Snickerdoodle Cookies are a classic treat with a soft, tender texture and a delightful cinnamon-sugar coating that gives each bite a little sparkle. These cookies have that lovely balance of sweet and a hint of tang from the cream of tartar, making them stand out from your usual sugar cookie.
I always love baking snickerdoodles because the smell that fills the kitchen is like a warm hug. The cinnamon-sugar sprinkle on top crisps up just enough to give a satisfying, sweet crunch that I can’t resist. I find that chilling the dough a bit before baking really helps the cookies keep their soft middle and crisp edges—giving the perfect texture every time.
These cookies are great for any occasion, whether you need a cozy snack with a cup of tea or want to add a homemade touch to a holiday cookie plate. I like to pop a few in a jar to have around—they never last long! Trust me, once you try them, snickerdoodles will be one of your go-to cookies, just like mine.
Key Ingredients & Substitutions
Butter: Unsalted butter gives a clean, creamy base flavor. If you’re in a pinch, salted butter works fine—just skip adding extra salt. I always soften my butter ahead of time for easy mixing.
Cream of tartar: This little powder sets snickerdoodles apart by adding a subtle tang and helping them stay chewy. If you can’t find it, swap with an equal part baking powder but expect a slightly different texture.
Cinnamon: Essential for that cinnamon-sugar coating. Feel free to adjust the amount to your liking or try mixing in a bit of nutmeg for a warm twist.
Flour: Regular all-purpose flour is perfect here. For a gluten-free option, use a 1-to-1 gluten-free baking flour blend.
How Do You Get That Perfect Soft Center with Slightly Crispy Edges?
The secret is in baking time and dough preparation. Here are my tips:
- Chill the dough: If you can, chill the dough for 30 minutes before shaping. This helps control spreading so your cookies stay soft inside.
- Don’t overbake: Bake just until the edges look set but the center still appears slightly puffy and soft—about 8-10 minutes. They continue to firm up as they cool.
- Use parchment or silicone mats: This prevents sticking and promotes even baking for perfect texture.
Equipment You’ll Need
- Mixing bowls – I like a set of large and small bowls for easy prep and mixing dough.
- Electric hand or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – helps you get the right amount of ingredients every time.
- Cooking thermometer (optional) – ensure your oven is at the right temp for perfect cookies.
- Baking sheets – a couple of sturdy ones lined with parchment paper or silicone mats work best.
Flavor Variations & Add-Ins
- Chocolate chips – fold in 1 cup of semi-sweet or dark chocolate chips for a gooey surprise.
- Vanilla extract – add a teaspoon for extra depth of flavor that’s beyond cinnamon.
- Swap cinnamon for pumpkin pie spice – for a cozy, seasonal twist.
- Crumbly topping – sprinkle a little extra cinnamon-sugar on top of dough balls before baking for a sweet crust.
Snickerdoodle Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups sugar, divided
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons ground cinnamon, divided
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8 to 10 minutes to bake. Including cooling time, plan for around 30 minutes to enjoy these warm, soft Snickerdoodle cookies fresh from the oven.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and help the cookies bake evenly.
2. Make the Cookie Dough:
In a large bowl, beat together the softened butter and 1 ¼ cups of sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 tablespoons of cinnamon. Gradually mix the dry ingredients into the butter mixture until just combined.
3. Prepare Cinnamon-Sugar Coating and Shape Cookies:
In a small bowl, combine the remaining ¼ cup of sugar with 1 tablespoon of cinnamon for the coating. Shape the dough into 1 ½-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
4. Bake the Cookies:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in your preheated oven for 8 to 10 minutes. The cookies should have set edges but remain soft and slightly puffy in the centers.
5. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to wire racks to cool completely. Serve your snickerdoodles with a glass of milk or your favorite hot drink for a tasty treat!
Can I Use Salted Butter Instead of Unsalted Butter?
Yes, you can. Just skip adding any extra salt in the recipe since salted butter already contains salt. This ensures your cookies won’t turn out too salty.
How Should I Store Leftover Snickerdoodle Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread inside the container—it helps retain moisture.
Can I Freeze the Dough or Baked Cookies?
Absolutely! Freeze shaped dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, just add a couple of extra minutes to baking time. Baked cookies freeze well too—freeze in airtight containers and thaw at room temperature before enjoying.
What Can I Do If I Don’t Have Cream of Tartar?
You can substitute cream of tartar with an equal amount of baking powder. Keep in mind this may slightly alter the texture and tangy flavor typical of snickerdoodles.