If the thought of sneaking a pinch of a jar of cinnamon sugar is hard to resist, this list is practically for you! I've collected 16 ideas to help you get your hands on that sweet and spicy snickerdoodle flavor, and it's into everything from traditional cookies to cheesecake! Let's grab the cinnamon and bake through the list.
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1) Classic Snickerdoodle Cookies

As a child, I used to sneak soft and chewy snickerdoodle cookies off the cooling rack before anyone in my family could see me.
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Ingredients
Method
- Whisk flour, cream of tartar, baking soda, and salt in bowl.
- Cream butter and 1.5 cups sugar fluffy; beat in eggs individually.
- Mix dry into wet just until soft dough forms; chill 15 minutes.
- Mix rolling sugar and cinnamon in small bowl.
- Roll into balls; generously coat with cinnamon sugar and space on lined sheets.
- Bake at 375F for 10 to 11 minutes until edges set and centers soft.
Notes
2) Chewy Snickerdoodle Bars
All of the flavors of a snickerdoodle and no rolling or scooping, because some days you just want to press and bake!
Ingredients
Method
- Parchment-line 8x8 pan; heat oven to 350F.
- Whisk flour, cream of tartar, baking soda, and salt in bowl.
- Stir melted butter and brown sugar; beat in egg, yolk, and vanilla.
- Fold in dry just until combined; press thick batter into pan.
- Mix topping sugar and cinnamon; sprinkle evenly over.
- Bake 23 to 25 minutes until edges golden and center just set; cool before cutting.
Notes
3) Snickerdoodle Ice Cream Sandwiches
My kids always ask for soft snickerdoodle cookies with vanilla ice cream for dessert all summer long.
Ingredients
Method
- Bake and fully cool soft snickerdoodles.
- Soften ice cream on counter about 10 minutes until spreadable.
- Scoop generous ice cream portion onto flat side of cookie.
- Top with another cookie; gently press ice cream to edges.
- Mix sugar and cinnamon; roll exposed ice cream edge in mixture.
- Freeze sandwiches on tray at least 30 minutes before serving.
Notes
4) Snickerdoodle Cookie Dough Bites
No baking needed! Just place them in the fridge and they're ready to eat! But beware, because they are so good you might end up eating way too many!
Ingredients
Method
- Microwave flour in 30-second bursts to 165F for raw use; cool.
- Cream butter and both sugars smooth and fluffy.
- Beat in milk, vanilla, salt, and cinnamon.
- Stir in cooled flour to form soft dough.
- Roll into small balls; toss in cinnamon sugar.
- Chill 15 minutes to firm before serving.
Notes
5) Snickerdoodle Pancakes

I will defend the fact that breakfast that tastes like cookies is the best!

Ingredients
Method
- Whisk flour, sugar, baking powder, cinnamon, and salt in large bowl.
- Separately whisk milk, egg, melted butter, and vanilla.
- Stir wet into dry just until combined; lumps are fine.
- Heat greased griddle over medium; pour batter rounds.
- Cook until bubbles form and pop; flip and cook other side golden.
- Serve warm with cinnamon sugar and butter pat.
Notes
6) Snickerdoodle Cupcakes with Cream Cheese Frosting
I bring these cupcakes to every potluck since they disappear before everything else.
Ingredients
Method
- Line muffin tin; heat oven to 350F.
- Whisk flour, baking powder, cinnamon, and salt.
- Cream butter and sugar; beat in eggs and vanilla.
- Alternate dry mix and milk until smooth; fill liners two-thirds full.
- Bake 18 to 20 minutes until toothpick clean; cool completely.
- Beat cream cheese, butter, and powdered sugar fluffy; pipe onto cooled cupcakes and dust with cinnamon sugar.
Notes
7) Gingerbread Snickerdoodles

For the coziest mashup of the holidays, Gingerbread and Snickerdoodle come together!
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Ingredients
Method
- Whisk flour, cream of tartar, baking soda, spices, and salt.
- Cream butter and brown sugar; beat in molasses and egg.
- Mix in dry ingredients to form soft dough; chill 20 minutes.
- Roll into balls; coat with cinnamon sugar.
- Space on lined sheets; bake at 350F for 9 to 10 minutes.
- Cool on pan a few minutes to keep centers soft.
Notes
8) Pumpkin Snickerdoodle Muffins

Autumn is the time for these muffins! The tops have cinnamon-sugar that crackle as you bite in.

