Introduction

Classic Snickerdoodle Cookies are timeless, soft, and chewy cookies with a delightful cinnamon-sugar coating. Known for their slightly tangy flavor from cream of tartar, these cookies strike the perfect balance between sweetness and a subtle hint of spice. Their delicate crackled tops and pillowy texture make them irresistible.

Snickerdoodles have a rich history, believed to have originated from German immigrants in the 18th century, and have since become a beloved treat in American kitchens. Rolling the dough in cinnamon sugar before baking gives them a warm, aromatic flavor that’s perfect for cozy afternoons, holiday gatherings, or just a sweet indulgence with coffee or tea.

Why I Love This Recipe

I love this recipe because it delivers soft, chewy cookies with a crisp cinnamon-sugar exterior. The tang from cream of tartar adds a unique depth of flavor that sets snickerdoodles apart from ordinary sugar cookies. Each bite is warm, comforting, and nostalgic, reminiscent of home-baked treats and family gatherings.

It’s also incredibly easy to make, requiring simple pantry ingredients and minimal effort while producing a bakery-quality result. Whether for gift-giving, holiday celebrations, or a midweek treat, this recipe never disappoints.

Why This is a Must-Try Dish

Snickerdoodles are a must-try because they combine classic flavors, soft texture, and a touch of spice that appeal to all ages. Their cinnamon-sugar coating gives them a beautiful aroma and visual appeal, while the soft, chewy interior makes every bite heavenly.

Unlike some cookies that are overly sweet or dense, snickerdoodles have a lightness that makes them perfect for enjoying with a cup of milk, coffee, or tea. They are a timeless classic that has endured for generations because of their perfect flavor and texture balance.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Chilling Time (optional): 30 minutes
• Cooking Time: 10–12 minutes per batch
• Total Time: 30–45 minutes

Servings & Nutrition

• Servings: 24 cookies
• Calories per Cookie: ~120
• Course: Dessert / Snack
• Cuisine: American / Classic Bake

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 2 tsp ground cinnamon

Cooking Directions

Step-by-Step Preparation Method:

1. Preheat Oven
   • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
   • In a large bowl, beat butter and 1 ½ cups sugar with an electric mixer until light and fluffy.
   • Add eggs one at a time, beating well after each addition.
   • Mix in vanilla extract.
4. Combine Dry and Wet Ingredients
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Prepare Cinnamon-Sugar Coating
   • In a small bowl, mix ¼ cup sugar with 2 tsp cinnamon.
6. Shape the Cookies
   • Scoop 1–2 tbsp of dough and roll into balls.
   • Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies
   • Place coated dough balls on prepared baking sheets about 2 inches apart.
   • Bake 10–12 minutes, or until edges are lightly golden and tops are cracked.
8. Cool
   • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Serve

• Serve warm with a glass of milk or a cup of coffee or tea.
• Arrange on a festive platter for holidays or special occasions.
• Store in an airtight container for snacking throughout the week.

Recipe Tips

• Chill dough for 30 minutes for thicker cookies.
• Don’t overbake — snickerdoodles should be soft and chewy inside.
• Use room-temperature butter for easier mixing.
• Adjust cinnamon-sugar ratio for a sweeter or spicier coating.

Variations

• Brown Butter Snickerdoodles: Use browned butter for a nutty, rich flavor.
• Chocolate Chip Snickerdoodles: Add ½ cup mini chocolate chips to the dough.
• Pumpkin Spice Snickerdoodles: Add ½ tsp pumpkin pie spice for a seasonal twist.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Vegan Version: Use vegan butter and flax eggs (1 tbsp flax + 3 tbsp water per egg).

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Up to 1 week in an airtight container.
• Freezing: Freeze unbaked dough balls in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to baking time.

Special Equipment Needed

• Electric mixer or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire cooling rack

FAQ

Q1: Can I make the dough ahead of time?
Yes, chill in the fridge for up to 24 hours before baking.

Q2: Why do snickerdoodles use cream of tartar?
Cream of tartar gives snickerdoodles their signature tangy flavor and helps create the classic chewy texture with cracked tops.

Q3: Can I make them bigger or smaller?
Yes, adjust baking time slightly — smaller cookies bake faster, larger cookies need extra minutes.

Q4: Can I use salted butter?
Yes, but reduce additional salt in the dough to ¼ tsp.

Q5: How do I keep cookies soft?
Store in an airtight container with a slice of bread to maintain moisture.

Conclusion

Classic Snickerdoodle Cookies Rolled in Cinnamon Sugar are soft, chewy, and packed with warm cinnamon flavor. Their simple ingredients, quick preparation, and delightful texture make them a timeless favorite. Perfect for holidays, gifting, or an everyday treat, these cookies are easy to make and guaranteed to satisfy any sweet tooth. The aromatic cinnamon-sugar coating, slightly tangy interior, and beautiful crackled tops make them irresistible and a must-try classic dessert.