Snickerdoodle Cookies are a classic cookie, but I’ve upgraded them by stuffing them with my cinnamon roll filling and adding a luscious vanilla glaze. Soft brown butter snickerdoodles are stuffed with my cinnamon roll filling and baked to chewy, crisp-edged perfection. Top the warm cookies with a drizzle of vanilla glaze – these taste exactly like a cinnamon roll combined with a snickerdoodle cookie!
Why you’ll love this Cinnamon Roll Snickerdoodle Cookie recipe:
- Thick & Chewy Cookies – These delicious cookies are baked to chewy perfection, with crisp, crinkly edges! The addition of brown butter takes the flavors to another level.
- Cinnamon Roll Filling – The cinnamon roll filling in these cookies comes from my Maple Brioche Cinnamon Rolls – it’s thick and delicious, with plenty of cinnamon flavor. It’s the most delicious twist on this classic recipe!
- Vanilla Glaze – Top the warm cookies with a silky vanilla glaze to complete the cinnamon roll experience! These truly are the best snickerdoodles you’ll ever taste.
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- All-purpose Flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Dark Brown Sugar – Dark brown sugar beautifully enhances the flavors in these cookies – I highly recommend using it! It’s a wonderful addition to most cookie recipes in place of light brown sugar.
- Spices – Naturally we’re using cinnamon, but I find that a bit of nutmeg and a pinch of cloves add a beautiful depth of flavor to this recipe.
- Cream of Tartar – This key ingredient lends that classic, slight tangy flavor to our snickerdoodles.
- Dairy-free – Use your favorite dairy-free butter to make this recipe dairy-free.
- Gluten-free – I have not tested a gluten-free version of these cookies but I’ve had readers say they’ve had good results using a cup-for-cup gluten-free flour in my cookie recipes.
How to Make these Chewy Snickerdoodle Cookies Recipe Step-by-Step:
Step 1: Make the Cookie Dough. Brown your butter (it adds SO much flavor!).
then whisk in the sugars, eggs, and vanilla. Fold in the dry ingredients just until a dough forms. Cover the bowl and pop this in the fridge to begin chilling while you make the filling.
Step 2: Make Cinnamon Roll Filling. In a medium bowl, beat together the butter, sugar, spices, and vanilla with an electric mixer on high speed.
Step 3: Fill & Chill Cookies. Scoop cookie dough balls that are 65 grams each. Flatten each cookie dough ball and place 2 teaspoons of cinnamon roll filling in the center. Form the dough into a ball around the filling, encasing it completely. Chill the cookies for at least 30 minutes in the freezer or at least 1 hour in the fridge. (I recommend and prefer the freezer!)
Step 4: Bake. Roll cookies in a cinnamon sugar mixture. Place 5-6 cookies on a baking sheet lined with parchment paper. Bake at 365 degrees F as directed in the recipe card below.
Step 5: Top with Glaze. When the cookies are out of the oven, let them cool for 10 minutes or so before adding the glaze. Make the glaze by whisking together powdered sugar, milk, maple syrup, cinnamon, and vanilla. Drizzle over the warm or cooled cookies.
Serving + Storing Snickerdoodle Cookies:
Once the cookies are still warm, but cool enough to handle – dig in! Let cookies cool completely at room temperature before transferring to an airtight container. Store leftovers at room temperature for 4-5 days.
Expert Success Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Yes. Cookie dough balls can be stuffed with the filling, then frozen on a lined baking sheet, then transferred to a freezer bag or airtight freezer container for up to 2 months. Bake from frozen, adding 1 minute or so to the bake time. Cookie dough balls can also be filled & stored in the fridge in an airtight container for 1-2 days before baking.
Yes! Stuffed cookie dough balls can be refrigerated in an airtight container for 24 to 48 hours before baking.
- Classic Snickerdoodles – Make classic snickerdoodle cookies by omitting the cinnamon roll filling and baking the cookies as directed, starting with 1-2 minutes less bake time. I still recommend the brown butter – it adds a ton of flavor!
- Baking Sheets – These are my favorite cookie sheets!
- Cordless Mixer – I love using my cordless mixer for baking.
- Cookie Scoop – I like using a cookie scoop to help portion my dough, but I still recommend weighing it out for the most accuracy.
More Unique Cookie Recipes to Love:
- Bakery-Style Monster Cookies
- Butterbeer Cookies
- Caramel Apple Cider Cookies
- Salted Caramel Apple Pie Cookies
- Brown Butter Chocolate Chip Cookies
Did you make this recipe? Snap a photo and leave a comment!
Cinnamon Roll Snickerdoodle Cookies
For the Brown Butter Snickerdoodles:
- 1 cup + 1 tbsp salted butter 240 grams – you'll want 191 grams left after browning (13.5 tbsp). See note below.
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla
- 3 cups all-purpose flour, spooned & leveled 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cream of tartar
- 1 and 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For the Cinnamon Roll Filling:
- 1/4 cup salted butter, softened at room temperature
- 1/3 cup + 1 tbsp dark brown sugar, packed
- 1 and 1/2 tsp all-purpose flour
- 2 and 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp vanilla extract
- pinch of salt
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
For the Vanilla Glaze:
- 3/4 cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp milk
- pinch of cinnamon, more to taste
- 1 tsp vanilla extract
- Brown the Butter: See note below if skipping this step. Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a large bowl, making sure to scrape in all the brown bits from the bottom of the pan, and allow to cool in a heat-safe bowl in the fridge or freezer for 15-30 minutes so it's not piping hot.
- Make Snickerdoodle Dough: Add the cooled brown butter to a large bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Fold in the dry ingredients, until completely incorporated into a dough. Cover the dough with a clean kitchen towel or plastic wrap and pop in the fridge to rest while you make the filling.
- Make Cinnamon Roll Filling: In a small bowl, cream together all the cinnamon roll filling ingredients. If it's particularly warm in your kitchen, pop this in the fridge so it doesn't get melty while you make the cookie dough.
- Assemble & Chill: Scoop cookie dough balls 70 grams in size. Flatten each dough ball and add 2 tsp of cinnamon roll filling to the center. Encase the filling in the dough completely, rolling it back into a ball. Chill the dough balls for at least 30 minutes in the freezer or at least 1 hour in the fridge.
- Bake: Preheat your oven to 365℉. Line a few baking sheets with parchment paper. Stir the cinnamon and sugar together in a small bowl, and roll cookie dough balls in the cinnamon sugar. Place 5-6 cookies on a cookie sheet, allowing space between for them to spread. Bake one sheet at a time (keeping excess cookie dough balls in the fridge/freezer to stay cold). Bake for 10-13 minutes. The edges of the cookies will appear set and the tops will look just done. Place cookie sheet on a wire rack to cool while you make the glaze.
- Make Glaze: Whisk together all glaze ingredients and drizzle over the warm cookies once they've been out of the oven about 10 minutes.
- Serve + Store: Enjoy cookies warm or at room temperature! Store cooled cookies in an airtight container at room temperature for 4-5 days or in the fridge for 6-7.
- Make-Ahead Tips: The stuffed cookie dough balls can be made & stored in an airtight container in the fridge for 1-2 days before baking. Or, it can be frozen for 1-2 months. Freeze dough balls in a single layer on a lined baking sheet, then transfer to a freezer bag once frozen so the balls don't all stick together. Bake from frozen, adding 1-2 minutes to the bake time as needed.