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 (for second coating); 1½ teaspoons ground cinnamon (for second coating)

There’s just something soul-soothing about warm, soft cookies dusted with cinnamon sugar, isn’t there? That’s exactly why I adore this Snickerdoodle Cookies with Cinnamon Sugar Recipe. The perfect balance of sweet, buttery dough and that spicy cinnamon crunch makes these cookies a timeless treat everyone will love.

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

I’ve made snickerdoodles a few ways over the years, but this version with its double cinnamon sugar coating really elevates the classic without complicating things. It’s like magic—crispy on the outside, pillowy on the inside, with a hint of tang from cream of tartar that makes each bite pop.

Double Cinnamon Sugar Coating: Rolling and then dipping the cookies twice in cinnamon sugar brings an irresistible sweet-spicy crunch every time.
Rich, Buttery Texture: Using grass-fed butter and a mix of sugars gives a moist softness that melts in your mouth.
Simple Ingredients with a Twist: Powdered milk and cream of tartar add a subtle depth, making these snickerdoodles extra special without needing fancy stuff.
Perfect for Any Occasion: Whether it’s an afternoon snack, gift, or holiday dessert, these cookies fit right in and always get compliments.

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

This recipe shines because it sticks to the classics but adds thoughtful touches. The ingredients are pantry-friendly, yet each has a purpose that takes these cookies from ordinary to unforgettable. Here’s what you’ll find and a little why behind each:

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 base that provides structure but keeps the cookie tender.
Powdered milk: Adds softness and a subtle richness; it’s a great secret ingredient I always keep on hand for baking.
Cream of tartar: The classic snickerdoodle ingredient that gives a slight tang and chewy texture.
Baking soda: Works with the cream of tartar for that perfect rise and lightness.
Salted butter: Grass-fed if possible for extra flavor — it’s what makes the dough luxuriously rich.
Granulated sugar & light brown sugar: The combo creates both sweetness and moisture, balancing texture and flavor.
Kosher salt: Enhances all the flavors without overpowering.
Eggs and egg yolk: Room temp for better emulsification and chewiness.
Vanilla extract: Gives depth and warmth to the dough.
Cinnamon (for coating): I love using freshly ground cinnamon here—it truly makes a difference!

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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 things about this Snickerdoodle Cookies with Cinnamon Sugar Recipe is how easy it is to tweak. You can keep it traditional, or make it your signature cookie with a few simple swaps or additions.

Variation: Once, I added a bit of cardamom to the cinnamon sugar mix, which lent a floral touch I loved—it’s a small twist that brings something unexpected but delightful.
Dietary tweaks: You can swap all-purpose flour for a gluten-free blend; the cookies come out just as soft but with a slightly different bite.
Seasonal change: Adding orange zest to the dough amps up the warm flavors, especially lovely in fall and winter.

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

Step 1: Whisk Your Dry Ingredients Like a Pro

Start by measuring out your flour, powdered milk, cream of tartar, and baking soda. Give them a good whisk together until evenly combined. This ensures your leavening is spread throughout the dough—no pockets of baking soda surprise here! If you skim this step, cookies can bake unevenly.

Step 2: Cream Butter and Sugars to Fluffy Perfection

Using a stand mixer with the paddle attachment, beat room temperature butter with granulated sugar, light brown sugar, and salt for about two minutes. It should turn pale and fluffy—this airiness traps little pockets that make cookies light. Don’t rush this or your cookies might turn dense!

Step 3: Add Eggs and Vanilla, Then Mix in Dry Ingredients Gradually

Scrape down the bowl to make sure everything mixes evenly. Add the large egg, extra yolk, and vanilla extract, beating just until combined—overmixing can make cookies tough. Then, add your dry ingredients in three batches, mixing between each addition. This slow incorporation keeps the dough smooth and tender.

Step 4: Chill the Dough and Prep Cinnamon Sugar

Pop the dough in the fridge for 30 minutes. It firms up, making shaping easier and preventing cookie spread during baking. While it chills, mix ¼ cup granulated sugar with 1½ teaspoons cinnamon for your first coating. Fresh cinnamon here makes a big difference—its aroma alone is worth it!

