Easy Disney Snickerdoodles

I didn’t have my first snickerdoodle until I was in college, and I remember thinking it tasted like someone had figured out how to turn cinnamon toast into a cookie. Growing up, my mom was strictly a chocolate chip baker, so these tangy, cinnamon-sugar rolled treats were totally new to me.

Disney snickerdoodles take that classic cookie and make it even better—they’re thicker, chewier, and have that signature crackly top that looks like it belongs in a bakery window. The secret is in the cream of tartar, which gives them that slightly tangy flavor that keeps them from being just another cinnamon sugar cookie. They’re the kind of cookie that disappears from the cooling rack before you can even put them in a container.

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What Kind of Butter Should I Use?

For snickerdoodles, unsalted butter is the way to go since it gives you better control over the salt level in your cookies. Make sure your butter is properly softened to room temperature – it should be soft enough that you can press your finger into it, but not so soft that it’s greasy or melted. If your butter is too cold, your cookies won’t spread properly and the texture will be off. You can leave it out on the counter for about 30-45 minutes before baking, or cut it into smaller pieces to speed up the softening process. Avoid using the microwave to soften it, as this can melt parts of the butter unevenly and mess with your cookie texture.

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Options for Substitutions

These cookies are pretty straightforward, but here are some swaps you can make if needed:

• Cream of tartar: This ingredient gives snickerdoodles their signature tangy flavor, so I’d recommend keeping it if possible. But if you’re in a pinch, you can substitute with 1 1/2 teaspoons of lemon juice or white vinegar – just add it with the wet ingredients.
• Unsalted butter: If you only have salted butter on hand, go ahead and use it, but skip the kosher salt in the recipe to avoid overly salty cookies.
• All-purpose flour: Stick with all-purpose flour for the best texture. Substituting with whole wheat or other flours will change the consistency and might make your cookies dense or crumbly.
• Granulated sugar: For the dough, you could use half granulated and half brown sugar for a chewier cookie with a hint of molasses flavor. But keep the rolling sugar as granulated – that crispy cinnamon-sugar coating is what makes these cookies special.
• Eggs: Room temperature eggs work best for even mixing. If you need an egg substitute, try using 2 tablespoons of milk mixed with 1/2 tablespoon of vinegar per egg, though the texture may be slightly different.

Watch Out for These Mistakes While Baking

The biggest mistake with snickerdoodles is skipping the chilling step – if your dough is too warm, the cookies will spread too thin and lose that signature puffy, crackled top that makes them special.

Make sure your butter is softened but not melted, as overly soft butter causes flat cookies instead of the thick, chewy texture you’re after.

Don’t skimp on the cinnamon-sugar coating by just sprinkling it on top – roll each dough ball generously in the mixture to get that sweet, spicy crust all around.

Finally, pull the cookies from the oven when the edges are set but the centers still look slightly underdone, since they’ll continue baking on the hot pan and this prevents them from turning hard and crispy instead of soft and chewy.

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What to Serve With Snickerdoodles?

These cookies are perfect on their own, but they really shine when paired with a cold glass of milk or a hot cup of coffee. I love serving snickerdoodles as an afternoon snack with some apple cider in the fall, or alongside vanilla ice cream for an easy dessert. They’re also great for dunking into hot chocolate on a cozy evening, and the cinnamon-sugar coating makes them feel extra special without any extra effort. If you’re putting together a cookie platter, snickerdoodles pair nicely with chocolate chip cookies and oatmeal raisin for variety.

Storage Instructions

Store: Keep your snickerdoodles in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy if you toss a slice of bread in the container with them – it’s an old baker’s trick that really works!

Freeze: These cookies freeze really well, either baked or as dough. For baked cookies, layer them between parchment paper in a freezer-safe container for up to 3 months. You can also scoop the dough into balls, roll them in the cinnamon sugar, and freeze them on a baking sheet before transferring to a bag – then bake straight from frozen, adding just a minute or two to the baking time.

Make Ahead: The dough can be made up to 2 days in advance and kept in the fridge. Just let it sit at room temperature for about 10 minutes before scooping and rolling in the cinnamon sugar mixture, so it’s easier to work with.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4100
• Protein: 35-40 g
• Fat: 140-155 g
• Carbohydrates: 585-625 g

Ingredients

For the dough:

• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 2 cups granulated sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 3.25 cups all-purpose flour (I use King Arthur all-purpose flour)

For the cinnamon-sugar coating:

• 1.5 tsp ground cinnamon (freshly ground preferred for more flavor)
• 4 tbsp granulated sugar

Step 1: Prepare Mise en Place and Dry Ingredients

• 3.25 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 3/4 tsp kosher salt
• 4 tbsp granulated sugar

Sift together the flour, baking soda, cream of tartar, and kosher salt in a medium bowl, whisking gently to combine and aerate the mixture.

This ensures even distribution of the leavening agents throughout the dough for consistent rise and texture.

Set this dry mixture aside and measure out the 4 tablespoons of granulated sugar that will be mixed with cinnamon later.

Having everything measured and prepared before you start mixing the wet ingredients keeps the process smooth and prevents overmixing the dough.

Step 2: Cream Butter and Sugar to Build Structure

• 1 cup unsalted butter
• 2 cups granulated sugar

In a large mixing bowl, beat the softened butter with the 2 cups of granulated sugar on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color.

This creaming process incorporates air into the butter, which helps the cookies rise slightly and develop a tender crumb.

The butter should look almost mousse-like when ready—this is what gives snickerdoodles their signature soft texture.

