If you’re craving something warm, comforting, and delightfully spiced, you’ll love this classic Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe. These cookies are perfect anytime you want a cozy treat—whether for afternoon tea, holiday baking, or just when you want to brighten your day with a little homemade magic. The signature cinnamon sugar crust adds that toasty sweetness that’s simply irresistible.
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Why You’ll Love This
Baking these snickerdoodles gives you a wonderful balance of soft, tender centers with just the right amount of chew, wrapped in a delicately crisp cinnamon sugar shell. It’s like the perfect hug in cookie form.
- Reliable Texture, Great Flavor: The cream of tartar makes these cookies uniquely chewy with a subtle tang that enhances the cinnamon sugar topping beautifully.
- Crisp–Golden Finish: Rolling each dough ball in cinnamon sugar before baking creates a crackly, golden exterior that’s mildly crunchy and wonderfully aromatic.
- Pantry-Friendly Ingredients: You likely have everything needed on hand—simple staples like butter, flour, sugar, and cinnamon make it an easy go-to recipe.
- Weeknight Easy, Weekend Worthy: The dough can be prepped and chilled ahead, making it perfect for a quick bake after work or a leisurely weekend treat.
Ingredient Snapshot
For a memorable batch of these Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe, I like to choose quality basics—real vanilla extract, fresh cinnamon, and unsalted butter room temperature for smooth mixing. These little choices truly make the difference.
- All-Purpose Flour: Use fresh, unbleached flour for a tender crumb and consistent rise.
- Cream of Tartar: Essential for that classic snickerdoodle chew and slight tang; don’t skip it!
- Unsalted Butter: Make sure it’s softened but not melted to help create the perfect dough texture.
- Cinnamon Powder: Freshly ground if possible for the most vibrant flavor in your cinnamon sugar topping.
- Granulated Sugar: Regular sugar is perfect here—adds sweetness and helps create that toasty cookie crust.
- Vanilla Extract: Pure vanilla gives depth to the dough, balancing all those warm cinnamon notes.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe
Step 1 — Set Up & Season
Start by mixing the dry ingredients—flour, cream of tartar, baking soda, salt, and a touch of cinnamon—in a bowl and set it aside. This ensures even distribution and keeps your cinnamon flavor consistent. Meanwhile, cream your softened butter with sugar until the texture is smooth and slightly fluffy—about 45 seconds on medium-high speed. The batter should look light with no grainy sugar spots. Add eggs one at a time, beating thoroughly after each to prevent curdling, scraping the bowl edges to keep everything combined. Stir in vanilla last before folding in dry ingredients on low speed, or finish by hand with a spatula to not overmix the dough. You’ll notice a thick, soft dough form that's ready to scoop.
Step 2 — Sear, Toast, or Mix
Here comes the fun part—the cinnamon sugar coating! Combine your cinnamon and sugar in a shallow bowl so it’s easy to roll your cookie dough balls around in this fragrant mixture. Using a cookie scoop helps you get even balls weighing around 32 grams each. If your dough feels too sticky to handle, pop it in the fridge for at least an hour—that little chill firms it up nicely. Roll each ball smoothly between your palms, then generously dredge in cinnamon sugar. Arrange them spaced about 2 to 3 inches apart on a parchment-lined baking sheet. Chill them in the fridge for another hour, or freeze for 30 minutes if you’re looking to bake later or stash some dough for a quick batch anytime. The cinnamon sugar topping toasts up beautifully during baking, so don’t be shy on this step.
Step 3 — Finish for Best Texture
Preheat your oven to 375ºF (190ºC) and line your baking sheet with parchment or a silicone mat. If you froze your dough balls, you can bake straight from frozen, spacing them evenly. Bake for 10 to 12 minutes, keeping an eye on their edges. You want them to be just turning golden around the sides but still look a little soft in the center—that’s the sweet spot. These cookies firm up as they cool, so pulling them out before they look fully baked keeps them tender. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack. The aroma of warm cinnamon sugar filling your kitchen? Pure bliss.
Smart Little Tips
I've baked these Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe dozens of times, and a few key tips always help me get that perfect batch every time.
- Doneness Cue: Look for cookies that are set around the edges, but center still slightly shiny—not dry or cracked.
- Temperature Trick: Using room temperature eggs and butter really helps them mix evenly and creates a tender crumb.
- Make-Ahead Move: Chill your dough overnight for even better flavor development and easier handling.
- Avoid This Pitfall: Don’t skip chilling the dough or the cookies will spread too much and lose that beautiful crackled cinnamon sugar topping.
Serving Ideas
Finishing Touches
I love dusting an extra sprinkle of cinnamon sugar on top right after baking before the cookies cool completely. It adds a sparkly finish and an extra pop of spice that really brings these Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe to life. For a little twist, a light drizzle of melted white chocolate makes a pretty and delicious addition.
