Snickerdoodle Cookies are those soft, chewy treats with a sweet cinnamon-sugar coating that melts in your mouth. They have a little tang from cream of tartar that makes them stand out from regular sugar cookies, giving each bite just the right balance of sweet and slightly tangy. The cinnamon-sugar outside adds a warm, comforting flavor that makes these cookies impossible to resist.
I love making snickerdoodles because they’re so simple to whip up, and the smell that fills the kitchen while they bake is pure magic. One little tip I’ve learned is to roll the dough balls really generously in cinnamon sugar—it’s the best way to get that tasty crust that everyone loves. I always find myself sneaking one (or two) before they even cool down!
When I serve these cookies, I like pairing them with a glass of cold milk or a warm cup of tea—it’s like the perfect little moment of cozy comfort. They’re great for sharing with friends or enjoying on a chilly afternoon. Everyone I know who tries snickerdoodles says they remind them of happy times and homemade goodness, which is probably why I keep coming back to this recipe again and again.
Key Ingredients & Substitutions for Snickerdoodle Cookies
Butter: Using unsalted butter lets you control the salt level. If needed, you can substitute with the same amount of margarine or a plant-based butter for dairy-free baking. Make sure it’s softened for easy mixing.
Cream of tartar: This is the secret behind the classic tangy flavor and chewy texture. If you don’t have it, you can replace it with 1 1/2 tsp of lemon juice or vinegar, but results may vary slightly.
Baking soda: This works with cream of tartar to leaven the dough. Too much can make the cookies taste bitter, so stick closely to the amount called for.
Cinnamon sugar coating: The cinnamon and sugar outside each cookie are essential. Feel free to adjust the cinnamon amount to your taste or use coconut sugar if you want a different sweet flavor.
How Can You Get Soft, Chewy Snickerdoodles Every Time?
The key to soft cookies is not overbaking them and handling the dough gently:
- Don’t overmix: Once flour is added, stir only until combined to avoid tough cookies.
- Generous rolling: Roll the dough balls fully in cinnamon sugar. This builds that tasty, crackly crust.
- Bake just right: Bake until edges look set but centers still feel soft, usually 8-10 minutes. Cookies firm as they cool.
- Cooling: Let cookies cool on the pan for 5 minutes. This allows them to set without drying out.
Following these tips helps you create the classic soft and cinnamon-coated snickerdoodles every time!
Equipment You’ll Need
- Mixing bowls – I use medium to large bowls to combine ingredients easily.
- Electric mixer or whisk – speeds up creaming the butter and sugar to get a fluffy texture.
- Baking sheets – a essential for baking the cookies evenly; line with parchment paper or silicone mats for easy removal.
- Measuring cups and spoons – for accurate ingredient measurements, especially for the flour and cinnamon-sugar mixture.
- Cookie scoop or tablespoon – helps shape uniform dough balls, making baking more consistent.
Flavor Variations & Add-Ins
- Chocolate chips – stir in some mini chocolate chips for a sweet surprise inside the cookies.
- Nutty twist – sprinkle chopped pecans or walnuts into the dough for extra crunch and flavor.
- Orange cinnamon – add a pinch of orange zest to the cinnamon sugar mix for a citrusy aroma.
- Maple or vanilla – substitute some of the sugar with maple syrup or add a teaspoon of vanilla extract for a different flavor profile.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 3/4 cups (345g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Time Needed
This recipe takes about 10 minutes to prepare and 8-10 minutes to bake each batch. Allow 5 minutes of cooling time on the baking sheet before moving the cookies to a rack to cool completely. Overall, expect around 25 to 30 minutes from start to finish for a batch.
Step-by-Step Instructions:
1. Prepare for Baking
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or use silicone baking mats to prevent sticking.
2. Mix the Dough
In a large bowl, cream the softened butter and 1 1/2 cups of sugar using an electric mixer until the mixture becomes light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
4. Bring Dough Together
Gradually mix the dry ingredients into the butter mixture on low speed until just combined. Avoid overmixing to keep your cookies soft and tender.
5. Prepare Cinnamon-Sugar Coating
In a small bowl, mix the 2 tablespoons of sugar with the 2 teaspoons of ground cinnamon. This will be used to roll the cookie dough balls.
6. Shape and Coat Cookies
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball generously in the cinnamon-sugar mixture to coat well.
7. Bake and Cool
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious, soft, and cinnamon-sugared Snickerdoodle cookies!
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter at room temperature for this recipe. If your butter is frozen, thaw it in the fridge overnight and then let it sit at room temperature for about 30 minutes before mixing to get the perfect creamy texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, scoop, roll in cinnamon sugar, and bake as usual. Chilling can actually enhance the flavors!
How Should I Store Snickerdoodle Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Just thaw at room temperature before eating.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can replace it with 1 1/2 teaspoons of lemon juice or white vinegar as a substitute. This helps give those classic tangy snickerdoodles their signature flavor and texture.