There’s something magical about pulling a tray of fresh snickerdoodle cookies from the oven. The warm cinnamon aroma fills your kitchen, and that first bite—soft, buttery, with just the right amount of tang—makes all the effort worthwhile. I’ve been baking these snickerdoodle cookies for years, and they never fail to disappear within hours at my house.
What makes snickerdoodle cookies so special? It’s that perfect combination of a pillowy-soft center and a sweet cinnamon sugar coating that crackles slightly as you bite through. Unlike regular sugar cookies, snickerdoodle cookies have a subtle tang from cream of tartar that gives them their signature flavor. They’re ridiculously easy to make, require no chilling time, and use ingredients you probably already have in your pantry.
Whether you’re baking for the holidays, a weekend treat, or just because it’s Tuesday, this snickerdoodle cookie recipe delivers bakery-quality results every single time.
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Table of Contents
What Are Snickerdoodle Cookies?
Snickerdoodle cookies are classic American treats that have been around since the late 1800s. Nobody knows exactly where the quirky name comes from, but these cookies have earned their place as an all-time favorite. They’re characterized by their crinkled tops, soft chewy texture, and that distinctive cinnamon sugar coating.
How are they different from sugar cookies? While sugar cookies are sweet and buttery, snickerdoodle cookies have a tangy twist. The secret ingredient is cream of tartar, which gives these snickerdoodle cookies their unique flavor and helps create that signature soft, cake-like texture. Sugar cookies are often rolled out and cut into shapes, while snickerdoodle cookies are rolled into balls and coated in cinnamon sugar before baking.
Why cream of tartar matters: This ingredient isn’t just for show. Cream of tartar is an acid that reacts with baking soda to help the snickerdoodle cookies rise and stay tender. It also gives snickerdoodles their slightly tangy taste that balances out the sweetness. Without it, you’d basically have cinnamon sugar cookies—still delicious, but not quite the real deal.
Ingredients You Need
The beauty of making snickerdoodle cookies is that they’re made with simple pantry staples. Here’s what you’ll need: Check card recipe
Most of these ingredients are kitchen basics. The only one you might need to pick up is cream of tartar, which you’ll find in the spice aisle. It’s inexpensive and lasts forever in your pantry, so it’s worth having on hand for your snickerdoodle cookies.
The cinnamon sugar coating is what transforms these from simple cookies into something extraordinary. That generous roll in the sweet, spicy mixture creates a beautiful crackled surface and adds incredible flavor in every bite.
Cinnamon Sugar Coating
Getting the cinnamon sugar ratio right makes all the difference for your snickerdoodle cookies. I use a ratio of about 3 parts sugar to 1 part cinnamon (¼ cup sugar to 1½ tablespoons cinnamon). This gives you noticeable cinnamon flavor without being overpowering.
Pro tip for even coating: Mix your cinnamon and sugar thoroughly in a shallow bowl. When you roll each dough ball, use your palms to gently press and rotate the cookie, making sure every surface gets coated. Don’t be shy—give your snickerdoodle cookies a generous coating! Any leftover cinnamon sugar can be saved in a jar for your next batch or sprinkled on toast.
How to Make Snickerdoodle Cookies
Let me walk you through this step by step. The whole process for making snickerdoodle cookies takes about 30 minutes from start to finish, and you don’t need any fancy equipment.
Step 1 – Prep the Dough
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a medium bowl, whisk together your dry ingredients: flour, cream of tartar, baking soda, and salt. Set this aside.
In a large mixing bowl, beat the softened butter and sugar together for about 2-3 minutes until the mixture looks light and fluffy. This step is important for making perfect snickerdoodle cookies—it incorporates air into your dough, which helps create that soft texture. Add the egg and vanilla extract, then beat until everything is well combined.
Gradually add your dry ingredients to the wet mixture, stirring just until no flour streaks remain. Don’t overmix here—you want to stop as soon as everything comes together. The dough for your snickerdoodle cookies should be soft and slightly sticky but workable.
Step 2 – Shape and Coat
Prepare your cinnamon sugar coating in a shallow bowl by mixing the sugar and cinnamon together.
Scoop out portions of dough using a cookie scoop or spoon (about 1½ tablespoons each) and roll them into smooth balls between your palms. Then roll each ball generously in the cinnamon sugar mixture until completely coated. This coating is what gives snickerdoodle cookies their iconic appearance.
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. They’ll spread as they bake, so don’t crowd your snickerdoodle cookies.
Step 3 – Baking Time
Bake the snickerdoodle cookies for 10-12 minutes at 350°F. Here’s the key: they should look slightly underdone when you take them out. The edges will be set, but the centers will still look soft and puffy—maybe even a little shiny. This is exactly what you want for soft snickerdoodle cookies.
The cookies will continue cooking on the hot baking sheet after you remove them from the oven, and they’ll settle into that perfect soft, chewy texture as they cool. Let your snickerdoodle cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack.
Baking Tips for Soft Cookies
Want that bakery-style soft center in your snickerdoodle cookies every time? Here are my tried-and-true tips:
Room temperature butter is non-negotiable. Your butter should be soft enough to leave an indent when you press it, but not melted or greasy. This ensures it creams properly with the sugar and gives your snickerdoodle cookies the right texture. Take it out of the fridge about an hour before you start baking.
Do not overbake your snickerdoodle cookies. I cannot stress this enough. Snickerdoodle cookies continue to firm up as they cool, so pulling them out when they look just slightly underdone is the secret to soft cookies. If they look completely baked through in the oven, they’ll be too crispy once they cool.
