Snickerdoodles Recipe: Easy Mrs. Siggs Cookies with Perfect Cinnamon Sugar Crust

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mandy

Posted on December 9, 2025

Dessert Recipes

December 9, 2025

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Introduction

Let me tell you, the scent of warm cinnamon and butter curling out of my oven while baking Mrs. Sigg’s Snickerdoodles is pure bliss—the kind that makes your whole house feel like a cozy bakery. These snickerdoodles, with their signature crackled tops and a glorious cinnamon sugar crust, have a way of tugging at every happy childhood memory. The first time I made these, it was a rainy Saturday, and honestly, I was desperate for a little comfort. I remember that moment so well: pulling the sheet pan out, the cookies puffed up and golden, and I just paused, took a deep breath, and grinned because I knew I’d found something special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make snickerdoodles for Sunday potlucks. The whole family would crowd around the kitchen, sneaking cookies off the cooling rack. (You’d think she’d have learned to hide them, but nope!) I always thought her version was unbeatable, until I stumbled upon Mrs. Sigg’s recipe at a local bake sale—soft, tender, and with that magical cinnamon sugar crust that shatters just a little when you bite in.

Honestly, these are dangerously easy to whip up—no fancy techniques, no weird ingredients. You know what? They’re perfect for potlucks, sweet treats for your kids, or just to brighten up your Pinterest board. Every time I bake them, folks ask for the recipe (and a second batch). I’ve tested this snickerdoodles recipe more times than I care to admit—in the name of research, of course. Now it’s a staple for family gatherings and gifting, and it always feels like a warm hug from the oven. You’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

After dozens of batches and a few memorable kitchen flops, I can truly vouch for Mrs. Sigg’s Snickerdoodles. Here are all the reasons you’ll be hooked (besides the fact that these cookies make your kitchen smell like a cinnamon dream):

Quick & Easy: You can have these snickerdoodles mixed, rolled, and baked in under 30 minutes. No chilling, no stress—just straight-up cookie joy.
Simple Ingredients: You probably already have everything you need in your pantry—flour, butter, sugar, eggs, and cinnamon. No runs to the specialty store (hallelujah!).
Perfect for Any Occasion: These cookies are ideal for bake sales, holiday cookie swaps, casual brunches, or just cheering up a weekday afternoon.
Crowd-Pleaser: Kids devour them, adults sneak seconds, and honestly, you might find yourself hoarding a few for later. They’re always the first to disappear at parties.
Unbelievably Delicious: The texture is spot-on—crisp edges, soft and pillowy centers, and a cinnamon sugar crust that’s just the right amount of sweet.

What truly sets this snickerdoodles recipe apart? The balance of tangy cream of tartar and real butter creates that classic chewy texture, while the cinnamon sugar crust is absolutely perfect (I’ve tried other recipes, but this one nails it every single time). Maybe it’s the nostalgia, maybe it’s the simple steps, but these cookies have a soul-soothing satisfaction. They’re not just good—they’re the sort of treat that makes you close your eyes when you take that first bite.

Whether you’re impressing guests or just baking for yourself, these snickerdoodles turn any simple moment into something memorable. If you’ve ever had a cookie craving that needed fixing fast, this is your answer—no fuss, no drama, just perfect cinnamon sugar happiness.

What Ingredients You Will Need

This snickerdoodles recipe uses simple, wholesome ingredients to deliver bold cinnamon flavor and a soft, satisfying texture. Most of these are pantry staples, so you can jump right in without a grocery run! Here’s what you’ll need:

For the Cookie Dough:

2 3/4 cups (345 g) all-purpose flour (I prefer King Arthur for consistent results)
2 teaspoons cream of tartar (gives that classic tang and chewy texture)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (226 g) unsalted butter, softened (room temperature is key)
1 1/2 cups (300 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract (real vanilla makes a difference—don’t skimp!)

For the Cinnamon Sugar Crust:

1/4 cup (50 g) granulated sugar
2 teaspoons ground cinnamon (Saigon cinnamon if you like a bold kick)

Ingredient Tips & Substitutions:

Use dairy-free butter for a vegan option—Earth Balance works well.
For gluten-free snickerdoodles, swap all-purpose flour with a 1:1 gluten-free flour blend (Bob’s Red Mill is my go-to).
If you’re out of cream of tartar, you can add a teaspoon of lemon juice for tang, but the texture won’t be quite the same.
Want extra spice? Add a pinch of nutmeg to the cinnamon sugar crust.
For holiday flair, swap half the vanilla for almond extract.

I always look for fresh, fragrant cinnamon—the older stuff can be dull. And if you love thick, puffy cookies, don’t over-soften your butter! These ingredients work together like old friends, giving you that classic snickerdoodle flavor without a single fussy step.

