There’s something magical about biting into perfectly baked Snickerdoodle Cookies: the outside crackles with a cinnamon-sugar coating and gives way to a soft, chewy center with just the faintest tang. They’re nostalgic, crowd-pleasing, and delightfully easy to make. Whether you’re baking for a holiday, a quick weeknight treat, or just feeding your own sweet tooth, this snickerdoodle cookie recipe will become one of your trusted favorites in no time—and that crunchy-cinnamon sparkle is so irresistible, you’ll find yourself reaching for “just one more” every single time!

Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Snickerdoodle Cookies is how simple and straightforward the ingredients are: every element enhances their timeless flavor and signature texture. A little attention to detail (like the right kind of sugar or a generous dash of cinnamon) makes all the difference in turning out cookies you’ll be proud to share—or keep all to yourself!

Salted butter (1 cup, 2 sticks, softened): Using salted butter adds a touch of richness and depth, ensuring your cookies have a wonderful flavor base.

Granulated sugar (1 and 1/3 cup + 1/3 cup for rolling): Provides both sweetness and that classic crackly cookie crust after rolling in cinnamon sugar.
Brown sugar (1/3 cup, packed): Brings a hint of caramel and extra moisture for a chewier texture.

Eggs (2 large): Bind all the ingredients together and contribute to the cookies’ tender bite.
Vanilla extract (2 teaspoons): Adds a comforting, aromatic note that rounds out every bite beautifully.

All-purpose flour (3 and 1/4 cups, spooned and leveled): The foundation of structure—spoon and level to avoid dry, dense cookies.
Baking soda (1 teaspoon): Helps the cookies puff just right, giving you that lovely soft center.
Kosher salt (3/4 teaspoon): Balances the sweetness and boosts the other flavors.

Cream of tartar (1 and 1/2 teaspoons): Delivers that characteristic tang and a soft, chewy texture that sets snickerdoodles apart.
Cinnamon (1 and 1/2 tablespoons): Essential for the cozy, aromatic flavor in the signature cinnamon-sugar coating.

How to Make Snickerdoodle Cookies

Step 1: Preheat and Prepare

Set your oven to 350°F and line a couple of baking sheets with parchment paper or a silicone mat. This not only stops the cookies from sticking but also helps them brown evenly and makes clean up a breeze. Don’t skip the lining—no one wants to scrape off stuck cookies!

Step 2: Cream the Butter

In a large bowl (or the bowl of your stand mixer), beat the softened butter for about two minutes. Scrape down the sides and bottom a couple of times. You’re looking for the butter to become creamy and a bit lighter in color—this helps the cookies bake up fluffy.

Step 3: Mix in Sugars

Add 1 and 1/3 cup granulated sugar and the 1/3 cup packed brown sugar to your bowl. Beat for another two minutes, pausing to scrape the bowl so all the butter and sugar are well-combined. You’ll know you’re there when the mixture looks soft, pale, and there are zero butter lumps left!

Step 4: Add Eggs and Vanilla

Mix in both eggs and the vanilla extract. Beat well—keep scraping that bowl as you go—until everything is totally smooth and homogeneous. This helps create that dreamy soft-and-chewy texture once baked.

Step 5: Add the Flour Mixture

Spoon and level your flour into a measuring cup (dipping packs it down, which can dry your cookies). Pour the flour on top of your wet ingredients but don’t mix it in just yet!

Step 6: Add Leaveners and Salt

Sprinkle the baking soda, kosher salt, and cream of tartar onto your flour pile. Give these dry ingredients a quick stir with a spoon—this disperses the leaveners and salt so you don’t get a salty or tangy pocket in your cookies.

Step 7: Combine the Dough Gently

Gently beat the flour mixture into the butter mixture, stopping as soon as you still see a few streaks of flour. Then finish mixing with a spatula until just combined. Don’t overdo it—overmixing can leave you with tough cookies.

Step 8: Scoop Your Dough

Use a large cookie scoop or a regular spoon to portion out the dough into balls about 1 and 1/2 to 2 inches wide. Bigger cookies mean more tender, chewy centers!

Step 9: Roll in Cinnamon Sugar

In a small bowl, mix the remaining 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon. Roll each dough ball until fully coated for that classic Snickerdoodle Cookies sparkle and flavor. Keep any leftover cinnamon sugar for later!

Step 10: Arrange and Bake

Space the dough balls about two inches apart on your prepared baking sheets—as these cookies will spread a bit. Bake in the preheated oven for nine to eleven minutes, just until the edges are barely set. The centers should look slightly underbaked and a bit shiny (about the size of a quarter), while the rest of the cookie is matte. This is the trick to super-soft centers!

Step 11: Shape the Cookies

Right after taking the cookies out, use a spoon to gently push the edges toward the center, making each cookie perfectly round and thick in the middle. Do this fast, while the edges are still soft—this makes the cookies ultra chewy and pretty!

