Snickerdoodle Cookies with Cinnamon Sugar Coating

Introduction

Snickerdoodle Cookies with Cinnamon Sugar Coating are a classic American treat that have stood the test of time, loved for their soft, pillowy centers and delightfully spiced exterior. Unlike regular sugar cookies, snickerdoodles have a signature tangy flavor—thanks to the addition of cream of tartar—that sets them apart and makes each bite uniquely satisfying. Rolled in a generous coating of cinnamon and sugar before baking, they emerge from the oven with beautifully crinkled tops and a warm aroma that feels like home.

These cookies are more than just a dessert—they’re a nostalgic bite of comfort. Perfectly balanced between sweet and spiced, they’re wonderful for holidays, family gatherings, or even as an everyday indulgence. Their simplicity is part of their charm: made with pantry staples, quick to prepare, and impossible to resist. Whether you’re baking for kids, friends, or simply treating yourself, these snickerdoodles will bring joy to everyone who tastes them.

Why I Love This Recipe

I love this recipe because it captures everything I want in a homemade cookie—simplicity, comfort, and flavor that lingers long after the last bite. The first thing that draws me in is the aroma: the warm, sweet scent of cinnamon sugar filling the kitchen as the cookies bake is pure magic. Then there’s the texture—crispy edges giving way to soft, chewy centers that almost melt in your mouth. It’s the kind of cookie that makes you pause and savor, even if you’ve had a dozen before.

Another reason I adore this recipe is its versatility. The dough comes together quickly with basic ingredients, so it’s perfect for spur-of-the-moment baking. It’s also a recipe that’s fun to make with kids—rolling the dough balls in cinnamon sugar feels like a little kitchen ritual, and the results are always rewarding. These cookies are timeless and familiar, yet they never lose their charm, no matter how many times I bake them.

Above all, I love this recipe because it feels like home. Each cookie carries a sense of nostalgia and warmth, reminding me of cozy evenings, holidays, and shared laughter around the table. Snickerdoodles are simple but special, and this recipe delivers that perfect balance every single time.

Why It’s a Must-Try Dish

Snickerdoodle Cookies with Cinnamon Sugar Coating are more than just another cookie recipe—they’re a timeless classic that every baker should try at least once. What makes them a must-try is the beautiful balance of flavors and textures. The crisp, cinnamon-dusted exterior gives way to a tender, chewy center that makes each bite irresistible. Unlike plain sugar cookies, snickerdoodles carry a slight tang from cream of tartar, adding depth and uniqueness you won’t find in most other cookies.

These cookies are also incredibly versatile. They’re just as perfect for holiday platters as they are for an everyday treat with coffee or milk. Their nostalgic flavor makes them universally appealing, whether you’re serving kids, guests, or enjoying them all to yourself. Plus, the recipe is foolproof—simple enough for beginners to master, yet delicious enough to impress even seasoned bakers.

Another reason they’re a must-try is the joy they bring. Baking these cookies fills the kitchen with the cozy scent of cinnamon, making the experience just as delightful as the finished product. They embody comfort and tradition in the best way possible. If you’re looking for a recipe that’s quick, satisfying, and guaranteed to become a family favorite, snickerdoodles are it.

Recipe Information

• Preparation Time: 15 minutes
• Chilling Time (optional): 30 minutes
• Cooking Time: 10–12 minutes
• Total Time: 25–30 minutes (plus optional chilling)
• Servings: 24 cookies
• Calories: ~120 per cookie
• Course: Dessert / Snack
• Cuisine: American

Ingredients

For the Cookie Dough

• 1 cup (2 sticks / 226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 2 large eggs, room temperature
• 2 ¾ cups (345g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ¼ cup (50g) granulated sugar
• 1 ½ teaspoons ground cinnamon

Cooking Directions

Step-by-Step Preparation Method

1. Preheat the oven: Set to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugar: In a large bowl, beat softened butter with sugar until light and fluffy (about 2–3 minutes).
3. Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
5. Combine: Gradually add dry ingredients to wet mixture. Mix until dough forms.
6. Chill (optional): For thicker cookies, refrigerate dough for 30 minutes.
7. Prepare cinnamon sugar: In a small bowl, combine ¼ cup sugar with cinnamon.
8. Shape cookies: Scoop about 1 tablespoon of dough, roll into balls, then coat generously in cinnamon sugar.
9. Bake: Place dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden and centers are set but soft.
10. Cool: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack.

How to Serve

• Serve warm with a glass of cold milk, coffee, or hot cocoa.
• Arrange on a festive cookie platter during holidays.
• Pack into cookie tins or jars as homemade gifts.

Recipe Tips

• Don’t overbake—snickerdoodles should remain soft and chewy.
• Chilling the dough prevents excessive spreading.
• Use room-temperature butter and eggs for best texture.
• For extra cinnamon flavor, add ½ teaspoon cinnamon directly to the dough.

Variations

1. Brown Butter Snickerdoodles: Brown the butter before making the dough for a nutty, caramelized flavor.
2. Pumpkin Spice Snickerdoodles: Replace cinnamon with pumpkin pie spice in the coating.
3. Chocolate-Dipped Snickerdoodles: Dip cooled cookies halfway into melted dark or white chocolate.
4. Stuffed Snickerdoodles: Place a caramel or chocolate square inside each dough ball before baking.
5. Gluten-Free Version: Substitute a 1:1 gluten-free flour blend.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Shape dough into balls, freeze on a tray, then store in freezer bags for up to 2 months. Roll in cinnamon sugar just before baking.
• Freezing Baked Cookies: Freeze baked cookies in airtight containers for up to 3 months. Thaw at room temperature before serving.

Special Equipment Needed

• Mixing bowls
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Conclusion

Snickerdoodle Cookies with Cinnamon Sugar Coating are the epitome of comfort baking—simple, aromatic, and universally loved. They embody the cozy flavors of childhood and the joy of homemade treats. Whether you’re baking for family gatherings, holidays, or just a quiet evening indulgence, these cookies are guaranteed to impress. Once you try them, they’re bound to become a regular in your kitchen.

Print Recipe

Snickerdoodle Cookies with Cinnamon Sugar Coating

Author: Laura Bennett Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Calories: 120 per cookie

Description

Snickerdoodle Cookies with Cinnamon Sugar Coating are a classic American treat that have stood the test of time, loved for their soft, pillowy centers and delightfully spiced exterior. Unlike regular sugar cookies, snickerdoodles have a signature tangy flavor—thanks to the addition of cream of tartar—that sets them apart and makes each bite uniquely satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cookie Dough

• 1 cup (2 sticks / 226g)
• 1 ½ cups (300g)
• 2 large eggs, room temperature
• 2 ¾ cups (345g)
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ¼ cup (50g)
• 1 ½ teaspoons ground cinnamon

Instructions

1. Preheat the oven: Set to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugar: In a large bowl, beat softened butter with sugar until light and fluffy (about 2–3 minutes).
3. Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
5. Combine: Gradually add dry ingredients to wet mixture. Mix until dough forms.
6. Chill (optional): For thicker cookies, refrigerate dough for 30 minutes.
7. Prepare cinnamon sugar: In a small bowl, combine ¼ cup sugar with cinnamon.
8. Shape cookies: Scoop about 1 tablespoon of dough, roll into balls, then coat generously in cinnamon sugar.
9. Bake: Place dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden and centers are set but soft.
10. Cool: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack.

Keywords: Snickerdoodle Cookies with Cinnamon Sugar Coating