14 Rolled Snickerdoodle Cookies Recipes
The scent of cinnamon sugar wafting through the kitchen always takes me back to my childhood holidays, when my grandma would let me help roll endless trays of snickerdoodles in that magical crackly coating. Those soft, chewy cookies were the highlight of every family gathering, a simple joy that brought everyone together around the table. Little did I know back then that this classic could be twisted into endless variations!
Lately, I’ve been on a rolled snickerdoodle binge in my own kitchen, experimenting with seasonal flavors and unexpected add-ins during lazy weekend baking sessions. From infusing them with pumpkin spice for fall vibes to sneaking in matcha for a trendy twist, these rolled beauties have become my go-to for gifting, potlucks, and late-night cravings. In a world obsessed with complicated desserts, snickerdoodles remind us that the best treats are the ones you can roll up with your hands and share with love—timeless, versatile, and downright addictive.
Classic Rolled Snickerdoodles
These timeless treats start with 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup softened butter, 1 1/2 cups sugar, 2 eggs, and 2 tbsp sugar + 2 tsp cinnamon for rolling. Cream butter and sugar, add eggs, mix in dry ingredients to form dough, chill 30 minutes, roll into balls, coat in cinnamon sugar, and bake at 400°F for 8-10 minutes until crackly.
Their simplicity shines with zero fancy ingredients, offering a chewy center and crisp edges packed with nostalgic cinnamon warmth—perfect for beginners or purists seeking comfort without guilt.
Chocolate Chip Rolled Snickerdoodles
Combine 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1 cup chocolate chips, and rolling mix of 1/4 cup sugar + 2 tsp cinnamon. Cream wet ingredients, fold in chips and dry mix, chill dough, roll into 1.5-inch balls, coat, and bake at 375°F for 10-12 minutes.
The chocolate bursts elevate the cinnamon roll without overpowering it, creating a crowd-pleasing hybrid that’s indulgent yet balanced—ideal for chocolate lovers wanting a spiced upgrade.
Pumpkin Spice Rolled Snickerdoodles
Mix 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 cup sugar, 1/2 cup brown sugar, 2 eggs, 1/2 cup pumpkin puree, 1 tsp pumpkin pie spice, and rolling sugar-cinnamon blend. Blend sugars with butter, add pumpkin and eggs, incorporate dry ingredients, chill, roll, coat, bake at 350°F for 12 minutes.
Fall flavors make these moist and aromatic, boosting vitamin A from pumpkin for a healthier twist on indulgence—great for seasonal gatherings.
Lemon Rolled Snickerdoodles
Whisk 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 1/2 cups sugar, 2 eggs, 2 tbsp lemon zest, 2 tbsp lemon juice, and extra cinnamon sugar for rolling. Cream butter-sugar-zest, add eggs and juice, mix in dry, chill 1 hour, roll balls, coat, bake 375°F for 9-11 minutes.
Bright citrus cuts through the sweetness for a refreshing, zingy profile that’s lighter and mood-boosting—perfect for summer or tea time.
Almond Rolled Snickerdoodles
Blend 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1 tsp almond extract, 1/2 cup chopped almonds, rolling cinnamon sugar. Cream butter and sugar, add eggs and extract, fold in nuts and dry, chill, roll, coat, bake 400°F 8 minutes.
Nutty crunch adds texture and healthy fats, transforming the cookie into a sophisticated, satisfying snack for almond enthusiasts.
Peanut Butter Rolled Snickerdoodles
Stir 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 1/2 cup butter, 1/2 cup peanut butter, 1 1/2 cups sugar, 2 eggs, and cinnamon sugar roll. Cream butters and sugar, add eggs, mix dry, chill briefly, roll, coat, bake 375°F 10 minutes.
Protein-packed PB makes them filling and flavorful, bridging two beloved cookies for a nutty, chewy powerhouse.
Matcha Rolled Snickerdoodles
Sift 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 2 tbsp matcha powder, 1 cup butter, 1 1/2 cups sugar, 2 eggs, green-tinted cinnamon sugar. Cream ingredients, add matcha to dry, combine, chill, roll green dough balls, coat, bake 350°F 11 minutes.
Antioxidant-rich matcha lends an earthy vibe and vibrant color, for a trendy, health-conscious green treat.
Salted Caramel Rolled Snickerdoodles
Mix 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1/2 cup caramel bits, sea salt flakes, cinnamon sugar. Cream wet, add caramel to dough, chill, roll, coat, sprinkle salt post-bake at 375°F 10 minutes.
Salty-sweet perfection enhances chewiness, making these addictive gourmet bites for caramel cravings.
Cranberry Orange Rolled Snickerdoodles
Combine 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1/2 cup dried cranberries, zest of 1 orange, cinnamon sugar. Zest into creamed butter-sugar, add eggs and berries, mix dry, chill, roll, bake 400°F 8-10 minutes.
Tart cranberries and citrus brighten winter bakes, packing fiber and vitamin C for festive cheer.
Coffee Rolled Snickerdoodles
Whisk 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 2 tbsp espresso powder, 1 cup butter, 1 1/2 cups sugar, 2 eggs, cinnamon sugar. Dissolve espresso in vanilla, cream with butter-sugar, add eggs, dry mix, chill, roll, bake 375°F 9 minutes.
Caffeine kick energizes the classic spice, ideal for morning treats or afternoon pick-me-ups.
Brown Butter Rolled Snickerdoodles
Brown 1 cup butter until nutty, cool; mix with 1 1/2 cups sugar, 2 eggs, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, cinnamon sugar. Cream browned butter mix, add dry, chill overnight for flavor depth, roll, bake 350°F 12 minutes.
Nutty depth from browning elevates to bakery-level richness, with toasty benefits for foodies.
Maple Pecan Rolled Snickerdoodles
Blend 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 cup sugar, 1/4 cup maple syrup, 1 egg + 1 yolk, 1/2 cup pecans, cinnamon sugar. Cream butter-syrup-sugar, add eggs and nuts, dry mix, chill, roll, bake 375°F 10 minutes.
Maple sweetness and pecans add autumn crunch, naturally sweetened for cozy indulgence.
White Chocolate Rolled Snickerdoodles
Mix 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1 cup butter, 1 1/2 cups sugar, 2 eggs, 1 cup white chocolate chunks, cinnamon sugar. Cream wet, fold chunks into dry-blended dough, chill, roll, bake 400°F 8 minutes.
Creamy white chocolate contrasts spice beautifully, for a luxurious, melty variation.
Gingerbread Rolled Snickerdoodles
Stir 2 1/2 cups flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ginger, 1 tsp cinnamon, 1 cup butter, 1 1/2 cups sugar, 1 egg, 1/4 cup molasses, extra cinnamon sugar. Cream butter-sugar-molasses, add egg and spices, dry mix, chill, roll, bake 350°F 11 minutes.
Ginger heat amps holiday warmth, with molasses for chew and iron boost.
Whether you’re channeling nostalgia or trying bold new flavors, these 14 rolled snickerdoodle recipes are foolproof gateways to baking bliss—grab your rolling pin, preheat the oven, and let the cinnamon magic fill your home today!
