Name: Delicious 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) - for second coating; 1½ teaspoons ground cinnamon - for second coating

There’s something irresistibly cozy about warm, spiced sugar cookies fresh from the oven—that's exactly what you get with this Delicious Snickerdoodle Cookies with Cinnamon Sugar Recipe. Soft on the inside with a perfect cinnamon sugar crust, these cookies are a hug in cookie form.

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

Why You'll Love This Recipe

I've made snickerdoodles dozens of times, but this version truly stands out with its buttery softness and that classic tang from cream of tartar. Every bite melts in your mouth and fills your kitchen with that nostalgic cinnamon aroma.

Perfect Texture: Soft, pillowy centers balanced with a slight crisp on the edges make these cookies a real treat.
Simple Ingredients: Pantry staples you probably already have, which makes this recipe easy to whip up anytime.
Double Cinnamon Sugar Coating: Rolling the dough in cinnamon sugar before and after baking locks in that signature flavor and gives the cookies an irresistible crunch.
Versatile and Customizable: You can tailor the sweetness or add mix-ins, making it your personal favorite batch 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

This recipe brings together classic baking staples with just a few special additions like cream of tartar and powdered milk to get that uniquely chewy-but-soft snickerdoodle texture. Here's a quick rundown on why they shine together:

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 base that gives structure without weighing the cookies down.
Powdered milk: Adds richness and a subtle creaminess, enhancing the cookie's tenderness.
Cream of tartar: This ingredient is the magic behind a snickerdoodle's signature tang and chew.
Baking soda: Works with cream of tartar to produce a light rise and perfect texture.
Salted butter: Using salted gives the dough a balanced flavor, and grass-fed butter adds a nice depth.
Granulated and light brown sugars: The combo balances sweetness with moisture, creating chewiness and caramel notes.
Kosher salt: Enhances all flavors and prevents the cookie from tasting flat.
Large eggs and extra yolk: Eggs provide structure, while the yolk adds richness and moisture.
Vanilla extract: Adds warmth and rounds out the cinnamon flavor beautifully.
Cinnamon: The star spice, providing that beloved warming aroma and taste in the sugar coating.
Granulated sugar for rolling: Ensures the coating crisps up nicely on the outside.

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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 the best things about this Delicious Snickerdoodle Cookies with Cinnamon Sugar Recipe is how easy it is to tweak it to your liking. I love to play with the size of these cookies or add a little twist here and there.

Variation: For extra indulgence, I sometimes add white chocolate chips or a sprinkle of sea salt on top right after baking — it’s a game changer!
Dietary Adjustment: To reduce sugar, I’ve swapped half the brown sugar with coconut sugar. The cookies stay soft but get a subtler sweetness.
Seasonal Spin: Adding a pinch of nutmeg or cardamom teams so well with the cinnamon, especially when days get cooler.

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

Step 1: Whisk the Dry Ingredients Together

Grab a large bowl and whisk 3 cups of all-purpose flour, 2 tablespoons powdered milk, 2 teaspoons cream of tartar, and 1 teaspoon baking soda. This combo gives your cookies that perfect chew and slight tang — trust me, don’t skip the cream of tartar, it’s the secret hero!

Step 2: Cream the Butter and Sugars

Using a stand mixer fitted with a paddle attachment, beat 1 cup salted butter, 1 cup granulated sugar, ⅓ cup packed light brown sugar, and ½ teaspoon kosher salt on high speed for about 2 minutes until the mix is pale and fluffy. This step traps air, making your cookies light and soft.

Step 3: Add Eggs and Vanilla

Scrape down the bowl sides, then add 1 large egg, 1 extra yolk (room temp for best mixing), and 1 tablespoon vanilla extract. Blend on medium just until everything comes together — don’t overmix here or your cookies could get dense.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet in three parts, mixing a bit after each addition to avoid overworking the dough. Stop mixing as soon as you don’t see flour — this keeps your snickerdoodles tender and soft.

Step 5: Chill and Prepare Cinnamon Sugar

Chill the dough for at least 30 minutes; this step is crucial because it stops the cookies from spreading too much and helps lock in all those flavors. Meanwhile, mix together ¼ cup granulated sugar and 1½ teaspoons cinnamon for the first sugar coating.

