These snickerdoodles are soft, slightly chewy, and bursting with cinnamon flavor. They’re irresistible—perfect for sharing or enjoying with a glass of milk.
If you enjoy snickerdoodles, try other soft cookie variations like sprinkle cookies, pumpkin cookies, or peanut butter cookies. Each offers a different twist on that comforting, baked-good feeling.
Snickerdoodles
I’ve tried many snickerdoodle recipes over the years—some good, some not so much. This version is the one I keep coming back to. The texture is soft with a lightly crisp edge, and the cinnamon-sugar coating gives each bite a warm, sweet snap. The cinnamon flavor is noticeable but balanced so it complements the buttery cookie base rather than overpowering it.
These cookies disappear fast at gatherings, so consider doubling the batch when you bake them. They store and freeze well, which makes it easy to have fresh-baked cookies on hand whenever you want.
Ingredients You Need to Make Snickerdoodles
Most of these are pantry staples. Exact measurements are listed in the recipe section below.
- All-purpose flour: Provides structure for the cookies.
- Cream of tartar: A classic snickerdoodle ingredient that contributes to the characteristic tang and tender texture.
- Baking soda: Helps the cookies rise slightly for a soft, yet tender bite.
- Salt: Enhances the overall flavor.
- Unsalted butter: Use softened butter for easy mixing and even texture.
- Granulated sugar: Sweetens the dough and is also used in the cinnamon-sugar coating.
- Eggs: Bind the dough and add moisture.
- Vanilla extract: Adds depth and rounds out the sweetness.
Cinnamon Sugar
- Granulated sugar + ground cinnamon: The classic coating—simple but essential for snickerdoodles.
Let’s Make Some Cookies!
This recipe takes about an hour from start to finish, including chilling and baking. It’s straightforward, and kids can help with rolling the dough in the cinnamon sugar.
- Prep: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar until pale and fluffy, about 4–5 minutes. Add the eggs and vanilla, then beat another 2 minutes, scraping down the bowl as needed.
- Combine and chill: Mix the dry ingredients into the wet until just combined. Cover and chill the dough for 30 minutes to make it easier to roll and to help the cookies hold their shape.
- Make the coating: While the dough chills, stir together the cinnamon and sugar in a small bowl.
- Form and bake: Roll dough into 1-inch balls, coat evenly in the cinnamon-sugar, and place on the prepared sheet about 2 inches apart. Bake for 10 minutes. The centers will look slightly underbaked—this keeps them soft. Let cool on the pan a few minutes, then transfer to a rack to finish cooling.
Baking Tips
These tips will help you get consistent, soft snickerdoodles every time.
- Room-temperature ingredients: Bring refrigerated ingredients to room temperature before mixing. This helps the butter and eggs emulsify for a smooth, even dough.
- Resist opening the oven door: Opening the door lets heat escape and can cause uneven baking. Use the oven light or a quick peek through the window if needed.
- Underbake slightly: Remove the cookies when the centers still look a touch glossy. They will continue to set on the hot baking sheet and stay soft once cooled.
How to Freeze the Dough
Freezing dough balls is a convenient way to bake fresh cookies whenever you want.
- Freeze on a sheet: After rolling dough balls and coating them in cinnamon sugar, arrange them on a baking sheet and freeze for about 2 hours, until solid. Transfer to an airtight container or freezer bag and label with the date. Store up to 2 months.
- Bake from frozen: Preheat oven to 400°F (205°C). Place frozen dough on a parchment-lined baking sheet and bake 8–10 minutes or until golden at the edges.
How to Freeze and Store Baked Cookies
Baked snickerdoodles freeze and reheat well.
After baking and cooling, place cookies in an airtight container or freezer bag, label with the date, and freeze for up to 2 months. Thaw at room temperature for 15 minutes or enjoy chilled straight from the freezer.
More Snickerdoodle Ideas
If you love the cinnamon-sugar flavor, try variations such as snickerdoodle blondies or pumpkin cheesecake snickerdoodles for seasonal twists and bars that capture the same warm spice profile.
The Absolute Best Snickerdoodle Cookies
These snickerdoodles are delightfully soft with a pronounced cinnamon-sugar coating. They’re simple to make and perfect for sharing.
Prep Time: 45 minutes • Cook Time: 10 minutes • Total Time: 55 minutes • Servings: 30 cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar
- 1/3 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In another bowl, beat the butter and 1 1/2 cups sugar until pale and fluffy, about 4–5 minutes. Add the eggs and vanilla and beat for 2 more minutes, scraping down the bowl.
- Slowly mix the dry ingredients into the butter mixture until combined. Cover and chill for 30 minutes.
- Combine 1/3 cup sugar and 1 1/2 tablespoons cinnamon in a small bowl. Form the dough into 1-inch balls, roll in the cinnamon sugar, and place 2 inches apart on the baking sheet.
- Bake 10 minutes. The centers should look slightly underbaked. Cool on the pan a few minutes, then transfer to a rack to finish cooling.
Nutrition (per cookie, approximate)
Calories: 155 kcal • Carbohydrates: 22 g • Protein: 2 g • Fat: 7 g • Sugar: 12 g • Sodium: 81 mg
Additional Info
Course: Dessert • Cuisine: American
Tried this recipe? Tag your photos with @alyssa_therecipecritic or use #therecipecritic on social media to share your results.