When you think of warm, cozy flavors that feel like a comforting hug, you can't go wrong with a classic treat like snickerdoodles. The Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe is a timeless favorite that's perfect any time you crave a cookie with a tender, buttery center dusted in that perfect cinnamon-sugar sparkle. Whether you're baking for a casual afternoon tea or a festive gathering, these cookies bring a little sweetness and spice that never disappoints.
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Why This Recipe Works
I've found that the magic of this Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe lies in its balance-a bit of tang from cream of tartar combined with cinnamon's warm spice makes every bite memorable and delicious.
- Consistent Texture: Using room temperature butter and eggs helps create that soft yet slightly chewy center that defines snickerdoodles.
- Deep, Balanced Flavor: The blend of cream of tartar and cinnamon in the dough works perfectly with the crunchy cinnamon sugar coating.
- Simple Ingredients: Nothing fancy here-just pantry staples that come alive with the right technique.
- Fast Prep, Big Payoff: With a bit of chilling time, you get cookies that impress without a ton of hands-on work.
Ingredient Game Plan
Choosing quality ingredients for your Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe can elevate the finished cookies from good to unforgettable. I always grab unsalted butter to control salt levels, and freshly ground cinnamon to really wake up the topping.
- All-purpose flour: Make sure it's fresh for tender cookies with the right structure; sift if it feels clumpy.
- Cream of tartar: This gives that classic snickerdoodle tang and chewy texture-don't skip it!
- Granulated sugar: Both in the dough and topping, granulated sugar adds sweetness and crunch.
- Unsalted butter: Softened at room temperature for smooth mixing and rich flavor.
- Cinnamon powder: Use good quality and aromatic cinnamon to make the cinnamon sugar topping pop.
- Vanilla extract: Adds warmth and rounds out the cookie's flavor beautifully.
- Eggs: Room temp eggs mix better and help the dough come together smoothly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe
Step 1 - Prep & Season
Start by whisking together your dry ingredients: all-purpose flour, cream of tartar, baking soda, salt, and the small amount of cinnamon. This combination ensures your cookies have that classic snickerdoodle tang and gentle spice throughout. Set this bowl aside, and get your cinnamon sugar topping mixed up by blending granulated sugar and cinnamon in a shallow dish. You'll need enough to coat every dough ball in that perfect shimmering dust.
Step 2 - Build Flavor
Now, cream the softened butter in a mixer for about 45 seconds until just smooth-you'll notice it's creamy but not fluffy yet. Add the granulated sugar and beat for another minute; the mixture should lighten a bit and smell sweetly buttery. Next, add the eggs one at a time, mixing well after each and scraping down the sides to keep everything homogeneous. Stir in the vanilla extract last to bind the flavors. Now, gently fold in the dry ingredients on low speed or with a spatula to avoid overmixing-your dough will become a soft, slightly sticky ball ready for chilling.
Step 3 - Finish for Best Texture
Using a cookie scoop helps keep your cookies uniform-aim for about 32 grams per scoop. Roll each dough ball between your palms until smooth. Dredge each ball into the cinnamon sugar topping mixture; this step creates that signature crispy, sweet coating. Arrange them spaced a couple inches apart on a parchment-lined baking sheet, then chill the tray for at least an hour. This chilling lets the dough firm up and prevent spreading, giving you thick, soft cookies. When you're ready, bake at 375ºF for 10 to 12 minutes until edges gain a light golden hue but centers remain soft. You'll find they look a bit underbaked-that's exactly what you want for a tender, chewy center that finishes as they cool.
Pro Moves I Swear By
After making this Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe a few dozen times, these little insights help me nail perfect cookies every time.
- Doneness Cue: Watch for slightly golden edges and the very center looking just set but soft.
- Temperature Trick: Always use room temp butter and eggs-they blend easier and produce the softest dough.
- Make-Ahead Move: Freeze scooped dough balls individually on a sheet, then store in ziplock bags for fresh cookies on demand.
- Skip This Pitfall: Don't overmix the flour; it will toughen your cookies.
Serve It Up
Finishing Touches
I love serving these Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe just as-is, warm with a soft shine on the cinnamon sugar coating. Sometimes, a light dusting of powdered sugar gives an extra delicate finish. They're perfect plain, but pairing with a side of creamy vanilla ice cream or a cup of steaming chai tea elevates the experience beautifully.