Ingredients
Method
- Line muffin tin; heat oven to 350F.
- Whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Separately whisk pumpkin, both sugars, oil, and eggs smooth.
- Fold dry into wet just until combined.
- Divide among liners; sprinkle each with cinnamon sugar.
- Bake 20 to 22 minutes until toothpick clean; cool on rack.
Notes
9) Apple Cinnamon Snickerdoodle Crisp

This is what you would get if you crossed apple crisp and snickerdoodles!

Ingredients
Method
- Heat oven to 350F; butter 9x13 dish.
- Toss apples with sugar, 2 tbsp flour, cinnamon, and lemon juice; spread in dish.
- Combine topping flour, brown sugar, cream of tartar, and cinnamon in bowl.
- Cut in cold butter to coarse crumbs.
- Scatter crumble evenly over apples.
- Bake 35 to 40 minutes until topping golden and apples bubbling at edges.
Notes
10) Snickerdoodle Cheesecake
Rich and creamy cheesecake with a cinnamon cookie crust is worth every minute of the wait!
Ingredients
Method
- Heat oven to 325F; foil-wrap springform pan.
- Mix crumbs, cinnamon, and melted butter; press into pan bottom.
- Beat cream cheese and sugar smooth; add eggs individually.
- Blend in sour cream, vanilla, and cinnamon; pour over crust and dust with cinnamon sugar.
- Bake 55 to 60 minutes until center barely jiggles; turn oven off and crack door.
- Cool; chill at least 4 hours or overnight before slicing.
Notes
11) Snickerdoodle Coffee Cake

A cake that simply begs you to have a slow morning and a second cup of coffee.

Ingredients
Method
- Heat oven to 350F; grease 8x8 pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar; beat in eggs and vanilla.
- Alternate dry mix and milk; spread half batter in pan.
- Mix brown sugar and cinnamon; sprinkle half over batter, then add remaining batter and swirl mixture.
- Rub streusel flour, butter, and pinch cinnamon into crumbs; scatter over and bake 30 to 35 minutes.
Notes
12) Snickerdoodle French Toast

Weekend French toast has received an upgrade with cinnamon sugar and it is here to stay.

Ingredients
Method
- Whisk eggs, milk, cinnamon, and vanilla in shallow dish.
- Mix coating sugar and cinnamon on plate.
- Soak bread a few seconds per side in custard.
- Melt butter on griddle over medium; cook bread golden on both sides.
- Press warm slices into cinnamon sugar.
- Serve immediately with maple syrup or butter.
Notes
13) Snickerdoodle Blondies
When I need an instant sweet fix, these buttery and chewy treats are my favourite and super easy to make as it's just one bowl.
Ingredients
Method
- Heat oven to 350F; parchment-line 9x9 pan.
- Whisk flour, cream of tartar, baking soda, and salt.
- Stir melted butter and brown sugar; beat in eggs and vanilla.
- Fold in dry just until combined; spread in pan.
- Sprinkle cinnamon sugar evenly over.
- Bake 22 to 25 minutes until top set and center just firm; cool before slicing.
Notes
14) Lemon Snickerdoodles

A bright lemony twist on a classic—feels like sunshine and cozy all at once.

Ingredients
Method
- Whisk flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar; beat in eggs, lemon zest, and juice.
- Mix in dry to form soft dough; chill 15 minutes.
- Mix rolling sugar and cinnamon in small bowl.
- Roll into balls; coat with cinnamon sugar and space on lined sheets.
- Bake at 375F for 10 to 11 minutes until edges set and centers soft.
Notes
15) Snickerdoodle Waffles

Waffles are crispy around the edges and have a sweet cinnamon and sugar mix filling. This gives brunch that dessert vibe we know it needs.

Ingredients
Method
- Whisk flour, sugar, baking powder, cinnamon, and salt.
- Separately whisk milk, eggs, melted butter, and vanilla.
- Stir wet into dry just until combined.
- Heat and grease waffle iron.
- Pour batter into iron; cook until golden and crisp.
- Serve warm with cinnamon sugar and maple syrup.
Notes
16) Chocolate Chip Snickerdoodles
It’s a mashup of two cookie classics because choosing is for losers.
Ingredients
Method
- Whisk flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar; beat in eggs and vanilla.
- Mix in dry; fold in chocolate chips.
- Chill dough 15 minutes; mix rolling sugar and cinnamon.
- Roll into balls; coat with cinnamon sugar and space on lined sheets.
- Bake at 375F for 10 to 11 minutes until edges set and centers soft.




