Soft Snickerdoodle Cookies with Cinnamon Sugar Crunch

There’s nothing like a warm, soft Snickerdoodle cookie fresh out of the oven. I remember baking these with my daughter, Lily, during the holidays. She loved rolling the dough in cinnamon sugar, and we always ended up with more sugar on the counter than on the cookies! This Snickerdoodle recipe is a classic that brings joy to any kitchen.

Why You’ll Love It

• They’re soft and chewy with a delightful cinnamon sugar crunch.
• Perfect for holiday gatherings or just a cozy night in.
• Easy to make, even for beginner bakers.

Pure Comfort

Every bite of these cookies feels like a warm hug, making them a favorite for family gatherings and holiday celebrations.

What You Need

• 2 sticks 1 cup unsalted butter, softened – Use margarine for a dairy-free option.
• 300 g 1 ½ cups granulated sugar – Coconut sugar can be used for a lower glycemic index.
• 2 2 large eggs – Substitute with 1/2 cup unsweetened applesauce for egg-free.
• 330 g 2 ¾ cups all-purpose flour – Use gluten-free flour blend for a gluten-free option.
• 2 2 tsp cream of tartar – This gives the cookies their signature tang.
• 1 1 tsp baking soda – Baking powder can be used in a pinch.
• 1 1 tsp salt – Sea salt adds a nice touch.
• 3 3 tbsp ground cinnamon – Adjust to taste; add more for extra spice.
• 100 g ½ cup granulated sugar for rolling – Mix with cinnamon for the topping.

Time to Cook

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Dough can be refrigerated for up to 3 days.

Steps to Make It

1. Start by preheating your oven to 350 °F. This ensures your cookies bake evenly and become perfectly golden.
2. In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy. You’ll know it’s ready when the mixture is pale and airy, about 3 minutes.
3. Add the eggs one at a time, mixing well after each addition. The batter should be smooth and creamy, with a lovely shine to it.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This helps evenly distribute the dry ingredients throughout the dough.
5. Gradually add the dry mixture to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky, which is perfect for rolling.
6. In a small bowl, combine the ½ cup of sugar and 3 tablespoons of cinnamon. Roll the dough into 1-inch balls and then coat each ball in the cinnamon sugar mixture.
7. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. They will spread while baking, so give them room to breathe.
8. Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. They will continue to firm up as they cool, so don’t overbake!
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set perfectly.

Make It Perfect

• For softer cookies, slightly underbake them; they will continue cooking as they cool.
• If you want a stronger cinnamon flavor, add a sprinkle of cinnamon to the dough.
• Store cookies in an airtight container to keep them fresh for longer.

Mix It Up

• Add chocolate chips for a fun twist.
• Incorporate nuts like pecans or walnuts for added crunch.

Perfect Partners

• Serve with a glass of cold milk.
• Pair with a warm cup of coffee or hot cocoa.

💡 For more recipes, follow me on Pinterest.

FAQs

Conclusion

These soft Snickerdoodle cookies are sure to become a family favorite. With their cinnamon sugar crunch and soft texture, they are perfect for any occasion. Give this Snickerdoodle recipe a try, and watch your loved ones smile with every bite.

Soft Snickerdoodle Cookies with Cinnamon Sugar Crunch

Soft and chewy Snickerdoodle cookies with a delightful cinnamon sugar crunch. This classic recipe is easy to make and perfect for holiday gatherings or cozy nights in, bringing comfort and warmth with every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 2 sticks unsalted butter softened; margarine for dairy-free option
• 1 ½ cups granulated sugar can use coconut sugar for lower glycemic index
• 2 large eggs substitute with ½ cup unsweetened applesauce for egg-free
• 2 ¾ cups all-purpose flour use gluten-free flour blend for gluten-free option
• 2 tsp cream of tartar provides signature tang; can substitute baking powder
• 1 tsp baking soda baking powder can be used in a pinch
• 1 tsp salt sea salt adds a nice touch
• 3 tbsp ground cinnamon adjust to taste; add more for extra spice
• ½ cup granulated sugar for rolling; mix with cinnamon for topping

Equipment

• Oven
• Mixing bowl
• Baking sheet
• Parchment paper
• Wire rack

Method

 

1. Preheat oven to 350 °F to ensure even baking and golden cookies.
2. In a large mixing bowl, cream together softened butter and 1 ½ cups sugar until pale and fluffy, about 3 minutes.
3. Add eggs one at a time, mixing well after each addition until the batter is smooth and creamy.
4. In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
5. Gradually add dry ingredients to wet, mixing until just combined; dough will be soft and slightly sticky.
6. Mix ½ cup sugar and 3 tablespoons cinnamon in a small bowl for rolling.
7. Roll dough into 1-inch balls and coat each in the cinnamon sugar mixture.
8. Place coated dough balls on parchment-lined baking sheet about 2 inches apart.
9. Bake for 8 to 10 minutes until edges are lightly golden; do not overbake.
10. Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to set.