Snickerdoodle Cookies – Soft, Chewy, and Irresistibly Classic
There are few cookies as timeless and comforting as Snickerdoodles. With their soft, pillowy centers and signature cinnamon-sugar coating, these cookies strike the perfect balance of sweetness and spice. Whether you grew up baking them with family or are trying them for the first time, Snickerdoodles bring that warm, nostalgic feeling of home in every bite.
What sets them apart from sugar cookies is their slight tangy flavor, thanks to cream of tartar. This ingredient not only gives Snickerdoodles their classic chewy texture but also a unique taste that keeps people reaching for more. Paired with their beautiful crinkly tops dusted with cinnamon sugar, they’re always a crowd-pleaser at holiday parties, bake sales, or cozy afternoons at home.
If you enjoy old-fashioned treats, you might also love my Oreo Delight or this festive Salted Caramel Pecan Cheesecake Dip. Both pair wonderfully with Snickerdoodles if you’re planning a dessert spread.
Why You’ll Love These Snickerdoodle Cookies
They’re incredibly soft and chewy, staying fresh for days. The cinnamon-sugar coating gives them that classic holiday flavor. They’re made with simple pantry ingredients you probably already have. The recipe is versatile—perfect for baking with kids or dressing up for special occasions. They freeze well, so you can always keep some on hand.
Snickerdoodle Cookies – Soft, Chewy, and Irresistibly Classic
Ingredients
- 1 cup unsalted butter softened (or 1/2 cup butter + 1/2 cup butter-flavored shortening)
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- Cinnamon Sugar Mixture:
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Make the dough: In a large mixing bowl, cream together butter (or butter + shortening) and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until combined.
- Shape the cookies: In a small bowl, combine the cinnamon and sugar for coating. Roll the dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture until coated.
- Bake the cookies: Place coated dough balls onto prepared baking sheets about 2 inches apart. Bake for 8–10 minutes, or until the edges are lightly golden but centers are soft.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
- For chewier cookies, chill the dough for 30 minutes before baking.
- If you love extra cinnamon flavor, double the cinnamon in the coating mixture.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Ingredients You’ll Need
For the dough
- 1 cup unsalted butter, softened (or ½ cup butter + ½ cup butter-flavored shortening for extra tenderness)
- 1 ½ cups granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
For the cinnamon-sugar coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How to Make Snickerdoodles
Step 1 – Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter (or butter and shortening combination) with the granulated sugar until light and fluffy. This step creates the base for soft, chewy cookies.
Step 2 – Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. Beat until smooth and creamy.
Step 3 – Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, baking powder, and salt.
Step 4 – Combine Wet and Dry
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix. The dough should be soft but not sticky.
Step 5 – Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This makes it easier to roll and helps prevent spreading in the oven.
Step 6 – Roll in Cinnamon Sugar
In a small bowl, mix the ¼ cup sugar with cinnamon. Scoop dough into 1 ½-inch balls, then roll each one in the cinnamon-sugar mixture until fully coated.
Step 7 – Bake
Place cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 8–10 minutes, or until the edges are set but the centers are soft.
Step 8 – Cool and Serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
Pro Tips for the Best Snickerdoodles
For chewier cookies, use half butter and half shortening. Don’t skip chilling the dough—it keeps cookies thick and soft. Roll generously in cinnamon sugar for a beautiful crinkly finish. For extra holiday flair, add a pinch of nutmeg to the cinnamon sugar mix. If you like larger bakery-style cookies, roll bigger dough balls and extend baking time by 2 minutes.
Variations & Fun Twists
Add white chocolate chips for a sweeter bite. Make Pumpkin Snickerdoodles by adding ½ cup pumpkin puree and ½ teaspoon pumpkin spice. Try Brown Butter Snickerdoodles for a nutty, caramel-like flavor. Turn them into Snickerdoodle Ice Cream Sandwiches by filling with vanilla or cinnamon ice cream. For a festive holiday version, roll dough in red and green sanding sugar instead of cinnamon sugar.
What to Serve With Snickerdoodles
Pair them with a warm mug of hot chocolate, coffee, or chai latte for the ultimate cozy treat. They’re also perfect for cookie platters during the holidays, alongside chocolate chip cookies and peanut butter blossoms. You can even crumble them over vanilla ice cream for a quick dessert topping.
Storage & Freezing
Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. Freeze baked cookies for up to 3 months—just thaw at room temperature before serving. The dough can also be frozen in balls; roll in cinnamon sugar before baking straight from the freezer (add 1–2 minutes bake time).
Frequently Asked Questions
Why do Snickerdoodles use cream of tartar? It gives them their signature tangy flavor and chewy texture.
Can I make them without cream of tartar? Yes, substitute 2 teaspoons baking powder for the cream of tartar + baking soda.
Why are my Snickerdoodles flat? The dough may not have been chilled long enough or your butter was too soft.
Can I double this recipe? Absolutely! This is a great recipe to scale up for parties or holiday gifting.
Nutrition Facts
| Serving Size | 1 cookie |
|---|---|
| Calories | 135 |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Cholesterol | 20mg |
| Sodium | 95mg |
| Total Carbohydrates | 19g |
| Dietary Fiber | 0.5g |
| Sugars | 11g |
| Protein | 2g |
Final Thoughts
These Snickerdoodle cookies are the perfect combination of soft, chewy, and warmly spiced. With their classic cinnamon-sugar coating and nostalgic flavor, they’re a must-bake for any cookie lover. Whether you’re baking a batch for the holidays, gifting them to friends, or simply enjoying with a cup of coffee, Snickerdoodles will never disappoint.
