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; 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 (first coating); 1½ teaspoons ground cinnamon (first coating); ¼ cup granulated sugar 50g (second coating); 1½ teaspoons ground cinnamon (second coating)

Nothing beats the warm, cozy scent of cinnamon dusting the kitchen as you bake a batch of my favorite *Snickerdoodle Cookies with Cinnamon Sugar Recipe*. These cookies have that perfect soft chew with just the right tang, making them a timeless treat you'll want to keep coming back to.

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 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

This Snickerdoodle Cookies with Cinnamon Sugar Recipe has become a staple in my kitchen because it nails that balance of soft, cinnamon-sweet, and lightly tangy in every bite. Plus, it's surprisingly easy to pull together even when life gets busy.

Classic Comfort: The cream of tartar gives these cookies their signature tang that sets them apart from ordinary cinnamon cookies.
Perfect Texture: Soft on the inside, a little crisp on the edges — exactly how I like my snickerdoodles.
Double Cinnamon Coating: Rolling the cookie dough balls twice in cinnamon sugar adds an extra layer of flavor and that irresistible crackly surface.
Flexible Recipe: It’s forgiving and easy to customize, so you can tweak it just how you like without stress.

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

I love how each ingredient in this Snickerdoodle Cookies with Cinnamon Sugar Recipe plays a special role — from creating the texture, depth, to that classic taste we all crave. Shopping for quality basics, like grass-fed butter, can really lift the flavor.

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 sturdy base that gives the cookies structure without being too cakey.
Powdered Milk: Adds richness and helps achieve a tender crumb.
Cream of Tartar: The secret behind that subtle tang and chewy texture classic to snickerdoodles.
Baking Soda: Works with cream of tartar to give a slight rise and that perfect crumb.
Salted Butter: My go-to for flavor and moisture — room temperature to cream easily.
Granulated Sugar & Light Brown Sugar: The combo adds sweetness and a little chewiness from the brown sugar’s molasses.
Kosher Salt: Balances the sweetness and enhances overall flavor.
Egg & Extra Egg Yolk: Egg yolk adds extra richness and helps bind the dough perfectly.
Vanilla Extract: Brings the whole flavor profile together with warmth and depth.
Cinnamon & Granulated Sugar for Coating: The star of the show for that sweet-spicy crust you’ll want to eat off your fingertips.

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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 parts about this Snickerdoodle Cookies with Cinnamon Sugar Recipe is how easy it is to make your own tweaks. I often swap out the powdered milk or add a sprinkle of nutmeg for a different spice kick. You'll find your favorite version quickly!

Variation: Sometimes I like to add a handful of mini chocolate chips inside — unexpected but delicious!
Dietary Modifications: Using dairy-free butter and a plant-based milk powder can make this recipe vegan-friendly with great results.
Seasonal Twist: Adding a pinch of ground ginger with cinnamon feels perfect during the holidays.

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

Step 1: Whisk Together Your Dry Ingredients

Start by mixing the all-purpose flour, powdered milk, cream of tartar, and baking soda in a large bowl. Whisk them well so everything gets distributed evenly — this helps your cookies rise and develop their distinct texture without any bitter spots from the baking soda.

Step 2: Cream Butter and Sugars Until Fluffy

In your mixer bowl fitted with a paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on high for about 2 minutes. You want it light and fluffy — this airiness is the secret to soft cookies. Don’t rush this step; it makes a difference!

Step 3: Add Eggs and Vanilla

Scrape down the bowl, add the egg, extra egg yolk, and vanilla, then mix just until combined. Overmixing here can make your cookies tough, so keep it gentle.

Step 4: Incorporate Dry Ingredients in Batches

Add the dry ingredients to the wet in three separate parts, mixing after each addition. Scrape the sides to make sure everything is evenly incorporated. You’ll finish with a soft, slightly tacky dough ready to chill.

Step 5: Chill the Dough & Prep Cinnamon Sugar Coating

Pop the dough in the fridge for 30 minutes to firm up — this helps prevent spreading too much while baking. While waiting, mix the first batch of cinnamon sugar (¼ cup sugar + 1½ teaspoons cinnamon) for rolling the dough balls.

