These Snickerdoodle Cookies are the perfect blend of soft, chewy texture and the warm, comforting flavors of cinnamon and sugar. The classic snickerdoodle is a timeless favorite that never goes out of style, making them an ideal treat for any occasion, from casual snack time to holiday parties!

Why You’ll Love This Recipe

Snickerdoodle cookies are a true classic, and these ones are soft and chewy with just the right amount of cinnamon-sugar coating. The addition of cream of tartar gives them that distinct tangy flavor and ensures they’re perfectly soft in the center while crisping up slightly on the edges. Plus, the cinnamon-sugar coating adds an extra layer of sweet, spicy goodness that’s hard to resist. These cookies are easy to make and always a crowd-pleaser! Snickerdoodle Cookies

Ingredients

For the Cookies:

1 cup salted butter (2 sticks), softened
1 ⅓ cups granulated sugar
⅓ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
¾ teaspoon kosher salt
1 ½ teaspoons cream of tartar

For Rolling:

⅓ cup granulated sugar
1 ½ tablespoons cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Make the Dough:

In a large bowl or stand mixer, beat the softened butter for about 2 minutes until smooth, scraping the sides and bottom of the bowl as needed. Add the granulated sugar and brown sugar, then beat for 2 more minutes until the mixture is light and fluffy. Add the eggs and vanilla extract, and beat well until smooth and homogeneous.

3. Combine Dry Ingredients:

In a separate bowl, stir together the flour, baking soda, kosher salt, and cream of tartar. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

4. Shape the Dough:

Use a cookie scoop or spoon to form dough balls about 1 ½ to 2 inches across.

5. Roll in Cinnamon Sugar:

In a small bowl, mix together the granulated sugar and cinnamon for the coating. Roll each dough ball in the cinnamon-sugar mixture, ensuring it’s fully coated. Set aside any leftover cinnamon-sugar for later.

6. Bake the Cookies:

Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are just set and the centers are still slightly shiny. The cookies will continue to cook as they cool.

7. Shape and Cool:

After removing the cookies from the oven, use a spoon to gently push the edges toward the center to make them rounder and thicker. Let the cookies sit on the pan for 3-5 minutes to set up, then transfer to a wire rack to cool.

8. Final Cinnamon-Sugar Coating:

While the cookies are still warm, but cool enough to handle, dip each side into the remaining cinnamon-sugar for an extra flavor boost.

9. Serve:

Enjoy your freshly baked Snickerdoodle Cookies with a glass of milk or your favorite hot drink!

Servings and Timing

Servings: 33 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Add-ins: Mix in chocolate chips, butterscotch chips, or chopped nuts for extra flavor and texture.
Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
Vegan Version: Use plant-based butter and an egg substitute (like flax eggs) to make these cookies vegan.

Storage/Reheating

Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the dough balls before baking. Just place them on a baking sheet, freeze them solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Reheating: To reheat, pop them in the microwave for 10-15 seconds or place them in a 350°F oven for 2-3 minutes.

FAQs

1. Can I use margarine instead of butter?

It’s best to use real butter for the best texture and flavor, but margarine can be used if needed. However, it may alter the taste and texture slightly.

2. Can I use a different sugar for the cinnamon-sugar coating?

You can substitute granulated sugar with coconut sugar or a sugar substitute, but the texture may change a little.

3. How do I prevent my cookies from spreading too much?

Make sure your dough is chilled before baking to help the cookies hold their shape. You can also refrigerate the dough for 10-15 minutes before baking.

4. Can I make these cookies thinner or thicker?

If you want thinner cookies, press the dough balls down slightly before baking. For thicker cookies, leave the dough balls as they are.

5. Can I double this recipe?

Yes! You can easily double the ingredients to make a larger batch. Just make sure to divide the dough evenly on the baking sheets to avoid overcrowding.

6. Can I freeze baked snickerdoodle cookies?

Yes, you can freeze baked snickerdoodles. Allow them to cool completely before placing them in an airtight container or freezer bag. They will keep for up to 3 months.

7. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to bake, just scoop and bake as usual.

8. How do I prevent my cookies from becoming too dry?

Make sure not to overbake the cookies. They should be soft in the center when you take them out of the oven, and they will continue to cook on the baking sheet as they cool.

9. Can I use brown sugar only for the cookies?

Yes, you can use all brown sugar, but it may affect the texture and make the cookies a little chewier. Combining both white and brown sugars gives the cookies a nice balance of texture and flavor.

10. Can I make these cookies smaller or larger?

Yes, you can adjust the size of the dough balls to make smaller or larger cookies. Just adjust the baking time slightly—smaller cookies will bake faster, while larger ones may take a bit longer.

Conclusion

These Snickerdoodle Cookies are a perfect combination of soft, chewy, and cinnamon-sugar goodness. Whether you’re baking for the holidays, a special occasion, or just a regular day, these cookies are always a crowd-pleaser. Their nostalgic flavor and satisfying texture will have you coming back for more!