Snickerdoodle cookies are soft, cinnamon-sugar coated delights that offer a gentle tang from cream of tartar, making them stand out from your usual cookie. They’re known for their tender texture and that perfect cinnamon-sugar crunch on the outside that everyone seems to love. These cookies are simple but have a special warmth that feels like a cozy hug in cookie form.
I love making snickerdoodles because the dough is so easy to work with, and rolling each cookie in cinnamon sugar is oddly satisfying—it’s like giving each treat a little sweater of sweetness. Whenever I bake them, the house fills with a comforting aroma that instantly puts a smile on my face. Plus, they’re great for sharing or just keeping close when you need a little pick-me-up.
One of my favorite ways to enjoy snickerdoodles is fresh from the oven when they’re still soft and slightly chewy. They go perfectly with a glass of milk or a cup of tea. If you’re making these for a crowd, they’re always a hit, because who doesn’t love that classic cinnamon and sugar combo? I’ve found they also freeze well, so you can have a sweet treat ready whenever a craving hits.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter helps create soft, chewy cookies. If you want a dairy-free option, try coconut oil, but expect a slightly different texture.
Cream of Tartar: This is a must-have for classic snickerdoodles, giving them their signature tang and chewiness. If unavailable, replace it with equal baking powder, but the flavor might change a bit.
Granulated Sugar: The sugar in both the dough and the cinnamon coating adds sweetness and crunch. Brown sugar can be used in the dough for a chewier texture, but keep granulated sugar for the coating.
Cinnamon: Fresh ground cinnamon always tastes better and gives a lovely warm flavor to the sugar coating. Don’t use cinnamon oil or extracts as a substitute here.
How Can I Get Soft, Chewy Snickerdoodles Instead of Hard or Crisp?
Softness and chewiness come down to these key steps:
- Don’t overbake: Cookies should still look slightly soft when you pull them out. They firm up as they cool.
- Proper dough mixing: Beat butter and sugar until fluffy to trap air, then add eggs one at a time for moisture and structure.
- Use cream of tartar: It reacts with baking soda to create the classic tang and tender texture.
- Cool on the sheet first: Let cookies rest on the baking tray for about 5 minutes before moving to a wire rack. This helps set their shape without drying out.
Equipment You’ll Need
- Baking sheets – flat and sturdy sheets help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – prevent sticking and make clean-up faster.
- Electric mixer – makes creaming butter and sugar quick and easy, giving a light dough texture.
- Mixing bowls – one for wet ingredients and one for dry ingredients keeps things organized.
- Measuring cups and spoons – accurate baking means better results, so don’t skip these!
- Spoon or cookie scoop – helps portion dough into even-sized balls for uniform baking.
Flavor Variations & Add-Ins
- Add mini chocolate chips for a sweet twist that pairs nicely with cinnamon’s warmth.
- Stir in chopped nuts like pecans or walnuts for extra crunch and a nutty flavor contrast.
- Swap cream of tartar for lemon zest to give a fresh citrusy note to the classic cookie.
- Try rolling cookies in half cinnamon, half cardamom sugar mix for a spiced variation with depth.
How to Make Snickerdoodle Cookies?
Ingredients You’ll Need:
- 1 cup (230g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 2 3/4 cups (344g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to bake each batch. Plus, allow a few minutes for cooling before serving. It’s a quick and rewarding treat to bake anytime!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup easier.
2. Make the Dough:
In a large bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mix to the butter mixture and stir until a soft dough forms.
3. Coat and Bake the Cookies:
Combine the 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl. Scoop 1 1/2-inch balls of dough and roll each ball thoroughly in the cinnamon-sugar mixture. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until edges are set but centers feel soft. The cookies will puff and then flatten as they bake.
4. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your warm, soft, and chewy snickerdoodle cookies!
Can I Use Frozen Butter for Snickerdoodle Cookies?
It’s best to use softened butter at room temperature for the creaming step to ensure a light, fluffy dough. If your butter is frozen, thaw it in the fridge overnight or at room temperature until soft but not melted.
Can I Substitute Cream of Tartar?
If you don’t have cream of tartar, you can replace it with 1 teaspoon baking powder, but the cookie’s signature tang and texture may be slightly different.
How Should I Store Snickerdoodle Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Make the Dough Ahead of Time?
Yes! Refrigerate the dough for up to 3 days or freeze for up to a month. When ready to bake, bring the dough to room temperature, roll in cinnamon sugar, and bake as usual.
