The Best Snickerdoodle Cookie Recipe

These Best Christmas Snickerdoodle Cookies are soft, chewy, and perfectly coated in cinnamon-sugar. This family-favorite recipe, loved for over 30 years, makes the most irresistible holiday cookies with buttery centers and a delicate tang from cream of tartar. Whether you’re baking for Christmas cookie trays or simply craving a cozy treat, these snickerdoodles promise to be the highlight of your holiday baking.

Why You’ll Love This Snickerdoodle Cookie Recipe

There’s something magical about the comforting scent of cinnamon and sugar wafting through your kitchen. These Snickerdoodle Cookies deliver everything you love about a classic Christmas dessert — warm flavors, soft centers, and just the right amount of chewy texture.

Here’s why they’ll quickly become your go-to holiday cookies:

• Quick & Easy: Ready in under 30 minutes with simple pantry staples.
• Perfect Texture: Crisp edges with a soft, chewy middle.
• Classic Flavor: A nostalgic mix of butter, cinnamon, and sugar.
• Freezer-Friendly: Great for make-ahead holiday baking.
• Family Favorite: Loved by generations, ideal for sharing and gifting.

Ingredients for Snickerdoodle Cookies

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¾ cups all-purpose flour
• 1½ teaspoons cream of tartar (use 1 teaspoon for a milder tang)
• ½ teaspoon baking soda
• ¾ teaspoon salt

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1½ tablespoons ground cinnamon

Ingredient Notes and Substitutions

• Butter: Use real butter for the best flavor. If dairy-free, substitute with vegan butter sticks.
• Cream of Tartar: Essential for that tangy chew. If unavailable, use 2 teaspoons lemon juice plus ½ teaspoon baking powder as a backup.
• Flour: For a gluten-free option, substitute with a 1:1 gluten-free baking flour blend.
• Cinnamon-Sugar: You can add a pinch of nutmeg for a festive touch.
• Eggs: For an egg-free version, use ¼ cup unsweetened applesauce per egg.

Step-by-Step Instructions

Step 1 – Prep the Oven and Pans

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even browning.

Step 2 – Cream the Butter and Sugar

In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium speed for about 4–5 minutes until light and fluffy. This step adds air to the dough, giving your cookies a soft texture.

Step 3 – Add Eggs and Vanilla

Scrape down the sides of the bowl, then add the eggs and vanilla extract. Continue mixing for another minute until everything is well combined and creamy.

Step 4 – Combine Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

Step 5 – Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 20–30 minutes. Chilling helps the dough firm up, making it easier to roll and preventing the cookies from spreading too much.

Step 6 – Make the Cinnamon-Sugar Mixture

In a small bowl, stir together ¼ cup sugar and 1½ tablespoons cinnamon. This coating gives each cookie its signature snickerdoodle look and flavor.

Step 7 – Shape and Coat the Dough

Use a cookie scoop or tablespoon to portion the dough into small balls (about 1½ inches wide). Roll each ball between your hands until smooth, then coat thoroughly in the cinnamon-sugar mixture. For extra flavor, roll each ball a second time.

Step 8 – Flatten and Bake

For slightly flatter cookies, gently press down in the center before baking. Arrange them on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 9–11 minutes, or until the edges look set but the centers are still soft.

Step 9 – Cool and Enjoy

Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack. They’ll continue to set as they cool, creating that perfect chewy texture.

Pro Tips for Success

1. Creaming is Key: Whip butter and sugar long enough to trap air — this ensures a light, fluffy cookie.
2. Don’t Overbake: Remove cookies when the edges are set but the centers are soft; they’ll firm up as they cool.
3. Chill the Dough: Chilling prevents spreading and gives a thicker, chewier cookie.
4. Double Roll in Cinnamon-Sugar: It enhances flavor and adds that signature sparkle.
5. Use Parchment Paper: Keeps bottoms golden and prevents sticking.
6. Store Properly: Keep them in an airtight container to stay soft for days.

Flavor Variations

1. Brown Butter Snickerdoodles: Brown the butter before mixing for a nutty caramel flavor.
2. Chai Snickerdoodles: Add a pinch of ginger, cloves, and cardamom to the cinnamon coating.
3. Pumpkin Snickerdoodles: Mix ¼ cup pumpkin purée into the dough and reduce butter by the same amount.
4. Maple Snickerdoodles: Replace vanilla with pure maple extract for a cozy twist.
5. Chocolate-Dipped Snickerdoodles: Dip half of each cooled cookie in melted white or dark chocolate for a festive touch.

Serving Suggestions

• Pair with hot cocoa, coffee, or warm apple cider for a cozy Christmas moment.
• Arrange on a holiday dessert platter alongside sugar cookies and gingerbread men.
• Wrap a few cookies in festive bags for homemade gifts.
• Serve warm with a scoop of vanilla ice cream for a quick dessert.

Storage and Freezing Instructions

Room Temperature:
Store in an airtight container for up to 2 days to keep them soft.

Freezing Baked Cookies:
Freeze cooled cookies in freezer-safe bags for up to 3 months. Let thaw at room temperature for about 30 minutes before serving.

Freezing Dough:
Roll dough balls in cinnamon-sugar and freeze unbaked on a baking sheet. Once frozen, transfer to a bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

Nutrition Facts (Per Serving)

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FAQ About Snickerdoodle Cookies

What makes snickerdoodles different from sugar cookies?

Snickerdoodles include cream of tartar, which adds a subtle tang and chewy texture that sets them apart from traditional sugar cookies. The cinnamon-sugar coating also gives them a signature flavor and festive look.

Why do my snickerdoodles come out flat?

Flat cookies usually mean the dough wasn’t chilled long enough, or the butter was too soft. Make sure to refrigerate your dough for at least 20 minutes before baking, and don’t skip the cream of tartar.

Can I make snickerdoodles ahead of time?

Yes! You can prepare the dough up to 2 days in advance. Keep it covered in the fridge and roll into cinnamon-sugar balls right before baking for fresh, warm cookies.

Do snickerdoodles need to be refrigerated after baking?

No — they’re best stored at room temperature in an airtight container. However, chilling the dough before baking improves texture and flavor.

Can I freeze snickerdoodles after baking?

Absolutely. Freeze them for up to 3 months in sealed bags. Let them thaw at room temperature for soft, chewy results every time.

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Final Thoughts

These Best Christmas Snickerdoodle Cookies capture the essence of holiday baking — simple, nostalgic, and filled with cinnamon warmth. Whether you’re gifting them, sharing them with family, or enjoying one fresh from the oven, each bite delivers pure homemade joy.

So this holiday season, grab your mixer and a sprinkle of cinnamon — because these snickerdoodles are about to become your new Christmas tradition.