Step 6: Scoop, Roll, and Coat

Preheat the oven to 375°F and line a baking sheet with parchment. I use a #20 cookie scoop to get perfectly sized dough balls. Roll each in the cinnamon sugar until fully coated, then place on the sheet at least 4 inches apart — they do spread!

Step 7: Bake, Cool Slightly, Then Double-Dip

Bake for 9 to 11 minutes until edges are set but centers still soft. While they bake, make a fresh batch of cinnamon sugar for the second coating (same measurements as before). Let cookies cool on the sheet a few minutes to firm up, then dip the tops into the fresh cinnamon sugar coating before transferring to a rack.

Top Tip

From personal experience, little tricks make a big difference in this Snickerdoodle Cookies with Cinnamon Sugar Recipe. These tips help every batch come out perfect, soft, and packed with flavor.

Butter Temperature Matters: Make sure your butter is truly room temperature — not too soft or melted — for easy creaming and fluffy dough.
Don’t Skip the Chill: Chilling firms up the dough, so your cookies hold their shape and have a better texture.
Fresh Cinnamon Sugar: Always prepare fresh cinnamon sugar for the second coating — it sticks better and tastes brighter.
Space Them Well: Give at least 4 inches between cookie dough balls to avoid merging into one giant cookie.

How to Serve Snickerdoodle Cookies with Cinnamon Sugar Recipe

Snickerdoodle Cookies - Serving Suggestion

Garnishes

I usually keep it simple—just a light dusting of extra cinnamon sugar right before serving if I want a little extra sparkle. Sometimes, I add a tiny smear of buttercream or cream cheese frosting on top for a fun twist during parties.

Side Dishes

These cookies pair beautifully with a big mug of hot coffee or a creamy chai latte. For a cozy dessert platter, I like serving them alongside vanilla ice cream or a warm apple cider for fall vibes.

Creative Ways to Present

For holiday gatherings, I arrange the snickerdoodles in a festive tin with red and green tissue paper and sprinkle in a few cinnamon sticks for ambiance. For birthdays, stacking them into a cookie “tower” tied with rustic twine makes a charming gift or centerpiece.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature, layering parchment paper between cookies to prevent sticking. They stay soft and delicious for up to a week like this, which I always appreciate because they tend to disappear fast!

Freezing

I’ve frozen the cookie dough as well as baked cookies with great success. Just scoop balls onto a tray, freeze solid, then transfer to a zip-lock bag. When ready, bake from frozen by adding a couple of extra minutes to the baking time.

Reheating

To warm up leftover cookies, I pop them in the microwave for about 10 seconds or briefly in a 300°F oven for 3-4 minutes to bring back that just-baked softness — almost like magic!

Frequently Asked Questions:

What makes snickerdoodle cookies different from regular sugar cookies?

Snickerdoodles are distinguished by the use of cream of tartar and baking soda, which give them a unique tangy flavor and a chewy texture that regular sugar cookies lack. The double cinnamon sugar coating is also a defining feature, adding both spice and a bit of crunch.

Can I use salted butter in this Snickerdoodle Cookies with Cinnamon Sugar Recipe?

Yes! This recipe calls for salted butter because a little salt helps balance the sweetness and enhances the overall flavor. If you prefer unsalted butter, just add a pinch more salt to compensate.

Why do you roll the cookies in cinnamon sugar twice?

Rolling the dough balls twice creates a layered cinnamon sugar crust that’s both flavorful and adds a lovely crackly texture on top. The first roll sticks before baking, while the second dip after baking refreshes that cinnamon-sugar brightness and makes each bite extra special.

How do I prevent my snickerdoodles from spreading too much in the oven?

Chilling the dough before baking is key to preventing excessive spreading. Also, make sure your baking sheets aren’t warm, use parchment paper or silicone mats, and give enough space between cookie dough balls (about 4 inches). Lastly, avoid over-greasing your baking sheet, as too much fat can cause spreading.

Final Thoughts

Making this Snickerdoodle Cookies with Cinnamon Sugar Recipe feels like a warm hug from the inside — and I honestly can’t recommend it enough for your next baking adventure. Whether it’s a casual weekend treat or a thoughtful gift to brighten someone’s day, these cookies deliver comfort and nostalgia in every bite. I hope you enjoy making and savoring them as much as I do!