11 Soft Snickerdoodles for the Office

Bringing treats to the office is a surefire way to brighten everyone's workday and foster a sense of community among colleagues. Among the many options available, nothing beats the nostalgic, warm, and comforting taste of a perfectly soft snickerdoodle. These cookies, known for their signature crackly tops and tangy cinnamon-sugar coating, are easy to transport and even easier to share. Whether you prefer the traditional tangy classic or a modern twist with brown butter or espresso, this collection of eleven recipes offers something for every palate in the breakroom. Prepare to become the office hero as you unveil these pillowy, spice-kissed delights that pair perfectly with a mid-morning coffee or an afternoon tea break.

The Ultimate Classic Snickerdoodle

This is the quintessential office treat, featuring a soft and chewy texture with the signature tang of cream of tartar. It is a crowd-pleaser that reminds everyone of home-baked goodness.

Ingredients

• •1 cup unsalted butter, softened
• •1 1/2 cups granulated sugar
• •2 large eggs
• •2 3/4 cups all-purpose flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1/4 teaspoon salt
• •3 tablespoons granulated sugar for rolling
• •3 teaspoons ground cinnamon for rolling

Method

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper or silicone mats to ensure the cookies do not stick.

2. 2

   2. In a large mixing bowl, cream together the softened unsalted butter and 1.5 cups of granulated sugar using an electric mixer on medium-high speed until the mixture is light and fluffy, which usually takes about 3 minutes.

3. 3

   3. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the butter and sugar mixture.

4. 4

   4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until they are evenly distributed.

5. 5

   5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms, being careful not to overmix which can lead to tough cookies.

6. 6

   6. In a small shallow bowl, combine the remaining 3 tablespoons of sugar and the ground cinnamon for the coating.

7. 7

   7. Scoop tablespoon-sized portions of dough and roll them into smooth 1-inch balls using your palms.

8. 8

   8. Roll each ball generously in the cinnamon-sugar mixture until they are completely coated and then place them 2 inches apart on the prepared baking sheets.

9. 9

   9. Bake for 8 to 10 minutes or until the edges are set and the tops are slightly cracked but still look a little soft in the center.

10. 10

    10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before packing for the office.

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Brown Butter Snickerdoodles

Elevate the standard cookie by browning the butter first, adding a deep, nutty complexity that will have your coworkers asking for your secret ingredient.

Ingredients

• •1 cup unsalted butter
• •1 cup packed light brown sugar
• •1/2 cup granulated sugar
• •1 large egg plus 1 egg yolk
• •1 tablespoon vanilla extract
• •2 1/4 cups all-purpose flour
• •1 teaspoon baking soda
• •1 1/2 teaspoons cream of tartar
• •1/2 teaspoon salt
• •1/4 cup sugar and 1 tablespoon cinnamon for rolling

Method

1. 1

   1. Start by browning the butter in a medium saucepan over medium heat, stirring constantly until it foams and then turns a deep golden brown with a nutty aroma.

2. 2

   2. Immediately transfer the browned butter to a heat-proof bowl, making sure to scrape in all the brown bits, and let it cool to room temperature.

3. 3

   3. Once the butter is cool, beat it together with the brown sugar and granulated sugar until well combined and smooth.

4. 4

   4. Mix in the whole egg, the extra egg yolk, and the vanilla extract, beating until the mixture is creamy.

5. 5

   5. In another bowl, sift together the flour, baking soda, cream of tartar, and salt.

6. 6

   6. Add the dry ingredients to the brown butter mixture and stir until just combined.

7. 7

   7. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle and to enhance the flavors.

8. 8

   8. Preheat your oven to 350 degrees Fahrenheit and line your baking sheets.

9. 9

   9. Roll the chilled dough into balls, coat them in the cinnamon-sugar mixture, and space them out on the pans.

10. 10

    10. Bake for 9 to 11 minutes until the edges are golden, then let them cool on the sheet for a few minutes before moving to a rack.

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Pumpkin Spice Snickerdoodles

Perfect for the autumn months, these cookies incorporate real pumpkin puree and warm spices for a festive office snack.

