Name: Sweet Cinnamon Snickerdoodles Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour 390g; 2 tablespoons powdered milk 10g; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 cup salted butter 227g, room temperature, grass-fed recommended; 1 cup granulated sugar 200g; ⅓ cup light brown sugar 66g, packed; ½ teaspoon kosher salt; 1 large egg room temperature; 1 additional large egg yolk room temperature; 1 tablespoon vanilla extract; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon; ¼ cup granulated sugar 50g; 1½ teaspoons ground cinnamon

There’s something simply magical about that warm, comforting swirl of cinnamon sugar on a cookie—soft on the inside with just the right amount of crisp at the edges. That’s exactly why my Sweet Cinnamon Snickerdoodles Recipe is a staple in my kitchen, and I think you’ll find it’s worth adding to yours, too.

A stack of three soft cookies covered in cinnamon sugar is at the front, with the top cookie showing a bite taken out of it, revealing a light brown inside with a soft texture. The cookies are round with a slightly cracked surface and a powdery cinnamon sugar coating that gives them a sandy appearance. Behind the stack, more cookies are laid out on a white marbled surface, some resting on a wire cooling rack. To the left, several cinnamon sticks lie next to a white dish filled with cinnamon sugar and a cinnamon stick inside. The overall scene is warm-toned, highlighting the golden brown colors of the cookies and cinnamon. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Cinnamon Snickerdoodles Recipe
Top Tip
How to Serve Sweet Cinnamon Snickerdoodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Cinnamon Snickerdoodles Recipe

Why You'll Love This Recipe

I've made countless snickerdoodle recipes over the years, but this one truly stands out every single time. It strikes the perfect balance between sweet and spicy, soft yet chewy, and has a buttery depth that keeps me coming back for one more bite.

Fluffy, soft texture: Thanks to the powdered milk and extra egg yolk, these cookies stay soft yet perfectly structured.
Double cinnamon coating: Rolling the dough balls twice in cinnamon sugar gives them that signature snickerdoodle sparkle and spice.
Simple but special ingredients: Using cream of tartar and a mix of sugars adds depth and authenticity that you’ll appreciate.
Easy to customize: Whether you want to tweak the cinnamon level or try gluten-free flour, this recipe adapts beautifully.

The image shows soft round cookies with a rough texture covered in a light layer of cinnamon sugar. One cookie is split in half to show the soft, airy, light tan inside. The cookies rest on a dark red cloth with several cinnamon sticks nearby, adding warm brown tones. At the bottom left, part of a white bowl filled with cinnamon sugar is visible, showing the grainy texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a classic blend of ingredients, yet each element plays a specific role to create those dreamy snickerdoodles you love. A couple of key tips: go for grass-fed butter if you can for richness, and use fresh cream of tartar—it really makes a difference in flavor and texture.

Flat lay of a large mound of all-purpose flour, a small bowl of powdered milk, a small bowl of cream of tartar, a small bowl of baking soda, a stick of salted butter softened with a pale yellow hue, a small bowl of granulated sugar, a small bowl of packed light brown sugar, a pinch of kosher salt crystals, two whole large eggs with clean shells, a small white bowl of clear vanilla extract, a small white bowl filled with granulated sugar mixed with ground cinnamon in warm brown tones, all arranged in perfect symmetry on simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Forms the sturdy but tender base for your cookies.
Powdered milk: Keeps them soft and adds a subtle richness I didn’t expect until I tried it.
Cream of tartar: The secret ingredient that brings that classic tang and chewiness.
Baking soda: Helps the cookies rise just right and get those signature cracks on top.
Salted butter: Provides flavor depth and moisture; I love using room temperature, grass-fed when possible.
Granulated sugar: Sweetness and structure – I use one cup in the dough and additional for coating.
Light brown sugar: Adds moisture and caramel notes that enhance the cookie's richness.
Kosher salt: Balances sweetness and enhances overall flavor.
Large eggs + extra egg yolk: Eggs bind and add tenderness, and that extra yolk creates softness and chewiness.
Vanilla extract: Boosts aroma and sweetness with natural warmth.
Cinnamon (ground): The star warming spice, mixed with sugar for the cookie coating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Sweet Cinnamon Snickerdoodles Recipe is how easy it is to tweak—whether you want to bump up the cinnamon, swap out sugars, or even make a dairy-free version. Play around and make it yours!

Variation: I sometimes add a pinch of nutmeg or cardamom to the cinnamon sugar mix for a subtle twist that guests always compliment.
Gluten-Free: Using a 1:1 gluten-free flour blend works well if you want to avoid gluten; just expect a slightly different crumb.
Vegan Adaptation: Try swapping butter for coconut oil and using a flax egg—results are tasty but slightly different texture-wise.
Size Options: I usually use a #20 scoop for mid-sized cookies, but going larger (like #16) creates impressive, bakery-style cookies perfect for sharing.

