Snickerdoodle cookies are a classic for a reason. With their sweet cinnamon-sugar coating, soft and chewy centers, and just a touch of tang, they stand out from any other cookie. These cookies are the perfect mix of cozy flavors and nostalgic textures. Whether you’re baking for a holiday tray, an afternoon snack, or simply because you want something sweet and cinnamon-y, this snickerdoodle cookies recipe delivers big flavor with simple ingredients. If you’ve been looking for a recipe that creates thick, chewy snickerdoodle cookies with that signature crackly top, you’ve just found it.
Table of Contents
Snickerdoodle Cookies
Equipment
- mixing bowls
- Electric mixer
- Cookie scoop
- Baking Sheets
- Parchment paper
Ingredients
- 1 cup salted butter, softened
- 1 1/3 cups granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp cream of tartar
- 1/3 cup granulated sugar (for rolling)
- 1 1/2 tbsp ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Beat butter until smooth. Add granulated sugar and brown sugar, and beat until fluffy.
- Add eggs and vanilla. Beat until smooth and combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar. Fold into wet ingredients just until combined.
- In a small bowl, mix sugar and cinnamon. Scoop dough into balls, roll in the mixture, and place 2 inches apart on baking sheets.
- Bake for 9–11 minutes until edges are set but centers look slightly soft. Use a spoon to gently push edges inward for thicker cookies.
- Cool for 5 minutes on the tray, then transfer to a rack. Optionally, dip again in cinnamon sugar for extra coating.
Notes
Why Snickerdoodle Cookies Are So Loved
Snickerdoodles have been around for generations, and for good reason. These cookies are soft, thick, and coated in cinnamon sugar, making every bite a mix of cozy sweetness and a slight tartness that sets them apart. They feel homemade in the best way, and when they come out of the oven warm, it’s hard to resist eating one right away.
The Perfect Cinnamon Sugar Cookie
The beauty of snickerdoodle cookies lies in their simplicity. They don’t rely on chocolate chips or fancy add-ins, just a balance of cinnamon, sugar, and butter. That cinnamon-sugar crust gives the outside a light crunch, while the inside stays chewy and soft. Just like the charm of a homemade cloud cake recipe or the simplicity of a smash cake, the best snickerdoodle cookies are proof that simple ingredients can make something unforgettable.
The Secret Ingredient – Cream of Tartar
What really makes a snickerdoodle different from other cinnamon cookies? Cream of tartar. This special ingredient adds a gentle tang to the dough and keeps the texture soft by preventing the sugar from crystallizing. Combined with a generous roll in cinnamon sugar, this step ensures that snickerdoodle cookies stand apart from ordinary sugar cookies.
Ingredients for Classic Snickerdoodle Cookies
Making snickerdoodle cookies doesn’t require anything fancy, just a handful of pantry staples that work together to create a cookie with a soft center and a perfectly spiced coating. The key is using the right proportions to get that chewy texture that makes snickerdoodles irresistible.
Essential Ingredients You’ll Need
| Ingredient | Purpose |
|---|---|
| Butter | Creates a rich base and tender crumb. |
| Granulated Sugar | Adds sweetness and helps cookies brown. |
| Brown Sugar | Keeps cookies moist with a hint of caramel flavor. |
| Eggs | Bind ingredients and add structure. |
| Vanilla Extract | Gives depth and enhances the cinnamon flavor. |
| All-Purpose Flour | Provides structure while keeping the cookies soft. |
| Baking Soda | Helps the cookies rise. |
| Cream of Tartar | Adds tang and keeps the texture chewy. |
| Cinnamon and Sugar | Creates the signature coating for snickerdoodle cookies. |
Why These Ingredients Work
The combination of butter and sugar ensures a soft texture. Brown sugar adds moisture, keeping the cookies chewy for days. Cream of tartar is what gives snickerdoodle cookies their unique tangy flavor, and the generous cinnamon sugar coating makes every bite warm and spiced. These simple ingredients, when balanced, produce a cookie that stands out as much as a mini bento cake or a creative bento cake recipe.
