These cookies are pure comfort: soft centers, crinkly edges, and a cinnamon-sugar coat that makes the kitchen smell like home. With simple pantry staples and a quick mix, they are an easy win for bake sales, weekend treats, or cozy nights in.
Classic Snickerdoodle Cookies
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Hand mixer or stand mixer
- 2 Mixing Bowl
- 1 Wire rack
- 1 Measuring cups and spoons
Ingredients
Dough
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar for the dough
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 2.75 cups all-purpose flour spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
Cinnamon-Sugar Coating
- 0.25 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
Prep
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix granulated sugar with ground cinnamon for the coating; set aside.
Mix, Bake & Cool
- In a large bowl, beat softened butter with granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in the eggs one at a time, then mix in alcohol-free vanilla until smooth.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Add to the wet ingredients and mix on low just until combined. Do not overmix.
- Scoop heaping tablespoon portions, roll into balls, then roll generously in the cinnamon sugar.
- Arrange on prepared sheets, spacing about 2 inches apart. Bake 9 to 11 minutes, until puffed with set edges and soft centers.
- Let cookies rest on the sheet for 2 minutes, then transfer to a rack to cool. They will settle into classic crinkles as they cool.
Notes
Why You’ll Love This Classic Snickerdoodle Cookies
- Soft and chewy with that signature cinnamon-sugar sparkle.
- Tangy flavor from cream of tartar for a classic bite.
- No chill required, so cookies are in the oven fast.
- Simple ingredients you likely have on hand.
- Perfect for gifting, dunking, or ice cream sandwiches.
Classic Snickerdoodle Cookies Ingredients & Substitutions
- Unsalted butter: Softened to room temperature for proper creaming. Salted works; reduce added salt slightly.
- Granulated sugar: For sweetness and crisp edges.
- Eggs: Bind the dough and add richness.
- Alcohol-free vanilla extract: Warm flavor without any alcohol.
- All-purpose flour: Spoon and level for accuracy. A good 1:1 gluten-free baking blend can work.
- Cream of tartar: Essential for tang and texture. See FAQs for a baking powder swap.
- Baking soda: Helps the cookies rise and crinkle.
- Kosher salt: Balances sweetness.
- Cinnamon sugar coating: Granulated sugar mixed with ground cinnamon.
Step-by-Step Instructions to Make Classic Snickerdoodle Cookies
1. Preheat and Prep
Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. Make the Cinnamon Sugar
In a small bowl, mix granulated sugar with ground cinnamon. Set aside for rolling.
3. Cream Butter and Sugar
In a large bowl, beat softened butter with granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in alcohol-free vanilla until smooth.
5. Add Dry Ingredients
Whisk flour, cream of tartar, baking soda, and salt. Add to the wet ingredients and mix on low until just combined. Do not overmix.
6. Scoop and Coat
Scoop heaping tablespoon portions. Roll each into a ball, then roll generously in cinnamon sugar.
7. Bake
Arrange on the prepared sheets, spacing 2 inches apart. Bake 9 to 11 minutes until puffed with set edges and soft centers.
8. Cool
Let cookies rest on the sheet for 2 minutes, then transfer to a rack to cool. They will settle into those classic crinkles.
Tips for Success
- Use room temperature butter so it creams properly and traps air.
- Measure flour by spooning into the cup and leveling to avoid dense cookies.
- Pull cookies when centers still look a touch soft. They finish on the hot pan.
- Roll generously in cinnamon sugar for a sparkly crust.
- If dough feels sticky, chill for 15 minutes for easier rolling.
Variations of Classic Snickerdoodle Cookies
- Brown butter: Brown the butter, cool until solid, then mix. Flavor deepens. Chill dough if too soft.
- Cardamom sugar: Swap half the cinnamon with ground cardamom for a cozy twist.
- Cinnamon plus nutmeg: Add a pinch of nutmeg to the coating.
- White chocolate: Fold in 1 cup white chocolate chips for creamy pops.
- Extra cinnamon: Add 1 teaspoon cinnamon to the dough plus the coating.
Serving Suggestions: What to Pair with Classic Snickerdoodle Cookies
- Cold milk or your favorite dairy-free milk.
- Hot coffee, black tea, or a cozy chai.
- Ice cream sandwiches with vanilla or cinnamon ice cream.
- Fruit on the side, like fresh berries or sliced apples.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container for 3 to 4 days with a slice of bread to keep them soft.
- Freeze baked cookies: Freeze up to 2 months. Thaw at room temperature.
- Freeze dough balls: Roll in cinnamon sugar and freeze on a sheet. Bake from frozen at 350°F, adding 1 to 2 minutes.
- Rewarm: Microwave a cookie for 6 to 8 seconds for that fresh-baked softness.
Memories Made Around the Table
These cookies were the first I learned to bake on my own, and I still remember the cinnamon cloud that floated through the kitchen. Every batch takes me right back to those happy, flour-dusted afternoons.
FAQs
What does cream of tartar do in snickerdoodles?
It adds a gentle tang and helps create that classic soft, chewy texture with crinkly tops.
Can I make them without cream of tartar?
Yes. Replace the cream of tartar and baking soda with 2 teaspoons baking powder. The flavor will be slightly less tangy.
Do I need to chill the dough?
Not usually. If your kitchen is warm or the dough seems sticky, a quick 15-minute chill makes scooping easier.
How do I keep them soft?
Do not overbake. Store in an airtight container with a small piece of bread to maintain moisture.
Can I make them bigger?
Yes. Use 2 tablespoon scoops and bake 1 to 2 minutes longer, watching for set edges and soft centers.
Final Thoughts
Classic Snickerdoodle Cookies are everything we love about home baking. Simple ingredients, warm spice, and a cookie jar that empties fast. Happy baking.