Baking Snickerdoodles with Grandma was more than a Saturday pastime—it was a cherished ritual. I remember sitting at her worn wooden table, helping her roll dough balls into cinnamon-sugar while the scent of butter and spice filled the kitchen. She always said the secret wasn’t just the cream of tartar but the love you baked into each cookie. Years later, I still use her handwritten recipe, adapting it just slightly for modern ovens. This soft, chewy, cinnamon-sparkled treat is pure comfort—and it’s what started my passion for baking.
In this article, I’ll walk you through the classic Snickerdoodle recipe, show you the right ingredients, how to get the perfect texture, and offer fun variations. Plus, you’ll get helpful tips and answers to popular baking questions before we wrap up. Let’s make magic with flour, sugar, and a sprinkle of nostalgia!
Ingredients & Mixing Basics
Ingredients that matter most
The heart of any Snickerdoodle recipe lies in a short list of kitchen staples. You’ll need all-purpose flour, granulated sugar, unsalted butter (softened), eggs, vanilla extract, baking soda, and that all-important cream of tartar. The cream of tartar gives Snickerdoodles their signature tang and soft texture—don’t skip it. Salt balances the sweetness, while the final roll in cinnamon-sugar gives them that nostalgic flavor.
Use real butter—not margarine—for the best results. Softening it to room temperature makes creaming easier and improves texture. And don’t forget: always measure flour by spooning and leveling, never scooping straight from the bag. That simple habit ensures your dough isn’t dry or dense.
Technique for ideal dough consistency
Start by creaming softened butter with sugar until it’s light and fluffy—about two to three minutes using a hand mixer. Beat in eggs and vanilla, then gradually add in the mixed dry ingredients. Mix just until combined; overworking the dough can lead to tough cookies.
The dough should be soft and pliable, not sticky. If it’s too loose, chill it in the fridge for 20 minutes. This step also helps the cookies hold their shape while baking. Now you’re ready for the cinnamon-sugar magic.
PrintSnickerdoodle Recipe: Soft, Cinnamon-Sugar Cookie Perfection
These Snickerdoodle Cookies are soft, chewy, and bursting with cinnamon-sugar flavor. A double-dip in the spice mix and careful baking ensure every bite is perfectly textured—never dry, always delightful.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 33 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
226g salted butter (1 cup or 2 sticks), softened
267g granulated sugar (1 and 1/3 cups)
67g brown sugar, packed (1/3 cup)
2 large eggs
2 tsp vanilla extract
406g all-purpose flour (3 and 1/4 cups)
1 tsp baking soda
3/4 tsp kosher salt
1 and 1/2 tsp cream of tartar
For rolling:
67g granulated sugar (1/3 cup)
1 and 1/2 tbsp ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat butter until smooth.
3. Add granulated and brown sugar; beat until light and fluffy.
4. Mix in eggs and vanilla; beat until smooth.
5. In a separate bowl, combine flour, baking soda, salt, and cream of tartar.
6. Gradually mix dry ingredients into wet until just combined.
7. Shape dough into 1.5-2 inch balls.
8. Mix sugar and cinnamon in a bowl; roll dough balls to coat.
9. Place balls 2 inches apart on prepared sheets.
10. Bake 9–11 minutes, until edges are set and centers look slightly shiny.
11. Immediately use a spoon to push cookie edges inward to make them round.
12. Let sit on baking sheet for 3–5 minutes, then transfer to a wire rack.
13. While still warm, re-roll cookies in cinnamon sugar for extra coating.
Notes
Do not overbake; slightly underbaked cookies stay soft and chewy.
For round, thick cookies, shape edges immediately after baking.
You can freeze the dough: shape, coat, and store for up to 3 months. Bake from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 12g
- Sodium: 44mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 26mg
Keywords: snickerdoodle, soft cookies, cinnamon sugar, chewy cookies
Rolling, Coating & Baking (Snickerdoodle Texture Tips)
Rolling in Cinnamon-Sugar: The Twice-Dip Method
Once your dough is ready, scoop and roll each ball first in granulated sugar, then dip into a cinnamon-sugar blend again. This twice-dip technique ensures every Snickerdoodle gets a crunchy, spiced crust. It locks in the cinnamon flavor beautifully and gives the cookies that iconic crackled surface.
Baking to Soft-Chewy or Crisp-Tender Perfection
Adjust baking time to suit your preferred cookie texture. For soft and chewy cookies, bake for about 8 to 9 minutes until edges are set but centers still look slightly underdone. For crisp-tender ones, let them go 10–12 minutes until golden. Rotating the tray halfway helps ensure even baking across all cookies.
For a fun twist after baking, try creating a Snickerdoodle-inspired cookie bar—imagine buttery shortbread layered beneath cinnamon-sugar dough. My rhubarb shortbread bars have a similar texture play and inspiration. You might also enjoy the flavor contrast in my lemon raspberry cookies, where bright citrus meets soft chewiness in every bite.
Variations & Serving Suggestions
Flavor Twists: Pumpkin, Brown Butter, and More
Want to elevate your classic Snickerdoodles? Try mixing in a tablespoon of pumpkin purée and a dash of nutmeg for a seasonal take. Brown butter is another incredible twist—just toast the butter until golden and nutty, then chill before creaming. These upgrades add richness and depth, perfect for cozy fall vibes.
You could also add crushed pecans or drizzle the cooled cookies with a simple glaze of powdered sugar and almond milk. Each variation brings something unique while keeping the beloved cinnamon-sugar character front and center.
Creative Ways to Serve Snickerdoodles
Snickerdoodles are delicious fresh out of the oven, but they also shine in creative presentations. Stack them into cookie towers for parties, or crumble them into yogurt parfaits or milkshakes. Sandwich two cookies around a scoop of vegan vanilla ice cream for a heavenly frozen treat.
For brunch, serve alongside fresh fruit or use crushed Snickerdoodles as a base in mini pie crusts. The possibilities are as fun as they are tasty—and they guarantee your cookies never get boring.
FAQs About Snickerdoodles
Cream of tartar gives Snickerdoodles their classic tang and chewy texture. It also helps activate the baking soda, allowing the cookies to rise properly without becoming cakey.
You can, but the flavor and texture will change. Baking powder lacks the acidity of cream of tartar, so you won’t get the same tang or chewy finish.
Place them in an airtight container with a slice of bread. The bread helps maintain moisture, keeping your cookies soft for up to a week.
Absolutely. Freeze the dough in portioned balls for up to three months. Baked cookies can also be frozen; just thaw at room temperature before serving.
Conclusion
There’s nothing quite like the comforting bite of a warm, cinnamon-sugar Snickerdoodle. Whether you stick to the classic or try one of the delicious variations, this cookie never goes out of style. Let it bring a little sweetness to your day—and if you’re craving more inspiration, follow along on Facebook and Pinterest where I share my latest baking adventures!