don’t Skip the Chill: Chilling the dough is key to preventing flat cookies and intensifying the flavors in your Snickerdoodle Cookies.
Use Room Temperature Ingredients: Everything at room temp ensures even mixing and the perfect texture every time.
Measure Flour Properly: Spoon and level to avoid dense Snickerdoodle Cookies—scooping packs too much.
You Must Know
- Snickerdoodle Cookies originated in the early 20th century and are named after a fun, playful term.
- The cream of tartar is essential for the tangy flavor that defines these cookies.
- Baking at a high temperature like 400°F creates the signature crackled tops.
- These cookies are naturally egg-based, making them vegetarian-friendly.
How to Store Snickerdoodle Cookies
To keep your Snickerdoodle Cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer first, then transfer to a freezer bag—they’ll last up to 3 months without losing quality. If you need to reheat, a quick 5-minute warm-up in a 300°F oven revives that just-baked softness. Always avoid stacking warm cookies to prevent sogginess.
Customizing Your Snickerdoodle Cookies
If you’re looking to switch things up, try adding a teaspoon of vanilla extract for extra depth in your Snickerdoodle Cookies, or mix in some chopped pecans for a nutty twist. For a gluten-free version, swap the flour with a 1:1 baking blend—it works wonders in my trials. You can also reduce sugar slightly if you prefer less sweetness, but keep the coating for that classic crunch. Check out our gluten-free dessert ideas for more inspiration.
What to Serve with Snickerdoodle Cookies
Pair these warm Snickerdoodle Cookies with a steaming cup of coffee or chai tea to enhance their spicy notes—it’s a match made in heaven. For a dessert spread, serve alongside vanilla ice cream for an indulgent sundae twist. If you’re going savory, try them with a cheese board featuring sharp cheddar for contrast. Fresh fruit like apple slices also complements the cinnamon beautifully.
Snickerdoodle Cookies
My favorite easy recipe gives you the BEST soft and chewy Snickerdoodles that are bursting with flavor from a double dip in cinnamon sugar.
Timing
Recipe Details
Ingredients
- 01 1 cup salted butter ((2 sticks, softened))
- 02 1 1/3 cup granulated sugar
- 03 1/3 cup brown sugar ((packed))
- 04 2 large eggs
- 05 2 teaspoons vanilla extract
- 06 3 1/4 cups all-purpose flour ((spooned and leveled))
- 07 1 teaspoon baking soda
- 08 3/4 teaspoon kosher salt
- 09 1 1/2 teaspoons cream of tartar
- 10 1/3 cup granulated sugar
- 11 1 1/2 tablespoons cinnamon
Instructions
Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
Make the dough. In a large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.
Add 1 and 1/3 cup white sugar and 1/3 cup packed brown sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks at all.
Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl. Make sure you beat it long enough that it becomes smooth and homogenous.
Add 3 and 1/4 cups flour (be sure to spoon it into the measuring cup! Don't dip your cup into the flour bin, you will pack your flour and end up with too much!) Don't mix the flour in yet.
Use a small spoon (I use my teaspoon) to stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into the flour. Gently beat the flour mixture into the butter mixture. Don't overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.
Continue beating just a few more seconds until all the flour streaks are gone. Do not over mix! You want to make sure all the ingredients are combined, but once that is done, stop mixing. Over mixing dough = tough cookies.
Use a large cookie scoop or a spoon to shape the dough. You want dough balls that are about 1 and 1/2 to 2 inches across. I used this cookie scoop.
Roll the cookies. In a small or medium bowl, add 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Stir together. Roll the shaped cookies in the cinnamon-sugar to coat. (Reserve the remaining cinnamon-sugar!)
Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can fit 12 cookies on an 11x17 baking sheet.
Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set. It's ok if the centers of the cookies (about the size of a quarter) are still shiny. The rest of the cookie should be matte. It's VERY important to not over bake snickerdoodles; underbaking slightly is what helps give them that soft and chewy texture. (Dry Snickerdoodles taste like chalk. Don't be like that.)
Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden. Enlist help if you can! See my Chewy Chocolate Chip Cookies recipe for more details about this technique!
Let the cookies set up on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack and let cool for a few minutes.
While the cookies are still warm, but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar*. Coat one side of the cookie, then flip it over and coat the other side. This gives you the ultimate cinnamon-sugar edge to your snickerdoodle! Enjoy one right away with a glass of milk!
Freezer instructions: You can freeze this dough and bake later! I like to shape the dough into balls, roll them in cinnamon sugar, and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple minutes to the bake time. Voila!
Notes & Tips
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Snickerdoodle Cookies
Can I make Snickerdoodle Cookies ahead of time?
Absolutely, you can prepare the dough up to 24 hours in advance and chill it overnight for even better flavor development. Just shape and bake when ready—the cookies will be just as delicious. This make-ahead tip is perfect for holiday baking.
How long does Snickerdoodle Cookies last in the fridge?
Your baked Snickerdoodle Cookies will stay fresh in the fridge for about a week in an airtight container. They might firm up a bit, so let them come to room temp before enjoying. Freezing extends their life further if needed.
Can I freeze Snickerdoodle Cookies dough?
Yes, portion the dough into balls, flash-freeze on a sheet, then store in a bag for up to 3 months. Bake straight from frozen, adding a couple extra minutes. It’s a great way to have fresh Snickerdoodle Cookies anytime.
What if I don’t have cream of tartar for Snickerdoodle Cookies?
If you’re out of cream of tartar, substitute with a mix of baking powder and lemon juice for a similar tang in your Snickerdoodle Cookies. It won’t be identical, but it’ll get close—I’ve used this hack successfully. For the best results, stock up on it next time.
Are Snickerdoodle Cookies vegan?
Traditional ones aren’t due to butter and eggs, but you can veganize them with plant-based alternatives. Use coconut oil for butter and flax eggs—they turn out surprisingly close to the original. Experiment to find your perfect combo.
Why are my Snickerdoodle Cookies flat?
Flat Snickerdoodle Cookies often come from warm dough or over-measuring flour. Always chill the dough and use the spoon-and-level method for accuracy. In my experience, this fixes the issue every time for perfectly puffy treats.
Can kids help make Snickerdoodle Cookies?
Definitely—the rolling and coating steps are fun and easy for little hands. Just supervise the oven part. It makes for great family bonding over warm, homemade Snickerdoodle Cookies.
How do I get the crackly tops on Snickerdoodle Cookies?
The high baking temperature and cinnamon-sugar coating create those beautiful cracks as the cookies spread. Ensure your oven is fully preheated, and don’t overbake. For more tips, see our cookie baking essentials.
Final Thoughts
These Snickerdoodle Cookies have become a staple in my home, bringing joy with every batch— their cinnamon warmth is simply unbeatable. I hope this recipe inspires you to roll up your sleeves and bake some magic in your kitchen. Give it a try this weekend and let me know how your Snickerdoodle Cookies turn out; tag us on social for a chance to be featured!