These mini Snickerdoodle Cookies are soft, buttery cinnamon sugar cookies with classic snickerdoodle flavor in a perfectly poppable size. Rolled in cinnamon sugar, these easy homemade Snickerdoodle Cookies are perfect for holidays, cookie trays, and everyday baking.
Snickerdoodle Cookies are everything you love about a traditional snickerdoodle, just smaller and extra snackable. They’re soft and chewy in the center, lightly crisp around the edges, and coated in that unmistakable cinnamon sugar goodness.
Chilling the dough makes it easy to roll and helps the cookies keep their shape while baking. The result is a batch of cozy, nostalgic cookies that disappear fast.
These Snickerdoodle Cookies are small, cozy, and packed with classic flavor. Once you make them, they’ll quickly earn a permanent spot in your cookie rotation.
What I Love About This Recipe
- I love how classic these cookies taste. The cream of tartar gives them that signature snickerdoodle tang that sets them apart from plain sugar cookies. Combined with cinnamon sugar, the flavor is instantly familiar and comforting.
- The bite-sized shape makes them especially fun. They’re easy to grab, easy to serve, and perfect for sharing. You get all the snickerdoodle flavor without committing to a big cookie.
- Chilling the dough makes this recipe stress-free if you want to make it ahead. The dough is easy to handle, rolls cleanly, and bakes evenly. That extra hour is worth it.
- These cookies are endlessly customizable. You can change up the spices, roll them in sprinkles, or keep them classic. They’re simple but never boring.
Equipment You May Need
- Mixing Bowls – One small and one large for dry and wet ingredients.
- Electric Hand Mixer – Makes creaming the butter and sugar quick and easy.
- Plastic Wrap – For chilling the dough.
- Baking Sheets – Standard sheets work well for even baking.
- Parchment Paper – Optional, but helps with easy cleanup.
- Wire Cooling Rack – Allows cookies to cool completely.
Snickerdoodle Cookies Ingredients
For the Cookies
- All-Purpose Flour – Provides structure for the cookies.
- Cream of Tartar – Gives classic snickerdoodle flavor and tang.
- Baking Soda – Helps the cookies puff slightly.
- Salt – Balances sweetness.
- Unsalted Butter – Adds richness and softness.
- Granulated Sugar – Sweetens the dough.
- Egg – Binds the ingredients together.
- Vanilla Extract – Adds warmth and depth.
For the Topping
- Granulated Sugar – Creates the classic coating.
- Cinnamon – Adds warmth and spice.
(Full printable recipe card is at bottom of post.)
How to Make Snickerdoodle Cookies
Step One: Mix the Dry Ingredients
In a small bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
Step Two: Cream the Butter and Sugar
In a large bowl, beat the butter until smooth. Beat in the granulated sugar until light and fluffy, about 2 minutes. Beat in the egg, then the vanilla until well combined.
Step Three: Make the Dough
Add the dry ingredients to the butter mixture and beat until fully blended and a soft dough forms.
Step Four: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the dough is firm and cold.
Step Five: Preheat Oven
Preheat the oven to 350°F.
Step Six: Preheat Oven
In a small bowl, mix together the granulated sugar and cinnamon for the topping.
Step Seven: Form the Cookies
Roll the chilled dough into 30 balls, about 2 teaspoons each. Roll each ball in the cinnamon sugar and place on baking sheets, leaving about 2 inches between cookies.
Step Eight: Bake the Cookies
Bake for 7 to 12 minutes, rotating pans halfway through, until lightly browned around the edges. Cool slightly, then transfer to a wire rack to cool completely.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve with coffee, tea, hot cocoa, or even apple cider.
- Add to a holiday or Christmas cookie tray.
- Package as a homemade gift in fun bags and ribbons.
- Not traditional, but you could frost these cookies with your favorite frosting flavors, such as maple, cinnamon, or even strawberry!
Quick Tips
- Chilled dough is much easier to roll.
- Don’t overbake or the cookies will lose their soft centers.
- Rotate pans for even browning.
- Change up the old-fashioned cinnamon flavor for other spices for an original flavor.
- This recipe makes a small batch of about 30 small cookies, but you can easily double the recipe or make the cookies any size.
Snickerdoodle Cookies FAQ
How should I store Snickerdoodle Cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I freeze Snickerdoodle Cookies?
Yes, freeze baked cookies or unbaked dough balls for up to 2 months.
How long will Snickerdoodle Cookies last?
They’re best within a few days, but keep well when stored properly.
Substitutions?
You can swap cinnamon for nutmeg, cardamom, allspice, pumpkin spice, chai seasoning mix, apple pie spice, pumpkin spice, etc. Or you can also roll the dough in sprinkles before baking.
Can I use low-fat ingredients?
Low-fat substitutions may affect texture. Full-fat butter works best.
What else can I add to this recipe?
You could try adding your favorite baking chips, like white chocolate chips, cinnamon chips, or caramel chips. You could add a little maple extract or almond extract to the batter. You could also try adding a little fresh citrus zest to the batter, like orange, lemon, or lime.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter and an egg substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This recipe is not low carb.
Gluten-Free – Use a 1:1 gluten-free flour blend, though texture may vary.
Other Cinnamon Packed Recipes You May Enjoy
- Cinnamon Muffins – Easy homemade muffins loaded with cinnamon.
- Cinnamon Breadstick Bites – A fun snack or dessert with a cream cheese dipping sauce.
- Cannoli Cinnamon Rolls – Creative Italian twist to the classic cinnamon roll recipe.
Hope you enjoy this from-scratch Snickerdoodle Cookie recipe. Tell me in the comments if you added any other spices.
If you like these amazing Snickerdoodle Cookies, you may also enjoy these Italian Sprinkle Cookies!
Snickerdoodle Cookies
Ingredients
Cookies:
- 1.375 cups all purpose flour (1.375 cups = 1 1/4 cup + 2 Tablespoons)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Topping:
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a small bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat butter with an electric mixer on medium speed for about 10 seconds, or until smooth. Beat in ¾ cup sugar until well blended and light and fluffy, about 2 minutes. Beat in the egg, then beat in the vanilla until well blended.
- Add the flour mixture to the butter and sugar mixture, beating with an electric mixer on medium speed until blended.
- Cover the bowl with plastic wrap and refrigerate to chill for about an hour, or until dough is firm and cold.
- Preheat the oven to 350˚F.
- In a small bowl, mix together 3 tablespoons granulated sugar and the cinnamon in a small bowl until well blended.
- Form the dough into 30 balls, about 2 teaspoons each. Roll each ball lightly in the cinnamon sugar. Place the dough on ungreased baking sheets, or baking sheets lined with parchment paper, leaving about 2 inches between cookies.
- Bake the cookies for 7 to 12 minutes or until lightly browned around the edges, rotating pans halfway through cooking. Cool slightly, then transfer the cookies to a wire rack to cool completely.
Notes
- A small cookie scoop works great for making the cookies.
- Instead of cinnamon, or in addition to, you can use your favorite spices such as nutmeg, allspice, etc.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
