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.
Ingredient Overview:
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.
Ingredient Substitutions:
- 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.
FAQs:
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.
RecipeVariations:
- 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!
Special Tools:
- 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
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Cinnamon Roll Snickerdoodle Cookies
Ingredients
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 156 grams
- 3/4` cup dark brown sugar, packed 163 grams
- 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:
- 6 tbsp salted butter, softened at room temperature
- 1/3 cup + 2 and 1/2 tbsp dark brown sugar, packed
- 2 and 1/4 tsp all-purpose flour
- 1 tbsp + 1/4 tsp cinnamon
- 1/4 tsp + 1/8 tsp nutmeg
- 1/2 tsp vanilla extract
- pinch of salt
For Rolling:
- 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
Instructions
- 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 for 40 to 45 minutes in the freezer. The butter must be room temperature, not hot before you use it, but it will still be in a liquid state. Tip: If you left the butter in the freezer too long and it solidified, just microwave it gently to get it back to a liquid, but make sure it isn't 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. If it's a bit crumbly, just keep mixing – it'll come together. Or, use your mixer to get everything combined quickly at the end. Scrape the sides and bottom of the bowl to check for any dry bits that didn't get mixed in. 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. Make Cinnamon Sugar for Rolling: In a small bowl, stir together the cinnamon and sugar for rolling.
- Assemble & Chill: Scoop cookie dough balls that are 65 grams in size (about 3.5 tablespoons). Flatten each dough ball and add 2 tsp of cinnamon roll filling to the center. Encase the filling in the dough completely, making sure any seams are smoothed shut, and roll the dough back into a ball. Roll in the cinnamon sugar before chilling, so it adheres better. Chill the dough balls for at least 30 minutes in the freezer or at least 3 hours in the fridge. They should feel solid coming out of the freezer. If they aren't, freeze them longer. See note below if you want to make smaller cookies & stretch the yield.
- Bake: Preheat your oven to 365℉. Line a few baking sheets with parchment paper. 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 a round cutter around the outside of the cookies to "scoot" or swirl them into a perfect circle – this helps them look a bit thicker as well. (Just don't actually cut off any wonky edges with the cutter!)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 15 minutes.
- Serve + Store: Enjoy cookies warm (they need to cool for about 20-30 minutes) 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.
Brittany says
These were amazing.. I did add cream cheese to both the filling and frosting
Stephanie Simmons says
Thanks, Brittany!
Khitam says
These cookies are incredibly soft and sweet . I love thé cinnamon filling and the flavour of this cookie . It really reminds me of eating a cinnamon bun and it’s delicious! Highly recommend ❤️❤️
Stephanie Simmons says
Thanks so much, Khitam!
Cindy says
Absolutely delicious!!!!
Stephanie Simmons says
Thanks, Cindy!
Adrian says
Absolutely incredible. These are definitely going into my cookie rotation.
Stephanie Simmons says
Glad to hear it, Adrian!
Rina says
Time consuming but fantastic cookies.
Stephanie Simmons says
Thanks, Rina!
Rebecca says
I just made these the other day and they are INCREDIBLE! Best cookies I’ve ever baked tbh. Highly recommend!
Stephanie Simmons says
Thanks so much, Rebecca!
Nadya Cummings says
Absolutely scrumptious!
Stephanie Simmons says
Thanks so much, Nadya!
Vicki says
These were some of the best cookies I’ve ever had!! Follow each step! It’s worth it!!
Stephanie Simmons says
Thanks so much, Vicki! I truly appreciate you taking the time to leave such a sweet review.
Kaitlin A. says
Made these exactly from the recipe and they turned out perfect! Will definitely be making them again!
Stephanie Simmons says
Thanks so much, Kaitlin!
Kelsey says
I made these cookies and they are incredible! I didn’t change anything about the recipe. The cookies are big at 70 grams, but I always make my cookies big so this is just the way I like them! The brown butter adds so much flavor to this recipe and the cinnamon center is to die for!! Make these cookies!!!
Stephanie Simmons says
So glad you enjoyed these, Kelsey!
Danielle says
This cookie was so fun to make and delicious!! Perfect for Christmas time
Stephanie Simmons says
Thanks so much, Danielle!
Jade says
I tried this recipe and my cookies were uncooked and over spread. I’m not sure what happened 🙁
Stephanie Simmons says
Hi Jade! It sounds like your oven temperature may be off. Try using an oven thermometer inside your oven to see if it’s running hot or cold. This can be a common problem as ovens can become calibrated incorrectly over time. Other than that, did you follow the recipe exactly?
