Dessert

The Best Snickerdoodle Cookie Recipe – Cinnamon Perfection

March 7, 2025
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By : Chef Billy

The Best Snickerdoodle Cookie Recipe – Soft, Chewy & Irresistible

Few cookies can match the nostalgic charm of snickerdoodles. With their soft and chewy centers, crispy edges, and warm cinnamon-sugar coating, they are a must-have in any cookie lover’s collection. This classic recipe delivers bakery-style snickerdoodles with the perfect balance of sweetness and spice, making them a favorite for generations.

If you’ve ever wondered how to achieve that signature tangy flavor and chewy bite, the secret lies in cream of tartar. This ingredient, combined with the perfect ratio of butter, sugar, and cinnamon, creates a cookie that is soft yet sturdy, flavorful yet simple. Whether you’re baking for the holidays, a special occasion, or just craving a warm, homemade treat, these snickerdoodle cookies are a guaranteed winner!

Why You’ll Love This Recipe

✔️ Perfectly Soft & Chewy – Crispy on the outside, soft and pillowy in the center. ✔️ Easy to Make – No chilling required, so you can bake them in under 30 minutes! ✔️ Classic Flavor – The perfect balance of cinnamon and sugar with a hint of tang. ✔️ Kid-Friendly & Crowd-Pleasing – A timeless cookie that everyone loves. ✔️ Great for Freezing – Make a double batch and freeze some for later!

Ingredients

For the Dough:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

For the Cinnamon-Sugar Coating:

¼ cup granulated sugar
1 ½ tablespoons ground cinnamon

How to Make the Best Snickerdoodle Cookies

Follow these simple steps to achieve the softest, chewiest snickerdoodles ever!

Preheat the Oven: Set your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Mix the Cinnamon-Sugar Coating: In a small bowl, combine the ¼ cup sugar and cinnamon. Set aside for rolling.
Cream Butter & Sugar: In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy (about 2-3 minutes).
Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Mix Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Shape the Dough: Scoop about 1 ½ tablespoons of dough and roll into a ball. Coat each ball in the cinnamon-sugar mixture.
Bake: Place the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set but the centers still look soft.
Cool & Enjoy: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for the Best Snickerdoodle Cookies

Use Cream of Tartar: This is essential for the signature tang and chewiness of snickerdoodles.
Measure Flour Correctly: Spoon the flour into the measuring cup and level it off; too much flour will make the cookies dense.
Don’t Overbake: The cookies will continue to set as they cool, so take them out when they still look soft in the center.
For Extra Softness: Store the cookies in an airtight container with a slice of bread to keep them moist.
Customize the Flavor: Add a pinch of nutmeg or pumpkin spice for a fun seasonal twist!

Snickerdoodle Variations

Want to change things up? Try these fun twists on the classic recipe:

Brown Butter Snickerdoodles – Use browned butter instead of regular butter for a deeper, nuttier flavor.
Stuffed Snickerdoodles – Place a caramel or chocolate chunk in the center before rolling in cinnamon sugar.
Pumpkin Snickerdoodles – Add ½ cup pumpkin puree and 1 teaspoon pumpkin spice for a fall-inspired version.
Chocolate Drizzle – Once cooled, drizzle melted white or dark chocolate over the cookies for an extra indulgence.

What to Serve with Snickerdoodle Cookies

Snickerdoodles are delicious on their own, but even better with:

A glass of cold milk – The ultimate classic pairing.
Hot cocoa or coffee – A warm, comforting treat for chilly days.
Vanilla ice cream – Make an ice cream sandwich with two cookies!
Cinnamon whipped cream – A perfect light and airy topping.

Frequently Asked Questions about the Best Snickerdoodle Cookie Recipe

Can I freeze snickerdoodle dough?
Yes! Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, roll in cinnamon sugar and bake from frozen, adding 1-2 minutes to the bake time.

Why do my snickerdoodles turn out dry?
Overbaking is the main culprit! Remove them when the edges are just set but the centers are still soft.

Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

What does cream of tartar do in snickerdoodles?
Cream of tartar gives snickerdoodles their tangy flavor and chewy texture, preventing the sugar from crystallizing so the cookies stay soft.

How do I store leftover cookies?
Keep in an airtight container at room temperature for up to 1 week. For long-term storage, freeze them for up to 3 months.

Final Thoughts

These best-ever snickerdoodle cookies are a true timeless classic, with their soft centers, crisp edges, and irresistible cinnamon-sugar coating. Whether you’re baking for a cozy family night, a holiday cookie exchange, or just to satisfy a sweet craving, this easy snickerdoodle recipe will never disappoint.

Give them a try, and I promise, they’ll become your new favorite cookie!

The Best Snickerdoodle Cookie Recipe – Soft, Chewy & Cinnamon-Sugar Perfection

Author: Chef Billy
Total Time: 25 minutes

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