Snickerdoodle Cookies Recipe

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

1. Make the cookie dough.
2. Chill (optional, helps prevent spreading).
3. Roll dough balls in cinnamon sugar.
4. Bake until soft and crackly on top.

Step-by-Step Preparation

1. Preheat oven: Preheat to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs & vanilla: Mix in eggs one at a time, then add vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
5. Combine: Slowly add dry mixture to wet ingredients until a soft dough forms.
6. Chill dough (optional): Refrigerate for 30 minutes for thicker cookies.
7. Make coating: In a small bowl, stir cinnamon and sugar together.
8. Shape cookies: Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture.
9. 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.
10. 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.