Name: Delicious Snickerdoodle Cookies 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 so cozy and nostalgic about that warm, cinnamon-sugary bite melting in your mouth—this Delicious Snickerdoodle Cookies Recipe nails that classic flavor just right. They’re a perfect blend of soft and chewy with just enough crisp on the edges to keep things interesting, making them irresistible for any cookie lover.

The image shows a close-up of a stack of four round cookies covered in a light layer of cinnamon sugar, with the top cookie having a bite taken out of it, revealing a soft inside with a slightly bumpy texture. Behind the stack, there are other similar cookies spread out on a red cloth, along with some cinnamon sticks next to a white ramekin filled with a mixture of cinnamon sugar topped by a cinnamon stick. The background surface is a white marbled texture. 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 Delicious Snickerdoodle Cookies Recipe
Top Tip
How to Serve Delicious Snickerdoodle Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Snickerdoodle Cookies Recipe

Why You'll Love This Recipe

Honestly, I never get tired of making these – they’re just that good. The balance of cinnamon, sugar, and that buttery dough brings back memories of baking with family, and each batch comes out perfectly every time if you follow the steps.

Perfect Texture: Soft and chewy inside with a slightly crisp edge, achieving that dream snickerdoodle consistency.
Classic Flavor Combination: The cinnamon sugar coating is applied twice, giving these cookies extra bursts of cinnamon goodness.
Easy to Customize: You can tweak sugar levels, swap ingredients, or size to fit your mood or dietary needs.
Reliable Recipe: I’ve tested it multiple times so you won’t have those baking surprises—it works beautifully every time.

The image shows several round cookies with a golden brown top layer covered in a light dusting of cinnamon sugar, giving a grainy texture. One cookie is split in half, revealing a soft, crumbly beige interior with a slightly fluffy texture. The cookies rest on a dark red cloth, and next to them is a white bowl filled with cinnamon sugar, with a few cinnamon sticks placed around it. The surface under everything is white with a marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind this Delicious Snickerdoodle Cookies Recipe lies in combining classic pantry staples with a couple of special touches, like cream of tartar to get that quintessential tangy snap. Plus, powdered milk gives the dough a subtle richness and tenderness that makes each bite linger.

Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a few tablespoons of powdered milk in a small white bowl, a little heap of cream of tartar powder on a white ceramic plate, a small pile of baking soda powder on a white plate, a generous square of salted butter with smooth surface, two whole uncracked large brown eggs, a small white ceramic bowl filled with golden light brown sugar, another small white bowl with fine white granulated sugar, a shallow white bowl holding ground cinnamon powder, and a small white bowl of clear vanilla extract, all arranged symmetrically and balanced 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 foundation for structure, ensuring the cookies maintain their chewy-yet-soft texture.
Powdered milk: Adds moisture and richness, making your cookies feel extra tender and luscious.
Cream of tartar: This little acid is key to snickerdoodles, creating that slight tang and helping with rise and texture.
Baking soda: Helps with leavening and browning, giving the cookies a light crumb and lovely golden color.
Salted butter: Use good-quality, grass-fed if possible—this really elevates flavor and texture.
Granulated and light brown sugar: The brown sugar adds moisture and caramel notes, while granulated sugar gives that perfect crunch after baking.
Kosher salt: Balances sweetness and enhances all the flavors without overpowering.
Egg and extra yolk: Adds richness and binds everything, while the extra yolk creates a tender chewiness.
Vanilla extract: Brings warmth and depth, rounding out the cinnamon-heavy flavors beautifully.
Ground cinnamon (for coating): Essential for that unmistakable snickerdoodle flavor—fresh ground is best for aroma.

📝

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

I’m a big fan of making this recipe your own. Sometimes I toss in a pinch of nutmeg with the cinnamon for a subtle twist—or swap out vanilla extract for almond if I’m craving something a bit nuttier. Even simply making the cookies bigger or smaller can change how they turn out.

Variation: One time, I added finely chopped toasted pecans to the dough before chilling, and it gave a lovely crunch that surprised everyone!
Dairy-free option: Swap salted butter for a high-quality dairy-free alternative—just be mindful the texture might be slightly different but still delicious.
Extra crisp: Bake a couple of minutes longer for crunchier edges if that’s your jam.

Step-by-Step: How I Make Delicious Snickerdoodle Cookies Recipe

Step 1: Whisk Dry Ingredients Perfectly

Start by whisking together your flour, powdered milk, cream of tartar, and baking soda in a large bowl. This ensures even distribution of the raising agents and gives your cookies consistent texture all the way through. I like to do this first to avoid any clumps that can ruin the dough.

Step 2: Cream Butter and Sugars Till Fluffy

Using a stand mixer with a paddle attachment, beat the butter, granulated sugar, light brown sugar, and salt on high for about 2 minutes. You’re aiming for a pale, fluffy mixture that’s light and aerated—this is what makes your cookies tender and perfectly textured. Don’t rush this part!

