Snickerdoodle cookies are a timeless favorite with a perfectly soft interior and a crackled cinnamon-sugar exterior that melts in your mouth with every bite. These cookies combine rich butter, warm vanilla, and a generous coating of cinnamon-sugar for an indulgent treat that feels both nostalgic and irresistible. Whether you’re baking for a holiday gathering or mid-week dessert craving, this recipe delivers classic flavors in every bite.
The magic of snickerdoodles lies in their texture: a soft, tender center balanced with a lightly crisp edge and coated in a fragrant cinnamon-sugar shell that caramelizes slightly during baking. With simple ingredients and straightforward steps, this cookie recipe yields crowd-pleasing results that are equally at home on a cookie tray or paired with a glass of cold milk.
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1½ cups (300 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ⅓ cup (67 g) granulated sugar for coating
- 2 tablespoons ground cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter and 1½ cups sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined into a soft cookie dough.
- In a small bowl, mix together the ⅓ cup sugar and 2 tablespoons cinnamon for the coating.
- Scoop dough by rounded tablespoons and roll each portion into a ball. Roll the balls in the cinnamon-sugar coating until fully covered.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set and the tops have begun to crackle.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Total Time: ~25 minutes
- Servings: 24 cookies
- Cuisine: American
- Course: Dessert / Snack
How to Store
- Store cooled cookies in an airtight container at room temperature for up to 3–4 days.
- For longer storage, freeze in an airtight container for up to 2–3 months. Thaw at room temperature before serving.
What Not to Do
- Do not skip the cinnamon-sugar coating — it’s essential for classic snickerdoodle flavor.
- Avoid overbaking — cookies should be soft in the center when removed from the oven.
- Don’t use cold butter — it won’t cream properly with the sugar and will affect texture.
Tips & Variations
- For extra chewiness, chill the dough for 30 minutes before baking.
- Add a pinch of nutmeg to the coating for a warm spice twist.
- Swap half the granulated sugar for brown sugar for deeper caramel flavor.
- Press the centers gently before baking for flatter cookies with a crackled top.
Approximate Nutrition (per cookie)
- Calories: ~140 kcal
- Protein: ~2 g
- Carbohydrates: ~22 g
- Fat: ~6 g
- Saturated Fat: ~3.5 g
- Sugar: ~14 g
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter and 1½ cups sugar together until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined into a soft cookie dough.
- In a small bowl, mix together the ⅓ cup sugar and 2 tablespoons cinnamon for the coating.
- Scoop dough by rounded tablespoons and roll each portion into a ball. Roll the balls in the cinnamon-sugar coating until fully covered.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set and the tops have begun to crackle.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Protein: ~2 g
- Carbohydrates: ~22 g
- Fat: ~6 g
- Saturated Fat: ~3.5 g
- Sugar: ~14 g
Conclusion
These Snickerdoodle Cookies are a classic dessert everyone loves — sweet, soft, and fragrantly spiced with cinnamon. With simple ingredients and a quick bake time, they’re perfect for both beginners and seasoned bakers. Whether you’re making them for holidays or everyday sweetness, these cookies deliver nostalgic flavor and perfect texture every time.
FAQs
Are snickerdoodles different from sugar cookies?
Yes — snickerdoodles are rolled in cinnamon sugar and often include cream of tartar for a slightly tangy flavor and chewier texture.
Why is cream of tartar used?
Cream of tartar adds a subtle tang and helps create a soft, chewy texture unique to snickerdoodles.
Can I skip cream of tartar?
Yes — you can substitute 2 teaspoons baking powder and omit baking soda, but the flavor will be slightly different.
How do I keep cookies soft?
Remove them from the oven while edges are set but centers are still soft, then cool on the baking sheet.
Can I freeze the dough?
Yes — roll dough balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake from frozen with a minute or two extra.
How should I serve them?
Serve warm or at room temperature, alone or with milk or coffee.