Equipment Needed

Mixing Bowls: One large, one medium. Stainless steel or glass works best for even mixing.
Hand Mixer or Stand Mixer: Either will do! I’ve used both, but my trusty old hand mixer gets the job done just fine.
Measuring Cups and Spoons: Accurate measuring is key for perfect texture. If you’re serious, grab a digital kitchen scale for flour.
Baking Sheets: Heavy-duty rimmed sheets help prevent burning. If you only have thin ones, double them up.
Parchment Paper or Silicone Baking Mats: Keeps cookies from sticking and makes cleanup a breeze.
Small Bowls: For rolling the dough in cinnamon sugar.
Cookie Scoop (optional): For evenly sized cookies. A tablespoon works too.
Wire Cooling Rack: Essential for keeping cookies crisp on the bottom.

If you don’t have a mixer, good old-fashioned elbow grease works—just be ready for a bit of a workout. I’ve tried everything from budget tools to fancy mixers, and honestly, you don’t need anything extravagant. Just make sure your baking sheets are clean (baked-on grease can change the flavor!) and parchment paper is fresh. Even a basic setup gets you bakery-worthy snickerdoodles every time.

Preparation Method

Preheat the Oven: Set your oven to 400°F (205°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.

Prep time: 5 minutes.
Mix Dry Ingredients: In a medium bowl, whisk together 2 3/4 cups (345 g) flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/4 teaspoon salt.

Sensory cue: The mix should look evenly white—no streaks of baking soda.
Cream Butter and Sugar: In a large bowl, beat 1 cup (226 g) softened butter and 1 1/2 cups (300 g) sugar until light and fluffy, about 2-3 minutes.

Tip: Room temperature butter makes creaming easier. If your butter is too cold, microwave in 5-second bursts—don’t melt it!

Troubleshooting: If the butter looks greasy, it’s overheated; pop it in the fridge for 5 minutes.
Add Eggs and Vanilla: Beat in 2 large eggs (one at a time) and 1 teaspoon vanilla extract. Mix until just combined.

Note: Overmixing can make cookies tough—stop as soon as it’s blended.
Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low. Scrape the bowl sides as needed.

Sensory cue: Dough should be thick but soft, pulling away from the bowl. If it’s sticky, add a tablespoon more flour.
Prepare Cinnamon Sugar: In a small bowl, mix 1/4 cup (50 g) sugar with 2 teaspoons cinnamon.

Tip: Taste a pinch—if you want it bolder, add more cinnamon!
Shape and Coat Cookies: Scoop dough by rounded tablespoon (about 1 heaping tablespoon, 20 g) and roll into balls. Roll each ball thoroughly in cinnamon sugar, coating all sides.

Efficiency tip: Use a cookie scoop for even sizing.
Arrange and Bake: Place cookies 2 inches (5 cm) apart on lined baking sheets. Bake at 400°F (205°C) for 8-10 minutes, until edges are set and tops crackle.

Sensory cue: Cookies will puff up, crack on top, and edges will look dry—not browned.

Warning: Don’t overbake! They’ll look a bit underdone in the center—that’s perfect.
Cool Properly: Let cookies sit on the sheet for 2 minutes before transferring to a wire rack. They’ll finish setting as they cool.

Tip: Use a thin spatula to avoid breaking the crust.
Enjoy! Serve warm or at room temperature. (Honestly, they’re irresistible fresh out of the oven.)

If your cookies spread too much, check your butter wasn’t melted, and measure flour carefully. For thicker cookies, chill the dough for 20 minutes before baking. And if you want a picture-perfect cinnamon crust, double-dip the dough balls!

Cooking Tips & Techniques

Years of baking snickerdoodles have taught me a few tricks (and let’s just say, I’ve had my fair share of flat cookie disasters!).

Room Temperature Ingredients: Always use room temp butter and eggs—they blend better and lead to fluffier cookies.
Don’t Overmix: Once you add the flour, mix just until combined. Overworking the dough makes cookies tough and dense.
Consistent Size: Evenly sized dough balls bake more uniformly. A cookie scoop or weighing each ball (20 g) does the trick.
Double-Coat for Crust: For extra cinnamon sugar crunch, roll balls twice (trust me, that crust is worth it).
Bake One Sheet at a Time: Ovens have hot spots. Baking one tray in the center rack gives the best results.
Rotate Sheet Halfway: If you must bake two sheets, swap their positions halfway through.
Troubleshooting: If cookies are too thin, check your flour measurement. If too thick, butter might have been too cold.
Lessons Learned: I once tried using margarine instead of butter—never again. It just doesn’t deliver the same flavor or texture.
Multitasking: While one sheet bakes, prep your next batch of dough balls and cinnamon sugar.

Consistency is key—measure flour with a spoon and level method, not by scooping. And if you want perfectly round cookies, gently reshape them just after baking. Little tricks like these make Mrs. Sigg’s Snickerdoodles the star of any cookie platter.