Step-by-Step Snickerdoodle Cookies Recipe
This snickerdoodle cookies recipe is simple and quick, ready in about 30 minutes from start to finish. By following these steps, you’ll get cookies that are soft, thick, and full of cinnamon-sugar flavor.
Mixing the Dough
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. In a large bowl or stand mixer, beat the softened butter until smooth. Add granulated sugar and brown sugar, then cream the mixture for 2–3 minutes until it’s fluffy and light. Scrape down the sides as you go.
Add the eggs and vanilla, then beat again until the mixture is smooth and combined.
In a separate bowl, mix together flour, baking soda, salt, and cream of tartar. Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing so your cookies stay tender.
Rolling and Baking for Perfect Cookies
In a small bowl, stir together sugar and cinnamon for the coating. Use a medium cookie scoop to form dough balls, then roll each one in the cinnamon-sugar mixture until coated.
Place the dough balls about two inches apart on your prepared baking sheets. Bake for 9 to 11 minutes, removing them when the edges are set but the centers still look slightly soft.
Right after removing them from the oven, use a spoon to gently nudge the edges of each cookie inward. This “spoon trick” helps them stay thick and chewy instead of flat.
Cool the cookies for a few minutes on the sheet, then transfer to a rack. Once cool enough to handle, dip the baked cookies into cinnamon-sugar again for an extra layer of flavor and crunch.
Just like with cottage cheese cookie dough or a cloud cake recipe, these little finishing steps make a big difference.
Tips for Perfect Snickerdoodles
These tips will help you bake snickerdoodle cookies that are soft, chewy, and full of flavor every time.
Avoiding Flat Cookies
Flat snickerdoodle cookies often happen because of overmixing or too much heat during baking. Use the “spoon trick” as soon as the cookies come out of the oven. By nudging the edges inward with a spoon, you create thicker centers and prevent overly crispy edges.
Also, measure your flour using the “spoon and level” method instead of scooping directly from the bag. This avoids packing in extra flour, which can cause dry, crumbly cookies.
Finally, don’t overbake. Pull your cookies out as soon as the edges look set and the centers still appear slightly soft. They will firm up as they cool.
Double Dipping in Cinnamon Sugar
If you want that bakery-style cinnamon sugar coating, double dip. Roll your dough balls in the cinnamon sugar before baking, then dip the cookies again once they’ve cooled just enough to handle. This adds another layer of flavor, texture, and visual appeal.
This simple step transforms snickerdoodle cookies into something special, much like a finishing touch does for a homemade smash cake.
Serving and Storing Snickerdoodle Cookies
Snickerdoodle cookies taste best when served warm, right after rolling them in a second coating of cinnamon sugar. The edges have a light crispness, and the centers stay soft and chewy.
Serving Suggestions
Serve these cookies with a glass of milk, coffee, or hot chocolate. For holidays, stack them in a cookie tin and tie with ribbon—they travel well and stay soft for days.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for 2–4 days. For longer storage, freeze baked cookies or unbaked dough balls (already rolled in cinnamon sugar) for up to 3 months. Bake directly from frozen, just add 1–2 extra minutes to the baking time.
FAQs About Snickerdoodle Cookies
Why is a cookie called a snickerdoodle?
The name likely comes from the German word “Schneckennudel,” meaning “snail-shaped sweet roll,” though some believe it’s a playful New England nonsense word.
What is the flavor of a snickerdoodle cookie?
Snickerdoodle cookies are sweet, buttery, and spiced with cinnamon. They also have a slight tanginess from cream of tartar, which sets them apart from regular sugar cookies.
What are snickerdoodles made out of?
They are made with butter, sugar, eggs, vanilla, flour, baking soda, cream of tartar, and a generous cinnamon-sugar coating.
How are snickerdoodles different from sugar cookies?
Unlike sugar cookies, snickerdoodles include cream of tartar, which gives them a unique tang and chewy texture, and they’re rolled in cinnamon sugar before baking.
Conclusion
Snickerdoodle cookies are simple but packed with flavor. Their signature cinnamon sugar coating, chewy centers, and slight tang make them stand out from other cookies. They’re quick to make, easy to customize, and always a crowd-pleaser. Whether you enjoy them warm from the oven or freeze them for later, these cookies are a classic worth baking again and again.