If you love soft, pillowy cookies with a crackly cinnamon-sugar crust, then you’re going to fall head-over-heels for these classic Snickerdoodle Cookies.
This old-fashioned cookie has been a family favorite for generations—simple ingredients, no chilling time, and a flavor that feels like pure comfort. If you truly love Snickerdoodle cookies, be sure to check out my Snickerdoodle bread. It is amazing!
Whether you’re baking for the holidays, a Christmas cookie exchange, or simply craving something sweet with your afternoon coffee, these snickerdoodles come out perfect every single time.
Why You’ll Love These Snickerdoodles
- Great for gifting, freezing, or holiday cookie trays
- Soft and chewy texture with that signature tangy flavor from cream of tartar
- No chill time required — ready in under 25 minutes
- Perfect cinnamon-sugar coating that bakes into the most beautiful crackle
- Budget-friendly ingredients you already have in your pantry
⭐ Ingredients You’ll Need
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/2 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated sugar
🥣 How to Make Snickerdoodle Cookies
Follow these simple steps for perfect results every time:
1. Preheat
Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Cream Butter & Sugar
In a large mixing bowl, beat together the softened butter and 1 ½ cups granulated sugar until light and fluffy. Add the eggs and vanilla, mixing well.
3. Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
4. Combine
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft—perfect for rolling.
5. Make the Cinnamon-Sugar Mixture
Stir together 3 tablespoons sugar and 1 tablespoon of cinnamon in a small bowl.
6. Shape & Roll
Scoop about 1 tablespoon of dough and roll it into a ball. Toss each dough ball in the cinnamon-sugar mixture to coat completely.
7. Bake
Place the cookies on your baking sheets 2 inches apart. Bake for 8–10 minutes, or until the cookies are puffed with crackly tops.
8. Cool
Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack.
🍪 Tips for Perfect Snickerdoodles
- Pull them out early. They will look slightly underdone when removed—this keeps them soft!
- Double the cinnamon sugar if you love yours extra coated.
- Use room-temperature butter so the dough comes together smoothly.
❄️ How to Store Snickerdoodle Cookies
- Store cookies in an airtight container for up to 5 days.
- Store baked cookies in the freezer for up to 3 months.
- You can also freeze the dough balls—just roll in cinnamon sugar right before baking.
📌 Snickerdoodle Cookie Variations
- Brown Butter Snickerdoodles: Adds a deep, nutty flavor
- Pumpkin Snickerdoodles: Perfect for fall
- Chai Snickerdoodles: Add chai spice to the sugar coating
- Gluten-Free Snickerdoodles: Swap for a 1:1 GF flour blend
Quick and Easy Snickerdoodles
Soft, chewy Snickerdoodle Cookies rolled in cinnamon sugar. A quick, classic cookie recipe ready in under 25 minutes—perfect for holidays or anytime baking.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 3 tablespoons of sugar and 1 tablespoon of cinnamon for the cinnamon sugar mixture
Instructions
- Sift or whisk flour, baking powder and the salt together then set aside.
- In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes.Reduce speed to low. Add the eggs one at a time, beating well after each addition.
- Scrape the sides and bottom of the bowl then add the flour mixture and mix until just combined.
- Heat your oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.
- Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets.
- Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 22mgSodium: 102mgCarbohydrates: 45gFiber: 1gSugar: 21gProtein: 4g