Creamy, cinnamon-kissed, and perfectly soft in the middle — these snickerdoodles hit every nostalgic comfort-note you didn’t know you needed. If you love a cookie that’s tender, slightly chewy, and rolled in a buttery cinnamon-sugar crust, this Best Snickerdoodles Recipe will become your go-to for holiday platters, school lunches, or a cozy evening with tea. Fun fact: snickerdoodles were likely brought to the U.S. by German immigrants in the 1800s, and their name might be as playful as the cookie is delicious.
This recipe stands out because it’s simple, quick to prepare, and delightfully family-friendly — kids can help roll the dough into cinnamon-sugar balls. For readers who like a show-stopping dessert contrast, try pairing baking sessions with a slice from our favorite carrot cake to complete a baking day — here’s an excellent carrot cake guide you might enjoy: moist carrot cake with cream cheese frosting. Ready to bake something warmly familiar and unbelievably easy? Let’s get rolling.
What is Best Snickerdoodles Recipe?
Have you ever wondered why these cinnamon-dusted cookies are called snickerdoodles? Is it a sneeze, a doodle, or a secret recipe passed down with giggles? The name is delightfully mysterious and sparks a smile — maybe someone doodled while eating one, or perhaps the name was just too fun to resist. Old sayings aside, this cookie proves the saying “the way to a man’s heart is through his stomach.” Whether you’re baking for a loved one or yourself, these cookies are a proven route to affection. Try them and see — you might just invent your own silly origin story. Don’t be shy — bake a batch today!
Why You’ll Love This:
- Main highlight: The magic of a snickerdoodle is its crackled cinnamon-sugar exterior that gives way to a soft, buttery interior — warm, fragrant, and perfectly balanced between sweet and spice. Each bite offers a cozy texture that melts in your mouth.
- Cost-saving benefits: Homemade snickerdoodles use pantry staples and cost far less than store-bought gourmet cookies. A single batch produces 2–3 dozen cookies depending on size, making them economical for gatherings or gifting.
- Flavorful ingredients: With real butter, a hint of baking powder for lift, and a generous cinnamon-sugar coating, the flavor is simple yet unmistakable. The cinnamon-sugar topping caramelizes slightly in the oven for that irresistible finish.
Compared to a rich, frosted cake, snickerdoodles are quicker to assemble and bake, perfect for weeknight dessert cravings. Feeling inspired? Make a batch and enjoy the aroma filling your kitchen. Go ahead — bake now and share the love.
How to Make:
Quick Overview
This recipe is wonderfully straightforward, making it perfect for beginners and busy bakers. The dough comes together quickly by creaming butter and sugar, then folding in dry ingredients for a soft, tender cookie. The standout element is the cinnamon-sugar coating that bakes into a crackly, slightly crisp shell while keeping the center soft. Approximate time: 10–15 minutes prep, 9–10 minutes bake time per tray, total about 30–40 minutes including cooling.
Ingredients
2.5 cups all-purpose flour, measured and leveled
2 tsp baking powder, fresh for best rise
0.5 tsp salt, measured precisely
1 cup butter, softened (salted), at room temperature for creaming
2 cups white sugar, divided (1 1/2 cups for dough, 1/2 cup for coating)
2 large eggs, room temperature for even mixing
2 tsp cinnamon, ground, for the coating
Directions
- Preheat oven to 350°F (175°C). Ensure racks are centered.
- In a medium bowl, sift together flour, baking powder, and salt. Whisk briefly to combine and set aside.
- In a large bowl, cream together butter and 1 1/2 cups of sugar until pale and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape the bowl once.
- Mix in the eggs one at a time, beating until fully incorporated and the batter is smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until a soft dough forms. Avoid overmixing to keep cookies tender.
- In a small bowl, combine the remaining 1/2 cup sugar with the 2 tsp cinnamon. Stir until evenly blended.
- Using a cookie scoop or spoon, roll dough into 1 3/4-inch balls, pressing gently to smooth.
- Coat each ball thoroughly in the cinnamon-sugar mixture, ensuring an even layer.
- Place balls 3 inches apart on an ungreased baking sheet to allow spreading; do not crowd.
- Bake for 9–10 minutes until the edges are just set and the tops have a slight crackle. Centers will be soft but will firm while cooling.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.
What to Serve With:
- Warm tea or coffee: The cinnamon notes pair beautifully with black tea or a medium-roast coffee.
