This snickerdoodle recipe is an old-fashioned favorite and it’s easy to see why. With a soft, chewy texture and fragrant cinnamon-sugar coating, these cookies are guaranteed to be a hit every time you make them!
If you’re looking for more classic cookie recipes that you could include on a holiday cookie platter, try these chocolate crinkle cookies and oatmeal butterscotch cookies as well!
Let’s revisit a classic cookie: the snickerdoodle.
With their cozy cinnamon flavor, I think these classic snickerdoodles are perfect for the holidays, but this is definitely a year-round kind of cookie like chewy chocolate chip cookies are. They’re also easy enough to make any time you’re craving a sweet cinnamon treat!
Why You’ll Love This Snickerdoodle Recipe
Here’s what makes these snickerdoodle cookies irresistible:
- A cookie for cinnamon lovers. Can’t get enough cozy cinnamon? Then these soft, chewy snickerdoodles are for you! The cinnamon sugar coating on the outside provides just the right amount of sweetness and spice without overdoing it.
- Perfect texture. Snickerdoodles strike the perfect balance between soft and crisp. You’ll get a slight crunch from the cinnamon sugar topping, but once you take a bite, the inside is pure chewy goodness. It’s the best of both worlds in one cookie!
- Easy recipe with simple ingredients. This recipe is practically effortless—no rolling out the dough, no cutting it, and you don’t even need to chill it before baking. And aside from the cream of tartar, all of the ingredients are kitchen staples!
What Are Snickerdoodles?
Snickerdoodles are an American cookie that became popular sometime around the 19th century. The exact origins of the recipe are unknown, but it’s believed to have originated in New England, with German or Dutch influences. (Some food historians trace the name to the German “shneckennudel,” a type of cinnamon bun.)
Like drop sugar cookies, snickerdoodles are a soft, chewy cookie with just a hint of crunch on the outside from the caramelized sugar. The warm, cinnamon sugar coating is so fragrant, you can almost taste it before you even take a bite!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cinnamon-Sugar:
- Granulated sugar – Regular old white granulated sugar is all you need.
- Ground cinnamon – I love using Saigon cinnamon, which has a warmer, richer flavor than other varieties. Of course, any ground cinnamon you have on hand is just fine. Learn more by reading up on types of cinnamon: a home baker’s guide.
For the Cookies:
- All-purpose flour – Here’s how to measure flour for baking.
- Baking soda – This will help you achieve that tender, chewy texture.
- Ground cinnamon – Cinnamon in the cookies and on the outside means the flavor comes through in every crumb!
- Cream of tartar – See my note below.
- Salt – You can use sea salt, table salt, etc.
- Unsalted butter – Learn more by checking out this guide on unsalted or salted butter: which is better for baking?
- Granulated sugar and light brown sugar – Dark brown sugar would simply be too strong in this recipe. Read this guide on light brown sugar vs dark brown sugar to find out more.
- Eggs – To bind the cookie dough together.
- Vanilla extract – Use a high-quality store-bought brand or homemade vanilla extract.
Why Should I Put Cream of Tartar in Snickerdoodles?
Cream of tartar, or potassium bitartrate, has acidic properties that react with baking soda to create carbon dioxide gas. This reaction helps the cookies rise and gives them their signature texture.
How to Make Snickerdoodles
You’re just a few minutes away from a baking sheet full of warm, cinnamon-scented snickerdoodle cookies! Here’s what you’ll need to do to make this snickerdoodle recipe.
- Make the cinnamon sugar. Combine the sugar and cinnamon in a small, shallow bowl.
- Prepare the oven. Preheat your oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Mix the dry ingredients. Whisk the flour, baking soda, cinnamon, cream of tartar, and salt in a mixing bowl.
- Mix the wet ingredients. Use an electric hand mixer or stand mixer on medium speed to beat the butter, sugar, and brown sugar until they’re light and fluffy. Beat in the eggs one at a time, mixing well after each addition, followed by the vanilla.
- Finish the dough. Reduce the mixer speed to low and slowly add the dry ingredients, mixing just until combined.
