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Nothing beats the warm, cinnamon-sugar embrace of homemade Snickerdoodle Cookies fresh from the oven. I remember the first time I made these Snickerdoodle Cookies for a family gathering—it was like magic, watching everyone reach for seconds before the plate was even empty. That signature crackly top and soft, chewy center have made Snickerdoodle Cookies a timeless favorite in my kitchen, evoking cozy afternoons and holiday cheer.
Here’s the thing: while they might seem old-fashioned, these easy Snickerdoodle Cookies are surprisingly simple to whip up, even on a busy weeknight. In my experience, the secret lies in balancing that tangy cream of tartar with just the right amount of spice. If you’re a fan of classic treats with a twist, you’ll love how these Snickerdoodle Cookies pair perfectly with a cup of tea—pure comfort in every bite. I’m thrilled to share this foolproof recipe that’s become my go-to for delighting friends and family.
Key Takeaways:
- These Snickerdoodle Cookies deliver a perfect balance of tangy and sweet flavors in under 30 minutes of active prep time.
- Chilling the dough is a game-changer for soft, chewy results without the hassle of fancy equipment.
- The cinnamon-sugar coating creates that irresistible crackle that’s the hallmark of great Snickerdoodle Cookies.
- Room temperature butter ensures even mixing for the best texture in your Snickerdoodle Cookies.
- Store extras in an airtight container to keep your Snickerdoodle Cookies fresh for up to a week.
Why You’ll Adore This Snickerdoodle Cookies
Irresistibly Soft and Chewy: There’s something truly magical about biting into a warm Snickerdoodle Cookie that melts in your mouth. These aren’t your average crispy cookies—they stay soft for days, thanks to a few simple tricks I’ve honed over years of baking. You’ll find yourself sneaking one (or three) straight from the cooling rack.
Classic Cinnamon Bliss: Who can resist that signature cinnamon-sugar crunch? In my experience, it’s the spice that elevates these Snickerdoodle Cookies to nostalgic perfection, reminding me of grandma’s kitchen on cold winter days. Let’s be honest, it’s the kind of flavor that makes any ordinary afternoon feel special.
Beginner-Friendly Baking: Don’t let the fancy name fool you—these Snickerdoodle Cookies come together with basic pantry staples and minimal effort. What I find interesting is how forgiving the recipe is; even if you’re new to baking, you’ll end up with bakery-worthy results. It’s the ideal treat to share with kids or impress last-minute guests.
Versatile for Any Occasion: Whether it’s a holiday cookie swap or a casual movie night, these Snickerdoodle Cookies fit right in. I love how they spark joy at potlucks—everyone always asks for the recipe. Now you might be thinking about adding your own twist, and that’s half the fun!
Essential Ingredients for Snickerdoodle Cookies
Unsalted Butter: The backbone of any great cookie, unsalted butter brings a rich, creamy texture to your Snickerdoodle Cookies. I always soften it at room temperature for easy creaming with the sugar, which helps incorporate air for that light, tender crumb. In my experience, using high-quality butter makes all the difference in flavor depth—it’s worth the splurge for these treats.
Cream of Tartar: This unassuming powder is the secret star that gives Snickerdoodle Cookies their signature tang and chewiness. It reacts with the baking soda to create lift without spreading too much, keeping the cookies thick and soft. Without it, you’d miss that classic puffy center that defines homemade Snickerdoodle Cookies.
Cinnamon and Sugar Coating: The rolling mixture of cinnamon and granulated sugar isn’t just for show—it adds a sweet, spicy crust that crackles beautifully as the Snickerdoodle Cookies bake. This simple step enhances the overall warmth and aroma, making each bite addictive. I’ve found that a generous coating ensures even distribution of that beloved flavor.
How to Make Snickerdoodle Cookies
Prepare Your Dough
Start by creaming together softened butter and sugar in a large bowl until it’s light and fluffy—this usually takes about three minutes with an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract, to build a smooth base for your Snickerdoodle Cookies. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt; gradually mix the dry ingredients into the wet until just combined, avoiding overmixing to keep the dough tender. Now, you might be thinking it’s ready to bake, but trust me, chilling it for at least 30 minutes firms it up for perfect shaping.
Shape and Coat the Cookies
Scoop tablespoon-sized portions of the chilled dough and roll them into balls between your palms for uniform Snickerdoodle Cookies. In a shallow dish, mix cinnamon and sugar, then gently roll each ball to coat it evenly, pressing lightly for that signature look. Place them on a parchment-lined baking sheet about two inches apart, as they’ll spread a bit in the oven. The scent of cinnamon wafting through your kitchen at this point is pure heaven—it’s when I know these treats will be a hit.
Bake to Perfection
Preheat your oven to 350°F and bake the Snickerdoodle Cookies for 8-10 minutes, until the edges are set but the centers still look soft—this prevents overbaking for chewy results. They’ll puff up and crackle beautifully as they cool on the sheet for a few minutes before transferring to a wire rack. In my experience, pulling them out just right captures that golden hue and soft texture that makes homemade Snickerdoodle Cookies so memorable; resist the urge to bake longer, or they’ll turn crispy.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 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
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat butter and 1 ½ cups minus 3 tablespoons sugar until creamy, about 2-3 minutes.