Variations & Adaptations

Snickerdoodles are classic, but there’s room for creativity! Here are some fun ways to shake things up:

Gluten-Free Snickerdoodles: Use a 1:1 gluten-free flour blend. I’ve made this swap for my cousin’s celiac-friendly batch, and they turned out great—just a tad more tender.
Vegan Version: Replace butter with vegan margarine and eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The cookies hold up well, but bake for an extra minute.
Holiday Spice: Add 1/4 teaspoon ground nutmeg or cardamom to the cinnamon sugar mix. It gives a festive twist that’s perfect for December gatherings.
Brown Butter Upgrade: For a deeper flavor, brown your butter first and cool before using. It adds a nutty richness (I’ve done this—total game changer!).
Lemon Zest: Stir in 1 teaspoon lemon zest with the sugar for a bright citrus note. Great for spring!
Allergen Alternatives: Use sunflower seed butter for nut allergies—just note the flavor will change slightly.
Different Cooking Methods: If you love crisp cookies, bake an extra minute. For soft centers, pull them at 8 minutes.

I once tried a batch with pumpkin spice instead of cinnamon—surprisingly tasty, especially in autumn. Customize to your heart’s content, and don’t be afraid to experiment. That’s half the fun!

Serving & Storage Suggestions

Mrs. Sigg’s Snickerdoodles are best served warm, fresh out of the oven, when the cinnamon sugar crust is at its peak. But they’re equally delightful at room temperature.

Serving: Arrange on a vintage plate, sprinkle with extra cinnamon sugar if you like. Pair with cold milk, hot coffee, or a scoop of vanilla ice cream for an indulgent treat.
Complementary Dishes: These cookies play well with fruit salads, creamy hot chocolate, or even as a base for ice cream sandwiches.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft, but the crust will mellow a bit.
Freezing: Freeze baked cookies (layered with parchment) for up to 2 months. Thaw on the counter before serving.
Reheating: Pop in a 300°F (150°C) oven for 2-3 minutes to refresh the texture. Microwave works in a pinch, but the crust won’t be as crisp.
Flavor Development: The cinnamon flavor intensifies overnight. Some folks even prefer them on day two!

If you plan to gift these, pack them in cute tins lined with wax paper—they travel well and stay fresh for days.

Nutritional Information & Benefits

Here’s the estimated nutritional breakdown for Mrs. Sigg’s Snickerdoodles (per cookie, based on 36 servings):

Calories: ~110
Fat: 6g
Carbohydrates: 14g
Sugar: 9g
Protein: 1g

Health Benefits: Cinnamon is loaded with antioxidants and may help balance blood sugar (not that it makes these cookies a health food, but hey, every bit helps). Using real butter adds vitamin A and flavor, while swapping to whole wheat or gluten-free flour can boost fiber.

Dietary Considerations: Can be made gluten-free, dairy-free, or vegan as needed. Contains wheat, eggs, and dairy (unless adapted). If you have nut allergies, these are naturally nut-free unless you add nutmeg or almond extract.

From my wellness perspective, these cookies are all about balance—satisfying a sweet craving with a nostalgic treat (and sometimes that’s just what you need!).

Conclusion

Mrs. Sigg’s Snickerdoodles are more than just cookies—they’re a little slice of comfort, nostalgia, and cinnamon joy. Whether you’re baking for a crowd, gifting a batch, or sneaking a treat for yourself, this snickerdoodles recipe delivers soft, tender cookies with the perfect cinnamon sugar crust every time.

I love how easy it is to customize—swap in a favorite spice, go gluten-free, or add a twist for the holidays. Honestly, these snickerdoodles have been a family favorite for years and always spark smiles (and requests for seconds).

Ready to bake your own batch? Try them out, share your results, or leave a comment with your creative adaptations. Pin this recipe, pass it on, and let it bring a little extra warmth to your kitchen. Happy baking!

FAQs

Can I make snickerdoodles without cream of tartar?

Yes, you can substitute it with 1 teaspoon of lemon juice or white vinegar, but the classic tang and chewy texture might be a bit different. Cream of tartar is what gives snickerdoodles their signature bite.

How do I keep snickerdoodles soft?

Store them in an airtight container with a slice of bread. The cookies absorb moisture and stay soft. Just don’t refrigerate them, or they’ll dry out.

Why did my snickerdoodles turn out flat?

This usually happens if the butter was too warm or the flour was under-measured. Try chilling the dough for 20 minutes or double-check your flour measurement next time.

Can I freeze snickerdoodle dough?

Absolutely! Shape dough balls, coat in cinnamon sugar, and freeze on a tray. Once solid, transfer to a zip-top bag. Bake straight from the freezer—just add an extra minute to the baking time.

Are snickerdoodles gluten-free?

Not by default, but you can easily make them gluten-free by using a 1:1 gluten-free flour blend. The cookies will be a little more delicate, but just as delicious.

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