Pair It With
These cookies pair wonderfully with a mug of hot cocoa, chai tea, or even a simple glass of cold milk. The warm cinnamon notes complement creamy beverages perfectly, making each bite feel indulgent and balanced.
Easy Plating Upgrades
For casual sharing, placing a handful on a rustic wooden board lined with parchment gets the job done. If you want to dress things up a bit, stack them neatly on a pretty plate and garnish with cinnamon sticks or star anise for a festive vibe—perfect for gifts or holiday parties!
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover snickerdoodles in an airtight container at room temperature for up to 4 days. You’ll notice they stay soft yet maintain that crisp edge if you layer them between parchment paper. If stored in the fridge, they can last about a week but may lose some tenderness.
Freezing Tips
These cookies freeze beautifully—either as baked cookies or pre-formed dough balls coated in cinnamon sugar. For baked cookies, layer with parchment and freeze in a zip-top bag up to 3 months. For dough balls, freeze them spread on a tray until firm, then transfer to bags. Thaw dough in the fridge overnight before baking for best results.
Reheating Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe Without Drying Out
To warm these Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe without drying them out, pop them in a 300ºF oven for 5 minutes—wrapped lightly in foil if you'd like to keep them extra soft. A quick 10-second zap in the microwave also works well if you’re in a hurry, just keep an eye so they don’t get tough. Air fryers do a great job too at 300ºF for 3 minutes—just don’t overcrowd the basket!
Frequently Asked Questions
Yes, you can use salted butter if that’s what you have on hand, but reduce or omit the added salt in the recipe to prevent the cookies from tasting too salty.
Cream of tartar reacts with baking soda to give snickerdoodles their signature chewy texture and subtle tang, distinguishing them from regular sugar cookies.
Besides the cinnamon sugar coating, you can add a bit more cinnamon in the dough itself, but be careful not to overpower. Freshly ground cinnamon in the topping always makes the biggest difference.
Absolutely! Chilling the dough overnight intensifies flavors and makes rolling easier. Just keep it well wrapped in the fridge.
Final Thoughts
Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe are one of those comforting classics that never disappoint. With minimal effort and straightforward ingredients, you get tender cookies bursting with cinnamon warmth and a delightful sugar crust. Trust me, once you get the hang of the chilling and rolling process, these cookies will become your go-to for gifting, snacking, and sharing. So preheat that oven, grab your cinnamon sugar, and get ready to fill your kitchen with the irresistible smell of homemade goodness!
PrintPrint Recipe
Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe
This classic Snickerdoodle cookie recipe yields soft, chewy cookies with a signature cinnamon sugar crust. Perfectly balanced with a hint of cinnamon and vanilla, these cookies are delightfully easy to prepare with a simple dough chilled to enhance flavor and texture before baking. Enjoy warm or cooled for a comforting treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: 34 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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: In a small shallow bowl, mix the granulated sugar and cinnamon powder together. Set this mixture aside for coating the cookie dough balls later.
- Line Baking Sheet: Line a baking sheet with parchment paper to prevent cookies from sticking during baking.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon powder. Mix well and set aside.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter on medium-high speed for 45 seconds until creamy. Add the granulated sugar and continue beating for an additional minute until light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next. Scrape down the bowl between additions. Then add the vanilla extract and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Finish incorporating flour with a spatula until no dry streaks remain.
- Form Dough Balls: Use a cookie scoop to portion out about 32 to 34 balls of dough, each weighing roughly 32 grams. If the dough feels too sticky to roll, cover and refrigerate for 1 hour until firmer.
- Coat Dough Balls: Roll each dough ball between your hands to form a smooth round shape. Then coat each ball thoroughly in the prepared cinnamon sugar mixture by dredging them in it.
- Arrange on Baking Sheet & Chill: Place the coated cookie dough balls evenly spaced on the parchment-lined baking sheet. Refrigerate for at least 1 hour to chill and firm the dough. Alternatively, freeze the dough balls for 30 minutes for storing and baking later.
- Preheat Oven: Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius) prior to baking.
- Bake Cookies: Once chilled or frozen, place cookie dough balls 2 to 3 inches apart on a lined baking sheet. Bake for 12 minutes or until edges look slightly golden. Do not overbake, as cookies will continue to set while cooling.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Chilling the dough helps prevent spreading and improves flavor development.
- If dough is too sticky to roll, additional chilling time is recommended.
- Cookies appear slightly underbaked when removed but will firm as they cool to a perfect chewy texture.
- Cookies can be frozen after coating and baked directly from frozen, just add a minute or two to baking time if needed.
- Parchment paper or silicone mats ensure easy release and cleanup.
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