If you’ve ever craved the perfect, soft, cinnamon-y cookie but don’t want to heat up the whole kitchen or wait forever, I’ve got a little magic for you. This Air Fryer Snickerdoodle Cookies Recipe is a game changer—quick, easy, and it yields cookies so delightfully tender and fragrant, you won’t believe they came out of an air fryer! Trust me, once you try these, you’ll wonder how you ever made snickerdoodles any other way.
Why You’ll Love This Recipe
- Super Fast & Easy: These snickerdoodles come together in just 5 minutes of prep and 5 minutes in the air fryer—hello, instant gratification!
- No Oven Needed: Perfect for hot days or small kitchens where firing up the oven isn’t ideal.
- Soft, Chewy Texture: Thanks to cornstarch and cream of tartar, these cookies come out perfectly tender every time.
- Just Enough Cinnamon Love: The cinnamon-sugar coating is spot on, giving you that classic snickerdoodle flavor with no fuss.
Ingredients & Why They Work
Some ingredients in the Air Fryer Snickerdoodle Cookies Recipe play a starring role in giving you that classic chewy texture and sweet cinnamon flavor, while others keep things simple yet spot-on delicious. Here’s a little rundown on why these ingredients are essential and how to pick the best ones.
- Butter: Using melted butter here keeps the cookies soft and rich, and microwaving it saves time and dishes.
- Sugar: The combination of sugar in the dough and in the cinnamon coating adds just the right amount of sweetness and a slight crunch on the outside.
- Egg yolk: Adds richness and moisture while helping bind the dough without making it too cakey.
- Vanilla extract: Enhances the sweetness and adds depth of flavor.
- Flour: The base of your cookie dough, flour provides structure and the right chewiness when combined with cornstarch.
- Cornstarch: This is the secret weapon for soft, tender cookies that melt in your mouth.
- Cream of tartar: Classic snickerdoodle magic—it adds a slight tang and helps create that iconic chewy texture.
- Baking soda: Gives the cookies a gentle rise and contributes to that light texture.
- Salt: Balances out the sweetness and enhances all the other flavors.
- Ground cinnamon: Coated on the outside, it delivers the nostalgic spice that defines a snickerdoodle.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the best parts of the Air Fryer Snickerdoodle Cookies Recipe is how easy it is to tweak it to your tastes. I love adding a sprinkle of sea salt on top just before air frying for a little sweet-salty magic, but you can easily make these gluten-free or swap up the spices for a twist.
- Gluten-Free: I swapped regular flour for a 1:1 gluten-free blend and it worked beautifully without losing that chewy texture.
- Spiced Up: Sometimes I add a pinch of nutmeg or a little pumpkin pie spice to the cinnamon sugar for fall vibes.
- Mini Version: When I want bite-sized cookies, I just roll smaller dough balls and reduce cooking time by a minute or so.
- Extra Gooey: For a softer cookie, I add just a touch more butter and keep a close eye so they don’t overbake.
Step-by-Step: How I Make Air Fryer Snickerdoodle Cookies Recipe
Step 1: Melt butter and mix the wet ingredients
I start by melting 2 tablespoons of butter in a medium bowl—microwaving for about 20-30 seconds does the trick. Right after, I whisk in 3 tablespoons of sugar, one egg yolk, and ½ teaspoon of vanilla extract with a fork until it’s nice and combined. This is the base for those rich, buttery cookies.
Step 2: Add dry ingredients and form your dough balls
Next up, stirring in ⅓ cup flour, 2 teaspoons cornstarch, ½ teaspoon cream of tartar, ⅛ teaspoon baking soda, and a pinch of salt until everything’s smooth. You’ll feel the dough come together—it’s soft but holds its shape. Then, shape the dough into two equal balls; it’s a small batch that’s just right for a quick treat.
Step 3: Prep the cinnamon sugar coating
While preheating the air fryer to 350°F, mix 2 teaspoons sugar with ½ teaspoon ground cinnamon on a plate. Roll each dough ball through this cinnamon sugar for that signature snickerdoodle crunch and aroma. It’s such a simple step that makes a big difference!
Step 4: Cook in the air fryer
Place the cinnamon-coated dough balls on parchment paper (make sure it fits your air fryer basket) with a couple of inches between so they don’t stick. Air fry for 5 minutes. Keep an eye on them in your first batch because air fryer models can vary a bit in heat.
Step 5: Cool before you dig in
This is a step I’ve learned the hard way: don’t try to move the cookies as soon as they’re out. Let them rest in the basket for at least 20 minutes. They’ll firm up and be much easier to handle—plus that short wait builds anticipation for a delicious snack!
Pro Tips for Making Air Fryer Snickerdoodle Cookies Recipe
- Handling the Dough: The dough is soft, so use lightly floured hands to roll it into balls to prevent it from sticking to you.
- Parchment Paper Trick: If your parchment curls up and causes cookies to bake unevenly, I place a small bowl over each warm cookie and gently swirl it to reshape for that perfect round bakery look.
- Don’t Skip Cooling: Letting the cookies cool in the air fryer basket is key—cutting cooling short will make them fall apart when you try to remove them.
- Adjust Timing to Your Air Fryer: Since air fryer heat can vary, try 4 minutes first and add time if needed—better safe than burnt cookies!
