Name: Snickerdoodle Cookies with Cinnamon Sugar 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 nothing quite like the warm, nostalgic hug of a cinnamon-dusted cookie fresh from the oven. This Snickerdoodle Cookies with Cinnamon Sugar Recipe is a classic that never fails to satisfy, offering just the right balance of soft, chewy texture and that perfectly sweet-spicy coating that keeps you reaching for more.

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 Snickerdoodle Cookies with Cinnamon Sugar Recipe
Top Tip
How to Serve Snickerdoodle Cookies with Cinnamon Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Snickerdoodle Cookies with Cinnamon Sugar Recipe

Why You'll Love This Recipe

Honestly, this isn’t just any cookie recipe—it’s one that transports me back to cozy afternoons in the kitchen, with the smell of cinnamon filling the air and that little sprinkle of sugar on top making all the difference. You’ll find this recipe both approachable and rewarding, perfect for sharing or simply treating yourself.

Timeless Flavor: The combination of cinnamon and sugar is a crowd-pleaser that never goes out of style.
Perfect Texture: Soft and chewy inside with a delightfully crisp cinnamon-sugar crust outside.
Simple Ingredients: Most are probably already in your pantry, so you can whip these up in no time.
Fun to Make: Rolling the dough in cinnamon sugar feels like a little sweet self-care moment.

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

Every ingredient in this Snickerdoodle Cookies with Cinnamon Sugar Recipe plays a key role. From the tang of cream of tartar to the richness of brown sugar, these components come together to create that signature flavor and texture that make snickerdoodles so addictive. Here’s a quick look at why each ingredient earns its spot:

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: The backbone of your cookies, providing structure and chew.
Powdered Milk: Adds a subtle richness and helps keep the cookies tender.
Cream of Tartar: The secret ingredient that gives snickerdoodles their slight tang and chewiness.
Baking Soda: Helps them rise and get that perfect crumb.
Salted Butter: I recommend grass-fed if you can—adds a deeper, buttery flavor and the right moisture.
Granulated Sugar: Sweetens and helps create the delightful crackle in the crust.
Light Brown Sugar: Brings moisture and a hint of caramel complexity.
Kosher Salt: Balances all the sweetness and enhances flavor.
Egg + Egg Yolk: Give richness and help bind everything together, plus the yolk keeps these cookies soft.
Vanilla Extract: A must for warmth and depth in flavor.
Cinnamon & Sugar for Coating: The final flourish that makes these cookies unmistakably snickerdoodle.

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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

One of my favorite parts about this recipe is how easy it is to make your own tweaks. I often play with the cinnamon-sugar coating ratio or sneak in a little extra vanilla depending on my mood. Don’t hesitate to make this recipe uniquely yours!

Variation: Sometimes I like to add a pinch of nutmeg to the coating for an extra warmth that’s subtle but delicious—totally worth trying.
Dairy-Free: If you need a dairy-free twist, swap butter for a firm coconut oil and use a plant-based powdered milk.
Extra Chewy: Chilling the dough longer than 30 minutes really helps if you like them softer and chewier inside.
Giant Cookies: Use a larger scoop for bakery-size snickerdoodles—just add a couple minutes to baking time and watch the magic happen.

Step-by-Step: How I Make Snickerdoodle Cookies with Cinnamon Sugar Recipe

Step 1: Whisk the Dry Ingredients Just Right

Start by combining your flour, powdered milk, cream of tartar, and baking soda in a large bowl. Whisking them together ensures an even distribution, so you don’t end up with pockets of baking soda or cream of tartar in your cookies. I always double-check for lumps here because smooth dry ingredients mean a smoother dough later on.

Step 2: Cream Butter and Sugars to Fluffy Perfection

Using a stand mixer fitted with a paddle attachment, I cream the butter and sugars on high speed for about 2 minutes. This step is key — when the mixture turns pale and fluffy, it’s trapping air that’ll give your cookies lift without drying them out. Don’t rush this part!

Step 3: Add Eggs and Vanilla Just Until Mixed

Scrape down the sides of your bowl, then add your egg, extra egg yolk, and vanilla extract. Mix on a low speed just until everything comes together — overmixing here can make the cookies tougher. Gentle is the name of the game.

Step 4: Fold in the Dry Ingredients Gradually

Add the dry ingredients in three additions, mixing gently in between. Scraping the bowl as you go helps make sure everything gets blended without overworking the dough. When it looks uniform and soft, you’re good.

Step 5: Chill and Prepare Cinnamon Sugar Coating

Pop your dough into the fridge for 30 minutes — this makes it easier to handle and helps control how much the cookies spread as they bake. While it chills, mix up your cinnamon sugar coating. I like to toss together the sugar and cinnamon fresh each time for the best fragrance.