- Add eggs one at a time, beating well after each, then mix in vanilla.
- In another bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add to wet ingredients; mix until dough forms.
- Chill dough for 30 minutes in the fridge.
- Mix remaining 3 tablespoons sugar with cinnamon in a small bowl.
- Roll dough into 1-inch balls, then coat in cinnamon-sugar mixture. Place on baking sheets 2 inches apart.
- Bake for 8-10 minutes until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to racks.
- Enjoy your fresh Snickerdoodle Cookies!
Pro Tips for the Best Snickerdoodle Cookies
Chill the Dough Properly: Always refrigerate your Snickerdoodle Cookies dough for at least 30 minutes to prevent spreading and ensure a chewy center.
Measure Flour Accurately: Spoon and level your flour instead of scooping to avoid dense Snickerdoodle Cookies—precision matters here.
Don’t Overbake: Pull them out when the centers look underdone; your Snickerdoodle Cookies will continue cooking on the sheet for perfect softness.
You Must Know
- Snickerdoodle Cookies originated in the early 20th century, named possibly after a playful term for children.
- Cream of tartar is key for the tangy flavor and stable rise in Snickerdoodle Cookies.
- These cookies are naturally egg-based but can be adapted for egg-free baking with substitutes.
- The crackled surface forms from the contrast between the cold dough and hot oven in Snickerdoodle Cookies.
How to Store Snickerdoodle Cookies
To keep your Snickerdoodle Cookies tasting fresh, store them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer before transferring to a freezer bag—they’ll last up to three months without losing their chew. If you need to reheat, pop them in a 300°F oven for a few minutes to revive that just-baked warmth and aroma.
Customizing Your Snickerdoodle Cookies
Feeling adventurous? Swap half the flour for whole wheat for a nuttier twist on your Snickerdoodle Cookies, or add a handful of chopped pecans for crunch. If you’re out of cream of tartar, a mix of lemon juice and baking powder works in a pinch, though it slightly alters the tang. For a fun variation, check out our lemon crinkle cookies recipe to blend citrus notes—it’s a hit for summer gatherings.
What to Serve with Snickerdoodle Cookies
These warm Snickerdoodle Cookies shine alongside a scoop of vanilla ice cream for an indulgent dessert sundae, or pair them with fresh berries for a lighter touch. Don’t overlook a hot cup of coffee or spiced chai tea—the cinnamon notes complement beautifully. For a cozy snack, serve them with a side of fruit salad or even alongside our easy homemade biscuits from this recipe for a Southern-inspired treat.
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 two days in advance and store it in the fridge, or freeze it for up to a month. Just portion into balls before freezing for easy baking later. This makes Snickerdoodle Cookies perfect for holiday prep without the last-minute rush.
How long does Snickerdoodle Cookies last in the fridge?
Baked Snickerdoodle Cookies stay fresh in the fridge for about a week in an airtight container. For the best texture, bring them to room temp before eating. Freezing extends their life even further if needed.
Can I use salted butter for Snickerdoodle Cookies?
Yes, but reduce the added salt in the recipe by half to avoid over-salting your Snickerdoodle Cookies. It works fine in a pinch, though unsalted gives more control over the flavor balance.
What if I don’t have cream of tartar for Snickerdoodle Cookies?
No worries—substitute with 1 teaspoon of white vinegar plus 1/4 teaspoon baking powder per teaspoon of cream of tartar. This keeps the tang in your Snickerdoodle Cookies close to the original. For more citrus twists, try linking to our lemon cookie recipe.
Are Snickerdoodle Cookies gluten-free?
Not by default, but you can swap in a 1:1 gluten-free flour blend easily. Test a small batch first to ensure the chewiness holds up. They turn out just as delicious!
How do I get the perfect crackle on Snickerdoodle Cookies?
The key is chilling the dough and coating thoroughly in cinnamon sugar before baking your Snickerdoodle Cookies. Bake at the right temp, and they’ll form that beautiful pattern naturally as they expand.
Can kids help make Snickerdoodle Cookies?
Definitely—the rolling and coating steps are fun and mess-free for little hands. Involve them early to create lasting memories with these simple Snickerdoodle Cookies.
Why are my Snickerdoodle Cookies flat?
Usually, it’s due to warm dough or overmeasured flour; always chill and measure carefully. Your next batch of Snickerdoodle Cookies will puff up perfectly with these tweaks.
Final Thoughts
From the first cinnamon-dusted bite to the last crumb, these Snickerdoodle Cookies capture everything I love about baking—simplicity, warmth, and that wow factor for sharing. I’ve shared this recipe with countless friends, and it’s always a crowd-pleaser that brings smiles all around. What are you waiting for? Grab your apron and make a batch of Snickerdoodle Cookies today—you won’t regret it!