Snickerdoodles

Soft, chewy Snickerdoodles with a buttery cinnamon sugar coating. Easy, foolproof, and perfect for baking anytime.

There’s something about a warm, freshly baked cookie that instantly makes your day better, and Snickerdoodles are the perfect example. Soft, chewy, and coated in sweet cinnamon sugar, these cookies are simple to make and impossible to resist.

Over the years, I’ve made a lot of cookies, but there’s something about Snickerdoodles that keeps me coming back. They’re the kind of cookie that makes you pause for a moment, grab a cup of coffee or tea, and just enjoy a little sweet treat. And honestly, who doesn’t need a little of that in their day?

Whether you’re baking for a snack, a casual get-together, or just because, this recipe delivers perfectly tender cookies every time. With slightly crisp edges, pillowy centres, and that classic crackle on top, Snickerdoodles are the kind of treat that keeps everyone coming back for more.

Tips for the Best Snickerdoodles

• Use Room-Temperature Ingredients – Butter and eggs mix more evenly, giving you a smoother dough and better texture.
• Measure Flour Carefully – Spoon and level the flour instead of packing it. Too much flour can make cookies dense.
• Don’t Overmix the Dough – Mix until just combined. Overmixing can make cookies tough instead of soft and chewy.
• Roll Evenly – Make 1-inch balls for uniform cookies that bake evenly.
• Cinnamon Sugar Coating Matters – Roll each ball generously so every bite has that signature sweet, spiced flavour.
• Bake One Sheet at a Time – Ensures even heat and prevents spreading too much.
• Watch the Edges, Not Just the Time – Cookies are ready when the edges are set but centres are still soft. They’ll continue to firm up as they cool.

How to Store Snickerdoodles

• At Room Temperature: Store cooled cookies in an airtight container for up to 2 weeks. For the best flavour and texture, enjoy within 3–5 days.
• Freezing Baked Cookies: Place cooled cookies on a baking sheet until firm, then transfer to a labelled freezer bag. Freeze for up to 3 months. Thaw at room temperature for 1–2 hours before serving.
• Freezing Cookie Dough: Roll dough into balls and place in a labelled freezer bag. Freeze for up to 3 months. Thaw at room temperature before baking as directed.

Frequently Asked Questions

About the Ingredients for Soft and Chewy Snickerdoodles

• Flour – Always spoon and level your flour when measuring. Too much flour can make Snickerdoodles dense instead of soft and tender.
• Cream of Tartar – This small but essential ingredient activates the baking soda and gives Snickerdoodles their signature chewy texture and slight tang.
• Baking Soda – Helps the cookies rise and develop a light, airy texture. Make sure it’s fresh for best results.
• Salt – Enhances all the flavours in the cookie and balances the sweetness.
• Sugar – Granulated white sugar sweetens the dough and combines perfectly with the cinnamon coating for classic Snickerdoodle flavour.
• Butter – Unsalted butter is best for controlled flavour. If you only have salted butter, simply skip the added salt in the recipe. Butter gives these cookies their rich, tender texture.
• Eggs – Use room-temperature eggs so they blend smoothly into the dough, keeping the cookies soft and uniform.
• Cinnamon – The star of the show! Cinnamon gives these classic cookies their signature warm, sweet, and slightly spicy flavour.

Looking for More Cookie Recipes?

Check out more of my favourite cookies!

This Crumbl copycat Chocolate Mallow Cupcake Cookies recipe results in tender and chewy cookies with a delicious marshmallow creme filling.

Decadent Crumbl-inspired Frozen Hot Chocolate Cookies topped with rich chocolate frosting and mini marshmallows.

These ancho chili chocolate cherry cookies are the perfect balance of sweet and spicy, with a chewy texture and rich chocolate flavour.

Snickerdoodles Recipe

Yield: 36 cookies | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/4 cups granulated sugar, divided
• 1 cup unsalted butter, softened
• 2 large eggs, room temperature
• 3 teaspoons ground cinnamon

Directions

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. Mix the dry ingredients. In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
3. Cream the butter and sugar. In a large bowl, beat together 2 cups of sugar and the softened butter until light and fluffy. Add the eggs one at a time, mixing until fully incorporated. (Image 1)
4. Combine wet and dry ingredients. Gradually add the dry ingredients to the butter mixture, stirring just until combined. Avoid overmixing to keep cookies soft and tender.
5. Prepare the cinnamon sugar coating. In a shallow bowl, mix the remaining 1/4 cup sugar with the ground cinnamon.
6. Shape the cookies. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar until fully coated. (Image 2)
7. Bake. Place the cookies a few inches apart on the prepared baking sheets. Bake for 8-10 minutes, until the edges are set but the centres are still soft. The cookies will firm up as they cool.
8. Cool and enjoy. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Store in an airtight container or freeze for later.