Introduction
Snickerdoodle cookies are soft, chewy, and coated in a delightful cinnamon-sugar mixture that gives them their signature flavor and crackled tops. Unlike ordinary sugar cookies, snickerdoodles have a slight tangy flavor thanks to cream of tartar, which also helps them stay soft and chewy. The balance of buttery richness, warm cinnamon, and melt-in-your-mouth texture makes them a comforting classic that has stood the test of time.
These cookies are perfect for holidays, cozy family gatherings, or anytime you crave a sweet treat with a little spice.
Why I Love This Recipe
I love this recipe because it’s simple, nostalgic, and always crowd-pleasing. The texture is spot on: crisp edges with a soft, pillowy center. The cinnamon sugar coating gives every bite a warm, comforting flavor that pairs beautifully with coffee, tea, or a glass of milk. It’s one of those recipes that never fails to bring smiles to faces, whether baked for a holiday tray or just a weekday pick-me-up.
Why It’s a Must-Try Dish
- Unique Flavor: The cream of tartar adds a tang that sets these apart from sugar cookies.
- Perfect Texture: Chewy in the center, slightly crisp on the outside.
- Crowd Favorite: Universally loved by kids and adults alike.
- Easy to Make: Simple pantry ingredients, no fancy steps.
If you’ve never had snickerdoodles before, this recipe will make you fall in love instantly.
Preparation & Cooking Time
- Preparation Time: 15 minutes
- Chilling Time (optional but recommended): 30 minutes
- Baking Time: 10 minutes per batch
- Total Time: 55 minutes (including chilling)
Yield & Nutrition
- Servings: About 24 cookies
- Calories: ~120 calories per cookie (approximate, varies by size)
Cuisine & Course
- Cuisine: American
- Course: Dessert / Snack
Ingredients
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 ¾ cups (345g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 ½ tsp ground cinnamon
Simple Directions
- Make the cookie dough.
- Chill (optional, helps prevent spreading).
- Roll dough balls in cinnamon sugar.
- Bake until soft and crackly on top.
Step-by-Step Preparation
- Preheat oven: Preheat to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs & vanilla: Mix in eggs one at a time, then add vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
- Combine: Slowly add dry mixture to wet ingredients until a soft dough forms.
- Chill dough (optional): Refrigerate for 30 minutes for thicker cookies.
- Make coating: In a small bowl, stir cinnamon and sugar together.
- Shape cookies: Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture.
- Bake: Place on prepared sheets, spacing 2 inches apart. Bake 8–10 minutes, until cookies are puffed and crackly but still soft in the center.
- Cool: Let cool on baking sheet for 2 minutes, then transfer to a wire rack.
How to Serve
- Best served slightly warm with a glass of cold milk, coffee, or hot cocoa.
- Can be stacked on a dessert platter for parties or packaged in gift tins.
Additional Tips
- Don’t overbake! Cookies continue cooking on the sheet after removal.
- Chilling helps control spreading and improves chewiness.
- Use parchment paper or silicone mats to prevent sticking.
Variations
- Pumpkin Snickerdoodles: Add ½ cup pumpkin puree and 1 tsp pumpkin spice.
- Brown Butter Snickerdoodles: Brown the butter before mixing for a nutty flavor.
- Stuffed Snickerdoodles: Wrap dough around a caramel candy or Nutella for a gooey surprise.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies: Freeze cooled cookies for up to 2 months. Thaw at room temp.
- Freezing Dough: Roll dough balls, coat in cinnamon sugar, freeze on a tray, then store in a freezer bag up to 3 months. Bake directly from frozen (add 1–2 minutes).
Special Equipment Needed
- Mixing bowls
- Electric mixer (hand or stand)
- Measuring cups & spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
Conclusion
Snickerdoodle cookies are the ultimate cozy treat, combining the warmth of cinnamon with the tangy, chewy goodness of a timeless classic. They’re easy enough for beginner bakers yet impressive enough to serve at gatherings. With their soft centers, crackly tops, and nostalgic flavor, these cookies are a must-try recipe that you’ll come back to again and again.
Snickerdoodle Cookies Recipe
Description
Snickerdoodle cookies are soft, chewy, and coated in a delightful cinnamon-sugar mixture that gives them their signature flavor and crackled tops. Unlike ordinary sugar cookies, snickerdoodles have a slight tangy flavor thanks to cream of tartar, which also helps them stay soft and chewy.
Ingredients
For the Cookie Dough:
For the Cinnamon-Sugar Coating:
Instructions
-
Preheat oven : Preheat to 375°F (190°C). Line baking sheets with parchment paper.
-
Cream butter & sugar : In a large bowl, beat butter and sugar until light and fluffy.
-
Add eggs & vanilla : Mix in eggs one at a time, then add vanilla extract.
-
Mix dry ingredients : In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
-
Combine : Slowly add dry mixture to wet ingredients until a soft dough forms.
-
Chill dough (optional) : Refrigerate for 30 minutes for thicker cookies.
-
Make coating : In a small bowl, stir cinnamon and sugar together.
-
Shape cookies : Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture.
-
Bake : Place on prepared sheets, spacing 2 inches apart. Bake 8–10 minutes, until cookies are puffed and crackly but still soft in the center.
-
Cool : Let cool on baking sheet for 2 minutes, then transfer to a wire rack.
