Easy Snickerdoodle Cookies Recipe

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These cookies come together with pantry staples like butter, sugar, flour, and a touch of cream of tartar — the key to their signature tangy flavor and soft texture. Perfect for holiday baking or everyday cravings, Snickerdoodles deliver cozy comfort in every bite.

With minimal prep time and no chilling required, they’re ideal for beginner bakers or anyone looking for a quick, satisfying treat. Enjoy them warm from the oven with a glass of milk or tea.

Soft, chewy, and coated in a sweet cinnamon-sugar shell, Snickerdoodle cookies are a timeless American classic. With their signature tang (thanks to cream of tartar) and crackled tops, these cookies are incredibly easy to make—even for beginner bakers.

This recipe delivers a perfect balance of softness and flavor in under 30 minutes, making it a favorite for weeknight treats, holidays, or cozy weekend baking.

Why You'll Love This Recipe

No chill time needed
Crisp edges, chewy centers
Pantry-friendly ingredients
Bakes in under 10 minutes
Kids and adults both love them!

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Cooking Method: Baking

Cuisine: American

Courses: Desert

Difficulty: Intermediate

Servings: 24

Estimated Cost: 6.00

Calories: 110 kcal

Best Season: Fall, Winter

Description

Easy Snickerdoodle Cookies are soft, chewy, and coated in a delicious cinnamon-sugar crust.

These classic American cookies are simple to make with pantry staples like flour, sugar, butter, and cream of tartar, which gives them their signature tangy flavor and soft texture.

Perfect for holidays, bake sales, or everyday treats, they come together quickly and fill your kitchen with a warm, cozy aroma.

With crisp edges and tender centers, Snickerdoodles are a timeless favorite that everyone loves.

Whether you're a beginner or seasoned baker, this recipe delivers consistent, crowd-pleasing results every time.

Ingredients

1 cup (2 sticks)
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract

For the cinnamon-sugar coating:

1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

Instructions

1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. This helps the cookies bake evenly and prevents sticking.
2
In a large mixing bowl, cream together the butter and sugar using an electric mixer (hand or stand mixer) on medium speed for 2–3 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
4
In a small bowl, mix together the 1/4 cup sugar and 1 1/2 tsp cinnamon. This will coat the dough balls before baking.
5
Scoop out dough using a tablespoon or cookie scoop and roll into 1-inch balls. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
6
Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7
Bake for 8–10 minutes, until the edges are lightly golden and the centers look just slightly underbaked. Do not overbake—this keeps the centers soft and chewy.
8
Let cookies cool on the pan for 2–3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 110kcal

% Daily Value *
Total Fat 5g8%
Saturated Fat 2.5g13%
Cholesterol 20mg7%
Sodium 100mg5%
Total Carbohydrate 15g5%
Dietary Fiber 0.3g2%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Snickerdoodle cookies are a beloved classic known for their soft, chewy texture and signature cinnamon-sugar coating.

They're simple to make but incredibly rewarding when done right.

Whether you're a baking novice or a cookie connoisseur, these tips and tricks will help you perfect your snickerdoodle game — plus creative ways to serve them for any occasion.

Top Tips for Perfect Snickerdoodles

Use Cream of Tartar
This is what separates snickerdoodles from regular sugar cookies. It gives the cookies a subtle tang and helps create that chewy texture. If you don’t have it, you can substitute with lemon juice or vinegar, but for the most authentic flavor, stick with cream of tartar.
Soften Butter Properly
Make sure your butter is softened, not melted. It should be soft enough to press with a finger but not so warm that it’s greasy. Too-soft or melted butter can cause the cookies to spread too much and lose their chewy center.
Chill the Dough (Optional but Recommended)
While not required, chilling the dough for 30 minutes can help control spreading and give the cookies a thicker, puffier shape. It also enhances the flavor and makes dough easier to roll into balls.
Don’t Overbake
Snickerdoodles should look slightly underbaked when you take them out of the oven — light golden edges but pale centers. They’ll continue to set as they cool. Overbaking will lead to dry, cakey cookies.
Double Coat in Cinnamon Sugar
Roll the dough balls generously in cinnamon sugar — twice, if you want a more pronounced crust. This extra step adds flavor and a pleasant crunch to contrast the soft interior.

Serving Size & Yield

A standard easy snickerdoodle recipe yields about 24 cookies (using 1 tablespoon of dough per cookie).
For larger cookies (2 tablespoons per dough ball), expect around 12–14 cookies.

Serving Suggestions per Occasion:

Casual snack: 2–3 cookies per person
Holiday tray or party: 1–2 cookies per guest (paired with other treats)
Gift box: 6–8 cookies per small box or bag

Fun Variations & Tricks

Stuff Them!
Add a mini caramel, chocolate square, or a cream cheese filling to the center for a surprise twist.
Brown Butter Upgrade
Swap standard butter for browned butter to add a toasty, nutty depth of flavor.
Add a Splash of Vanilla or Almond Extract
Enhance the flavor profile with a teaspoon of vanilla or almond extract.
Gluten-Free Option
Use a 1:1 gluten-free flour blend for a version that retains the soft texture without wheat.
Cinnamon Sugar Ratio Tip
Use ¼ cup sugar to 1 tablespoon cinnamon for a well-balanced coating. Adjust to taste for spicier or milder cookies.

Serving & Pairing Ideas

Classic Pairing: Serve warm with a glass of cold milk.
Ice Cream Sandwiches: Sandwich vanilla or cinnamon ice cream between two cookies for an easy dessert.
Holiday Platter: Pair with gingerbread men, chocolate crinkles, and sugar cookies.
Coffee Companion: These cookies are perfect with a cup of spiced chai, cappuccino, or hot cocoa.
Mini Dessert Boards: Include snickerdoodles on mini charcuterie-style dessert boards with chocolate, nuts, and fruit.

Pro Tips for Success

Room temperature butter is key for creaming—too cold and it won’t whip properly.
Don’t skip the cream of tartar—it adds the signature tang and gives the cookies their texture.
Slightly underbake for soft centers; the cookies will continue to cook a little on the hot tray.
For more uniform cookies, use a cookie scoop.
You can freeze the dough balls before baking—just roll in cinnamon sugar and freeze. Bake directly from frozen, adding 1–2 minutes to the baking time.

Variations

Cinnamon overload: Add 1/2 tsp cinnamon to the dough for a double cinnamon punch.
Brown butter snickerdoodles: Use browned butter for a nutty, caramelized flavor.
Chai Snickerdoodles: Replace cinnamon with a mix of chai spices—cardamom, ginger, cloves, and cinnamon.
Gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum.
Vegan option: Use vegan butter and flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).

Storage and Freezing

Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies, place them in a single layer in a freezer bag or container. They’ll keep for up to 2 months.
To freeze unbaked dough, shape and coat the dough balls in cinnamon-sugar, freeze on a baking tray until solid, then transfer to a freezer bag.
Room Temperature: Store in an airtight container for up to 5 days to maintain softness.
Freezing: Freeze cookie dough balls (before baking) for up to 3 months. Bake directly from frozen — just add 1–2 extra minutes of bake time.
Baked Cookies: Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature or warm slightly in the oven for a fresh-from-the-oven feel.

Final Thoughts

Snickerdoodles strike the perfect balance between nostalgic comfort and timeless flavor. Whether you’re baking for a party, a holiday tray, or a cozy weekend, these cookies are guaranteed to disappear quickly. With minimal effort and a big cinnamon payoff, this easy recipe deserves a permanent place in your baking rotation.

Keywords: Snickerdoodle, cinnamon, chewy cookies, easy dessert, classic recipe,