Few cookies are as beloved and comforting as the classic snickerdoodle. These soft, chewy cookies are famous for their irresistible cinnamon-sugar coating and their signature tangy flavor, which comes from the cream of tartar. Whether you’re baking for a family gathering, holiday celebration, or simply because you have a sweet tooth, snickerdoodle cookies are always a crowd-pleaser.

What makes snickerdoodles so special? It’s the balance of textures and flavors: a slightly crisp exterior, a soft, chewy interior, and the perfect blend of sweet and spicy from the cinnamon-sugar coating. The cream of tartar adds a distinctive tang, setting them apart from other sugar cookies. These cookies are incredibly easy to make and are perfect for both beginner bakers and experienced chefs looking for a nostalgic treat. With just a handful of basic ingredients, snickerdoodles come together in no time, filling your home with the warm, sweet aroma of cinnamon.

Baking snickerdoodles is more than just making cookies; it’s about creating a sense of joy and tradition. Whether you’re making them for a special occasion or simply as an everyday treat, these cookies are always a hit and are bound to be a favorite in your baking repertoire.

Why You’ll Love This Recipe

1. Classic Flavor Combination

The warm, spicy flavor of cinnamon paired with the sweet dough creates the ultimate comforting cookie experience that is loved by many.

2. Soft and Chewy Texture

The combination of butter and cream of tartar ensures these cookies are perfectly chewy on the inside with a light crispness on the outside.

3. Quick and Easy

With simple ingredients and easy steps, these cookies come together quickly, making them a great option for a last-minute treat or a fun baking project with family.

4. Perfect for Any Occasion

From holiday parties to bake sales to an after-school snack, these snickerdoodle cookies are versatile enough for any event or casual occasion.

5. Kid-Friendly Recipe

This cookie dough is easy to handle, and the cinnamon-sugar coating is fun for kids to help with, making it a perfect recipe for a family baking activity.

Ingredients

Unsalted butter (softened)
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Cream of tartar
Baking soda
Salt
Granulated sugar (for rolling)
Ground cinnamon (for rolling)

Variations

1. Add a Twist of Chocolate

For a delicious twist on the classic, add chocolate chips or chopped chocolate to the cookie dough. The chocolate will complement the cinnamon and create a new flavor dimension.

2. Make Them Gluten-Free

To make these snickerdoodles gluten-free, simply swap the all-purpose flour with a gluten-free flour blend that works cup-for-cup with regular flour.

3. Vegan Snickerdoodles

For a vegan version, replace the butter with plant-based butter or coconut oil, and substitute the eggs with a flaxseed egg (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg).

4. Cinnamon Sugar Variations

Switch up the cinnamon-sugar coating by adding a little nutmeg or ground ginger to the mix for a spiced-up variation.

5. Pumpkin Spice Snickerdoodles

In the fall, consider adding a teaspoon of pumpkin spice to the dough to create a warm, autumn-inspired flavor.

How to Make the Recipe

Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until evenly combined.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix, as this can make the cookies tough.

Step 4: Roll the Dough

In a small bowl, combine 3 tablespoons of granulated sugar with the ground cinnamon. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.

Step 5: Bake the Cookies

Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 8-10 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to firm up as they cool.

Step 6: Cool and Serve

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips for Making the Recipe

Room Temperature Butter: Be sure to use softened butter, not melted. This helps create a smooth dough and results in a chewy cookie.
Don’t Over-Bake: Snickerdoodles should have slightly soft centers when they come out of the oven. Overbaking will lead to crunchy cookies instead of chewy ones.
Chill the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before rolling and baking. This prevents the cookies from spreading too much during baking.
Use a Cookie Scoop: For uniform cookies, use a cookie scoop or tablespoon to measure out the dough. This ensures even baking and consistent sizes.

How to Serve

Snickerdoodle cookies are perfect on their own with a glass of milk or a cup of coffee. They also pair wonderfully with:

Ice Cream Sandwiches: Use snickerdoodles to create a cinnamon-flavored ice cream sandwich.
Hot Chocolate: Serve alongside a warm mug of hot chocolate for a cozy treat.
Fruit Compote: Pair with a fresh fruit compote or berry sauce for a delightful contrast to the sweetness of the cookie.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your snickerdoodle cookies in an airtight container at room temperature for up to 5 days. To keep them fresh and soft, you can place a slice of bread in the container—this will help retain moisture.

Freezing

Snickerdoodle cookies freeze beautifully. To freeze the dough, roll it into balls, coat with cinnamon sugar, and place on a baking sheet in the freezer. Once frozen solid, transfer the dough balls to a zip-top freezer bag or container. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as usual, adding an extra minute or two to the baking time. You can also freeze baked cookies by layering them between sheets of parchment paper in an airtight container.

Reheating

To revive slightly stale snickerdoodles, simply warm them in the microwave for 5-10 seconds or place them in the oven at 300°F (150°C) for 5 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

While it’s best to use unsalted butter so you can control the salt content, salted butter will work if you reduce the amount of added salt in the recipe.

2. Can I substitute the cream of tartar?

Cream of tartar gives snickerdoodles their characteristic tang, but if you don’t have any, you can substitute with 1 teaspoon of lemon juice or white vinegar.

3. Can I add chocolate chips to snickerdoodle cookies?

Yes! You can add chocolate chips for a delicious variation. Just fold them into the dough at the end.

4. Can I make these cookies ahead of time?

Yes! You can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Bake the cookies when you’re ready to serve them.

5. How can I make my snickerdoodles extra chewy?

Make sure you don’t overbake them, and consider chilling the dough before baking. This helps prevent them from spreading too much and becoming thin and crisp.

6. What’s the best way to roll snickerdoodles in cinnamon sugar?

Ensure the dough balls are rolled thoroughly in the cinnamon-sugar mixture for an even coating. This will give each cookie that signature cinnamon-sugar crunch.

7. Can I freeze snickerdoodle dough?

Yes, you can freeze snickerdoodle dough by rolling it into balls and freezing them. Once frozen, transfer them to a freezer-safe bag or container.

8. How long do snickerdoodle cookies last?

Snickerdoodles can last up to 5 days in an airtight container at room temperature. If you want to extend their shelf life, consider freezing them.

9. Can I use brown sugar instead of granulated sugar?

While traditional snickerdoodles use granulated sugar, you can experiment with brown sugar for a slightly richer flavor. Keep in mind that the texture may change slightly.

10. Can I use self-rising flour instead of all-purpose flour?

If using self-rising flour, omit the baking soda and salt in the recipe, as the flour already contains leavening agents.

Conclusion

Snickerdoodle cookies are a timeless treat that brings a sense of comfort and joy to every bite. With their soft, chewy texture and delightful cinnamon-sugar coating, they are perfect for any occasion.