Ingredients

• •1/2 cup unsalted butter, softened
• •1 cup granulated sugar
• •1/4 cup pumpkin puree
• •1 teaspoon vanilla extract
• •2 cups all-purpose flour
• •1 teaspoon cream of tartar
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1 teaspoon pumpkin pie spice
• •Rolling mixture: 1/4 cup sugar and 1 teaspoon pumpkin pie spice

Method

1. 1

   1. Preheat your oven to 350 degrees Fahrenheit and prepare your baking sheets with parchment paper.

2. 2

   2. Cream the butter and 1 cup of sugar together in a large bowl until the mixture is pale and light.

3. 3

   3. Stir in the pumpkin puree and vanilla extract, mixing until the wet ingredients are smooth and uniform.

4. 4

   4. In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and 1 teaspoon of pumpkin pie spice.

5. 5

   5. Slowly blend the dry ingredients into the pumpkin mixture until a soft, orange-tinted dough forms.

6. 6

   6. Combine the rolling sugar and pumpkin pie spice in a small bowl.

7. 7

   7. Roll the dough into 1-inch balls and coat them thoroughly in the spice-sugar mix.

8. 8

   8. Place the balls on the baking sheets and flatten them slightly with the bottom of a glass.

9. 9

   9. Bake for 10 to 12 minutes until the cookies are puffed and set at the edges.

10. 10

    10. Allow them to cool completely so the pumpkin flavor can settle and the texture becomes perfectly chewy.

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Dark Chocolate Snickerdoodles

For the chocolate lovers at work, these cookies combine a rich cocoa base with the traditional cinnamon-sugar crust.

Ingredients

• •1 cup unsalted butter, softened
• •1 1/2 cups granulated sugar
• •2 eggs
• •2 cups all-purpose flour
• •1/2 cup dark cocoa powder
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1/4 teaspoon salt
• •Rolling mixture: 3 tablespoons sugar and 1 teaspoon cinnamon

Method

1. 1

   1. Preheat the oven to 375 degrees Fahrenheit and line your cookie sheets.

2. 2

   2. Cream the softened butter and granulated sugar together until very fluffy.

3. 3

   3. Beat in the eggs one at a time, ensuring each is fully integrated before adding the next.

4. 4

   4. Sift together the flour, dark cocoa powder, cream of tartar, baking soda, and salt to remove any cocoa lumps.

5. 5

   5. Add the dry ingredients to the butter mixture and mix until a dark, rich dough is formed.

6. 6

   6. Prepare the cinnamon-sugar coating in a small bowl.

7. 7

   7. Shape the dough into balls about the size of a walnut and roll them in the cinnamon sugar.

8. 8

   8. Arrange the balls on the baking sheets with enough space for them to spread.

9. 9

   9. Bake for 8 to 10 minutes; do not overbake, as chocolate cookies can easily become dry.

10. 10

    10. Let the cookies rest on the hot baking sheet for 5 minutes to finish setting before moving them.

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Chai Spiced Snickerdoodles

Infused with the aromatic spices of chai tea, these cookies offer a sophisticated flavor profile that is perfect for a refined afternoon break.

Ingredients

• •1 cup unsalted butter, softened
• •1 1/2 cups sugar
• •2 eggs
• •2 3/4 cups flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1/2 teaspoon ground cardamom
• •1/2 teaspoon ground ginger
• •1/4 teaspoon ground cloves
• •Rolling mixture: 1/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon cardamom

Method

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and prepare your baking pans.

2. 2

   2. Cream the butter and sugar in a large mixing bowl until the texture is light and airy.

3. 3

   3. Incorporate the eggs one by one, beating well after each addition.

4. 4

   4. In a medium bowl, whisk the flour, cream of tartar, baking soda, ginger, cloves, and 1/2 teaspoon of cardamom.

5. 5

   5. Blend the dry spice mixture into the wet ingredients until the dough is smooth.

6. 6

   6. Mix the rolling sugar with the cinnamon and extra cardamom in a small bowl.

7. 7

   7. Form the dough into balls and roll them in the chai-spiced sugar.

8. 8

   8. Place them on the prepared sheets and bake for 8 to 10 minutes.

9. 9

   9. The cookies should be puffed and slightly golden but still soft in the middle.

10. 10

    10. Transfer to a wire rack to cool and let the complex chai flavors meld.

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Zesty Lemon Snickerdoodles

A bright and refreshing version of the classic, these use lemon zest and juice to provide a citrusy kick that lightens up the office atmosphere.