How to Serve Air Fryer Snickerdoodle Cookies Recipe
Garnishes
I usually keep it simple with a dusting of powdered sugar or an extra sprinkle of cinnamon sugar on top before serving—it amps up the sweetness and looks pretty too. If I’m feeling fancy, a light drizzle of melted white chocolate makes a luscious finish.
Side Dishes
Nothing beats pairing these warm snickerdoodles with a cold glass of milk or a cup of spiced chai tea. They’re perfect as an afternoon treat alongside fresh fruit or even a scoop of vanilla ice cream for a quick dessert twist.
Creative Ways to Present
For holiday parties or a fancy brunch spread, I’ve stacked them like little towers on a cake stand tied with rustic twine. It’s simple, festive, and invites guests to grab a cookie (or three). Wrapping individual cookies in cellophane with a cinnamon stick adds a charming homemade gift vibe.
Make Ahead and Storage
Storing Leftovers
I keep any leftover cookies in an airtight container at room temperature—and honestly, they usually last about a day or two before disappearing! The cornstarch helps them stay soft, but after a couple of days, they start to firm up a bit.
Freezing
I’ve frozen these cookies by placing them in a single layer on a baking sheet first, then transferring them to a freezer bag once solid. When you want a quick treat, just thaw at room temp for 30-40 minutes—you’ll hardly notice they were frozen!
Reheating
To bring back that fresh-baked warmth, I pop leftover cookies back into the air fryer for 1-2 minutes at 320°F—just enough to soften them without drying them out. You can also microwave briefly, but the air fryer gives a nicer texture.
FAQs
-
Can I make more than two cookies with this recipe?
Absolutely! This recipe is super easy to multiply. Just keep in mind that your air fryer basket size limits how many cookies you can cook at once, so you may need to do multiple batches.
-
What can I do if I don’t have cream of tartar?
Cream of tartar is key for that snickerdoodle tang and texture, but if you don’t have it, you can substitute with an equal amount of baking powder. The flavor will be a bit different, but still tasty!
- Why do I need to let the cookies cool in the air fryer?
These cookies are very soft right out of the air fryer and fragile until they cool and set. Cooling in the basket allows them to firm up gently so they don’t crumble when you try to remove them.
- Can I freeze the cookie dough before cooking?
Yes! You can shape the dough into balls, freeze on a tray, then transfer to a bag. When ready to bake, just add a minute or two of cooking time in the air fryer.
- Is parchment paper necessary for air frying these cookies?
I highly recommend it to prevent sticking and help with even cooking. Just be sure to cut the parchment to fit your basket and never preheat the air fryer with empty parchment inside to avoid burning.
Final Thoughts
I’ve made these Air Fryer Snickerdoodle Cookies Recipe countless times, both for a quick solo treat and to impress friends when I’m short on time. The simplicity, the speed, and that warm, cinnamon sugar kiss on every bite always win me over. I hope you find as much joy in making and munching on these as I have—give them a try and toast to cookies that come together in minutes but feel like a cozy hug from the kitchen.
Print
Air Fryer Snickerdoodle Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 cookies
- Category: Dessert
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Description
This recipe shows you how to make two perfect snickerdoodle cookies quickly and easily using an air fryer. The cookies are buttery, soft, and coated in cinnamon sugar, ideal for a small sweet treat with minimal ingredients and time.
Ingredients
Cookie Dough
- 2 tablespoons butter
- 3 tablespoons sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/3 cup flour
- 2 teaspoons cornstarch
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- Pinch of salt
Cinnamon Sugar Coating
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Melt butter: Place the butter in a medium sized mixing bowl and microwave until melted.
- Combine wet ingredients: Add 3 tablespoons of sugar, egg yolk, and vanilla to the melted butter and stir well with a fork until fully combined.
- Add dry ingredients: Stir in the flour, cornstarch, cream of tartar, baking soda, and salt until the dough is smooth and well mixed.
- Form dough balls: Shape the cookie dough into 2 balls using your hands or a spoon.
- Preheat air fryer: Preheat your air fryer to 350 degrees Fahrenheit for even cooking.
- Coat in cinnamon sugar: Mix the remaining 2 teaspoons sugar and ground cinnamon on a plate, then roll each dough ball through the mixture to coat evenly.
- Prepare for air frying: Lightly flatten the cinnamon-coated dough balls, place them on air fryer parchment paper spaced a couple of inches apart, and place in the preheated air fryer basket.
- Air fry the cookies: Cook the cookies in the air fryer at 350 degrees for 5 minutes.
- Cool the cookies: Remove the basket from the air fryer but leave the cookies inside. Let them cool for at least 20 minutes before handling to allow them to firm up and avoid breaking apart.
Notes
- If the parchment paper curls and causes the cookies to bake irregularly or stick together, use a small bowl or glass slightly wider than a cookie to gently reshape each cookie into a perfect circle immediately after air frying by swirling it over the warm cookie.
- Letting the cookies cool fully is essential since they are fragile when hot and firm up as they cool.
- You can double the recipe easily but ensure cookies do not touch in the air fryer basket for even cooking.
- Use air fryer parchment paper or perforated parchment paper safe for air frying to prevent sticking.
- For a stronger cinnamon flavor, add a little extra cinnamon to the dough or coating mixture.