Step 5: Scoop, Roll, and Coat Before Baking

Use a #20 cookie scoop to portion dough—each is about 1.5 tablespoons. Roll each ball gently, then coat thoroughly in the cinnamon sugar. Place them at least 4 inches apart on a parchment-lined baking sheet. This spacing lets the cookies spread without merging. Bake at 375°F for 9 to 11 minutes until edges are golden but centers still soft.

Step 6: Double Dipping – The Secret to Extra Cinnamon Crunch

While cookies bake, toss out that first cinnamon sugar batch—it loses its magic after one use. Mix a fresh batch with the same measurements for the second coating. When the cookies come out, let them cool slightly on the sheet, then dip their tops in the fresh cinnamon sugar for that unforgettable shimmer and spice burst. Transfer to a cooling rack after and watch your kitchen fill with that classic snickerdoodle scent.

Top Tip

Through many batches (and a few burnt edges), I’ve learned that little details make all the difference with these snickerdoodles. The double cinnamon sugar roll? Non-negotiable. And chilling your dough beforehand saves you from flat, greasy cookies. Here’s what really helped me perfect this recipe over time:

Room Temperature Ingredients: Make sure butter and eggs are at room temp so they blend smoothly and your dough has the right texture.
Don’t Skip Chilling: I tried skipping it once—big mistake. The dough spreads too much, and you lose that thick, chewy center.
Fresh Cinnamon Makes a Difference: Pre-ground cinnamon is fine, but freshly ground cinnamon delivers a brighter, richer flavor that I swear by.
Use a Cookie Scoop: Keeps your portions even so all cookies bake uniformly and come out matching in size, which is just nicer all around.

How to Serve Snickerdoodle Cookies with Cinnamon Sugar Recipe

snickerdoodle cookies - Serving Suggestion

Garnishes

I usually let the cookies shine on their own, but for a festive touch, sometimes I sprinkle a little extra cinnamon sugar on top right before serving. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of melted white chocolate pairs beautifully.

Side Dishes

These cookies are amazing with a cold glass of milk—classic for a reason! I also love pairing them with a hot cup of tea or coffee in the morning, or alongside some spicy chai for a cozy afternoon snack.

Creative Ways to Present

For holiday gatherings, I like arranging the cookies in a circular pattern on a festive plate, garnished with a few cinnamon sticks and sprigs of fresh rosemary to add a touch of green and a wonderful aroma. For gifting, stacked in a cute tin with parchment separators makes a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days, but honestly, they rarely last that long in my house! If you want to keep them fresh longer, add a slice of bread in the container—it helps maintain moisture.

Freezing

You can freeze the dough rolled into balls before baking, just toss them in a freezer bag and arrange them in a single layer to freeze initially. When ready, bake straight from frozen—just add a couple of minutes to the baking time. Baked cookies freeze well too; I wrap individually in plastic wrap and then place in a zip-top bag for up to 3 months.

Reheating

To refresh cookies, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for about 5 minutes. This brings back the fresh-baked softness and aroma like they just came out of the oven. Just don’t overdo it or they dry out.

Frequently Asked Questions:

What makes snickerdoodle cookies different from regular sugar cookies?

Snickerdoodles stand out because of their cinnamon sugar coating and the use of cream of tartar, which adds a subtle tang and a distinctive chewy texture that regular sugar cookies don’t have. That tang is key to the signature snickerdoodle flavor.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. The texture will be slightly different but the cookies will still be soft and delicious. Just be sure your blend includes xanthan gum or another binder for the best results.

Why is chilling the dough important?

Chilling the dough firms it up, which makes it easier to handle and helps prevent the cookies from spreading too much in the oven. This step ensures they bake up thick, soft, and perfectly chewy.

How can I tell when snickerdoodles are perfectly baked?

Look for lightly golden edges while the centers still look slightly soft and puffy. The cookies will firm up as they cool, so taking them out just before they’re fully set keeps them tender inside without being underbaked.

Final Thoughts

This Snickerdoodle Cookies with Cinnamon Sugar Recipe is one of those cozy, reliable desserts that never fails to brighten my day or a gathering. It’s made better because it’s approachable, uses simple ingredients, and still feels a little special with its double coating of cinnamon sugar. Give it a try—baking these is almost as comforting as eating them, and I’m betting you’ll want to make them over and over like I do!