AM says
This recipe is very poorly written and tested. I ran into a variety of problems that should not have happened if this recipe was well-developed. First of all, the dough was not really a Snickerdoodle dough- it was a dark brown color and more of a chewy brown sugar cookie in flavor- not what comes to mind when you think of a Snickerdoodle. The dough was WAY too soft to scoop, much less stuff with something. I used weight measurements throughout the entire recipe and followed all instructions precisely. After I popped the gloopy dough in the fridge to chill for half an hour, I made the filling, which was also way too soft. I started stuffing them, only to find that a 70 gram dough ball was WAYYY to heavy- when I used that weight, I came out with about 4 cookies total, as opposed to the 16 on the recipe card. Keep in mind a 70 g hunk of dough was about a half-cup size. I reduced the dough balls to about 40 g, and ended up with about 10 cookies before I ran out of filling and had to make the rest as plain cookies. When stuffing the cookies, since everything was so soft, it literally would just burst the cookie open in random places as soon as you tried to roll it in sugar. All this was very frustrating. While baking, the 40 g cookies needed about 16 minutes in the oven, so I’m not sure how this would have worked with a cookie twice the size. The cinnamon filling leaked out everywhere, and the end result was a kinda tasteless cookie that really wasn’t worth the work and was by no means better than what you might find at a store or something. I have no idea what went wrong with these- the flavor combo sounded fantastic, and I was really looking forward to trying them. Any ideas would be appreciated, and I would love to try the recipe again after an update or something.
Stephanie Simmons says
Hi AM! I am sorry to hear that you had multiple issues with this recipe. I went back and re-tested it to double check for all of these things. Please see my notes/troubleshooting tips below.
For the soft dough – I did note in the directions for the dough that it should rest in the fridge while you make the filling, to help firm it up a bit before rolling balls. And, perhaps your butter was still hot when you began mixing up the dough – it needs to cool back down to room temperature before you use it. I have increased the amount of chill time on the brown butter to make sure this isn’t an issue in the future.
For the soft filling – If your filling was way too soft, it’s likely that your butter was over softened. This is a very common thing that I see all the time – softened butter should not appear greasy, and should still feel cold to the touch. Your finger should make just a slight indent when gently pressed – it shouldn’t slide right into the stick of butter. You can always chill the filling to firm it back up a bit if your butter was too soft when you mixed it up, and I do have this noted in the recipe.
Size of dough balls – I’m not sure what type of scale you were using but a 70 gram dough ball is definitely not 1/4 of this entire batch of cookie dough, nor is it 1/2 cup. It’s about 3.5 tablespoons, and will yield 15-16 cookies. I did notice that my original testing notes said 65 grams, not 70, but regardless – this is about 3.5 tablespoons of dough, not 1/2 cup.
Filling – I did find that I was a *tad* short on filling when I re-tested this recipe, so I have upped the filling quantities to reflect that. However, I don’t think any other readers had reported running out of filling, so perhaps it varies depending on how you measure it/the size/brand of your measuring spoons.
Cookies bursting open – it sounds like your cookie dough was not firm enough when you were rolling them in cinnamon sugar. I have added some additional chill time to the recipe to make sure others don’t have this issue, but my original directions do call for 1 hour in the fridge or 30 minutes in the freezer, not 30 minutes in the fridge. This is likely why the dough was too soft.
Bake time – I’m not sure why the cookies needed 16 minutes, especially if you made them smaller. It makes me wonder if your oven is running a bit colder than whatever temperature you preheat it to. This is a common problem, and I recommend keeping an oven thermometer on hand to keep an eye on your oven, since it can become calibrated incorrectly over time.
I hope that helps and please let me know if you have any further questions. I’m always happy to help troubleshoot. Please let me know if you end up making these again. Happy baking!
Jade says
I tried these and they came out runny and undone after placing in the oven 🙁
Stephanie Simmons says
Hi Jade! Did you allow them to chill for as long as the recipe states? The only other issue I can think of may be that your oven is running too hot or too cold. I recommend getting an oven thermometer to place in your oven and keep an eye on the temperature.
Ashley says
I was looking forward to these and was highly disappointed. I followed the recipe and the dough was super crumbly and hard to form. After freezing the dough for 30 mins it became very hard so no cinnamon and sugar would stick to it.
Stephanie Simmons says
Hi Ashley! I am wondering if you measured something wrong by mistake, or didn’t mix the dough long enough. It will be a tad crumbly when it’s coming together with the dry ingredients at the end, but should form a cohesive dough like in the photos in this blog post. Did you weigh your flour or measure it by scooping the measuring cup directly into the bag of flour? This second method will give too much flour which could lead to a crumbly dough. I have added a note about rolling them in cinnamon sugar before freezing. Let me know if you can provide any more info for me to help you troubleshoot.
Stephanie Saia says
Are these cookies able to be packaged in cello bags with the glaze?
Stephanie Simmons says
Hi Stephanie! I think that would be fine, just allow time for the glaze to set first.