Step-by-Step: How I Make Sweet Cinnamon Snickerdoodles Recipe

Step 1: Whisk Dry Ingredients Like a Pro

Start by combining the all-purpose flour, powdered milk, cream of tartar, and baking soda in a large bowl. Whisk these together well—this ensures your rising agents and powders are evenly distributed, which means even texture and rise later. I find this step really sets the foundation for a perfect cookie.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer fitted with the paddle attachment, beat your softened butter with granulated sugar, brown sugar, and salt on high speed for about 2 minutes. You’re aiming for a pale, fluffy mixture—this traps air and ensures lightness inside the cookies. Don’t rush this part; it really makes a difference!

Step 3: Add Eggs and Vanilla

Scrape down the bowl sides to keep things even. Add one large egg plus the extra yolk, along with vanilla extract. Mix just until incorporated—over-mixing now could toughen the dough. That extra yolk? It’s my favorite secret for ultra-soft cookies.

Step 4: Slowly Add Dry Ingredients

Add the dry flour mixture in three batches, mixing gently in-between. Take your time here and scrape the sides as needed so everything comes together evenly. The dough should be soft but not sticky—if it’s too wet, just add a tablespoon of flour.

Step 5: Chill Dough & Prepare Cinnamon Sugar

Pop the dough in the fridge for about 30 minutes. While it chills, mix your first batch of cinnamon sugar—combining granulated sugar and ground cinnamon. This step lets the dough firm up, which helps maintain the snickerdoodle shape and gives you that beautiful crackle.

Step 6: Scoop, Roll, and Coat

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Use a #20 cookie scoop to portion the dough into balls, then roll each in the cinnamon sugar mixture until coated. Space them about 4 inches apart so they have room to spread without sticking.

Step 7: Bake & Double Coat

Bake for 9–11 minutes until the edges look set but the centers still appear slightly soft. While they’re baking, mix a fresh batch of cinnamon sugar for the topping. When the cookies come out, let them cool on the sheet for a few minutes, then dip the tops into the new cinnamon sugar—this double coating is what makes them shine and taste so irresistible.

Step 8: Cool and Enjoy!

Transfer your finished cookies to a cooling rack and give them time to firm up but still stay soft inside. Then grab a glass of milk, tea, or coffee and dive in—you deserve it!

Top Tip

From my experience, getting these snickerdoodles to perfection comes down to a few little kitchen habits that are easy to overlook.

Don’t Skip the Chill: Chilling makes the dough manageable and improves texture by relaxing the gluten.
Double Cinnamon Roll: Rolling twice in fresh cinnamon sugar layers the flavor and gives your cookies that trademark crackled sugar sparkle.
Room Temperature Ingredients: Especially the butter and eggs—this helps them blend seamlessly for lighter dough.
Watch The Bake Time: Edges should be firm but centers soft—cookies firm up upon cooling.

How to Serve Sweet Cinnamon Snickerdoodles Recipe

Sweet Cinnamon Snickerdoodles - Serving Suggestion

Garnishes

I usually keep it simple and let the double cinnamon sugar shine, but if I’m feeling fancy, a light dusting of powdered sugar or a drizzle of melted white chocolate on top can elevate the presentation for guests.

Side Dishes

These snickerdoodles pair wonderfully with a big mug of hot cocoa, chai tea, or even vanilla ice cream for dessert. They’re also perfect alongside breakfast dishes like oatmeal or fruit salad!

Creative Ways to Present

For holiday gatherings, I like arranging these cookies in a festive tin layered with wax paper, or stacked tied with a ribbon for gifting. You could also sandwich them with cinnamon buttercream or cream cheese frosting for a fun party treat!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your snickerdoodles in an airtight container at room temperature. They stay soft and delicious for up to 4 days—though in my house, they rarely last that long!

Freezing

I love freezing the dough balls before baking—just scoop and roll them, then freeze on a tray before transferring to a zip-top bag. When ready, bake straight from the freezer with an extra minute or two added to the baking time. Cookies fresh from frozen never disappoint!

Reheating

To warm up leftover snickerdoodles, pop them in the microwave for 10–15 seconds or in a low oven (300°F) for a few minutes. This brings back their soft, freshly-baked charm like magic.

Frequently Asked Questions:

Can I make this Sweet Cinnamon Snickerdoodles Recipe gluten-free?

Absolutely! Swap out the all-purpose flour for a trusted 1:1 gluten-free baking flour blend. The texture might be slightly different but still delicious.

What’s the secret to getting soft snickerdoodles?

Using powdered milk and an additional egg yolk keeps the cookies soft and tender inside, while cream of tartar adds that classic snickerdoodle chew.

Can I freeze the cookie dough?

Yes! I recommend freezing the dough balls on a tray before transferring them to a freezer-safe bag. Bake straight from frozen, adding a couple extra minutes to bake time.

How do I know when the cookies are done baking?

Look for edges that are set and lightly golden while the centers still look slightly soft—this ensures they stay chewy once cooled. Don’t overbake!

Final Thoughts

Honestly, this Sweet Cinnamon Snickerdoodles Recipe has become my go-to when I want something that feels like a warm hug in cookie form. The balance of cinnamon, sugar, and that buttery softness makes it impossible to eat just one. I hope you love making (and eating!) these as much as I do—grab your apron and let’s get baking!