- Form the cookies. Scoop a tablespoon of dough, then roll it into a ball between the palms of your hands. Roll the ball in the cinnamon sugar mixture, then set it on the prepared pan. Repeat with the remaining dough, leaving 2 inches between cookies.
- Bake the cookies. Place a pan in the oven and bake for 8 to 10 minutes, or until the snickerdoodles are set and lightly browned. Repeat with the rest of the pans.
- Let the cookies cool. Set the pans on a wire rack and cool for 10 minutes. Then, transfer the snickerdoodles from the pan directly to the wire rack to cool completely. (Learn more: Why Every Baker Needs Wire Cooling Racks.)
Tips for Success
Read over my baking tips for beginners, then follow these additional pointers for perfect snickerdoodle cookies.
- Soften the butter. This is important! Softened butter allows for the proper creaming of ingredients and keeps the butter from getting stuck to your beaters. For more information, check out how to soften butter.
- Use a cookie scoop. You’ll make quick work of portioning the dough, and your cookies will bake more evenly because they’ll all be the same size. After scooping, remember to roll each portion into a ball before coating it in cinnamon-sugar.
- Don’t over-bake. Snickerdoodles should be soft and chewy, not crispy or hard. Baking them for too long will result in a dry, crunchy cookie.
- Let the pans cool between batches. If you have to reuse the same pan for making all of the snickerdoodles, let it cool between batches. Using a hot baking sheet will result in over-baked cookies that spread.
Substitutions & Recipe Variations
This traditional snickerdoodle recipe is great as-is, but you can switch it up a little if you like!
- Use a different extract. For a twist on the classic, you can substitute almond extract for the vanilla extract, or use half vanilla extract and half almond extract.
- Add white chocolate. To give your snickerdoodles a fancy finish, drizzle melted white chocolate over the tops or dip the cookies in the white chocolate.
- Make spiced snickerdoodles. Try adding some nutmeg or other warm spices to the cinnamon-sugar mixture for extra cozy cookies.
Serving Suggestions
Snickerdoodles make a fantastic base for homemade ice cream sandwiches! Simply scoop your favorite ice cream between two cookies and enjoy. Try it with butter pecan ice cream or no-churn vanilla ice cream.
How to Store
Store snickerdoodles in an airtight container at room temperature for up to 5 days. I don’t recommend storing them in the fridge, as they might become hard.
Can I Freeze This Snickerdoodle Recipe?
Snickerdoodles freeze well and can be stored for up to 3 months. Simply place them in a freezer bag or airtight container and thaw them at room temperature before enjoying.
You can also freeze the dough for later use by rolling it into individual balls and placing them on a lined baking sheet in the freezer until frozen, then transferring them to a freezer bag or container. When ready to enjoy, simply bake the frozen dough balls at the same temperature for a few extra minutes.
More Snickerdoodle Recipes
Snickerdoodles
Ingredients
For the cinnamon-sugar:
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
For the cookies:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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Instructions
To make the cinnamon-sugar:
- Combine the sugar and cinnamon in a small, shallow bowl. Set aside while you make the cookies.
To make the cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, cinnamon, cream of tartar and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Using a tablespoon of dough at a time, roll the cookies into balls and then roll each in cinnamon- sugar. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
- Bake, one pan at a time, 8 to 10 minutes, or until the cookies are lightly browned and appear set.
- Place the pans on a wire rack and allow to cool for 10 minutes. Then, transfer the cookies from the pan onto a wire rack to cool completely.
Notes
- To store. Store snickerdoodles in an airtight container at room temperature for up to 5 days. I don’t recommend storing them in the fridge, as they might become hard.
- To freeze. Snickerdoodles freeze well and can be stored for up to 3 months. Simply place them in a freezer bag or airtight container and thaw them at room temperature before enjoying. You can also freeze the dough for later use by rolling it into individual balls and placing them on a lined baking sheet in the freezer until frozen, then transferring them to a freezer bag or container. When ready to enjoy, simply bake the frozen dough balls at the same temperature for a few extra minutes.
