Snickerdoodle Cookies That’ll Melt in Your Mouth Every Time

Last Updated on November 28, 2025 by Souhail

Let’s be real—there’s something downright magical about Snickerdoodle Cookies. I remember the first time I made them on a rainy fall afternoon in my tiny New York apartment. The scent of cinnamon filled the whole space like a warm blanket, and from the very first bite, I was hooked. These cookies are the ultimate comfort treat: soft, chewy centers, lightly crisp edges, and that signature cinnamon-sugar coating that makes them totally irresistible.

What makes Snickerdoodles so special (aside from their cute name)? It’s the tangy lift from cream of tartar that gives them their slight chew and distinctive flavor, setting them apart from your everyday sugar cookie. Whether you’re baking for the holidays, whipping up an afternoon snack, or just want your house to smell amazing, these cookies fit the vibe.

Why I Keep Coming Back to These Snickerdoodle Cookies

There are tons of cookie recipes out there, but snickerdoodles have a personality all their own. They’re soft, slightly chewy, delicately spiced, and have that magical crinkle top we all know and love. Here’s what makes this recipe a standout in my kitchen—and probably yours too.

• Soft and chewy with crisp edges: The texture is the perfect balance. Slightly crisp on the outside from the cinnamon sugar crust, but tender and chewy on the inside.
• That signature tang: Cream of tartar gives these cookies their classic flavor and helps with that crackly top. It’s not optional here—it’s what sets snickerdoodles apart from regular sugar cookies.
• No chill time: Unlike some cookie recipes that require chilling for hours (I’m looking at you, chocolate chip), these are ready to roll and bake. Perfect for when the craving hits.
• Cozy, nostalgic flavors: They’re like the cookie version of your favorite fall candle. Think cinnamon, sugar, and a whole lotta comfort.
• Perfect for sharing (or not): These are always a hit at bake sales, holiday parties, or even a simple afternoon tea. But honestly? I make a batch and freeze half the dough for emergency cookie moments.

Want to switch things up? Try these easy customizations:

Gluten-Free: Use a 1:1 gluten-free baking flour blend. These cookies turn out beautifully soft without wheat flour.

Vegan: Swap the butter for vegan butter and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of the egg. They’ll still be soft and delicious.

Extra cinnamon kick: Add ½ tsp ground cinnamon directly into the dough for more warm spice throughout.

Pumpkin twist: Want a fall twist? Add a bit of pumpkin purée and pumpkin spice, like in these pumpkin chocolate chip cookies or homemade pumpkin cookies.

How To Make This Recipe

Snickerdoodle Cookies Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

120

kcal

These snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar for the perfect nostalgic treat. Quick, easy, and always a crowd-pleaser.

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Ingredients

• 1 cup unsalted butter, softened

• 1.5 cups granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 2.75 cups all-purpose flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• 0.5 tsp salt

• Cinnamon Sugar Coating:

• 0.25 cup granulated sugar

• 1.5 tsp ground cinnamon

Directions

• First, make sure your butter is at room temperature—soft but not melty. Cream it together with the granulated sugar using a stand mixer or hand mixer until it’s light and fluffy. This takes about 2–3 minutes, and it helps make the cookies soft and tender.
• Now crack in the egg and add vanilla extract. Mix until everything is nicely combined.
• In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step ensures everything is evenly distributed before it hits the wet ingredients.
• Gradually add the dry ingredients to the wet ingredients while mixing on low speed. The dough will come together fairly quickly and feel soft but not sticky.
• In a small bowl, mix together the cinnamon and sugar for the coating. This is the magic finishing touch that gives these cookies their signature sparkle and warm flavor.
• Scoop the dough into tablespoon-sized balls and roll each one in the cinnamon-sugar mixture until generously coated.
• Place the dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. No need to flatten them—they’ll spread slightly while baking.
• Bake in a preheated 350°F (175°C) oven for 9–11 minutes, or until the edges are just set and the centers still look a bit soft. Don’t overbake! They’ll continue to firm up on the baking sheet.
• Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Then, enjoy the heavenly scent that’s now taken over your kitchen and dig in!

Notes

• Make sure your butter is soft, not melted, to get the perfect fluffy texture when creamed.
• Cream of tartar is essential—don’t skip it! It gives that distinct tangy flavor.
• Use a cookie scoop for evenly sized cookies that bake consistently.
• If your dough feels too soft, chill it for 15 minutes before rolling.
• Want thicker cookies? Chill the dough balls for 20 minutes before baking.
• These freeze beautifully both baked and unbaked—perfect for make-ahead desserts.

