Snickerdoodle Cookie

There’s something deeply nostalgic about baking Snickerdoodle cookies in my kitchen. Every time I prepare them, the smell of cinnamon wafting through the house instantly takes me back to my early days of baking. I remember experimenting with different cookie recipes, trying to find something simple, comforting, and loved by everyone. Snickerdoodles became an instant favorite—not just because of their buttery softness, but because they hold a cozy charm that never fails to delight.

You’ll love this recipe for so many reasons. First, these cookies are delightfully soft in the center with just the right amount of crisp around the edges. The cinnamon-sugar coating gives them a warm, lightly spiced flavor that makes them stand out from other cookies. Whether served with a cup of tea in the afternoon, added to a holiday dessert tray, or packed into a lunchbox, they always manage to put smiles on faces.

What makes this Snickerdoodle cookie recipe truly versatile is that you can enjoy it year-round. It’s perfect for weeknight baking, ideal for festive occasions, and even great as a quick homemade gift. Plus, it’s easy to adapt—whether you want to make a smaller batch, freeze the dough for later, or swap the sugar for a different type, the recipe always turns out delicious.

And let’s talk about how affordable it is. All the ingredients used here are pantry staples. No specialty flours, no hard-to-find components—just everyday items like flour, butter, sugar, and cinnamon. Even better, the preparation takes little time, and the dough doesn’t require hours of chilling. With minimal effort and cost, you get a batch of warm, chewy cookies that rival any bakery version.

Here are the essential ingredients you’ll need to make these Snickerdoodle cookies:

Ingredients for the Recipe:

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

For the cinnamon-sugar coating:

• 3 tablespoons granulated sugar

• 1 tablespoon ground cinnamon

How to Prepare This Recipe

Making Snickerdoodle cookies at home is one of the easiest and most satisfying baking experiences. With just a few simple ingredients and steps, you’ll have a batch of warm, cinnamon-coated cookies ready to enjoy. The dough is quick to bring together, and since no chilling is required, the cookies go from bowl to oven in minutes.

Step-by-Step Instructions for Preparation

Step 1: Preheat the oven
Start by preheating your oven to 180°C (350°F). Prepare two large baking sheets by lining them with parchment paper. This prevents the cookies from sticking and helps them bake evenly.

Step 2: Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this aside. These dry ingredients will give the cookies their classic texture—soft in the middle with a slightly crisp edge.

Step 3: Cream the butter and sugar
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer. Beat the mixture on medium speed until it becomes light and fluffy—this usually takes about 2 to 3 minutes. This step adds air to the dough, helping the cookies bake up soft and tender.

Step 4: Add eggs and vanilla
Crack in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and continue beating the mixture until fully incorporated. The eggs bind everything together while the vanilla enhances the flavor.

Step 5: Combine wet and dry ingredients
Gradually add the dry ingredients into the wet mixture. Reduce the mixer speed to low and mix until a soft dough forms. You may need to use a spatula to scrape down the sides of the bowl and ensure everything is evenly combined.

Step 6: Make the cinnamon-sugar coating
In a small bowl, stir together the granulated sugar and ground cinnamon. This simple mix will be used to coat the cookie dough balls and give each bite its signature cinnamon crunch.

Step 7: Form and coat the dough balls
Scoop out tablespoon-sized portions of dough and roll them into balls using your hands. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated. The coating adds flavor and texture that define a classic Snickerdoodle.

Step 8: Bake the cookies
Place the coated dough balls onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges are just golden but the centers remain soft and puffy. Avoid overbaking, as the cookies will continue to firm up as they cool.

Step 9: Cool the cookies
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, they’ll be soft and chewy with a lovely cinnamon-sugar finish.

Quick and Easy

This recipe is perfect when you’re short on time. With no refrigeration required, the entire process—from mixing to baking—takes just under 30 minutes. Even if you’re a beginner baker, this is a confidence-boosting recipe that delivers every time.

Customizable

Want to make them your own? You can easily adapt the dough by adding a hint of nutmeg, using brown sugar for a slightly deeper flavor, or turning them into sandwich cookies with a cream cheese filling. Some even like to add a bit of ground cardamom for a unique twist. If you’re baking for a crowd, you can double the recipe or make mini cookies for bite-sized treats.

Popular with Many People

These cookies are well-loved by both kids and adults alike. They’re great for lunchboxes, bake sales, gift boxes, or just as an after-dinner treat. The cinnamon aroma alone makes them a hit in any setting. Whether you’re hosting guests or just indulging in a quiet afternoon snack, Snickerdoodles are always a welcome addition.

With this reliable, step-by-step method, you’ll always achieve cookies that are soft, sweet, and satisfyingly spiced. This is one of those recipes you’ll want to save, repeat, and pass along.

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Frequently Asked Questions

Q: Can I use salted butter instead of unsalted butter?
A: Yes, you can use salted butter if that’s what you have. Just reduce the added salt in the recipe to avoid making the cookies too salty.

Q: How should I store Snickerdoodle cookies?
A: Store them in an airtight container at room temperature. They stay fresh for about 4 to 5 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture.

Q: Can I freeze the cookie dough?
A: Absolutely. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

Q: What if I don’t have cream of tartar?
A: You can substitute cream of tartar with an equal amount of lemon juice or white vinegar. This helps the cookies rise properly and keeps their texture light.

Q: Can I make these cookies vegan?
A: To make a vegan version, substitute butter with plant-based margarine and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture may be slightly different but still delicious.