Snickerdoodle Cookies—Soft, Chewy, and Rolled in Cinnamon-Sugar Bliss

Snickerdoodle cookies are the ultimate nostalgic treat. Soft, thick, and tender with just the right amount of chew, they’re wrapped in a sparkling coat of cinnamon sugar that gives every bite a sweet, cozy crunch. Unlike regular sugar cookies, snickerdoodles get their signature tang from cream of tartar, creating a flavor that’s warm, lightly spiced, and completely addictive. Whether you’re baking for holidays, cookie swaps, or just to fill the house with the scent of cinnamon, this snickerdoodle recipe checks all the boxes—pillowy centers, golden edges, and irresistible cinnamon-sugar crackle on top.

Why These Snickerdoodles Are a Staple

They’re easy to make and never fail to impress. The dough is rich and buttery, the texture stays soft for days, and the cinnamon sugar coating is perfectly balanced—not too sweet and never overwhelming. These cookies are ready in under 30 minutes with no chill time required, and they taste just as amazing with a glass of milk as they do as a stand-alone treat.

Ingredients

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

For the Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1½ tsp ground cinnamon

Instructions

Preheat oven to 375°F and line baking sheets with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Gradually add dry ingredients to the butter mixture, mixing just until combined.
In a small bowl, mix cinnamon and sugar for the coating.
Roll dough into 1½-inch balls and coat each one generously in cinnamon sugar.
Place on prepared baking sheets about 2 inches apart.
Bake for 9–11 minutes until edges are set and centers are soft and puffy.
Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Snickerdoodles

Use room temperature butter for even mixing and soft texture. Cream of tartar is essential for that slight tang—don’t skip it. Don’t overbake; they’ll look a little underdone in the center but firm up as they cool. For extra flavor, roll twice in cinnamon sugar before baking.

Variations

Add a dash of nutmeg to the coating for a twist. Swap vanilla for almond extract for a nutty note. Make them extra thick by chilling the dough for 30 minutes before baking. Sandwich two cookies with marshmallow fluff or buttercream for a dessert upgrade.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months or freeze unbaked dough balls to bake later.

Final Thoughts

Snickerdoodle cookies are soft, simple, and totally satisfying—the kind of cookie that’s always welcome at any table. With a chewy bite, buttery base, and cinnamon sparkle, they’re a classic that never goes out of style.