Step 6: Scoop, Roll, and Coat Your Cookies

Using a #20-sized cookie scoop helps to keep your cookies uniform—trust me, those consistent sizes mean even baking. Roll each dough ball in the cinnamon sugar coating, then space them nicely on your parchment-lined baking sheet, at least 4 inches apart to give room for spreading.

Step 7: Bake to Golden and Slightly Cracked

Bake in a 375°F oven for 9 to 11 minutes. The edges should be lightly golden, and you might see a few little cracks on top—that’s your cue that they’re just right. Don’t overbake! These cookies stay softest when removed as soon as you see that.

Step 8: Final Cinnamon Sugar Dip and Cooling

While your cookies cool slightly on the baking sheet, whip up a fresh batch of cinnamon sugar. Then dip the tops of your warm cookies in this new coating—it adds a subtle extra crunch and really amps up the flavor. Transfer cookies to a wire rack to cool completely, and resist sneaking too many before they cool!

Top Tip

Through many batches, I’ve learned a few things that really make a difference when making this Snickerdoodle Cookies with Cinnamon Sugar Recipe. Trust these tips to get you that perfect soft yet crisp texture every time.

Don’t Skip Chilling: Chilling the dough firms it up, reducing spread and helping cookies hold their shape beautifully.
Fresh Cinnamon Sugar: Always prepare your coating fresh—sugar tends to get clumpy or lose its crispness if pre-mixed and stored for too long.
Don’t Overbake: The cookies will continue to cook slightly once out of the oven—pull them when edges just start to turn golden.
Use Room Temperature Ingredients: Eggs and butter blend better and result in a smoother dough, as I’ve found the hard way when rushing!

How to Serve Snickerdoodle Cookies with Cinnamon Sugar Recipe

snickerdoodle cookies - Serving Suggestion

Garnishes

I’m a simple gal when it comes to garnishes—sometimes just a sprinkle of extra cinnamon sugar on top before serving adds a fresh pop of flavor and sparkle. If I’m feeling fancy, a light dusting of powdered sugar gives a snowy look that’s especially cute for holiday tables.

Side Dishes

These cookies go perfectly with a steaming cup of chai tea or a glass of cold milk. For a cozy brunch, I sometimes serve alongside fresh fruit and whipped cream for a nice balance of sweet and fresh.

Creative Ways to Present

When I’ve brought these to gatherings, I like to stack them in pretty mason jars tied with a cinnamon stick and twine. They look adorable and make sweet, edible gifts. You can also arrange them on a wooden platter with sprigs of fresh rosemary or cinnamon sticks for an earthy, inviting touch.

Make Ahead and Storage

Storing Leftovers

I store leftover snickerdoodles in an airtight container at room temperature, layered between sheets of parchment paper. This keeps them soft for up to 4 days. Sometimes, I like to add a slice of bread in the container to help maintain moisture.

Freezing

I’ve frozen the dough balls before baking by rolling them in cinnamon sugar and placing them on a tray to freeze solid, then popping them into a zip-top bag. When I want fresh cookies, I bake straight from frozen—just add a couple of extra minutes to baking time.

Reheating

To bring cookies back to life, I warm them in a 300°F oven for about 5 minutes. This softens them nicely and refreshes that cinnamon sugar crackle without making them hard or dry.

Frequently Asked Questions:

What makes snickerdoodle cookies different from regular sugar cookies?

Snickerdoodle cookies stand apart primarily due to the use of cream of tartar and their characteristic cinnamon sugar coating. The cream of tartar gives them a slightly tangy flavor and enhances their chewy texture, while the cinnamon-sugar coating adds a warm, spice-kissed crunch that sugar cookies don’t typically have.

Can I make this Snickerdoodle Cookies with Cinnamon Sugar Recipe without cream of tartar?

While cream of tartar is traditional and contributes to the distinct texture and tang, you can substitute it with an equal amount of lemon juice or white vinegar in combination with baking soda. However, expect slight texture and flavor differences—it won’t be an exact match but still tasty.

How do I keep my snickerdoodle cookies soft?

To ensure soft cookies, make sure not to overbake them and chill your dough before baking. Also, adding an extra egg yolk, like in this recipe, helps create a tender, chewy center. Storing cookies with a slice of bread can help maintain moisture after baking.

Can I freeze the dough for Snickerdoodle Cookies with Cinnamon Sugar Recipe?

Absolutely! Freezing dough balls after rolling them in cinnamon sugar works really well. Bake from frozen, adding a couple of minutes to the baking time, and you get fresh, delicious cookies whenever the craving strikes.

Final Thoughts

Making this Snickerdoodle Cookies with Cinnamon Sugar Recipe has been a little joy for me—and I’m confident you’ll feel the same. It’s straightforward, uses familiar ingredients, and delivers that perfectly cozy cookie experience that’s hard to beat. Whether you’re baking for friends, family, or a quiet moment by yourself, these cookies always bring a smile. Give it a try, and let me know how your batch turns out—you might just discover a new favorite!