10 Expert-Approved Snickerdoodle Cookies Recipes That Actually Work

Written by Veronica E. Rogers in Breads & Baking

When you think of the perfect cookie, snickerdoodles often come to mind, conjuring images of warm, cinnamon-sugar goodness. You’ll find that mastering these delightful treats can elevate your baking game. With a variety of expert-approved recipes, from classic versions to innovative twists, there’s something for everyone. Get ready to impress friends and family with cookies that boast a soft center and golden edges. Which recipe will you try first?

Classic Snickerdoodle Cookies

Classic Snickerdoodle Cookies

Soft, chewy, and rolled in cinnamon sugar, these classic snickerdoodle cookies are a cozy treat that everyone loves!

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon for rolling.
  7. Roll the dough into small balls (about 1 inch in diameter) and then roll each ball in the cinnamon-sugar mixture.
  8. Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
  10. Let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Enjoy the delightful aroma and the sweet, cinnamon-y goodness of these snickerdoodles! Perfect for sharing, or keeping all to yourself!

Chewy Snickerdoodle Recipe

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 3 tablespoons granulated sugar (for rolling)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 ½ cups sugar until fluffy.
  3. Beat in the eggs, one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. In a small bowl, combine the 3 tablespoons of sugar and cinnamon for rolling.
  7. Scoop out dough balls (about 1 inch in size), roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  9. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Enjoy these chewy delights with a glass of milk or your favorite hot beverage!

Vegan Snickerdoodles

Ingredients:

  • 1 cup coconut oil, melted
  • 1 cup brown sugar, packed
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons cinnamon (for rolling)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the melted coconut oil and brown sugar, stirring until well blended.
  3. Add the almond milk and vanilla extract to the mixture and stir until smooth.
  4. In another bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, mix the granulated sugar and cinnamon together for rolling.
  7. Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the edges are slightly golden.
  9. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy these soft, chewy vegan snickerdoodles that are sure to satisfy your sweet tooth!

Snickerdoodle Bars

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 tablespoons granulated sugar (for topping)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Spread the batter evenly in the prepared baking pan.
  7. In a small bowl, mix the cinnamon and 2 tablespoons of sugar, then sprinkle it over the batter.
  8. Bake for 20-25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan before cutting into bars.

Enjoy these delightful Snickerdoodle Bars warm or at room temperature – they’re sure to disappear quickly!

Gluten-Free Snickerdoodle Cookies

Indulge in these delightful gluten-free snickerdoodle cookies that are crisp on the outside and soft on the inside!

Ingredients:

  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set it aside.
  3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms.
  6. In a small bowl, mix the granulated sugar and ground cinnamon for rolling.
  7. Scoop out tablespoon-sized portions of dough and roll them into balls, then roll each ball in the cinnamon-sugar mixture.
  8. Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these heavenly gluten-free snickerdoodles with a warm cup of your favorite beverage!

Snickerdoodle Cookie Sandwiches

Indulge in a delightful twist on a classic treat with these scrumptious Snickerdoodle Cookie Sandwiches!

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup frosting (store-bought or homemade)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them a couple of inches apart.
  7. Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  8. Once cooled, spread a generous amount of frosting on the bottom of one cookie and top it with another cookie, creating a sandwich. Repeat with the remaining cookies.

Enjoy these delightful Snickerdoodle Cookie Sandwiches with a glass of milk or your favorite beverage for the perfect treat!

Pumpkin Snickerdoodles

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon for rolling.
  7. Scoop the dough into balls, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheets.
  8. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Get ready to enjoy these soft, pumpkin-spiced delights that will fill your home with the aroma of fall!

Snickerdoodle Muffins

Get ready to indulge in fluffy, cinnamon-sugar goodness with these delightful Snickerdoodle Muffins!

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 2 tbsp granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the vanilla extract.
  5. Gradually mix in the dry ingredients, alternating with the buttermilk until just combined.
  6. Fill each muffin cup about 2/3 full with batter.
  7. In a small bowl, mix the sugar and cinnamon for the topping and sprinkle it generously over each muffin.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow them to cool slightly before devouring!

These Snickerdoodle Muffins are perfect for breakfast or a sweet afternoon treat—enjoy every bite!

Brown Butter Snickerdoodles

Indulge in the nutty aroma of brown butter with these delightful Snickerdoodles!

Ingredients:

  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cinnamon sugar (for rolling)

How to Make:

  1. Start by browning the butter: Melt the butter in a saucepan over medium heat until it turns golden brown and smells nutty. Let it cool slightly.
  2. In a mixing bowl, combine the brown butter and granulated sugar. Mix until smooth.
  3. Add the egg and vanilla extract to the mixture, stirring until well combined.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Chill the dough for at least 30 minutes in the fridge to help it hold its shape.
  7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Roll the dough into balls, then roll each ball in the cinnamon sugar mixture.
  9. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
  11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy the warm, gooey goodness of these Brown Butter Snickerdoodles with a glass of milk or your favorite hot beverage!

Cinnamon Sugar Snickerdoodle Blossoms

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)
  • 24 chocolate kisses (unwrapped)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and 1 ½ cups sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. In a small bowl, combine 3 tablespoons of sugar with the cinnamon.
  7. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat.
  8. Place the cookie balls on the prepared baking sheet, about 2 inches apart.
  9. Bake for 10-12 minutes or until the edges are lightly golden.
  10. Remove from the oven, and while they’re still warm, gently press a chocolate kiss into the center of each cookie.
  11. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Indulge in these sweet, cinnamon-kissed treats that are sure to be a hit at any gathering!

Enjoy every bite!

Recent Posts