The Perfect Snickerdoodle Cookies: Soft, Chewy, and Coated in Cinnamon Sugar

A classic cookie with a signature tang and a crackly cinnamon-sugar crust—these snickerdoodles are pure comfort

Introduction: The Cookie That Never Goes Out of Style

There’s something timeless about snickerdoodles. They’re the kind of cookie that feels like home—soft, chewy, and coated in a sparkly layer of cinnamon sugar. Whether you grew up eating them warm from the oven or discovered them later in life, snickerdoodles have a way of winning hearts with their simplicity and charm.

This recipe is all about achieving that perfect balance: a tender center, crisp edges, and that unmistakable tang from cream of tartar. It’s a cookie that’s humble yet unforgettable. And once you make them, you’ll understand why they’ve stood the test of time.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

For the Cookie Dough:

• Unsalted butter (1 cup, softened)
  Adds richness and helps create a soft, chewy texture.

Optional: Use ½ cup butter + ½ cup butter-flavored shortening for extra tenderness and flavor.

• Granulated sugar (1½ cups)
  Sweetens the dough and helps create that classic crackly top.
• Eggs (2 large, room temperature)
  Bind the dough and add moisture.
• Vanilla extract or vanilla bean paste (1 tbsp)
  Adds warmth and depth—vanilla bean paste gives a more intense flavor.
• All-purpose flour (2¾ cups)
  Provides structure and chewiness.
• Cream of tartar (1½ tsp)
  The secret to that signature tang and soft texture.
• Baking soda (1 tsp)
  Works with cream of tartar to leaven the cookies.
• Baking powder (⅛ tsp)
  Adds a touch of lift and softness.
• Salt (½ tsp)
  Balances the sweetness and enhances flavor.

For the Cinnamon Sugar Coating:

• Granulated sugar (¼ cup)
  Creates a sweet, sparkly crust.
• Ground cinnamon (1 tbsp)
  Adds warmth and spice—don’t skimp!

Optional: Add a pinch of nutmeg for extra depth.

Equipment Needed

• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper (optional)
• Cookie scoop or spoon
• Wire cooling rack

Tip: Use a cookie scoop for uniform size and even baking.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C).

Line baking sheets with parchment paper or leave ungreased.

Tip: Parchment helps prevent overbrowning and makes cleanup easier.

Step 2: Cream the Butter and Sugar

In a large mixing bowl:

• Cream together 1 cup softened butter (or butter + shortening) and 1½ cups granulated sugar.

Beat until light and fluffy—about 2–3 minutes.

Tip: Proper creaming helps create air pockets for a soft texture.

Step 3: Add Eggs and Vanilla

Add 2 eggs, one at a time, beating well after each addition.

Mix in 1 tbsp vanilla extract or vanilla bean paste.

Optional: Scrape down the sides of the bowl to ensure even mixing.

Step 4: Mix the Dry Ingredients

In a separate bowl:

• Whisk together 2¾ cups flour, 1½ tsp cream of tartar, 1 tsp baking soda, ⅛ tsp baking powder, and ½ tsp salt.

Gradually add dry ingredients to the wet mixture.

Mix just until combined—don’t overmix.

Tip: Overmixing can lead to tough cookies.

Step 5: Chill the Dough (Optional but Recommended)

Cover and chill the dough for 30 minutes.

This helps:

• Prevent spreading
• Intensify flavor
• Make rolling easier

Optional: Chill overnight for even better texture.

Step 6: Make the Cinnamon Sugar

In a small bowl:

• Combine ¼ cup granulated sugar and 1 tbsp cinnamon.

Stir until evenly mixed.

Tip: Make extra for sprinkling on top after baking.

Step 7: Shape and Coat the Cookies

Roll dough into 1½-inch balls.

Roll each ball in the cinnamon sugar mixture to coat completely.

Place on baking sheet 2 inches apart.

Optional: Flatten slightly for a more uniform shape.

Step 8: Bake

Bake for 8–10 minutes, or until:

• Edges are set
• Centers are still soft
• Tops are crackly

Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Tip: Don’t overbake—cookies will continue to set as they cool.

Step 9: Serve and Enjoy

Serve warm or at room temperature.

Yields:

• 24 cookies

Presentation Tip: Stack on a festive plate and sprinkle with extra cinnamon sugar.

Serving Suggestions

Perfect for:

• Holiday cookie trays
• Bake sales
• Afternoon tea
• Cozy nights in

Pair with:

• Hot cocoa
• Chai latte
• Apple cider
• Vanilla ice cream

Tip: Sandwich two cookies with cream cheese frosting for a decadent twist.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate-Dipped Snickerdoodles

Dip cooled cookies in melted dark chocolate and sprinkle with cinnamon sugar.

Snickerdoodle Sandwich Cookies

Fill with vanilla buttercream or cinnamon cream cheese frosting.

Coconut Snickerdoodles

Add shredded coconut to the dough and roll in coconut sugar.

Vegan Version

Use plant-based butter and egg replacer.

Mini Snickerdoodles

Make smaller balls and bake for 6–7 minutes for bite-sized treats.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough up to 2 days in advance.
• Refrigerate: Store baked cookies in airtight container for up to 1 week.
• Freeze: Freeze dough balls or baked cookies for up to 2 months.

Tip: Bake frozen dough balls straight from the freezer—just add 1–2 minutes to baking time.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~180
• Protein: ~2g
• Carbohydrates: ~22g
• Fat: ~9g
• Sugar: ~12g
• Sodium: ~90mg
• Fiber: ~0.5g

These cookies are:

• Soft and chewy
• Lightly spiced
• Perfectly portioned
• Great for gifting

Final Thoughts

These Perfect Snickerdoodle Cookies are more than just a treat—they’re a celebration of simplicity, nostalgia, and the joy of baking. Whether you’re making them for a holiday gathering or just because, they’re guaranteed to bring smiles and comfort in every bite.