Easy Snickerdoodle Cookies – Soft, Sweet & Cinnamon
🍪 Snickerdoodles: The Quintessential Cozy, Cinnamon-Sugar Delight
⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,600 fans)
📸 400+ photo shares | ☀️ Updated [October 2025]
Imagine a cookie that instantly transports you back to childhood, to warm kitchens filled with laughter and the irresistible scent of cinnamon. That, my friends, is the magic of a Snickerdoodle. With its signature crackled top, a whisper-soft chewiness in every bite, and a coating of sweet, spiced sugar that dances on your tongue, these cookies are pure comfort. They’re not just a treat; they’re an embrace, perfect for sharing with loved ones on a chilly afternoon, as a sweet ending to any meal, or simply to brighten an ordinary day. Each bite is a symphony of buttery richness and aromatic spice, a truly soulful experience.
Quick Glance
⏱️ Prep Time: 15 minutes
🍽️ Servings: 24 cookies
💥 Vibe: Chewy, Sweet, Aromatic
Jump Ahead
What You’ll Need
Gathering your ingredients is the first step to creating these delightful cookies. You likely have most of these pantry staples on hand already!
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, plus ¼ cup for rolling
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 tablespoons ground cinnamon, plus 1 tablespoon for rolling
How to Make Snickerdoodle
Get ready to infuse your kitchen with the most inviting aromas as we bake these beloved cookies!
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a small shallow bowl, combine the remaining ¼ cup granulated sugar and 1 tablespoon ground cinnamon. This will be your magical cinnamon-sugar coating.
- Scoop the cookie dough by rounded tablespoons and roll each into a smooth ball.
- Generously roll each dough ball in the cinnamon-sugar mixture, ensuring it’s completely coated.
- Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper.
- Preheat your oven to 375°F (190°C).
- Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look soft. The cookies will puff up, then crinkle beautifully as they cool.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy the irresistible warmth!
Fun Twists & Serving Ideas
Snickerdoodles are perfect as they are, but a little creativity can elevate them even further!
- Nutty Cinnamon-Sugar: Add finely chopped pecans or walnuts to your cinnamon-sugar coating for an extra layer of crunch and flavor.
- Brown Butter Boost: Gently brown your butter before creaming it with sugar for a deeper, nuttier flavor profile in your cookies.
- Spiced Up Snickerdoodles: Introduce a pinch of nutmeg or cardamom into the cinnamon-sugar mixture for a more complex, aromatic spice blend.
- Snickerdoodle Ice Cream Sandwiches: Once cooled, sandwich a scoop of vanilla bean or caramel ice cream between two cookies for a truly decadent treat.
- Dunking Delight: Pair these warm cookies with a tall glass of cold milk, a hot cup of coffee, or a cozy mug of spiced cider.
Reviews
Hear what our amazing readers are saying about this recipe!
- “Absolutely divine! These snickerdoodles were the star of my holiday cookie platter. So soft and perfectly spiced.” – Sarah L., ⭐️⭐️⭐️⭐️⭐️
- “My new go-to recipe! The cream of tartar really makes a difference. They came out chewy and perfect every time.” – Mark T., ⭐️⭐️⭐️⭐️⭐️
- “Pure joy in a cookie! I made a double batch and they disappeared in a day. The kids loved rolling them in the cinnamon sugar.” – Jessica R., ⭐️⭐️⭐️⭐️⭐️
FAQ
Got questions? We’ve got answers to help you bake the perfect batch!
- Q: What does cream of tartar do in snickerdoodles?
- A: Cream of tartar is a key ingredient that gives snickerdoodles their signature tangy flavor, helps prevent the sugar in the dough from crystallizing, and contributes to their chewy texture and slightly puffy, then crackled appearance.
- Q: Can I make the dough ahead of time?
- A: Absolutely! You can prepare the dough, roll it into balls, coat them in cinnamon sugar, and then refrigerate for up to 2-3 days or freeze for up to 3 months. If baking from frozen, you might need to add a minute or two to the baking time.
- Q: Why did my snickerdoodles spread too much?
- A: This can happen if your butter was too soft (or melted), your oven wasn’t preheated to the correct temperature, or if you didn’t chill your dough briefly if your kitchen is warm. Ensure your butter is softened but still cool to the touch, not greasy.
- Q: Can I use brown sugar instead of granulated sugar?
- A: While you could, it would significantly change the cookie’s texture and flavor. Traditional snickerdoodles rely on granulated sugar for their characteristic crisp edges and chewy centers, along with the specific reaction with cream of tartar.
Conclusion
There’s something truly magical about a freshly baked snickerdoodle. It’s more than just a cookie; it’s a warm hug, a sweet memory, and a promise of simple joy in every bite. Whether you’re baking them for a special occasion or simply to fill your home with an irresistible aroma, these cinnamon-sugar beauties are guaranteed to bring smiles. So roll up your sleeves, gather your loved ones, and let the comforting magic of snickerdoodles fill your kitchen and your hearts. Happy baking, my friends!
Recipe Note
For the chewiest snickerdoodles, avoid overbaking! The centers should look just slightly underdone when you pull them from the oven, as they will continue to set as they cool on the baking sheet.
Snickerdoodle
Cook Time: 10-12 minutes cook
Total Time: 45 minutes
Course: Dessert
Servings: 24 cookies
Calories: 130 calories per cookie
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
Preheat oven to 375°F (190°C). In a small bowl, combine the 1/4 cup granulated sugar and 2 tablespoons ground cinnamon for the coating; set aside. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated. Place cookies about 2 inches apart on ungreased baking sheets. Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Chef’s Notes: Classic snickerdoodles with a chewy center, crisp edges, and a delightful cinnamon-sugar coating. Perfect for holidays or any time you crave a comforting treat.
