Soft Iced Cinnamon Sugar Cookies (Snickerdoodle Style)
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If you love soft cinnamon sugar cookies with that classic snickerdoodle texture, these Iced Cinnamon Sugar Cookies are going to be your new go-to. They’re thick, chewy, rolled in cinnamon sugar, and finished with a simple glaze that gives them a hint of cinnamon roll flavor.
The best part? You can have these on the table in about 25 minutes. No chilling, no complicated steps, just a really good cookie that always works.
If you’re looking for more easy baking recipes like this, my chocolate chip butterscotch cookies are another favorite that disappear just as fast.
This recipe started as a simple cinnamon sugar cookie, but I wanted something just a little more special without adding extra work. After testing a few batches, the glaze was the easy upgrade that made all the difference.
You still get that soft, chewy snickerdoodle texture, but the icing adds just enough sweetness to make them feel like a treat you’d bring to a party or set out during the holidays.
Why You’ll Love These Iced Cinnamon Sugar Cookies
- Soft and chewy every time, thanks to the cream of tartar.
- Quick and easy with no chilling required.
- Simple pantry ingredients you likely already have.
- That cinnamon roll flavor without the extra work.
- Perfect for sharing or keeping all to yourself.
If you need more ideas like this, you can browse all of my cookie recipes for easy options that work on busy days.
What Makes These Different from Snickerdoodles
These cookies start with a classic snickerdoodle base, but the glaze is what sets them apart.
- Traditional snickerdoodles are rolled in cinnamon sugar and served as-is.
- These add a simple icing for a slightly sweeter finish.
- The texture stays soft and chewy, but the glaze gives them a bakery-style feel.
If you’ve ever wished snickerdoodles had just a little something extra, this is it.
Simple Ingredients
Recipe Notes
- Cream of tartar – This is what gives these cookies their signature soft texture. It keeps the cookies from becoming crisp and adds that slight tang you expect in a snickerdoodle.
- Butter – Make sure it’s softened, not melted. This helps create that light, fluffy base.
- Cinnamon sugar mixture – Don’t skip rolling the dough well. That coating is where a lot of the flavor comes from.
- Powdered sugar glaze – Start with less milk and add slowly until it’s easy to drizzle.
Jill’s Top Tips
- Don’t overbake – pull them out when they’re still light in color
- Cream the butter well – this step really matters for texture
- Cool before icing so the glaze stays on top instead of melting in
- Use a cookie scoop for even baking
How to Make Iced Cinnamon Sugar Cookies
Step 1: Preheat oven to 350ºF. In a small bowl, mix white sugar and cinnamon and set aside.
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Step 2: In a large bowl, beat the butter and sugars until light and fluffy, about 3–4 minutes.
Step 3: Add the egg and vanilla, mixing until smooth.
Step 4: Stir in the dry ingredients until a soft dough forms.
Step 5: Roll the dough into balls and coat each one in the cinnamon sugar mixture.
Step 5: Roll the dough into balls and coat each one in the cinnamon sugar mixture.
Step 6: Place on a parchment-lined baking sheet and bake for 9–12 minutes, just until the edges are set and the centers are still soft.
Step 7: Let the cookies cool, then mix the glaze and drizzle over the top.
(If you’re looking for another easy dessert to make alongside these, my birthday cake blondies are always a good option for a quick second treat.)
Variations
- Skip the glaze for a more classic snickerdoodle
- Add a pinch of nutmeg for extra warmth
- Drizzle lightly or heavily, depending on how sweet you like them
- Make them smaller for bite-sized cookies
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Iced Cinnamon Sugar Cookies
Ingredients
For the Cookies
- 1 cup Butter Room temperature is best
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- 2 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
For the Sugar Mixture
- ½ cup Granulated Sugar
- 2 Tablespoon Cinnamon
For the Icing
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 1 – 2 Tablespoon Milk
Instructions
- Preheat the oven to 350ºF. In a small bowl, mix granulated sugar and cinnamon and set aside.½ cup Granulated Sugar, 2 Tablespoon Cinnamon
- In a large bowl or the bowl of a stand mixer, beat butter and sugar until the mixture is light and fluffy. It should take approx. 4 minutes. Next, beat in the egg and the vanilla.1 cup Butter, ½ cup Brown Sugar, ½ cup Granulated Sugar, 1 Egg, 1 teaspoon Vanilla
- Mix in dry ingredients.¼ teaspoon Salt, 2 cup Flour, 1 teaspoon Baking Soda, 1 teaspoon Cream of Tartar
- Shape the dough into 1" balls and roll through the cinnamon sugar mixture. Place on baking sheets lined with parchment.
- Bake for 9-12 minutes. The lighter in color the chewier the cookie.
- While the cookies are cooling make the icing. Mix powdered sugar, vanilla and milk. Add milk until you get the desired consistency.1 cup Powdered Sugar, 1 teaspoon Vanilla, 1 – 2 Tablespoon Milk
- Drizzle icing over cookies.
Notes
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-
Room temperature:
Store in an airtight container for up to 3 days. -
Refrigerator:
Keeps up to 1 week, but let them come to room temp before serving. -
Freezer:
Freeze the cookies (without icing) for up to 3 months. Add the glaze after thawing.
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Room temperature:
This is the best cookie for cinnamon bun lovers!
Yes indeed! Thanks for the comment!
I tried a small batch and they were really good. Adding these to my holiday cookie basket.
So glad you liked the cookies. Thanks for the comment!
These are perfect with my afternoon coffee.
Yes, yes, yes!!
These Cinnamon Roll Cookies are perfect! My sons will totally love this.
Thank you! I just baked up a batch for my son who is away at college. He adores these cookies!
Such a quick and easy dessert that everybody loves. I bring these to all my parties and they are always a crowd favorite!!
My dough never looks like cookie dough, it’s always runny I don’t know what I’m doing wrong
Hi Alicia. It’s best to use room temperature butter for this recipe. Are you using butter or margarine? I’ll add some specifics to the post now.