Snickerdoodle Cookies

This simple chill-and-roll trick makes Snickerdoodle cookies thicker, chewier, and perfectly crackled — every single time.

These classic Snickerdoodle Cookies are soft, buttery, and coated in a warm cinnamon-sugar blanket that makes every bite feel cozy. If you love cinnamon treats, you might also enjoy my cinnamon sugar donut muffins . This is the kind of cookie recipe you’ll want on repeat all year long.

The secret? Chill the dough for just 20–30 minutes before rolling it in cinnamon sugar. This simple chill-and-roll trick gives the cookies thicker centers, chewier texture, and that signature crackly Snickerdoodle top — without changing the recipe.”

Why You’ll Love It

• Soft and chewy: Perfect bakery-style texture every time.
• Classic flavor: Sweet cinnamon sugar with a slight tang from cream of tartar.
• Quick and easy: Simple pantry ingredients and ready in under 30 minutes.
• Holiday favorite: A staple on any Christmas cookie plate.

Ingredients

Here’s everything you need to make a batch of warm and cozy Snickerdoodle Cookies. For more cookie inspiration, check out these raspberry-filled almond snowball cookies .

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tbsp ground cinnamon (for rolling)
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms.
4. In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon.
5. Roll dough into 1-tbsp balls, then coat each one generously in the cinnamon-sugar mixture.
6. Cover the dough and chill for 20–30 minutes for thicker, chewier cookies.
7. Place on the prepared baking sheets and bake for 8–10 minutes, or until the edges are set and the centers look slightly soft.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

• Chef’s Tip (the trick): For bakery-style Snickerdoodles, chill the dough for 20–30 minutes. This prevents overspreading and creates those perfect cinnamon-sugar cracks.
• Chill for thicker cookies: Refrigerate the dough for 20–30 minutes if you want puffier, thicker rounds.
• Add a twist: Mix in 1/2 tsp vanilla extract or swap in brown sugar for a deeper flavor.
• Make them festive: Replace part of the cinnamon sugar with colored sanding sugar for holidays.

Substitutions

• No cream of tartar? Replace both the cream of tartar and baking soda with 2 tsp baking powder.
• Dairy-free: Use high-quality plant butter sticks.
• Gluten-free: Swap flour with a 1:1 baking-ready GF blend.

Serving Suggestions

These Snickerdoodle Cookies pair beautifully with a mug of hot chocolate, or you can serve them on a dessert platter alongside treats like gourmet peanut butter chocolate ruckus cookies or spooky finger cookies during Halloween.

Storage & Reheating

• Room temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months.
• Freeze dough: Freeze rolled dough balls and bake straight from frozen, adding 1–2 minutes.

FAQs

More to Try

• Soft Pumpkin Cookies with Cinnamon Frosting
• Matcha Brownies Recipe
• Baked Apple Fritters
• Apple Loaf Cake
• Chocolate Covered Potato Chips

Conclusion

These homemade Snickerdoodle Cookies are cozy, soft, and packed with cinnamon flavor that makes them irresistible. Whether you bake them for holidays, weekend cravings, or a quick sweet treat, they always deliver warm cookie-jar comfort.

Snickerdoodle Cookies

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• Author: Sarah
• Total Time: 20 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

These classic Snickerdoodle Cookies are soft, buttery, and coated in a warm cinnamon-sugar blanket that makes every bite feel cozy.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tbsp ground cinnamon (for rolling)
• 1/4 cup granulated sugar (for rolling)

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Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms.
4. In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon.
5. Roll dough into 1-tbsp balls, then coat each one generously in the cinnamon-sugar mixture.
6. Place on the prepared baking sheets and bake for 8–10 minutes, or until the edges are set and the centers look slightly soft.
7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chef’s Tip: For bakery-style Snickerdoodles, chill the dough for 20–30 minutes. This prevents overspreading and creates those perfect cinnamon-sugar cracks. You can also add vanilla for depth, or colored sugar for festive variations. For gluten-free, use a 1:1 GF flour blend. Store in an airtight container for up to 5 days or freeze.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 10g
• Sodium: 95mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg

Keywords: snickerdoodle cookies, cinnamon cookies, classic snickerdoodles, holiday cookies