Soft and Chewy Snickerdoodle Cookies – Easy Cinnamon Sugar Cookie Recipe

Cinnamon sugar cookies, also called Snickerdoodles, are yummy cookies with a sweet cinnamon flavor. This easy recipe is perfect for any holiday gathering. 

Jump to Recipe

While chewy chocolate chip cookies are one of my favorites, it’s always good to have a backup cookie. I started making some Cinnamon Sugar Cookies a few years ago and have tweaked the recipe a few times until I came up with a winner. The base cookie recipe is a sugar cookie. A cinnamon-sugar mixture tops the Snickerdoodle dough making these sweet treats perfect for any occasion. 

A regular sugar cookie is a staple in the holiday season. They are fun to cut out with classic cookie cutters and decorate with the kids. But if you are looking for a delicious batch of cookies to bring to a party or to share with neighbors, give this one a try. I like a 3:1 sugar-to-cinnamon ratio for my cookies, but you can, of course, change it if you prefer more sugar or more cinnamon on your cookies.

One thing I tend to forget is these cookies expand quite a bit. Make sure you leave plenty of space between each cookie when placing them on a pan. I also found out the hard way to sprinkle with the cinnamon sugar before the cookies are baked. The first time I made these I put it on afterward. As soon as the cookies were picked up the topping fell right off. And the whole point of these cookies is the cinnamon sugar, so that was unacceptable to my sweet tooth.

Use a cool, flat surface to cool the cookies. This recipe makes a soft, tender cookie, so I have found that a wire rack is not good for them because they start to fall through the cracks. If you keep them in an airtight container, they stay soft for a few days.

What Are Snickerdoodle Cookies?

Snickerdoodle cookies are a delightful twist on the classic sugar cookie — distinguished not only by their cinnamon-sugar coating but by a hint of tang from cream of tartar and a characteristic crackled surface. Unlike a plain sugar cookie, a true snickerdoodle is rolled in a cinnamon-sugar mixture before baking to give it that signature flavor and texture. The name “snickerdoodle” likely traces back to German-American baking traditions (the term may derive from Schneckennudel), though the cookie as we know it really took hold in American kitchens in the late 19th and early 20th centuries. What sets this cookie apart is its balance of sweetness, cinnamon warmth, a slightly chewy interior, and tender edges — making it a distinct favorite during holiday baking and year-round kitchen treats.

Why This Recipe Works & What Makes It Great

In our family-friendly version, we’ve fine-tuned the sugar-to-cinnamon ratio, softened the butter until just the right texture, and opted to skip lengthy dough chilling (while still achieving that snickerdoodle chew). We roll the dough balls generously in the topping mixture and then flatten them slightly so the cookies bake up with just the right spread and crackle. Because we know busy families don’t want to spend all evening in the kitchen, this recipe uses straightforward pantry staples and a one-sheet baking method — yet still delivers bakery-quality texture: lightly crisp around the edges and soft, tender in the middle.

Ingredient Breakdown & Smart Substitutions

Let’s take a closer look at a few key ingredients and how you can customize this recipe:

• Butter vs. shortening: Traditional snickerdoodles sometimes use shortening to produce a fluffier texture, but using all butter gives you deeper flavor and golden color. If you prefer a mix, half butter/half shortening will still produce excellent results.
• Cinnamon-sugar coating: We suggest keeping a 3:1 sugar to cinnamon ratio (for example, 3 Tbsp sugar to 1 Tbsp cinnamon) but feel free to add up to 1½ Tbsp cinnamon if you prefer an extra-cinnamon punch.
• Flour and spreading control: Measure flour by spooning into the cup and leveling to avoid dense cookies. If your dough spreads too much, try chilling it for 10 minutes or baking on a lighter-colored baking sheet.

Troubleshooting & Common Mistakes

Here are a few things to watch so your cookies turn out just right every time:

• If cookies are flat or spreading too much, it may mean your oven runs hot, your dough was too warm, or you used dark-colored cookie sheets (which absorb more heat). Try chilling the dough briefly, using a light baking sheet, and making sure your baking soda and any cream of tartar are fresh.
• If the edges bake too brown before the inside is done, reduce baking time by a minute or lower the temperature by 10 °F. Aim for a lightly golden edge and a center that still looks soft — the cookies will set more as they cool.
• To keep them soft after baking, remove them from the oven when the centers look set but are still slightly under-baked, and transfer to a flat cool surface immediately (avoid wire racks if the cookies are very tender).
• For even coating, roll the dough balls in the cinnamon-sugar mixture before baking (not after) so the topping adheres and bakes in place rather than falling off once picked up.

Storage, Freezing & Make-Ahead Tips

Want to bake ahead, store, or freeze these cookies? Here’s how:
After the cookies have cooled completely, store in an airtight container at room temperature for up to 3-4 days — adding a slice of bread in the container can help keep them soft. To freeze baked cookies, place them in a freezer-safe bag or container for up to 2 months; thaw at room temperature for about 20-30 minutes before serving. If you’d rather freeze dough balls: roll the dough into balls, coat them with cinnamon-sugar, place on a parchment-lined plate or tray until firm in the freezer, then transfer to a freezer-safe bag. When you’re ready to bake, place frozen dough balls on a baking sheet and add 1-2 minutes to the bake time.