- Homemade hot chocolate: A snickerdoodle dipped into hot chocolate is pure joy.
- Vanilla or cinnamon ice cream: Serve a cookie atop a scoop for an easy dessert.
- Fresh fruit platter: Bright berries cut through the sweetness for a balanced plate.
- Simple buttercream: If you want to dress them up, sandwich two cookies with a light vanilla buttercream.
Top Tips for Perfecting:
- Butter temperature: Use room-temperature butter for proper creaming; too cold and the dough won’t aerate, too soft and the cookies will spread too much.
- Measuring flour: Spoon flour into the cup and level off—packing flour causes dry, dense cookies.
- Dough chill: If your kitchen is warm, chill the dough 15–20 minutes before rolling to reduce spreading.
- Cookie size: Stick to 1 3/4-inch balls for the texture described; smaller cookies will be crispier.
- Don’t overbake: Remove when edges are set but centers still look slightly soft for the best chew.
- Substitutions: Use unsalted butter and add 1/4 tsp salt if preferred. For a deeper flavor, substitute half the sugar with light brown sugar.
Storing and Reheating Tips:
- Room temperature: Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.
- Freezing: Freeze baked cookies in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Dough can also be frozen as balls; freeze on a tray then collect in a bag and bake from frozen, adding 1–2 minutes to bake time.
- Reheating: Warm cookies for 8–10 seconds in the microwave or 4–6 minutes in a 300°F oven for a freshly-baked texture.
FAQs
How do I get perfectly soft centers every time?
Bake until the edges are set but the centers still look slightly underbaked; they’ll finish setting on the hot baking sheet and remain soft as they cool.
Can I use margarine instead of butter?
Butter gives the best flavor and texture. Margarine can be used in a pinch but may affect flavor and spread.
Why did my cookies spread too much?
Common causes are over-soft butter, too much sugar, or insufficient chilling. Measure ingredients carefully and chill the dough for 15–20 minutes if your kitchen is warm.
Can I make these dairy-free or vegan?
Yes — use a vegan butter substitute and an egg replacer like flax egg (1 tbsp ground flax + 3 tbsp water per egg). Texture may vary slightly.
How do I prevent cookies from sticking to the sheet?
Use parchment paper or a silicone baking mat, or lightly grease the sheet if you prefer. Let cookies cool briefly before transferring.
Conclusion
This Best Snickerdoodles Recipe is a cozy, easy-to-follow classic that delivers warm cinnamon aroma and soft, buttery cookies every time. It’s perfect for quick baking sessions, sharing with family, or gifting a batch to someone special. Confidently simple and irresistibly tasty, these snickerdoodles prove that a few pantry ingredients and a little love can create something unforgettable. For an extra source of inspiration and a different take on the same beloved cookie, check out The Best Snickerdoodle Cookie Recipe – Modern Honey.
Best Snickerdoodles Recipe
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Cookie Scoop
Ingredients
Ingredients
- 2.5 cups All-purpose flour Measured and leveled
- 2 tsp Baking powder Fresh for best rise
- 0.5 tsp Salt Measured precisely
- 1 cup Butter Softened (salted), at room temperature for creaming
- 2 cups White sugar Divided (1 1/2 cups for dough, 1/2 cup for coating)
- 2 large Eggs Room temperature for even mixing
- 2 tsp Cinnamon Ground, for the coating
Instructions
- Preheat oven to 350°F (175°C). Ensure racks are centered.
- In a medium bowl, sift together flour, baking powder, and salt. Whisk briefly to combine and set aside.
- In a large bowl, cream together butter and 1 1/2 cups of sugar until pale and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape the bowl once.
- Mix in the eggs one at a time, beating until fully incorporated and the batter is smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until a soft dough forms. Avoid overmixing to keep cookies tender.
- In a small bowl, combine the remaining 1/2 cup sugar with the 2 tsp cinnamon. Stir until evenly blended.
- Using a cookie scoop or spoon, roll dough into 1 3/4-inch balls, pressing gently to smooth.
- Coat each ball thoroughly in the cinnamon-sugar mixture, ensuring an even layer.
- Place balls 3 inches apart on an ungreased baking sheet to allow spreading; do not crowd.
- Bake for 9–10 minutes until the edges are just set and the tops have a slight crackle. Centers will be soft but will firm while cooling.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.