Snickerdoodle cookies are soft, chewy treats with a lovely cinnamon-sugar coating that makes them instantly special. These cookies have a subtle tang from cream of tartar, which gives them their classic snickerdoodle twist, along with a sweet, buttery flavor that everyone recognizes and loves.
I always love making these because they’re simple to prepare, but they feel like a little gift every time you bite into one. I find that rolling the dough balls in cinnamon sugar right before baking is the key to getting that perfect crackled top and that fantastic cinnamon kick.
One of my favorite ways to enjoy snickerdoodles is warm out of the oven with a glass of cold milk or even with a scoop of vanilla ice cream in the summer. These cookies have a cozy, nostalgic vibe that just makes any day feel a bit sweeter, whether you’re sharing them with friends or sneaking a bite or two all to yourself.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter helps control the salt level and adds richness. You can swap with margarine or coconut oil for dairy-free versions, but the flavor and texture might change a bit.
Cream of Tartar: This gives snickerdoodles their classic tang and helps with texture. If you don’t have it, you can try substituting with lemon juice or white vinegar (about 1/2 teaspoon), but the flavor won’t be quite the same.
Granulated Sugar & Cinnamon: The cinnamon-sugar coating is key to snickerdoodles. You can adjust the cinnamon amount to taste, or try adding a pinch of nutmeg for variety.
Flour: All-purpose flour works best here. For gluten-free cookies, use a blend designed for baking, but expect slight texture differences.
How Do I Get Soft, Chewy Snickerdoodles Every Time?
The secret to soft snickerdoodles is in proper mixing, dough handling, and baking timing. Here’s what works for me:
- Beat butter and sugar well until fluffy – this traps air for a lighter cookie.
- Add eggs one at a time to keep dough consistent.
- Don’t overmix once flour is added to avoid tough cookies.
- Roll dough into balls then coat in fresh cinnamon sugar before baking for that classic crackly exterior.
- Bake just until edges set and cookies look slightly underdone in the middle; they’ll finish cooking as they cool.
Cooling on the baking sheet helps them set without becoming hard, keeping that soft bite.
Equipment You’ll Need
- Baking sheets – flat pans keep cookies baking evenly without spreading too much.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup a breeze.
- Mixing bowls – one large for dough and one small for cinnamon sugar coating.
- Hand mixer or stand mixer – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – for accurate ingredient amounts, especially cinnamon and cream of tartar.
- Scoop or spoon – helps portion dough evenly so cookies bake uniformly.
Flavor Variations & Add-Ins
- Try adding a teaspoon of vanilla extract to the dough for a richer flavor.
- Mix in mini chocolate chips for a sweet surprise inside each cookie.
- Replace cinnamon with pumpkin pie spice for a warm, autumn twist.
- Sprinkle coarse sugar on top before baking to add a little crunch and sparkle.
How to Make Snickerdoodle Cookies
Ingredients You’ll Need:
Main Ingredients:
- 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
For Rolling:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
How Much Time Will You Need?
This snickerdoodle recipe takes about 15 minutes to prepare and around 8-10 minutes per batch to bake. Including cooling time, you should set aside roughly 30-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheets:
First, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easy.
2. Mixing the Dough:
In a large bowl, beat together the softened butter and 1 1/2 cups sugar until the mixture looks light and fluffy. Then, add eggs one at a time, beating well with each addition. In another bowl, whisk flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, stirring until just combined. The dough should be soft but manageable.
3. Coating and Baking the Cookies:
Mix the 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl. Scoop the dough with a spoon and roll into balls, then roll each dough ball well in the cinnamon-sugar mixture to coat. Place them on the baking sheet spaced about 2 inches apart to leave room for spreading. Bake for 8-10 minutes, or until edges set and start to brown but centers still look soft.
4. Cooling and Serving:
Remove your cookies from the oven and allow them to sit on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your soft, chewy snickerdoodle cookies warm or at room temperature!
Can I Use Frozen Butter for Snickerdoodles?
It’s best to use softened butter for this recipe to get a smooth, creamy dough. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temperature until soft before using.
How Long Can I Store Snickerdoodle Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months—just thaw at room temperature before enjoying.
Can I Substitute Cream of Tartar?
If you can’t find cream of tartar, try replacing it with 1/2 teaspoon of baking powder, but note it may affect the classic tangy flavor and texture slightly.
How Do I Get the Perfect Cinnamon Sugar Coating?
Make sure to roll the dough balls well in the cinnamon sugar right before baking. Using fresh cinnamon and sugar gives the best flavor and helps create the signature crackled cookie tops.