Step 6: Shape, Roll, and Bake

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a #20 cookie scoop (about 1.5 tablespoons), scoop and roll the dough into balls, then roll each in the cinnamon sugar mixture generously. Place them about 4 inches apart on the sheet and bake for 9–11 minutes until just golden at the edges.

Step 7: Re-Cinnamon Sugar Coating & Cooling

While the cookies bake, toss out that old cinnamon sugar and whip up a fresh batch with the same mix of sugar and cinnamon. Once the cookies are out and slightly cooled but still warm, dip the tops in this second batch—this double coating is what gives these snickerdoodles their signature sparkle and crunch.

Top Tip

Through trial and error, I learned that chilling the dough isn't optional if you want those classic thick and chewy snickerdoodles. Skipping this step results in flat, greasy cookies.

Perfect Dough Chilling: Always chill your dough for at least 30 minutes to control spreading and develop flavors.
Fresh Cinnamon Sugar Each Time: Don’t reuse the old cinnamon sugar coating; a fresh batch makes all the difference for crispy, flavorful cookies.
Room Temperature Eggs: Using eggs at room temp helps them combine better, resulting in smoother dough and more even baking.
Don't Overmix: Mix wet and dry ingredients until just combined to avoid tough cookies — this subtlety is key for softness.

How to Serve Delicious Snickerdoodle Cookies with Cinnamon Sugar Recipe

Snickerdoodle Cookies - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of extra cinnamon sugar just before serving—it adds a nice sparkle and an extra hit of that warm spice. Sometimes I drizzle a little melted white chocolate for a festive touch during holidays, which everyone loves!

Side Dishes

These cookies pair beautifully with a glass of cold milk or a cup of hot chai or coffee. For gatherings, I like serving them alongside fresh fruit or a scoop of cinnamon ice cream for an elevated treat.

Creative Ways to Present

For a party, I’ve arranged these snickerdoodles on a tiered stand, mixed with some gingerbread and peppermint bark for variety. Wrapping them in parchment paper tied with twine makes cute gifts too—a perfect homemade present!

Make Ahead and Storage

Storing Leftovers

Leftover snickerdoodle cookies keep wonderfully in an airtight container at room temperature for up to 5 days. I place a slice of bread inside the container to maintain softness — it’s a classic baker’s trick that really works.

Freezing

I often freeze these cookies (before rolling in cinnamon sugar) by scooping dough balls onto a tray, freezing until solid, and then transferring them to a freezer bag. That way, you can bake fresh cookies anytime without starting from scratch.

Reheating

To refresh refrigerated or frozen cookies, pop them in a 300°F oven for 5 minutes. This warms them through and helps restore their soft yet slightly crisp texture—trust me, it feels like they just came out of the oven.

Frequently Asked Questions:

What makes snickerdoodle cookies different from regular sugar cookies?

Snickerdoodles are unique because of cream of tartar and baking soda, which give them a slightly tangy flavor and a chewy texture. The cinnamon sugar coating is also a defining feature, adding warmth and crunch unavailable in plain sugar cookies.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a one-to-one gluten-free baking blend. Just make sure it contains xanthan gum or add some yourself to maintain the cookie’s chewy texture.

Why do I need to chill the dough?

Chilling the dough firms it up, which prevents the cookies from spreading too much during baking. It also allows flavors to meld and improves the overall texture, resulting in thicker, softer snickerdoodles.

How do I store snickerdoodle cookies to keep them fresh?

Store snickerdoodle cookies in an airtight container at room temperature. To keep them soft, adding a slice of bread to the container helps retain moisture. They can also be frozen for longer storage and reheated gently to refresh texture.

Final Thoughts

I honestly can’t recommend this Delicious Snickerdoodle Cookies with Cinnamon Sugar Recipe enough. It’s the recipe I turn to when I want a guaranteed favorite, whether for an everyday treat or a special occasion. They’re easy enough for a weeknight bake but special enough to impress guests. Give them a try—you’ll be surprised how quickly these soft, cinnamon-kissed beauties disappear from the plate!