There’s something magical about the warm, cinnamon-sugar coated delight of Snickerdoodle Cookies that takes me right back to my childhood holidays. I remember the scent of fresh-baked Snickerdoodle Cookies filling the kitchen, drawing everyone in for a taste. These soft, chewy treats with their signature tangy twist from cream of tartar are a timeless favorite, and I’ve perfected a recipe over the years that’s simple yet incredibly rewarding. If you’re craving homemade Snickerdoodle Cookies that melt in your mouth, you’re in for a treat—let’s dive into how I make them.
Now, you might be thinking, why Snickerdoodle Cookies over other classics? Well, in my experience, it’s that perfect balance of sweet and spicy that makes them irresistible. I’ve shared batches of these Snickerdoodle Cookies at parties and potlucks, and they always disappear first. I’m excited to pass along this easy recipe so you can create your own batch of joy in the kitchen.
Key Takeaways:
- Snickerdoodle Cookies offer a unique tangy flavor from cream of tartar that sets them apart from regular sugar cookies.
- This recipe is quick to prepare, ready in under 30 minutes of active time for busy bakers.
- The cinnamon-sugar coating creates a delightful crunch that complements the soft, chewy centers.
- Chill the dough for thicker Snickerdoodle Cookies that hold their shape perfectly.
- Store your Snickerdoodle Cookies in an airtight container for up to a week of freshness.
Why You’ll Adore This Snickerdoodle Cookies Recipe
Classic Flavor with a Twist: What I love most about these Snickerdoodle Cookies is how the cream of tartar adds that subtle tang, making each bite more exciting than your average cookie. It’s a nostalgic treat that feels both comforting and special. You’ll find yourself reaching for seconds without guilt.
Effortless Baking Joy: Let’s be honest, who has time for complicated recipes? This one comes together in minutes, letting you enjoy the process without stress. In my kitchen, it’s become a go-to for last-minute gatherings, and the results are always crowd-pleasing.
Versatile for Any Occasion: Whether it’s a holiday bake or a simple afternoon snack, Snickerdoodle Cookies fit right in. Their warm spices evoke cozy feelings, perfect for sharing with loved ones. I’ve even used them to elevate coffee breaks into something memorable.
Customizable to Your Taste: Don’t stop at the basics—add-ins like chocolate chips can transform your Snickerdoodle Cookies into something new and exciting. It’s all about making it your own, and that’s what keeps baking fun for me every time.
Essential Ingredients for Snickerdoodle Cookies
Unsalted Butter: The base of any great cookie, unsalted butter provides the rich, creamy texture that makes Snickerdoodle Cookies so irresistible. I always soften it to room temperature for even mixing, ensuring no lumps in the dough. Without it, your Snickerdoodle Cookies would lack that melt-in-your-mouth quality we all crave. It’s the unsung hero that ties all the flavors together beautifully.
Cream of Tartar: This pantry staple is what gives Snickerdoodle Cookies their signature tang and helps the dough rise just right for that soft center. In my experience, skipping it turns them into plain sugar cookies, so don’t overlook it. It reacts with baking soda to create lift without altering the taste too much. For the best results, measure it precisely to keep your Snickerdoodle Cookies authentic.
Cinnamon and Sugar Coating: The rolling mixture of cinnamon and granulated sugar is what makes Snickerdoodle Cookies visually appealing and adds that crunchy, spicy exterior. I like to use a shallow bowl for easy coating, enhancing the caramelization during baking. This simple step elevates the whole batch, making your homemade Snickerdoodle Cookies stand out. It’s a flavor explosion in every bite.
How to Make Snickerdoodle Cookies
Prep the Dough
Start by creaming together softened butter and sugars until light and fluffy—this usually takes about 2-3 minutes with an electric mixer. Add in the eggs and vanilla, mixing until fully incorporated, and that’s when the dough base for your Snickerdoodle Cookies really comes alive. In my experience, this step is crucial for tenderness, so don’t rush it. Whisk together the dry ingredients separately, including that all-important cream of tartar, before folding them into the wet mix. The dough will be soft and slightly sticky, perfect for chilling. Here’s the thing: a quick taste test at this point can help you adjust sweetness if needed.
Chill and Shape
Once the dough is ready, wrap it in plastic and let it chill in the fridge for at least 30 minutes; this prevents spreading and gives your Snickerdoodle Cookies more structure. Preheat your oven to 350°F while you wait, lining baking sheets with parchment for easy cleanup. When shaping, roll tablespoon-sized balls in the cinnamon-sugar mixture, feeling the grains coat evenly for that signature look. Place them spaced apart on the sheet—the scent of cinnamon will start teasing you already. I find this chilling step makes all the difference in achieving puffy, chewy centers that stay soft even after cooling.
Bake to Perfection
Bake the Snickerdoodle Cookies for 8-10 minutes until the edges are set but centers remain soft; they’ll firm up as they cool. Watch closely to avoid overbaking, as that can make them crisp instead of chewy. Pull them out and let them rest on the sheet for a few minutes before transferring to a wire rack—the house will smell amazing. For extra flavor, I sometimes sprinkle a bit more cinnamon sugar on top right out of the oven. Your Snickerdoodle Cookies are now ready to enjoy, warm and full of that homemade charm. If you’re into variations, try linking this process with our lemon crinkle cookies recipe for citrus twists.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Snickerdoodle Cookies Instructions
- Cream butter and sugars until fluffy, about 2-3 minutes.
