There’s something special about a warm, buttery Snickerdoodle Cookie fresh out of the oven — soft in the center, golden on the edges, and wrapped in that classic cinnamon-sugar hug. This recipe gives you everything you love about the traditional cookie, but with an irresistible twist: a double-dip cinnamon sugar coating for extra flavor and texture.

These cookies are the perfect blend of nostalgia and modern baking precision — cozy and familiar, yet polished and foolproof. They’re a hit at holiday cookie exchanges, bake sales, or just quiet nights with a mug of hot cocoa. Each bite is soft, chewy, buttery, and lightly spiced — pure comfort in cookie form.

Why You’ll Love This Recipe

Double cinnamon coating: Adds more warmth, flavor, and that bakery-style sparkle.
Soft & chewy texture: Buttery centers with crisp, golden edges — the perfect balance.
Holiday & everyday appeal: Perfect for Christmas trays or any cozy baking day.
No chilling needed: Whips up quickly with simple pantry ingredients.
Foolproof method: Detailed baking tips ensure your cookies stay soft, never dry.

Time Needed

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 33 cookies

Ingredients

1 cup salted butter (softened)
1 ⅓ cup granulated sugar
⅓ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour (spooned & leveled)
1 teaspoon baking soda
¾ teaspoon kosher salt
1 ½ teaspoons cream of tartar
For Rolling: ⅓ cup granulated sugar + 1 ½ tablespoons cinnamon

Instructions

Preheat & prepare Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Cream butter & sugars Beat softened butter for 2 minutes until smooth. Add both sugars and beat until light and fluffy, about 2 minutes more.
Add wet ingredients Beat in eggs one at a time, followed by vanilla extract. Mix until fully combined and creamy.
Mix dry ingredients In a separate bowl, combine flour, baking soda, salt, and cream of tartar. Gradually add to the butter mixture and mix on low until just combined. Do not overmix.
Shape & coat Roll 1 ½-inch balls of dough. Coat thoroughly in the cinnamon-sugar mixture and place 2 inches apart on prepared sheets.
Bake & shape Bake 9–11 minutes, until edges are set and centers are still soft. Immediately after baking, use a spoon to gently round the edges for perfect, chewy cookies. Cool 5 minutes.
Double coat for extra flavor While still warm, dip each cookie back into the cinnamon-sugar mixture for a second coat. This gives you that signature flavor burst and beautiful sparkle.

Chef Emma’s Baking Tips

Use room-temperature butter and eggs for smooth mixing.
Underbake slightly — cookies will continue to set as they cool.
Always spoon and level your flour to avoid dry dough.
Roll warm cookies again in cinnamon sugar for bakery-style texture.
Store airtight at room temperature up to 5 days or freeze up to 3 months.

Storage & Freezing

Snickerdoodles store beautifully! Keep them in an airtight container at room temperature for 4–5 days. For longer storage, freeze dough balls or baked cookies for up to 3 months. Bake frozen dough straight from the freezer — just add 2 minutes to bake time.

Nutrition (per cookie)

Calories: 147
Carbohydrates: 22g
Protein: 2g
Fat: 6g
Sodium: 61mg

Final Thoughts

These Soft & Chewy Snickerdoodle Cookies are everything a cozy baking day should be — buttery, cinnamon-sweet, and perfectly chewy. With their double sugar coating and golden edges, they’re the kind of cookie that disappears fast at any gathering. Save this recipe to your Baking or Holiday Cookies board and make your kitchen smell like home again!