There’s something magical about the warm, cinnamon-sugar aroma of freshly baked snickerdoodles filling your kitchen. These soft, chewy cookies with their delicate crackled tops are a nostalgic treat that feels like a cozy hug in every bite. With just 25 minutes from start to finish, they’re perfect for satisfying a sweet craving or impressing guests with minimal effort.
The buttery dough, rolled in a cinnamon-sugar blend, bakes into golden perfection with a tender center and a slightly crisp edge. Whether enjoyed with a cup of tea or shared with loved ones, these snickerdoodles are a timeless delight that never fails to bring joy.
What makes these cookies truly special is their irresistible balance of flavors and textures. The rich, buttery base pairs beautifully with the warm, spiced coating, creating a symphony of sweetness and warmth in every mouthful. Each cookie is a little piece of comfort, perfect for any occasion—whether it’s a holiday gathering or a quiet afternoon treat.
Plus, with 24 cookies in one batch, there’s plenty to share (or savor all to yourself). Simple to make yet utterly indulgent, these snickerdoodles are sure to become a cherished favorite in your baking repertoire.
Ingredients for Perfect Snickerdoodles
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 ½ cups (300 g) granulated sugar
- 1 large egg + 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour (measure properly to avoid dry cookies)
- 1 ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- For rolling:
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon ground cinnamon
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a stand mixer or with a hand mixer, cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into the butter mixture until completely combined. The dough will be thick; scrape the sides/bottom of the bowl several times to ensure it’s well mixed.
- In a small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 ½ Tablespoon-sized balls and coat each in the cinnamon/sugar mixture.
- Place dough balls on prepared cookie sheets and bake for 11-12 minutes. The centers may appear slightly underdone, which is okay!
- Allow cookies to cool completely on the baking sheet. They will finish baking without drying out or becoming hard or crumbly.
Perfect Pairings: Serving Suggestions
Snickerdoodles are a classic treat on their own, but they pair wonderfully with a glass of cold milk or a warm cup of coffee. For a festive twist, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a delightful addition to a holiday cookie platter!
Keep Them Fresh: Storage Tips
Store your Snickerdoodles in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps retain moisture. For longer storage, freeze the cookies in a single layer before transferring them to a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations
Want to experiment? Try adding a pinch of nutmeg to the dough for a warm, spiced flavor. For a chewier texture, replace the granulated sugar with brown sugar. You can also roll the dough balls in a mix of sugar and cocoa powder for a chocolatey twist!
Quick Tips for Success
Ensure your butter is softened but not melted for the perfect dough consistency. Use a cookie scoop for evenly sized cookies, and don’t overbake—they’ll firm up as they cool. If you’re short on time, chill the dough for 10 minutes to make rolling easier.
Snickerdoodle Recipe
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 1 large egg + 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 cups all-purpose flour see my post on how to measure flour properly to avoid cookies that are dry
- 1 ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For rolling
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
- In a separate small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.