Snickerdoodle cookies are those soft, chewy treats coated in cinnamon sugar that feel like a warm hug from your childhood. Whether you’re baking for a cozy afternoon snack, a holiday gathering, or just because, this Snickerdoodle Cookies Recipe is a classic you can always count on. You'll love how easily the familiar cinnamon aroma fills your kitchen almost instantly.
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In the Kitchen
This Snickerdoodle Cookies Recipe has been a go-to for me when I want something quick but impressive. You'll notice how the combination of cream of tartar and baking soda gives that slight tang and perfect texture that makes these cookies so addictive.
- Juicy and Tender Every Time: Properly creaming softened butter and sugar ensures your cookies bake up soft and chewy without drying out.
- Golden, Satisfying Finish: Rolling the dough in cinnamon sugar before baking creates that toasty, fragrant crust.
- Simple Ingredients, Big Impact: Using pantry staples makes this recipe easy and accessible.
- Weeknight to Weekend Ready: The quick prep means you can whip these up anytime, impressing guests or just satisfying your sweet tooth.
Ingredients at a Glance
Quality ingredients make all the difference in this Snickerdoodle Cookies Recipe. Using fresh butter and real cinnamon will enhance those comforting flavors and give you that perfect golden crust.
- Unsalted Butter: Use softened, not melted, for the right cookie texture.
- Granulated Sugar: Both for the dough and the cinnamon sugar coating — it adds the signature crispness.
- Large Eggs: Make sure they're at room temperature to blend smoothly.
- All-Purpose Flour: Freshly measured and scooped properly to avoid dense cookies.
- Cream of Tartar: The secret to that classic snickerdoodle tang and chew.
- Baking Soda and Salt: Balances the flavor and lightens the dough.
- Ground Cinnamon: Choose a robust cinnamon for the sugar coating to maximize aroma and flavor.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Snickerdoodle Cookies Recipe
Step 1 — Cream Butter and Sugar Until Fluffy
Start by making sure your butter is soft but not melted—room temperature is perfect. Beat it with the granulated sugar until the mixture turns pale and fluffy, about 3 to 4 minutes. This step is crucial because it traps air, giving your cookies a light texture. You'll see your bowl turn from dull yellow to a glossy cream—that's your green light to add the eggs.
Step 2 — Incorporate Eggs One at a Time
Adding eggs gradually and mixing between each helps the batter stay smooth and prevents curdling. Use large eggs at room temperature for best results—cold eggs can cause the butter to seize. After this, your dough will look creamy and come together nicely, just like it did for me the first time I tried this recipe.
Step 3 — Mix Dry Ingredients and Combine
In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Slowly add the dry mix to your wet ingredients while stirring on low speed. This prevents overworking the dough, which could make your cookies tough. When the dough pulls from the sides of the bowl and clumps together, it’s ready.
Step 4 — Roll in Cinnamon Sugar and Shape
Combine the two tablespoons of sugar with cinnamon in a small bowl. Scoop dough by tablespoonfuls and roll each ball generously in the cinnamon sugar blend. Once coated, place them about two inches apart on a parchment-lined baking sheet. Give each ball a gentle flattening with the bottom of a glass—this helps the cookie spread evenly.
Step 5 — Bake Until Edges are Set
Bake in your preheated 350°F oven for 8 to 10 minutes. The trick is to catch them when the edges are set but centers are still soft and slightly puffed—cookies continue to bake on the sheet off the heat. Trust me, pulling them too late can dry them out, and too soon leaves them doughy.
Things to Remember
This Snickerdoodle Cookies Recipe is forgiving but a few simple points help you nail it every time.
- Doneness Cue: Look for set edges with slightly soft centers—cookies will firm up as they cool.
- Temperature Trick: Using room temperature eggs and butter makes mixing smooth and dough pliable.
- Make-Ahead Move: Dough can chill up to 24 hours—helps deepen flavor and reduces spreading.