Step 3: Build the Wet Mixture with Eggs and Vanilla

• 2 eggs
• 1 tsp vanilla extract

Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate before adding the next.

This gradual approach prevents the mixture from breaking and ensures a smooth, emulsified dough base.

After both eggs are incorporated, add the vanilla extract and mix for another 30 seconds until evenly distributed throughout the wet mixture.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 1

Reduce the mixer speed to low and slowly add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, mixing just until the ingredients are combined and no streaks of flour remain visible.

I find that stopping the mixer partway through and giving the dough a gentle fold with a spatula helps prevent overmixing, which can make the cookies tough.

The dough should come together smoothly but not be overworked—this is key to maintaining that tender, pillowy texture.

Step 5: Chill Dough and Prepare for Baking

• 1.5 tsp ground cinnamon
• 4 tbsp granulated sugar

Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

While the dough chills, preheat your oven to 350°F about 15 minutes before you’re ready to bake.

In a small shallow bowl, combine the 4 tablespoons of reserved granulated sugar with the 1.5 teaspoons of ground cinnamon, stirring well to distribute the cinnamon evenly—this is your coating mixture.

I prefer using freshly ground cinnamon here because it has a more vibrant, complex flavor compared to pre-ground.

Step 6: Shape and Coat Cookies

• chilled dough from Step 4
• cinnamon-sugar coating from Step 5

Working with chilled dough, scoop it into 1.5-inch balls using a cookie scoop or your hands, then roll each ball in the cinnamon-sugar mixture from Step 5 until generously coated on all sides.

Place the coated dough balls on parchment-lined baking sheets, spacing them about 2 inches apart (approximately 8 cookies per standard sheet) to allow room for slight spreading during baking.

The cinnamon-sugar coating is essential—it creates that distinctive crackled surface that makes these cookies truly special.

Step 7: Bake and Cool to Perfect Texture

Bake the cookies at 350°F for 12-14 minutes, until the edges are lightly set but the centers still look slightly underdone—they will continue to cook as they cool.

Let the cookies cool on the baking sheet for 2-3 minutes to firm up slightly, then transfer them to a wire rack to cool completely.

This cooling progression gives you cookies with crispy, crackled edges and soft, chewy centers, which is exactly what makes Disney snickerdoodles so irresistible.

Easy Disney Snickerdoodles

Delicious Easy Disney Snickerdoodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 39 minutes mins

Total Time 58 minutes mins

Servings 4

Calories 3950 kcal

Ingredients

  

For the dough:

• 1 cup unsalted butter (softened to room temperature, about 70°F)
• 2 cups granulated sugar
• 2 eggs (room temperature)
• 1 tsp vanilla extract (pure vanilla for best flavor)
• 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 3.25 cups all-purpose flour (I use King Arthur all-purpose flour)

For the cinnamon-sugar coating:

• 1.5 tsp ground cinnamon (freshly ground preferred for more flavor)
• 4 tbsp granulated sugar

Instructions

 

• Sift together the flour, baking soda, cream of tartar, and kosher salt in a medium bowl, whisking gently to combine and aerate the mixture. This ensures even distribution of the leavening agents throughout the dough for consistent rise and texture. Set this dry mixture aside and measure out the 4 tablespoons of granulated sugar that will be mixed with cinnamon later. Having everything measured and prepared before you start mixing the wet ingredients keeps the process smooth and prevents overmixing the dough.
• In a large mixing bowl, beat the softened butter with the 2 cups of granulated sugar on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the butter, which helps the cookies rise slightly and develop a tender crumb. The butter should look almost mousse-like when ready—this is what gives snickerdoodles their signature soft texture.
• Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate before adding the next. This gradual approach prevents the mixture from breaking and ensures a smooth, emulsified dough base. After both eggs are incorporated, add the vanilla extract and mix for another 30 seconds until evenly distributed throughout the wet mixture.
• Reduce the mixer speed to low and slowly add the dry ingredient mixture from Step 1 to the wet mixture from Step 3, mixing just until the ingredients are combined and no streaks of flour remain visible. I find that stopping the mixer partway through and giving the dough a gentle fold with a spatula helps prevent overmixing, which can make the cookies tough. The dough should come together smoothly but not be overworked—this is key to maintaining that tender, pillowy texture.
• Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). While the dough chills, preheat your oven to 350°F about 15 minutes before you're ready to bake. In a small shallow bowl, combine the 4 tablespoons of reserved granulated sugar with the 1.5 teaspoons of ground cinnamon, stirring well to distribute the cinnamon evenly—this is your coating mixture. I prefer using freshly ground cinnamon here because it has a more vibrant, complex flavor compared to pre-ground.
• Working with chilled dough, scoop it into 1.5-inch balls using a cookie scoop or your hands, then roll each ball in the cinnamon-sugar mixture from Step 5 until generously coated on all sides. Place the coated dough balls on parchment-lined baking sheets, spacing them about 2 inches apart (approximately 8 cookies per standard sheet) to allow room for slight spreading during baking. The cinnamon-sugar coating is essential—it creates that distinctive crackled surface that makes these cookies truly special.
• Bake the cookies at 350°F for 12-14 minutes, until the edges are lightly set but the centers still look slightly underdone—they will continue to cook as they cool. Let the cookies cool on the baking sheet for 2-3 minutes to firm up slightly, then transfer them to a wire rack to cool completely. This cooling progression gives you cookies with crispy, crackled edges and soft, chewy centers, which is exactly what makes Disney snickerdoodles so irresistible.