Cinnamon Sugar Snickerdoodle Cookies – The Ultimate Soft & Chewy Classic

Introduction

Few cookies capture the warmth of home baking quite like snickerdoodle cookies. With their soft centers, golden-brown edges, and signature coating of cinnamon sugar, they’re a perfect balance of sweetness and spice. What makes them extra special is their simplicity—just a handful of pantry staples transform into cookies that taste both nostalgic and timeless.

Unlike sugar cookies, which are sweet but often plain, snickerdoodles have a distinctive tangy note and chewy bite. That special flavor comes from cream of tartar, an ingredient that has been a hallmark of these cookies for generations. Paired with cinnamon sugar, the result is a cookie that feels cozy, comforting, and just a little bit magical.

Whether you’re baking for the holidays, preparing a treat for school lunches, or simply indulging in a homemade dessert, this recipe for Cinnamon Sugar Snickerdoodle Cookies will become one of your go-to favorites.

A Brief History of Snickerdoodles

The exact origins of snickerdoodles are debated, but many food historians believe they trace back to German or Dutch baking traditions. The whimsical name might have evolved from the German word Schneckennudeln, which describes a type of cinnamon pastry.

In the 1800s, snickerdoodles became popular in New England, where they quickly earned a place as a household favorite. Over the decades, their popularity spread throughout the United States and eventually around the world. Today, they’re one of the most recognized cookie recipes, with countless variations that highlight their adaptability.

Why This Recipe Works

Soft & Chewy Every Time – The perfect balance of butter, sugar, and cream of tartar ensures the classic chewy texture.
Simple Pantry Ingredients – You likely already have everything on hand.
Warm Cinnamon Flavor – A cozy spice that pairs beautifully with sugar.
Perfect for Any Occasion – From holiday platters to everyday treats.
Freezer-Friendly – Great for make-ahead baking or storing extras.

Ingredients

For the Cookie Dough:

1 cup (225 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
2 large eggs, room temperature
2 ¾ cups (345 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

¼ cup (50 g) granulated sugar
2 teaspoons ground cinnamon

Equipment You’ll Need

Hand mixer or stand mixer
Large mixing bowls
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop or tablespoon

Step-by-Step Instructions

1. Preheat the Oven

Preheat to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

2. Cream Butter & Sugar

In a large mixing bowl, beat together softened butter and sugar until light and fluffy. This should take about 2–3 minutes. Creaming incorporates air, which helps the cookies puff up slightly while baking.

3. Add Eggs & Vanilla

Beat in the eggs one at a time, then stir in vanilla extract. The mixture should be smooth and creamy.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.

5. Mix Wet & Dry

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing—this keeps the cookies tender.

6. Make Cinnamon Sugar

In a small bowl, mix together ¼ cup sugar with cinnamon until evenly blended.

7. Shape the Dough

Scoop dough into 1 ½-inch balls. Roll each ball thoroughly in the cinnamon sugar mixture.

8. Bake

Arrange on baking sheets about 2 inches apart. Bake for 8–10 minutes, until the edges are lightly golden but the centers look slightly soft.

9. Cool

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to set properly without breaking.

Expert Baking Tips

For Extra Chewy Cookies – Slightly underbake and allow them to finish setting on the baking sheet.
Avoid Spreading – If your dough feels too soft, chill it in the refrigerator for 30 minutes before baking.
Even Baking – Use a cookie scoop to ensure uniform size.
Bolder Cinnamon Flavor – Increase cinnamon in the coating to 1 tablespoon for a stronger spice kick.

Variations to Try

Pumpkin Spice Snickerdoodles – Add ½ teaspoon each of nutmeg and cloves for an autumn twist.
Brown Butter Snickerdoodles – Brown the butter before mixing for a nutty, caramelized depth of flavor.
Chocolate-Dipped Snickerdoodles – Dip half of each cooled cookie in melted chocolate for an elegant touch.
Stuffed Snickerdoodles – Wrap dough around caramel or chocolate chunks for a gooey surprise center.
Gluten-Free Version – Swap all-purpose flour for a gluten-free flour blend.

Serving Suggestions

These cookies are versatile and can be enjoyed in many ways:

Pair with a hot drink such as coffee, chai tea, or hot chocolate.
Serve as part of a holiday dessert platter alongside sugar cookies, gingerbread, and shortbread.
Crush and sprinkle over ice cream or yogurt for a fun topping.
Package in decorative tins or jars as homemade gifts.

Storage & Freezing

Room Temperature: Store in an airtight container for up to 5 days.
Freezer (Dough): Freeze unbaked dough balls on a baking sheet, then transfer to a bag or container. Bake straight from frozen with an extra 1–2 minutes of baking time.
Freezer (Baked Cookies): Store cooled cookies in an airtight container for up to 2 months.

Frequently Asked Questions

Q: Can I make them without cream of tartar?
It’s best not to. Cream of tartar gives snickerdoodles their chewy texture and subtle tang. Without it, they’ll taste more like regular sugar cookies.

Q: Why did my cookies spread too much?
The butter may have been too soft, or the dough too warm. Chilling the dough helps prevent spreading.

Q: Can I double this recipe?
Yes! This recipe doubles beautifully and is perfect for large gatherings or holiday baking.

Q: Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.

Nutrition (per cookie, approx.)

Calories: 140
Fat: 6 g
Carbohydrates: 20 g
Protein: 2 g
Sugar: 11 g

(Nutrition values are estimates and may vary depending on portion size and ingredient brands.)

Conclusion

There’s a reason Cinnamon Sugar Snickerdoodle Cookies have stood the test of time. They’re soft, chewy, and coated in just the right amount of cinnamon sugar to make every bite irresistible. Whether you’re baking for a holiday cookie exchange, preparing treats for the family, or just satisfying your own craving, this recipe guarantees cookies that are simple to make yet impossible to resist.

Bake a batch, share with friends, and enjoy the cozy comfort of homemade snickerdoodles. With this recipe in your collection, you’ll always have a go-to cookie that’s as nostalgic as it is delicious.