- Common Pitfall: Don’t overbake or your snickerdoodles will lose that tender, chewy magic.
Ways to Serve It
Finishing Touches
For a classic touch, a simple dust of extra cinnamon sugar right after baking adds sparkle and aroma. Sometimes, I even sprinkle a tiny pinch of flaky sea salt on top while the cookies are warm; it creates a lovely contrast that surprises and delights the palate.
Plays Well With
These cookies pair beautifully with a warm cup of tea or coffee. If you want to elevate the snack, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. The cinnamon sugar crispiness complements creamy textures perfectly.
Simple Plating Upgrades
Stacking cookies in a rustic glass jar or arranging them on a wooden board with some scattered cinnamon sticks instantly makes the presentation party-ready. If you’re sharing, a little red ribbon tied around a stack gives a warm, homemade gift vibe.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your snickerdoodles in an airtight container at room temperature for up to 5 days to enjoy their soft texture. If your kitchen is warm, the fridge can help, but cookies may harden slightly—let them come to room temp before eating.
Freezing Tips
This Snickerdoodle Cookies Recipe freezes wonderfully both before and after baking. Freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake directly from frozen adding a few extra minutes. Baked cookies freeze well too; thaw at room temperature for best results.
Reheating Snickerdoodle Cookies Recipe Without Drying Out
To revive their just-baked softness, pop cookies in a microwave for 10-15 seconds on a damp paper towel or warm gently in a 300°F oven for 5 minutes. Avoid overheating, as that dries them out quickly. An air fryer at low temp works well too, giving a toasty finish without losing chew.
Frequently Asked Questions
Snickerdoodles use cream of tartar and baking soda which give them their distinct tangy flavor and chewy texture, plus they’re rolled in cinnamon sugar, giving a spiced crust unlike plain sugar cookies.
I recommend unsalted butter so you can control the salt level precisely. If you only have salted butter, reduce or omit adding extra salt in the recipe.
It provides that signature snickerdoodle tang and acts as an acid to react with baking soda, helping the cookies rise and become tender with a crinkly surface.
Store them in an airtight container with a slice of bread inside—the bread helps maintain moisture, keeping your cookies chewy instead of stale.
Final Thoughts
I love sharing this Snickerdoodle Cookies Recipe because it never fails to bring smiles, warm homes, and happy memories. With just a handful of ingredients and simple steps, you can create cookies that taste like magic and comfort all rolled into one. So next time you want to make something special but fuss-free, give these a try—you’ll enjoy every cinnamon-sugar-kissed bite.
PrintFull Printable Recipe
Snickerdoodle Cookies Recipe
These classic Snickerdoodle Cookies are soft, chewy, and coated with a delicious cinnamon-sugar mixture. Perfectly buttery with a slight tang from cream of tartar, they make an irresistible treat for any occasion.
- Total Time: 25 minutes
- Yield: 24 servings
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
Rolling Mixture
- 2 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and 1 ½ cups granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, ensuring an even dough consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough, which keeps the cookies soft.
- Prepare Cinnamon-Sugar Mix: In a small bowl, combine 2 tablespoons granulated sugar with 1 tablespoon ground cinnamon to create the signature rolling coating for the cookies.
- Shape and Roll Dough: Roll the dough into balls, about 1 to 1.5 inches in diameter, then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange and Flatten: Place the coated dough balls on the prepared baking sheets spaced apart to allow for spreading. Slightly flatten each ball using the bottom of a glass to encourage even baking and the classic snickerdoodle shape.
- Bake Cookies: Bake the cookies for 10 minutes or until the edges are set and lightly golden but the centers remain soft, then remove from the oven.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely before serving to maintain their chewy texture.
Notes
- Use room temperature butter to ensure proper creaming and a tender cookie texture.
- For chewier cookies, avoid overbaking; remove them from the oven as soon as edges are set.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor, though texture may be slightly denser.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- If desired, chill the dough for 30 minutes before rolling to make handling easier and to prevent excessive spreading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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