Step 12: Cool and Finish Rolling

Let your cookies set up for three to five minutes on the pan, then transfer to a wire rack. Once they’ve cooled slightly but are still warm, quickly roll them again in the cinnamon sugar for extra flavor and crunch on the edges. Pure Snickerdoodle Cookies bliss!

Step 13: Enjoy!

Snag one warm, pour yourself a glass of cold milk, and enjoy immediately. You’ve earned it!

How to Serve Snickerdoodle Cookies

Garnishes

If you want to dress up your Snickerdoodle Cookies, try a light dusting of extra cinnamon sugar right before serving. For a festive touch, drizzle a bit of melted white chocolate or add a sprinkle of colored sugar for the holidays. Even a touch of edible glitter can make these everyday delights party-ready!

Side Dishes

Snickerdoodle Cookies are fantastic on their own, but they also pair beautifully with simple side treats. Serve alongside vanilla ice cream, a mug of homemade hot chocolate, or even a scoop of cinnamon gelato for a decadent dessert platter. They’re perfect next to strong coffee or chai lattes, especially when you need a cozy afternoon pick-me-up.

Creative Ways to Present

Turn your Snickerdoodle Cookies into edible gifts by stacking three or four and tying them with twine for a sweet little package. For parties, arrange them on a platter with chocolate chip cookies or thumbprints for a mixed cookie tray. You can also try using these cookies as the “bun” in a scoop of vanilla ice cream sandwich—your guests will thank you!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Snickerdoodle Cookies in an airtight container at room temperature for up to five days. Tuck a slice of bread in the container to keep them soft—the bread will gently lend its moisture to the cookies, keeping them perfectly chewy.

Freezing

Snickerdoodle Cookies freeze beautifully both before and after baking. For unbaked dough, shape into balls, roll in cinnamon sugar, and freeze in a ziplock bag for up to three months. No need to thaw: just bake straight from frozen and add a couple extra minutes to bake time. Baked cookies can also be frozen—just let them cool, then place in a single layer in a freezer bag, separating layers with wax paper.

Reheating

If you love a warm cookie, just pop a baked Snickerdoodle Cookie in the microwave for about 8–10 seconds. You’ll recreate that fresh-from-the-oven magic! For frozen cookies, let them thaw at room temperature, then warm in the microwave or a low oven if desired.

FAQs

Why do Snickerdoodle Cookies need cream of tartar?

Cream of tartar gives snickerdoodles their distinctive tang and contributes to their soft-yet-chewy bite. It reacts with baking soda for lift and flavor, setting them apart from other sugar cookies.

Can I make Snickerdoodle Cookies without a mixer?

Absolutely! Just be sure your butter is very soft, then cream it by hand with a sturdy spoon. Mixing will take a little longer but these cookies are worth the elbow grease—just mix until smooth at each stage.

What if I only have unsalted butter?

You can use unsalted butter and simply add an extra pinch of kosher salt to the dough. This small adjustment will keep your Snickerdoodle Cookies tasting perfectly balanced.

How do I know when Snickerdoodle Cookies are done baking?

Keep a close eye: as soon as the edges are set and the centers are just slightly shiny, pull them out! They’ll continue to set as they cool, delivering that irresistible soft-chewy texture that makes these cookies a classic.

Can I substitute the cinnamon-sugar coating?

While cinnamon-sugar is essential for the classic flavor, you can try cardamom, nutmeg, or even a little pumpkin pie spice if you want to experiment. Swap out—or add to—the cinnamon for a unique twist without losing the spirit of Snickerdoodle Cookies!

Final Thoughts

There’s a reason Snickerdoodle Cookies have stood the test of time—they’re downright delicious and so much fun to bake and share. Give this recipe a try, pour a glass of milk, and enjoy every chewy-cinnamon bite. Happy baking!

Snickerdoodle Cookies Recipe

★★★★★

4.7 from 20 reviews

Author: lina

Total Time: 30 minutes
Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Classic Snickerdoodle Cookies recipe that yields soft, chewy, and cinnamon-sugar coated delights. These cookies are simple to make and perfect for any occasion.

Instructions

Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets.
Make the dough: Cream butter and sugars, add eggs and vanilla, mix in dry ingredients.
Shape the dough: Form dough balls and coat in cinnamon sugar mixture.

Bake: Bake for 9-11 minutes until edges are set.
Cool and coat: Shape cookies and coat in cinnamon sugar while warm.
Freeze: Freeze dough for later use if desired.

Notes

Do not overmix the dough for tender cookies.
Underbake slightly for a soft and chewy texture.
Coating the warm cookies in cinnamon sugar enhances flavor.

Freeze dough for convenient future baking.

Prep Time: 20 minutes
Cook Time: 10 minutes

Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12g

Sodium: 130mg
Fat: 7g
Saturated Fat: 4.5g

Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 23g

Fiber: 0.5g
Protein: 2g
Cholesterol: 35mg

Keywords: Snickerdoodle cookies, cinnamon sugar cookies, homemade cookies