Cookie spacing matters. Give each snickerdoodle cookie at least 2 inches of space on all sides. They spread as they bake, and if they’re too close together, they’ll merge into one giant cookie pancake. Trust me on this one—I learned the hard way.
Common Mistakes to Avoid
Even simple snickerdoodle cookie recipes can go wrong if you’re not careful. Here’s what to watch out for:
Skipping cream of tartar: Some people try to substitute or skip it altogether when making snickerdoodle cookies. Don’t. This ingredient is what makes snickerdoodle cookies taste like snickerdoodles. Without it, you’ll get decent cinnamon cookies, but they won’t have that characteristic tang and texture.
Overmixing the dough: Once you add the flour to your snickerdoodle cookie dough, mix just until combined. Overworking the dough develops too much gluten, which leads to tough, dense cookies instead of tender ones. A few gentle stirs is all you need once the flour goes in.
Baking too long: This is the number one mistake I see people make with snickerdoodle cookies. Set a timer for 10 minutes and check them. If the edges are set and the centers still look soft, they’re done. Remember, snickerdoodle cookies firm up as they cool. An extra minute or two in the oven can be the difference between soft and crunchy.
Storage and Freezing Tips
Fresh snickerdoodle cookies are incredible, but knowing how to store them properly means you can enjoy them for days (or even months).
How long they stay fresh: Store your cooled snickerdoodle cookies in an airtight container at room temperature. You can enjoy their softness for up to five days. Adding a slice of bread to the container is an old baker’s trick—the cookies absorb moisture from the bread and stay even softer.
Freezing baked cookies: Snickerdoodle cookies freeze beautifully. Layer them between sheets of parchment paper in an airtight container or freezer bag, and they’ll keep for up to 3 months. Thaw at room temperature for about 20 minutes, or warm them briefly in the microwave for that fresh-baked taste.
Freezing cookie dough: Want freshly baked snickerdoodle cookies anytime? Roll the dough into balls, coat them in cinnamon sugar, and freeze them on a baking sheet. Once solid, transfer to a freezer bag. You can bake frozen snickerdoodle cookies straight from the freezer—just add an extra minute or two to the baking time.
Snickerdoodle Variations
Once you’ve mastered the classic snickerdoodle cookie recipe, try these fun twists:
Thick bakery-style cookies: Want those ultra-thick snickerdoodle cookies you see at fancy bakeries? Chill your dough for 30 minutes before shaping, use a larger cookie scoop (about 3 tablespoons), and reduce the oven temperature to 325°F. Bake for 14-16 minutes. The lower temperature and chilled dough prevent spreading, giving you tall, thick snickerdoodle cookies.
Extra cinnamon flavor: For serious cinnamon lovers, add ½ teaspoon of ground cinnamon directly to the snickerdoodle cookie dough. This creates a cinnamon flavor throughout the cookie, not just on the outside. You can also increase the cinnamon in the coating to 2 tablespoons for an extra punch in your snickerdoodle cookies.
Holiday version ideas: Make your snickerdoodle cookies festive by adding ½ teaspoon of cardamom to the dough for a warm, spiced flavor. For Christmas, try using colored sugar mixed with the cinnamon (red and green work beautifully). Or create chocolate snickerdoodle cookies by replacing ¼ cup of flour with cocoa powder and adding mini chocolate chips to the dough.
Snickerdoodle Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F.
- In a large bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.
- Add dry ingredients to wet ingredients and mix well.
- In a small bowl, combine ⅓ cup sugar and 2 tablespoons cinnamon.
- Use a small cookie scoop to scoop out dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture – twice.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.
Notes
Frequently Asked Questions
Can I make these snickerdoodle cookies without cream of tartar?
Technically yes, but I don’t recommend it. You can substitute with 2 teaspoons of white vinegar or lemon juice, but the flavor won’t be quite the same. Cream of tartar gives snickerdoodle cookies their signature taste and texture—it’s worth buying a small container just for this recipe.
Why did my snickerdoodle cookies turn flat?
Flat snickerdoodle cookies usually happen for a few reasons: your butter was too warm or melted, you didn’t measure the flour correctly (use the spoon-and-level method, not scooping), or your baking soda is old and lost its effectiveness. Make sure your butter is softened but still holds its shape, and always check the expiration date on your leavening agents.
Can I chill the snickerdoodle cookie dough?
You absolutely can, though it’s not required for this snickerdoodle cookie recipe. Chilling for 30 minutes to an hour will give you thicker cookies with less spread. If you chill the dough longer than that, let it sit at room temperature for 10-15 minutes before rolling into balls—otherwise it’ll be too firm to work with.
Final Thoughts
This snickerdoodle cookie recipe is perfect for beginners because it’s forgiving, straightforward, and doesn’t require any special techniques or equipment. The ingredient list is short, the steps are simple, and the results are consistently amazing.
Whether you’re baking snickerdoodle cookies for a holiday cookie exchange, a school bake sale, or just because your house needs to smell like cinnamon and happiness, these cookies deliver every single time. They’re one of those recipes that become part of your regular rotation—the kind you can make without looking at the recipe after a few times.
The soft, chewy texture of these snickerdoodle cookies stays perfect for days, making them ideal for gifting or meal prepping your snack stash. And honestly, there’s something deeply satisfying about mastering a classic cookie recipe that’s been loved for over a century.
Ready to bake the best snickerdoodle cookies of your life? Grab your ingredients, preheat that oven, and get ready for your kitchen to smell absolutely incredible. Don’t forget to snap a photo of your snickerdoodle cookies—I’d love to see how yours turn out! Drop a comment below with your results or any questions, and happy baking!
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