Snickerdoodle cookies are those soft, chewy treats known for their delightfully simple cinnamon-sugar coating and slightly tangy flavor. They’re basically vanilla-y dough balls rolled in cinnamon and sugar that bake up soft on the inside with a little crackle on top. If you love sweet and cinnamon-y snacks, these cookies are a must-try.
I love making snickerdoodles because they’re easy and so satisfying. The hint of tang comes from cream of tartar, which makes them a bit different from your regular sugar cookie, and that little twist always surprises people. I always find myself sneaking more than one — they’re just so hard to resist when you smell that cinnamon baking in the oven!
My favorite way to enjoy snickerdoodles is with a cold glass of milk or a warm cup of tea. They’re perfect for cozy afternoons or sharing with friends around the table. Baking a batch feels like a quick way to add a little warmth and happiness to the day, and the best part is how quickly they disappear once you bring them out!
Key Ingredients & Substitutions
Butter: Use unsalted butter for control over salt levels. Softened butter creams well with sugar, giving cookies their soft, tender texture. If you prefer, you can swap for margarine, but the flavor may be less rich.
Cream of Tartar: This is the secret to snickerdoodle’s classic tangy flavor and chewy texture. If you don’t have it, try using white vinegar as a substitute (1:1 ratio), but the taste might vary slightly.
Granulated Sugar: Needed for sweetness and structure, especially in the rolling sugar to create that crisp cinnamon crust. Brown sugar isn’t a good swap here because it changes the texture and flavor.
Cinnamon: Fresh ground cinnamon offers the best flavor for the coating. Feel free to add a little extra if you like a stronger cinnamon kick.
How Do You Make Perfectly Soft and Chewy Snickerdoodle Cookies?
The key to soft and chewy snickerdoodles is in the mixing and baking:
- Cream the butter and sugar well: Beat until light and fluffy. This traps air, which helps create a tender cookie.
- Mix dry ingredients gently: Overmixing the dough activates gluten, making cookies tough. Stir just until combined.
- Roll dough balls generously in cinnamon sugar: This coating adds crunch and flavor.
- Bake just until edges set: Cookies should look slightly underdone inside for the best chewy texture. They’ll continue to cook a bit on the hot baking sheet.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a small one to mix cinnamon sugar for rolling.
- Electric mixer or hand mixer – makes creaming butter and sugar easier and faster.
- Baking sheet – a flat one lets the cookies bake evenly and hold their shape.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup simple.
- Spoon or cookie scoop – helps shape uniform cookie balls for even baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add a teaspoon of vanilla or almond extract to the dough for a subtle twist on flavor.
- Mix in white chocolate chips for a creamy, sweet contrast to the cinnamon coating.
- Try adding ground nutmeg or cardamom to the cinnamon sugar for a warm, spiced variation.
- For a fun change, roll the dough balls in a mix of cinnamon and cocoa powder for a chocolate-cinnamon flavor.
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
- 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 8-10 minutes to bake. Plus, add a few extra minutes for cooling. So overall, you can expect to spend around 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 375°F (190°C). Line your cookie sheets with parchment paper or silicone mats to keep the cookies from sticking.
2. Make the Dough:
In a large bowl, beat together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy—this takes about 3 to 4 minutes. Then, add the eggs one at a time, beating 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 your wet ingredients, stirring just until combined. Be careful not to overmix the dough.
3. Roll in Cinnamon Sugar:
Mix together the 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl. Scoop the dough by rounded tablespoons, then roll each ball in the cinnamon sugar until fully coated.
4. Bake Your Cookies:
Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 8 to 10 minutes, or until the cookie edges are set and the tops look crackled but still soft.
5. Cool and Enjoy:
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Now, enjoy your soft, chewy snickerdoodles with that mouthwatering cinnamon-sugar crunch!
Can I Use Baking Powder Instead of Cream of Tartar?
Cream of tartar gives snickerdoodles their signature tang and chewy texture, so it’s best to use it. If you don’t have any, you can try substituting baking powder, but the flavor and texture might be slightly different.
How Should I Store Leftover Snickerdoodles?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture.
Can I Freeze The Cookie Dough?
Yes! Shape the dough into balls, roll them in cinnamon sugar, then freeze on a baking sheet. Once frozen, transfer to a freezer bag and bake from frozen—just add a minute or two to baking time.
How Can I Make Snickerdoodles Vegan?
Swap butter for vegan margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs. The texture will be slightly different but still tasty!
