Snickerdoodle Cookies are the epitome of home-baked comfort, with their hallmark crinkly tops and a perfect dusting of cinnamon and sugar. Whether you’ve loved these melt-in-your-mouth treats since childhood or are discovering them for the first time, there’s something magical about a batch of fresh Snickerdoodles wafting from the oven. With their tangy note from cream of tartar and the irresistible sugar-cinnamon hug, these cookies are as nostalgic as they are crave-worthy—ready to make every moment a little sweeter and every kitchen feel like home.
Ingredients You’ll Need
The charm of Snickerdoodle Cookies is how beautifully simple, yet transformative their ingredients are. Each item on this list has a starring role in creating that soft, chewy, cinnamon-kissed bite—the kind that lingers in your memory long after the last crumb.
- All-purpose flour: Provides the structure for these cookies, resulting in a perfect chewy middle with lightly crisped edges.
- Cream of tartar: The secret behind the cookie’s signature tang and its unique, pillowy texture.
- Baking soda: Helps the cookies puff up and develop those classic cracks as they bake.
- Salt: Just a touch sharpens the sweetness and enhances all the other flavors.
- Unsalted butter (softened): For a rich, buttery flavor and a tender crumb; be sure your butter is room temperature for easy mixing.
- Granulated sugar: Both in the dough and outside for rolling, sugar sweetens and sparkles every bite.
- Large eggs: Bind everything together, lending richness and softness to the cookies.
- Vanilla extract: Deepens the flavor profile with warm, aromatic notes you’ll notice after every bite.
- Ground cinnamon: Vital for that spicy-sweet exterior—stir it into sugar for the perfect rolling mix.
How to Make Snickerdoodle Cookies
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 375°F (190°C). There’s nothing quite like having your kitchen already warm and inviting by the time your dough is ready. Skip greasing the baking sheets—it’s one less thing to do, and ensures the cookies form just right.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This is your chance to blend everything for even rising, which means perfectly even Snickerdoodle Cookies every single time.
Step 3: Cream the Butter and Sugar
Using a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture turns light and fluffy. Don’t rush this step—the better you cream, the softer and airier your cookies will be.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Add vanilla extract and mix again, savoring that incredible aroma already building up in your kitchen.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet, stirring until just combined. Take care not to over-mix, which keeps your Snickerdoodle Cookies beautifully tender and chewy.
Step 6: Make the Cinnamon Sugar and Shape the Cookies
In a small bowl, mix your additional granulated sugar with ground cinnamon. Roll the dough into 1-inch balls and coat each one in this magical mixture—it’s what gives Snickerdoodles their signature sweet-spicy shell!
Step 7: Bake to Perfection
Arrange the dough balls on your baking sheets about two inches apart—they’ll spread a bit as they bake. Bake for 8–10 minutes; you’re aiming for set edges and slightly golden bottoms. Remember, underbaking just by a minute keeps them extra soft.
Step 8: Cool and Enjoy
Let the cookies cool on the sheet for 2 minutes to help them set, then transfer them to a wire rack. The hardest part? Waiting to bite into a still-warm, cinnamon-scented cookie.
How to Serve Snickerdoodle Cookies
Garnishes
Snickerdoodle Cookies are delightful on their own, but a sprinkle of extra cinnamon-sugar while they’re still warm elevates their sparkle. For a festive touch, sift a light coating of powdered sugar, or drizzle with a simple vanilla glaze if you love a little extra sweetness.
Side Dishes
Pair your Snickerdoodle Cookies with a cold glass of milk or a cup of spiced chai for the ultimate nostalgic snack. They also play well alongside a scoop of vanilla ice cream or a scoop of cinnamon gelato for a more decadent dessert plate.
Creative Ways to Present
Gift them in jars tied with a cinnamon stick, set them on a rustic wooden tray at gatherings, or build a cookie sandwich with a swirl of buttercream in the center. Snickerdoodle Cookies also make adorable additions to holiday cookie platters or birthday party dessert tables.
Make Ahead and Storage
Storing Leftovers
Place leftover Snickerdoodle Cookies in an airtight container at room temperature, where they’ll stay soft and chewy for up to a week. If you want them to retain that just-baked freshness, slip a slice of bread into the container; it’s an old baker’s trick that keeps cookies moist.
Freezing
Both baked cookies and raw dough freeze beautifully. For dough, roll into balls and freeze on a tray before transferring to a freezer bag—then thaw and roll in cinnamon-sugar just before baking. Baked Snickerdoodle Cookies can be layered in a container with parchment between to prevent sticking, and frozen for up to three months.
Reheating
If you love warm cookies, give cooled or thawed Snickerdoodles a quick 5-10 second zap in the microwave. This will restore their soft, chewy texture and make your kitchen smell inviting all over again.
FAQs
What makes Snickerdoodle Cookies different from sugar cookies?
The addition of cream of tartar gives Snickerdoodle Cookies their classic tang and chewy texture. Plus, every cookie is rolled in cinnamon-sugar before baking, which is their signature touch.
Can I make Snickerdoodle Cookies without cream of tartar?
Cream of tartar is essential for that characteristic tang, but in a pinch, you can substitute with two teaspoons of lemon juice or white vinegar (though nothing replicates the real flavor exactly).
Why are my cookies turning out flat?
If your Snickerdoodle Cookies are spreading too much, your butter may be too soft or melted. Try chilling the dough for 30 minutes before baking for a sturdier, puffier cookie.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! While classic Snickerdoodle Cookies shine all on their own, adding a handful of chopped pecans or white chocolate chips puts a fun twist on this beloved treat.
How do I get that crackly top on my Snickerdoodles?
That signature crackle comes from rolling the dough balls generously in cinnamon-sugar and baking with enough space between each cookie to allow for even spreading and rising.
Final Thoughts
There’s nothing quite as heartwarming as baking and sharing a plate of homemade Snickerdoodle Cookies. Whether you’re treating yourself on a quiet afternoon or baking a big batch for friends and family, these cinnamon-dusted gems are always a hit. So grab your apron and make some kitchen memories—you’ll soon see why Snickerdoodles are cherished by cookie lovers everywhere!
Print
Snickerdoodle Cookies Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of these classic Snickerdoodle Cookies with a crispy cinnamon-sugar coating and a soft, chewy center. Perfect for any occasion!
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Combine and Shape: Gradually add dry ingredients to wet ingredients and mix until just combined. In a small bowl, mix sugar and cinnamon for rolling. Shape dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on ungreased baking sheets about 2 inches apart. Bake for 8–10 minutes or until edges are set and slightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake by a minute.
- Store in an airtight container at room temperature for up to a week.
- Adding a pinch of nutmeg to the cinnamon-sugar mixture enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