Nutrition Facts

• Calories: 120kcal
• Fat: 6g
• Carbohydrates: 16g
• Fiber: 0.5g
• Sugar: 9g
• Protein: 1g

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Pro Tips for Getting That Snickerdoodle Cookie Just Right

Over the years, I’ve picked up a few tricks that really level up this classic cookie. If you want that just right texture and flavor, here’s what to keep in mind:

• Use real butter: For the best flavor and texture, stick with unsalted real butter at room temperature. Margarine just doesn’t hit the same.
• Don’t skip the cream of tartar: It gives that signature tang and keeps the cookies soft. Baking powder or baking soda alone won’t cut it.
• Coat generously in cinnamon sugar: Roll those dough balls well! The more coating, the more that sweet, crackly crust will shine after baking.
• Watch the bake time: These cookies can go from perfect to overbaked in just a minute. Take them out when the edges are just set and the centers still look soft. They’ll continue to firm up as they cool.
• Bake on parchment: It helps with even baking and easy cleanup—plus, it prevents spreading too much.

Fun Twists to Try on Classic Snickerdoodle Cookies

The beauty of a classic cookie like this is that it’s incredibly versatile. Once you’ve mastered the base recipe (which I promise you will), there’s a whole world of creative spins you can take.

Pumpkin Spice Snickerdoodles

Inspired by the cozy vibes of fall? Add ⅓ cup pumpkin purée to the dough and reduce the butter slightly to adjust for moisture. Mix pumpkin pie spice into the cinnamon sugar coating. These are like fall wrapped in a cookie. Try them with a pumpkin latte or after making these homemade pumpkin cookies.

Stuffed Snickerdoodles

Level up with a surprise inside. Wrap a ball of cookie dough around a square of chocolate, caramel, or even a mini peanut butter cup. Bake as usual and enjoy the gooey center. Pair with a warm drink or your favorite peanut butter cookies for a dessert platter.

Churro-Inspired Snickerdoodles

Add a splash of vanilla and a pinch of nutmeg to the dough. After baking, brush the cookies lightly with melted butter and double-dip them in cinnamon sugar for that churro vibe.

Brown Butter Snickerdoodles

Brown the butter before adding it to your dough for a deep, nutty flavor that brings a grown-up twist to this childhood favorite.

Snickerdoodle Ice Cream Sandwiches

Bake the cookies slightly smaller and sandwich a scoop of vanilla or cinnamon ice cream between two. Wrap in parchment and freeze for 30 minutes. Perfect summer treat!

Cozy Ways to Serve Snickerdoodle Cookies

These cookies are delightful on their own, but if you’re entertaining or just want to treat yourself, here are some creative serving ideas:

• Warm with vanilla ice cream: A warm cookie topped with a scoop of vanilla or cinnamon ice cream is next-level.
• Cookie platter pairing: Serve with sugar cookies and pumpkin chocolate chip cookies for a festive dessert spread.
• Cinnamon sugar dunk: Pair with a warm chai latte, hot chocolate, or even mulled cider for a cozy combo.
• Holiday party hit: Stack them in a clear cookie jar tied with ribbon for an easy hostess gift or holiday centerpiece.

How to Store and Reheat Snickerdoodle Cookies

If you don’t gobble these up in the first 24 hours (seriously, it happens), here’s how to keep them fresh:

• Room temp: Store in an airtight container at room temperature for up to 5 days. I like to add a slice of bread to keep them soft.
• Freezing baked cookies: Place in a zip-top bag and freeze for up to 3 months. Thaw at room temp or reheat in a 300°F oven for 5 minutes.
• Freezing dough: Roll dough into balls (uncoated), freeze on a tray, then transfer to a bag. When ready to bake, thaw slightly, roll in cinnamon sugar, and bake as usual.

Creative Ways to Use These Cookies

Want to go beyond just snacking (though that’s totally valid)? Here are some fun ways to use leftover or fresh-baked Snickerdoodles:

• Snickerdoodle trifle: Layer crumbled cookies with whipped cream and cinnamon pudding for a no-bake dessert.
• Pie crust base: Crush cookies and mix with butter to create a unique crust for cheesecake or pumpkin pie.
• Snickerdoodle s’mores: Swap out graham crackers for cookies next time you roast marshmallows.
• Cookie crumb topping: Crumble on top of ice cream, oatmeal, or even a baked apple for a cozy crumble-like topping.
• Holiday cookie exchange star: These stand out with their texture and flavor—just add a festive ribbon!

Frequently Asked Questions About Snickerdoodle Cookies

Wrapping It All Up (And Grabbing One More Cookie)

There’s just something timeless about snickerdoodle cookies. Maybe it’s the crackly cinnamon sugar coating, the soft, chewy center, or the way your kitchen smells like a holiday morning while they’re baking. Whatever it is, this recipe is the one I turn to again and again — for bake sales, rainy Sundays, surprise guests, or those “just because I need a cookie” days.

If you’re anything like me, one batch of these snickerdoodles will spark a little joy in your week — and maybe even become part of your own baking tradition. I hope you give them a try and share them with someone you love (even if that someone is you with a warm cup of tea and your coziest sweater).

If you’re on a cookie roll, you might love trying these sugar cookies, or go fall-inspired with pumpkin chocolate chip cookies — both perfect companions for your next baking day.

Let me know if you try this recipe — I’d love to hear how they turn out for you! Leave a comment, share a photo, or tag me in your delicious creations. Now go grab your cinnamon and let’s bake something cozy.