Snickerdoodles are the kind of cookie that never goes out of style. Soft, chewy, and rolled in cinnamon sugar, they’re simple but full of cozy flavor.
Some say they’re just sugar cookies with cinnamon, but if you’ve ever had a real snickerdoodle, you know there’s something different about them.
I remember baking snickerdoodles as a kid with my mom. Rolling the dough balls in cinnamon sugar was always my favorite part — it felt like magic.
To this day, snickerdoodles are one of my go-to cookies when I want something comforting and nostalgic.
Ingredients You’ll Need
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For rolling:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
What Makes Snickerdoodles Unique
The secret ingredient that sets snickerdoodles apart from regular sugar cookies is cream of tartar. It gives the cookies a subtle tang and helps create their chewy, pillowy texture. Without it, you’d just have a cinnamon sugar cookie — not a true snickerdoodle.
This little twist is what makes them so beloved. The tang pairs beautifully with the sweetness of cinnamon sugar, creating a flavor that feels classic but never boring.
Mixing the Dough
Start by whisking together the flour, cream of tartar, baking soda, and salt in a bowl. In another bowl, cream the softened butter and sugar until light and fluffy. This step is important for creating cookies with the right texture.
Beat in the eggs and vanilla until smooth. Slowly add the dry ingredients to the wet mixture, mixing just until combined. The dough will be thick but soft, perfect for rolling into balls.
Rolling in Cinnamon Sugar
In a small bowl, mix the remaining sugar and cinnamon. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon sugar mixture until fully coated.
This step not only gives the cookies their signature look but also creates that sweet, spiced crust that cracks beautifully as the cookies bake.
Baking the Cookies
Place the coated dough balls on a parchment-lined baking sheet, about 2 inches apart. Bake in a preheated oven at 375°F for 8–10 minutes. The cookies should puff up and crack on top, with soft centers that set as they cool.
Don’t overbake — snickerdoodles are best when they’re slightly underdone in the middle. They’ll continue to firm up on the baking sheet after you take them out of the oven.
Cooling and Serving
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set while staying soft inside. Serve them warm for the ultimate cozy treat, or let them cool completely and store in an airtight container.
Snickerdoodles stay soft for several days, making them a great make-ahead cookie for parties, bake sales, or just stocking the cookie jar.
Variations to Try
While classic snickerdoodles are perfect as is, you can always add a twist:
- Pumpkin Snickerdoodles — Add ½ cup pumpkin puree and ½ teaspoon pumpkin spice to the dough.
- Brown Butter Snickerdoodles — Use browned butter instead of regular butter for a nutty flavor.
- Chocolate Snickerdoodles — Mix in ¼ cup cocoa powder with the dry ingredients.
- Stuffed Snickerdoodles — Place a piece of chocolate or caramel in the center of each dough ball.
- Giant Bakery-Style Snickerdoodles — Scoop larger dough balls and bake a few minutes longer.
These variations keep the essence of snickerdoodles but make them feel brand new.
Tips for the Best Snickerdoodles
A few tips make all the difference when baking these cookies. Use cream of tartar — it’s the key to the tangy flavor and chewy texture. Don’t skip chilling the dough if it feels too soft; 20 minutes in the fridge makes it easier to handle.
Roll the dough generously in cinnamon sugar for the perfect crust. Bake until just set in the middle and remove them before they look fully done. And finally, store them properly so they stay soft — airtight containers are your best friend.
Why You’ll Love This Recipe
Snickerdoodles are timeless for a reason. They’re easy to make, comforting to eat, and perfect for sharing. The cinnamon sugar coating makes them warm and inviting, while the cream of tartar adds just enough uniqueness to keep them interesting.
This recipe delivers snickerdoodles that are soft, chewy, and full of flavor every time. Once you try them, you’ll see why they’re a classic in cookie jars everywhere.
Ingredients
Method
- Whisk together the flour, cream of tartar, baking soda, and salt in a bowl
- In another bowl, cream the softened butter and sugar until light and fluffy
- Beat in the eggs and vanilla until smooth
- Slowly add the dry ingredients to the wet mixture
- In a small bowl, mix the remaining sugar and cinnamon
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Then roll each ball in the cinnamon sugar mixture
- Place the coated dough balls on a parchment-lined baking sheet, about 2 inches apart. You can press them or use hands to shape them into a cookie
- Bake in a preheated oven at 375°F for 8–10 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack
Notes
- Pumpkin Snickerdoodles — Add ½ cup pumpkin puree and ½ teaspoon pumpkin spice to the dough.
- Brown Butter Snickerdoodles — Use browned butter instead of regular butter for a nutty flavor.
- Chocolate Snickerdoodles — Mix in ¼ cup cocoa powder with the dry ingredients.
- Stuffed Snickerdoodles — Place a piece of chocolate or caramel in the center of each dough ball.
- Giant Bakery-Style Snickerdoodles — Scoop larger dough balls and bake a few minutes longer.