Fun Variations to Try

Once you’ve mastered the classic snickerdoodle, you can mix things up with a few twists:

• Brown-butter snickerdoodles: Melt and brown your butter before adding it to the dough for a rich, toasty depth of flavor.
• Pumpkin snickerdoodles: For fall flair, add ½ cup pumpkin puree and a pinch of pumpkin pie spice to the dough, then roll in cinnamon-sugar as usual.
• White-chocolate-dipped or drizzled snickerdoodles: Bake the cookies, let them cool, then dip half in melted white chocolate and sprinkle with chopped nuts, dried berries or cinnamon-sugar for a gourmet look.
• Gluten-free version: Replace the all-purpose flour with a 1:1 gluten-free baking blend, and reduce the baking time by 1-2 minutes while keeping an eye on texture and spread.

Why We Love This Recipe (for Busy Families)

In our household, baking should be joyful — not a marathon. That’s why this version of the snickerdoodle recipe is designed for simplicity and speed without sacrificing flavor. It’s easy enough to do with kids, uses minimal ingredients, and makes a batch you’re proud to share at holiday gatherings, after-school snacks, or whenever a cinnamon-sugar cookie craving strikes. Whether you’re making them warm for the holiday tray or mixing up a quick batch for a weekend treat, these snickerdoodles bring comfort, sweetness, and the kind of texture you’ll crave again and again.

Cinnamon Sugar Cookies Step by Step

Ingredients

• 3 tbsp granulated sugar
• 1 tbsp cinnamon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1 cup unsalted butter (softened)
• 2 eggs
• 2 tsp vanilla extract

Instructions

Start by mixing together the granulated sugar and cinnamon topping in a small bowl. Set it aside.

In a separate bowl, whisk the flour and baking soda.

In a large bowl, use an electric mixer or hand mixer to combine the sugars together. This is when I love using the bowl of a stand mixer. I can quickly and easily mix everything together while still adding the rest of the wet ingredients as it stirs for me. Add the softened butter until it forms a grainy paste. Scrape the sides of the bowl as needed.

Add the eggs and vanilla. Mix the dough on medium speed until the dough becomes light and fluffy.

Add the flour and baking soda mixture to the dough. Stir on low speed until just combined. You don’t want to overmix the dough.

Scoop the dough out by the spoonful and place it on your baking sheet lined with parchment paper or on a preheated baking stone. Flatten the cookie dough balls slightly with the bottom of a cup or with your hand. The cookies will flatten out more and expand as they bake, so make sure you give them plenty of space on the pan.

Before you bake the cookies, top them with a bit of the cinnamon sugar mixture.

Bake in the preheated oven for about 18 minutes, until you have crisp edges and chewy cookies with a golden brown color. Once the delicious cinnamon cookies are done baking, immediately transfer them to a cool, flat surface.

Cinnamon Sugar Cookies Leftovers

Storage: Cinnamon Sugar Cookies can be stored in an airtight container on the counter at room temperature for 3-4 days. 

Recipe

Cinnamon Sugar Snickerdoodle Cookies

Bake the best snickerdoodle cookies with soft centers, crisp edges, and cinnamon-sugar flavor. Easy recipe perfect for busy families and holiday baking!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Course:

Dessert

Cuisine:

American

Keyword:

cinnamon

|

cookies

Dietary Needs:

Nut-Free

Servings: 30 cookies

5 from 3 votes

Ingredients

• 3 tbsp granulated sugar
• 1 tbsp cinnamon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1 cup unsalted butter (softened)
• 2 eggs
• 2 tsp vanilla extract

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Electric Mixer
• Cookie Scoop
• Baking Sheet

Instructions

• Preheat oven to 350F
• In small bowl combine 3 tbsp sugar and cinnamon for topping and set aside
• In medium bowl, combine flour and baking soda
• Mix well with wire whisk and set aside
• In large bowl, blend sugars with electric mixer at medium speed
• Add butter and mix to form grainy paste
• Add eggs and vanilla
• Mix at medium speed until light and fluffy
• Add the flour mixture and blend at low speed just until combined, do not overmix
• Scoop dough by spoonful onto ungreased cookie sheet
• Top with sugar cinnamon mixture
• Bake 18-20 minutes or until golden brown
• Immediately transfer with spatula to a cool flat surface

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Cinnamon Sugar Snickerdoodle Cookies

Amount Per Serving (1 cookie)

Calories 149 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g15%

Cholesterol 27mg9%

Sodium 81mg3%

Potassium 26mg1%

Carbohydrates 21g7%

Sugar 13g14%

Protein 1g2%

Vitamin A 205IU4%

Calcium 14mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Cinnamon Recipes

• Cinnamon Rolls with the Bread Machine
• Mini Cinnamon Crescent Rolls
• No Yeast Jumbo Cinnamon Rolls in Less than One Hour
• Cinnamon Raisin Bread in the Bread Machine
• Cinnamon Swirl Muffins with Streusel Topping
• The Ultimate Churro Recipe
• Make-Ahead and Pull-Apart Mini Cinnamon Bites
• Cinnamon Sugar Cookies
• How to Make Easy Layered Homemade Greek Baklava
• Overnight Oatmeal Cups

Cookies

• Oreo-Stuffed Chocolate Chip Cookies
• Cherry Chocolate Cookies
• 3 Ingredient Vegan Red Velvet Cookies
• Vegan Breakfast Cookies
• S’Mores Cookies – Girl Scouts Copycat Recipe
• Blackberry Cookies with Chocolate Chips
• Key Lime Frosted Cookies
• The BEST Chocolate Chip Cookies I’ve Ever Eaten
• Peppermint Chocolate Ganache Thumbprint Cookies
• Cinnamon Sugar Cookies
• Chocolate Chip Cookies with No Butter or Dairy (Vegan Recipe)
• Christmas Sugar Cookies Recipe
• Berry Shortcake with Cornmeal Cookies
• Oatmeal Raisin Cookies
• Vegan Oatmeal Cream Pie Cookies