Great Pairings
Your classic glass of cold milk is always a winner, and if you want to mix it up, try a dollop of whipped cream or a drizzle of caramel sauce. I also find a handful of fresh berries offers a nice contrast of tartness and brightness to the rich cinnamon and sugar.
Easy Plating Wins
Stack a few cookies casually on a vintage plate for laid-back cookie sharing, or arrange them in a circle around a small bowl of homemade whipped cream for a pretty dessert centerpiece. Adding a sprig of fresh mint or a cinnamon stick on the side adds that little style boost that shows you care.
Make-Ahead & Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 4 days. They stay soft and slightly chewy if you layer them with parchment paper to avoid sticking. If your kitchen is warm, the fridge is fine too, though the cookies might firm up a bit.
Freezer Notes
This Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe freezes wonderfully. Freeze baked cookies in a sealed container with parchment between layers for up to 3 months. To freeze dough, scoop and freeze on a tray before bagging; bake straight from frozen, adding a minute or two to the bake time.
Reheating Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe Without Drying Out
For a fresh-from-the-oven taste, warm cookies gently in a 300ºF oven for 5-7 minutes. Avoid microwaving too long or on high to prevent dryness-if you use a microwave, cover with a damp paper towel for moisture. An air fryer at low temperature for a minute or two also works wonders.
Frequently Asked Questions
Yes, but reduce or omit any added salt in the dough to avoid over-salting your cookies.
Cream of tartar adds a slight tang and helps create the traditional chewy texture that sets snickerdoodles apart from other sugar cookies.
Chilling is important to prevent excess spreading and to deepen flavors, so I don't recommend skipping it for best results.
Store in an airtight container at room temperature for up to 4 days, layering with parchment paper to avoid stickiness.
Final Thoughts
Making this Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe from scratch is truly rewarding, especially when the house fills with that toasty cinnamon aroma. The combination of tactile rolling, sweet coating, and patient chilling results in cookies that are soft inside with that nostalgic cracked top, dusted in cinnamon sugar. It's the kind of recipe that's simple yet feels like a special treat every time, and honestly, I'll keep baking them all year round.
PrintComplete Recipe
Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe
A classic Snickerdoodle cookie recipe featuring soft, chewy cookies coated in a sweet cinnamon sugar topping. Perfect for any occasion, these cookies have a subtle tang from cream of tartar and a delightful cinnamon flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 ½ tablespoon cinnamon powder
Snickerdoodle Cookie Dough
- 3 ⅓ cups all-purpose flour (425 grams)
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon powder
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature (226 grams)
- 1 ½ cups granulated sugar (300 grams)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Cinnamon Sugar Topping: Mix the granulated sugar and cinnamon powder in a small shallow bowl. Set this mixture aside for coating the cookies later.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon powder. Stir well and set aside.
- Cream Butter and Sugar: Using a mixer, beat the room temperature unsalted butter on medium-high speed for 45 seconds. Add the granulated sugar and beat for another minute until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure thorough mixing. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients and Wet Mixture: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a dough forms, then finish incorporating the flour with a spatula until fully combined.
- Form Cookie Balls: Use a cookie scoop to portion about 32 to 34 dough balls, each weighing approximately 32 grams. If the dough is too soft or sticky, cover and chill in the refrigerator for 1 hour until easier to handle.
- Coat with Cinnamon Sugar: Roll each dough ball between your hands to form smooth balls. Dredge each one thoroughly in the cinnamon sugar topping. Place them evenly spaced on a parchment-lined baking sheet.
- Chill the Dough: Place the baking sheet with coated dough balls in the refrigerator for at least 1 hour before baking. Alternatively, freeze the dough balls for 30 minutes, then store in ziplock bags in the freezer for future baking.
- Preheat Oven: Preheat the oven to 375ºF (190ºC).
- Bake the Cookies: Arrange chilled or frozen cookie dough balls 2 to 3 inches apart on a parchment or silicone-lined baking sheet. Bake for 10 to 12 minutes or until the edges appear slightly golden but the cookies are still a bit underbaked in the center.
- Cool the Cookies: Let the baked cookies cool on the sheet for about 10 minutes to set, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Room temperature eggs and butter help the dough come together more smoothly.
- If dough is sticky, chilling it makes rolling easier and prevents spreading during baking.
- You can freeze wrapped dough balls for up to 3 months to bake fresh cookies on demand.
- Use a cookie scoop for uniform cookie sizes and even baking.
- The cookies might appear slightly underbaked when removed from the oven but will firm up as they cool.
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