If you’re anything like me, a warm, cozy cookie makes any day better—especially when it’s a classic like this Cinnamon Snickerdoodle Cookies Recipe. Soft, chewy, and kissed with that iconic cinnamon sugar coating, these cookies are pure comfort in every bite.
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Why You'll Love This Recipe
Honestly, this recipe has been my go-to for cozy nights and spontaneous cookie cravings. It’s simple, dependable, and the kind of recipe you’ll want to keep on hand for any occasion.
- Soft and Chewy Perfection: The cookies bake golden at the edges but stay tender inside—ideal if you love that melt-in-your-mouth texture.
- Simple Pantry Staples: You probably already have all the ingredients in your kitchen.
- Classic Cinnamon Sugar Twist: That cinnamon-sugar coating is the ultimate crowd-pleaser with its perfect sweet-spicy balance.
- Easy to Make: Step-by-step instructions make this cookie bake a breeze—even if you’re new to baking.
Ingredients & Why They Work
Before you dive in, let’s chat about the ingredients that bring these cookies to life. Quality matters here—especially the butter and cinnamon—and knowing a bit about each component can really elevate your baking game.
- Butter: I always use softened butter because it creams perfectly with sugar, which helps give these cookies their tender crumb.
- Granulated Sugar: The main sweetener, it also contributes to that lovely crisp edge on the cookies.
- Eggs: Room temperature eggs blend smoothly into the dough, helping with texture and moisture.
- Vanilla Extract: Adds warm, fragrant depth that complements the cinnamon beautifully.
- All-Purpose Flour: The base ingredient providing structure to your cookies.
- Cream of Tartar: This little magic ingredient gives Snickerdoodles their characteristic tang and chewiness.
- Baking Soda: Works with cream of tartar as a leavening duo for the right rise and texture.
- Salt: Balances sweetness and enhances flavors, so don’t skip it!
- Ground Cinnamon: The star of that signature coating, offering warmth and spice in every bite.
Make It Your Way
One of the best parts about the Cinnamon Snickerdoodle Cookies Recipe is how wonderfully adaptable it is. Whether you're craving a classic batch or want to experiment with flavors and textures, these cookies welcome your creativity!
- Variation: For a seasonal twist, I love turning these into Pumpkin Snickerdoodle Cookies. Just add a bit of pumpkin puree and pumpkin pie spice to the dough – it adds a warm, cozy flavor perfect for fall.
- Gluten-Free Option: Swap out the all-purpose flour for a gluten-free blend. Just be sure it includes xanthan gum for the best texture, and your chewy cinnamon sugar cookies stay just as satisfying.
- Extra Cinnamon Kick: Double the cinnamon in the coating for those who adore that spicy warmth with every bite. It’s an easy way to amp up the flavor without any fuss.
- Chewy vs. Crisp: Don’t flatten your dough balls before baking if you prefer thick and soft cookies. For those who enjoy a slight crispness around the edges, a gentle press with a glass works wonders.
Step-by-Step: How I Make Cinnamon Snickerdoodle Cookies Recipe
Step 1: Preheat and Prep for Success
Start by heating your oven to a warm 350°F and line two large cookie sheets with parchment paper. This small prep step ensures your cookies won’t stick and bake evenly, giving you picture-perfect bottoms and edges every time.
Step 2: Cream the Butter and Sugar Until Fluffy
In a large stand mixer bowl, beat the softened butter and granulated sugar on medium speed for 4 to 5 minutes. You’ll know it’s ready when the mixture looks light and fluffy—kind of like a cloud of sweetness—which is key to those soft, tender cookies.
Step 3: Mix in Eggs and Vanilla Extract
Add in your room-temperature eggs one at a time, mixing for about a minute after each addition so everything combines beautifully. Don’t forget to scrape down the sides of your bowl for an even mixture before adding the vanilla. Then mix for an extra minute until smooth and fragrant.
Step 4: Whisk Together Your Dry Ingredients
In a separate bowl, whisk the all-purpose flour, cream of tartar, baking soda, and salt. This little step helps evenly distribute all the leavening agents and salt, which is important for that signature snickerdoodle chew and flavor.
Step 5: Combine Wet and Dry Ingredients Carefully
Set your mixer to low speed and gradually add the dry ingredients to the wet. Mix just until combined — overmixing can make your cookies tough, and we want them soft and tender!
Step 6: Chill the Dough for Easier Handling
Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step is a game-changer: chilling the dough firms it up so it’s easier to roll, and it helps your cookies keep their shape while baking, giving you that perfect structure.
Step 7: Make the Cinnamon Sugar Coating
In a small bowl, thoroughly mix together ¼ cup granulated sugar with 1 tablespoon ground cinnamon. If you love cinnamon as much as I do, feel free to increase the cinnamon to 2 tablespoons. This coating is what gives snickerdoodles their signature sweet-spicy crust.
Step 8: Scoop, Roll, and Coat the Dough Balls
Using a cookie scoop, portion about 1 tablespoon of dough at a time. Roll each portion between your palms into a smooth ball, then carefully roll it in the cinnamon sugar mixture until it’s evenly coated. Arrange the coated dough balls on your parchment-lined baking sheets, leaving enough space for them to spread.
Step 9: Optional Flattening for Texture Preference
If you prefer flatter cookies with a bit more crisp around the edges, gently press the center of each dough ball with the bottom of a clean glass before baking. If you love thick, fluffy cookies, skip this step.