Step 3: Add Eggs and Vanilla Thoughtfully

Scrape down the sides, then add the egg, extra egg yolk, and vanilla extract. Mix just until everything’s combined. Overmixing here can toughen your dough, so I always keep a close eye and stop the mixer as soon as it looks uniform.

Step 4: Incorporate Dry Ingredients in Batches

Add your dry mix in three parts, mixing between each addition to avoid overworking the dough. Scrape the bowl as needed to get everything well incorporated. This slow incorporation helps maintain the dough’s structure and prevents dense cookies.

Step 5: Chill Dough & Prep Cinnamon Sugar

Pop your dough in the fridge for 30 minutes to firm up; this makes rolling easier and helps keep the cookies from spreading too thin. While it's chilling, mix together the cinnamon sugar for your first coating—a simple combo of granulated sugar and ground cinnamon. Freshly mixed cinnamon sugar really enhances the final flavor.

Step 6: Scoop, Roll & Bake

I use a #20 cookie scoop to portion the dough so each cookie is consistent in size, which helps with even baking. Roll the dough balls gently and toss each one in the cinnamon sugar. Space them at least 4 inches apart on your parchment-lined baking sheet to give them room to expand and bake at 375°F for 9 to 11 minutes.

Step 7: Double-Dip for Cinnamon Sugar Goodness

While the cookies cool just a bit on the sheet, make a fresh batch of cinnamon sugar for the second coating. Once the cookies are firm but still warm, dip their tops in the fresh cinnamon sugar and transfer them to a wire rack to cool completely. This double coating is my secret for that unmistakable snickerdoodle sparkle and flavor.

Top Tip

From years of baking these cookies, I’ve learned a few little things that really take this recipe to the next level. These tips will help you avoid the usual cookie mishaps and get those perfect snickerdoodle vibes every time.

Chill Time is Crucial: Don’t skip or shorten the chilling—it firms up the butter, making rolling easier and controlling spread in the oven.
Scoop Consistency: Using a cookie scoop ensures even baking and consistent cookie size, preventing some from overbaking while others are underdone.
Don’t Overmix: Stop mixing as soon as dough is combined after adding eggs; overmixing develops gluten and can make cookies tough.
Fresh Cinnamon Sugar: Making a fresh batch for the second coating really kicks up the cinnamon aroma and flavor, making these cookies stand out.

How to Serve Delicious Snickerdoodle Cookies Recipe

snickerdoodle cookies - Serving Suggestion

Garnishes

I love sprinkling a tiny pinch of flaky sea salt over the cookies right after the second cinnamon sugar dip — it adds a tantalizing contrast to the sweetness. Sometimes, a light dusting of powdered sugar makes them look extra festive when serving guests.

Side Dishes

Pair these with a warm mug of chai tea or a rich hot chocolate for a cozy afternoon break. They also go surprisingly well with a scoop of vanilla bean ice cream for dessert—the cinnamon-sugar combo plays beautifully with the creamy coldness.

Creative Ways to Present

For holiday gatherings, I like stacking these cookies on a tiered stand or wrapping small bundles with festive ribbon as edible gifts. You can also serve them alongside sliced apples or pear wedges sprinkled with cinnamon for a charming dessert platter.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature, layering them with parchment paper to keep them from sticking. They stay perfect for up to 5 days, although I doubt they’ll last that long in my house!

Freezing

These cookies freeze wonderfully. I freeze the dough balls on a tray first, then transfer them to a freezer-safe bag. When I’m ready to bake, I let them thaw slightly and bake a few extra minutes. You can also freeze baked cookies in layers separated by parchment.

Reheating

To revive leftover cookies, pop them in a 300°F oven for 5 minutes or microwave for 10-12 seconds wrapped in a damp paper towel to regain that fresh-baked softness.

Frequently Asked Questions:

What makes snickerdoodle cookies different from regular sugar cookies?

Snickerdoodles feature cream of tartar and baking soda, giving them a distinctive tang and chewy texture that sugar cookies typically lack. The double cinnamon sugar coating also sets them apart in both flavor and appearance.

Can I use salted butter instead of unsalted?

Yes, salted butter is perfectly fine in this recipe. Just be sure to reduce any added salt if your butter is very salty to keep the balance just right.

Why is chilling the dough important?

Chilling helps the butter firm up, which controls how much the cookies spread while baking. It also allows the flavors to meld, resulting in a better texture and tastier cookies overall.

How do I know when the cookies are done baking?

Look for slightly golden edges and a set center. The cookies might seem a bit soft, but they’ll firm up as they cool. Overbaking can make them dry, so better to err on the side of slightly underdone for that soft chewiness.

Final Thoughts

This Delicious Snickerdoodle Cookies Recipe isn’t just about the ingredients or technique—it’s about the joy that small, perfect cookies bring to your day. I hope you enjoy baking (and eating) these as much as I do. They’re simple, timeless treats that never go out of style and always make people smile. So go ahead, bake a batch and share some warmth with the people you love.