Julie says
Can you freeze the cookies after the glaze has been put on them?
Stephanie Simmons says
I would freeze them without the glaze, then add that after you’ve thawed them & shortly before you are ready to serve. Let me know how you like this recipe!
edyn sussman says
So yummy, and not too many steps for a filled cookie! definitely recommend
Stephanie Simmons says
Thanks so much, Edyn!
Stephanie Saia says
I am looking to make these cookies for gift boxes, and i typically heat seal my cookies individually. Will the glaze harden enough to be messy in a heat sealed bag? Do you recommend another storage method in this case?
Stephanie Simmons says
Hi Stephanie! The glaze will harden, but I have no experience heat sealing cookies. Does the heat directly hit the cookie? If it does, I think it could muss the glaze a bit. If not, I think it would be fine. Let me know how you like these cookies!
Jennifer says
I have two toddlers who would devour these yummy cookies up! Thanks for sharing!
bluebowl says
You’re welcome! 😀
April says
Yummy! I love snickerdoodle cookies. I have to save this recipe and try it out! These look so chewy and soft! My toddlers would love them!
bluebowl says
They are superrr soft! 😀
Carmen says
New Year’s cookies are totally a thing! I swear…haha. I am going to go make these now. 🙂
bluebowl says
Yay!! Hope you love them 🙂
Alecia says
Snickerdoodle cookies are my favorite! You can’t beat that texture with anything
Sara [Real Balanced] says
Omg you must have been reading my mind!!! I have had a major craving for snickerdoodle cookies! Can’t wait to make these- yum!!!
bluebowl says
How perfect! Hope you love them 🙂
fiona saluk says
omg you’ve just reminded me I didn’t make any snickerdoodles this Christmas either! Must change that! Love your idea of freezing half the batch for later too for those random cookie cravings 🙂
bluebowl says
Haha, thank you! Never know when those cookie cravings are gonna hit 🙂
Lathiya says
Looks amazing..have to give a try,,but I doubt will it work without cream of Tartar or is there any substitute?
bluebowl says
I haven’t tried this but it looks like this article tells you how to substitute for it! https://whatscookingamerica.net/Q-A/CreamTartar.htm
Tiffany Alexandria says
I love the flavor of snickerdoodle and I’ve been on a baking spree lately, one cookie a day 😉 Adding this to the baking schedule.
bluebowl says
Yay! So glad to hear it 🙂 Hope you enjoy them!
Sarah says
I love snickerdoodles! They are definitely one of my favorite cookies! I’ll have to give your recipe a try!
bluebowl says
Mine too! Glad to hear it 🙂
Rezel says
I love having frozen cookie dough in the freezer to have hot cookies anytime! Especially when it’s darn cold like today!
bluebowl says
Oh, absolutely!! ❤️
Samantha H. says
These look delicious! When you freeze them, do you roll them in cinnamon/sugar before freezing, or let them thaw slightly and then roll them before baking?
bluebowl says
Thank you! Freeze them without the cinnamon sugar – then let them come to room temp for 30 min and roll in the topping right before baking! 🙂
Catherine Brown says
I haven’t made snickerdoodles in such a long while. They’re such a great cookie though! I love adding a dash of nutmeg to the cinnamon-sugar mixture for rolling them in too. Thanks for sharing!
bluebowl says
Thank you! That sounds like a delicious idea 🙂
Gloria @ Homemade & Yummy says
I made snickerdoodle cookies once. They were so light and delicious. Perfect for any afternoon coffee break.
bluebowl says
Yes, they are quite delicious ?
Elizabeth | The Recipe Revival says
I love snickerdoodle cookies! They remind me of when I used to bake with my grandma 🙂
bluebowl says
Awe that’s such a good memory to have! ❤️
Elle says
These ARE perfect! I love snickerdoodle cookies, I’m thinking I should spoil myself by making a batch soon.
bluebowl says
Well, of course you should ? I’m thinking the same thing!
Karyl | Karyl's Kulinary Krusade says
Oh I love snickerdoodles! I used to make them all the time in high school, but I don’t think I’ve done it since then. I love the taste and soft texture. I may need to whip out the mixer and make these again
bluebowl says
Oo you should definitely make them! 🙂
Yvonne says
Snickerdoodles are my son’s favorite cookie in the entire world. I’m going to try this recipe for him and can’t wait to see his smile! Thank you for sharing.
bluebowl says
Aw yay! I hope he loves them!
Jen says
Oh these look so so yummy and so chewy! I am about to go bake some cookies of my own. Great job here.
bluebowl says
Thanks so much!! 🙂
Nicole says
You’ve definitely earned the right to use the word perfect to describe these! They look incredible. Who can resist anything rolled in cinnamon sugar? 🙂
bluebowl says
Thank you!! 🙂