- Beat in eggs and vanilla until combined.
- In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Combine wet and dry ingredients, mixing until just blended.
- Chill dough for 30 minutes.
- Preheat oven to 350°F and line sheets with parchment.
- Mix cinnamon and sugar for coating.
- Roll dough into 1-inch balls and coat in cinnamon-sugar.
- Place 2 inches apart on sheets.
- Bake 8-10 minutes until edges are set.
- Cool on sheet for 5 minutes, then transfer to rack.
Pro Tips for the Best Snickerdoodle Cookies
Room Temperature Ingredients: Always use softened butter and room-temp eggs for smoother mixing and better texture in your Snickerdoodle Cookies.
Don’t Skip the Chill: Chilling the dough prevents flat cookies, ensuring they bake up thick and chewy every time.
Fresh Spices Matter: Use fresh cinnamon for maximum flavor; stale ones can dull the taste of your Snickerdoodle Cookies.
You Must Know
- Snickerdoodle Cookies traditionally include cream of tartar for their tangy flavor and stability.
- They bake best at a moderate temperature to achieve the perfect soft center with crisp edges.
- Overmixing the dough can lead to tough Snickerdoodle Cookies, so mix just until combined.
- These cookies freeze well, both as dough or baked, for up to three months.
How to Store Snickerdoodle Cookies
To keep your Snickerdoodle Cookies fresh, store them in an airtight container at room temperature for up to five days. For longer storage, refrigerate them for a week, or freeze for up to three months—thaw at room temp for best texture. If reheating, a quick 5-minute warm-up in a 300°F oven revives that just-baked softness without drying them out. I’ve found this method keeps the cinnamon crunch intact every time.
Customizing Your Snickerdoodle Cookies
Want to switch things up? Swap half the flour with whole wheat for a nuttier take on Snickerdoodle Cookies, or add white chocolate chips for sweetness. If you’re gluten-free, use a 1:1 baking blend and ensure cream of tartar is certified. For a fun twist, try folding in raisins or nuts. Check out our espresso chocolate chip cookies recipe for more inspiration on add-ins.
What to Serve with Snickerdoodle Cookies
Pair these Snickerdoodle Cookies with a hot cup of coffee or tea to balance their sweetness—the warmth enhances the cinnamon notes beautifully. For a dessert spread, serve alongside fresh fruit like apples or a scoop of vanilla ice cream for an indulgent treat. If it’s afternoon tea time, add some soft cheeses or nuts on the side. I also love them with milk for that classic dunking experience that brings back kid-like joy.
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!
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
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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 chill it in the fridge for even better flavor development. Just portion and freeze the balls for up to a month, baking straight from frozen with a couple extra minutes. This makes Snickerdoodle Cookies perfect for holiday prep.
How long does Snickerdoodle Cookies last in the fridge?
Your Snickerdoodle Cookies will stay fresh in the fridge for about a week when stored in an airtight container. They might soften a bit, but a quick toast brings back the crunch. For optimal taste, enjoy them within three days.
What makes Snickerdoodle Cookies unique?
The cream of tartar in Snickerdoodle Cookies provides a tangy bite and helps with leavening for that soft, pillowy texture. It’s what distinguishes them from plain sugar cookies, adding depth to the cinnamon coating.
Are Snickerdoodle Cookies vegan-friendly?
Traditional Snickerdoodle Cookies use eggs and butter, but you can easily make vegan versions by swapping with flax eggs and plant-based butter. This keeps the chewy texture intact without sacrificing flavor.
How can I get chewier Snickerdoodle Cookies?
Chill the dough longer, up to overnight, and avoid overbaking to maintain moisture. Using more brown sugar in the mix also boosts chewiness in your Snickerdoodle Cookies.
Can kids help make Snickerdoodle Cookies?
Yes, Snickerdoodle Cookies are a great recipe for little helpers—let them roll the dough in cinnamon sugar for a fun, mess-free activity. Just supervise the oven part to keep things safe and enjoyable.
What’s the history behind Snickerdoodle Cookies?
Snickerdoodle Cookies date back to the 1800s in New England, with “snickerdoodle” possibly a playful term for a simple, spiced cookie. They’re a beloved American classic that continues to charm bakers today.
Why are my Snickerdoodle Cookies flat?
Flat Snickerdoodle Cookies often result from warm dough or incorrect oven temperature—always chill and preheat properly. Check that your baking soda is fresh too, as it affects rise. For more troubleshooting, see our soft batch chocolate chip cookies recipe.
Final Thoughts
From the first mix to the last bite, these Snickerdoodle Cookies bring warmth and simplicity to any baking adventure. I’ve shared how easy it is to make your own batch, and I hope this recipe inspires you to get in the kitchen. Whip up some Snickerdoodle Cookies today and taste the magic—what are you waiting for? If you try it, I’d love to hear your twists in the comments.