Step 10: Bake and Cool
Bake your cookies in the preheated oven for 9 minutes, or until you see golden edges forming while the centers stay soft. After removing from the oven, let them rest on the baking sheet for 5 minutes — this helps them set perfectly before you transfer them to a wire rack to cool completely.
Top Tip
These tips come straight from the kitchen to yours, ensuring your Cinnamon Snickerdoodle Cookies turn out soft, chewy, and full of that perfect cinnamon kiss every time.
- Chill the Dough: Giving your dough that 30-minute chill in the fridge not only makes it more manageable but really helps the cookies hold their shape and develop that tender texture we all love.
- Don’t Overmix: When you combine wet and dry ingredients, mix just until everything comes together. Overworking the dough can lead to tougher cookies, and that’s not what we want!
- Cinnamon-Sugar Coating: For that iconic snickerdoodle flavor, roll each dough ball thoroughly in the cinnamon-sugar mixture. If you’re a cinnamon fan, don’t hesitate to double the cinnamon—it adds such a cozy warmth.
- Baking Time is Key: Bake your cookies until the edges are golden but centers still look soft – about 9 minutes. They’ll continue to set as they cool, giving you that perfect balance of crispy outside and tender inside.
How to Serve Cinnamon Snickerdoodle Cookies Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top right after baking for a sparkly, sweet finish. For a festive touch, dust with powdered sugar once cooled, or add a dollop of whipped cream on the side for an indulgent treat.
Side Dishes
These cookies pair beautifully with a warm mug of chai tea, creamy hot chocolate, or a classic glass of cold milk. For an extra special dessert spread, serve alongside vanilla ice cream or fresh fruit compote to balance the sweetness.
Make Ahead and Storage
Storing Leftovers
Place leftover Cinnamon Snickerdoodle Cookies in an airtight container at room temperature to keep them fresh and chewy for up to 3-4 days. Avoid stacking them too tightly to prevent sticking together.
Freezing
Freeze the dough balls before baking by placing them on a lined baking sheet and freezing until solid. Then transfer to a freezer-safe bag or container. When ready to bake, add a couple of extra minutes to the baking time. Alternatively, freeze baked cookies in an airtight container for up to a month.
Reheating
To revive that fresh-baked warmth, pop your cookies in a 300°F oven for 5 minutes or microwave individually for 10-15 seconds. This softens the cookies and brings back their delightful cinnamon aroma.
Frequently Asked Questions:
Absolutely! If you use salted butter, just reduce the added salt from 1 teaspoon to ½ teaspoon to keep the balance just right.
For thicker cookies, skip the step where you flatten the dough balls before baking. This allows them to puff up and stay soft and plump.
Yes! If you love a stronger cinnamon flavor, feel free to double the ground cinnamon in the sugar coating from 1 tablespoon to 2 tablespoons. It adds a lovely warm kick.
Stored in an airtight container at room temperature, your Cinnamon Snickerdoodle Cookies will stay fresh for 3 to 4 days. Beyond that, freezing is your best option.
Final Thoughts
Making these Cinnamon Snickerdoodle Cookies is like wrapping yourself in a warm, cinnamon-spiced hug from your kitchen. With simple ingredients and a little love, you get cookies that perfectly balance soft chewiness and that irresistible cinnamon crunch. Whether you're baking for yourself or sharing with loved ones, these cookies never fail to bring smiles — enjoy every bite!
Print
Cinnamon Snickerdoodle Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Snickerdoodle Cookie recipe features soft, chewy cookies rolled in a cinnamon-sugar coating that offers a perfect balance of sweetness and spice. Easy to make with simple pantry ingredients, these cookies bake golden around the edges with a slight crispness outside and a tender interior, ideal for any cookie lover.
Ingredients
Cookie Dough
- 1 cup butter - softened
- 1½ cups granulated sugar
- 2 large eggs - brought to room temperature
- 1½ teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large stand mixer bowl, cream the softened butter and granulated sugar together on medium speed for 4-5 minutes until the mixture is light and fluffy. This is essential for perfect texture.
- Add Eggs and Vanilla: Add eggs one at a time, mixing approximately 1 minute after each addition. Scrape down the sides of the bowl as needed. With the mixer on, add vanilla extract and mix for an additional minute until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute all leavening agents and salt.
- Combine Wet and Dry Ingredients: Set mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until combined to avoid overworking the dough.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes. This step makes the dough easier to handle and helps the cookies retain their shape.
- Prepare Cinnamon Sugar Coating: In a small bowl, thoroughly mix granulated sugar and ground cinnamon. For a stronger cinnamon flavor, you can double the cinnamon to 2 tablespoons.
- Form and Coat Dough Balls: Using a cookie scoop, portion out approximately 1 tablespoon of dough. Roll each portion between your palms into smooth balls. Roll each ball carefully in the cinnamon-sugar mixture until fully coated, then place on the prepared baking sheet.
- Optional Flattening: For slightly flatter cookies, gently press down the center of each dough ball with the bottom of a clean glass cup before baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 9 minutes or until the edges turn golden brown, keeping the centers soft.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- Using salted butter is fine; if you use salted butter, reduce added salt to ½ teaspoon to balance saltiness.
- To achieve thicker cookies, avoid flattening the dough balls before baking.
- If you prefer flatter snickerdoodles, gently press each dough ball with a glass after coating with cinnamon sugar.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness.
- Try variations like Pumpkin Snickerdoodle Cookies for seasonal flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
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