Ingredients

• •1 cup butter, softened
• •1 1/2 cups sugar
• •2 eggs
• •1 tablespoon lemon zest
• •1 tablespoon fresh lemon juice
• •2 3/4 cups flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •Rolling mixture: 1/4 cup sugar and 1 teaspoon lemon zest

Method

1. 1

   1. Preheat the oven to 350 degrees Fahrenheit and line your baking sheets with parchment.

2. 2

   2. Cream the butter and sugar together until the mixture is light and pale.

3. 3

   3. Mix in the eggs, lemon zest, and lemon juice until the batter is fragrant and smooth.

4. 4

   4. Whisk together the flour, cream of tartar, and baking soda in a separate container.

5. 5

   5. Gradually add the dry ingredients to the lemon mixture, stirring until just combined.

6. 6

   6. In a small bowl, rub the extra lemon zest into the rolling sugar with your fingers to release the oils.

7. 7

   7. Shape the dough into small balls and roll them in the lemon-infused sugar.

8. 8

   8. Place on the baking sheets and bake for 9 to 11 minutes until the edges are just barely brown.

9. 9

   9. Remove from the oven and let them cool on the pan for several minutes.

10. 10

    10. These cookies are best served at room temperature to allow the lemon flavor to shine.

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Maple Pecan Snickerdoodles

These cookies bring a taste of the forest to the office, featuring real maple syrup and crunchy bits of toasted pecans.

Ingredients

• •1 cup butter, softened
• •1 cup granulated sugar
• •1/4 cup pure maple syrup
• •1 egg
• •2 1/2 cups all-purpose flour
• •1/2 cup finely chopped pecans
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •Rolling mixture: 1/4 cup sugar and 1 teaspoon cinnamon

Method

1. 1

   1. Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper.

2. 2

   2. Beat the butter and sugar until creamy, then add the maple syrup and egg, mixing until well combined.

3. 3

   3. In another bowl, combine the flour, cream of tartar, baking soda, and salt.

4. 4

   4. Stir the dry ingredients into the wet mixture, then fold in the finely chopped pecans.

5. 5

   5. Chill the dough for 20 minutes to help the flavors develop and prevent excessive spreading.

6. 6

   6. Prepare the cinnamon-sugar coating in a small bowl.

7. 7

   7. Roll the dough into balls and coat them thoroughly in the sugar mixture.

8. 8

   8. Place them on the baking sheets and bake for 10 to 12 minutes.

9. 9

   9. The cookies should be soft and fragrant when they come out of the oven.

10. 10

    10. Cool on a wire rack and store in an airtight container to keep the pecans crunchy and the cookie soft.

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Apple Cider Snickerdoodles

By using a concentrated apple cider reduction, these cookies capture the essence of a crisp autumn day in every bite.

Ingredients

• •1 cup apple cider (reduced to 1/4 cup)
• •1 cup butter, softened
• •1 cup sugar
• •1 egg
• •2 3/4 cups flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1 teaspoon cinnamon
• •Rolling mixture: 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg

Method

1. 1

   1. Boil 1 cup of apple cider in a small saucepan until it reduces to 1/4 cup, then let it cool completely.

2. 2

   2. Preheat your oven to 350 degrees Fahrenheit and line your baking sheets.

3. 3

   3. Cream the butter and sugar, then add the egg and the cooled apple cider reduction.

4. 4

   4. Whisk together the flour, cream of tartar, baking soda, and cinnamon.

5. 5

   5. Gradually add the dry ingredients to the cider mixture and stir until a dough forms.

6. 6

   6. Combine the sugar, cinnamon, and nutmeg for the coating in a shallow bowl.

7. 7

   7. Form the dough into 1-inch balls and roll them in the spiced sugar.

8. 8

   8. Place the balls on the sheets and bake for 9 to 11 minutes.

9. 9

   9. The cookies will be very soft when they first emerge from the oven, so handle with care.

10. 10

    10. Let them cool fully on the baking sheet to allow the apple flavor to intensify.

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Strong Espresso Snickerdoodles

The perfect wake-up call for the office, these cookies feature finely ground espresso beans for a caffeine-infused flavor profile.

Ingredients

• •1 cup butter, softened
• •1 1/2 cups sugar
• •2 eggs
• •1 tablespoon finely ground espresso beans
• •2 3/4 cups flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •1/4 teaspoon salt
• •Rolling mixture: 1/4 cup sugar and 1 teaspoon cocoa powder

Method

1. 1

   1. Preheat your oven to 400 degrees Fahrenheit and line your cookie sheets.

2. 2

   2. Cream the butter and sugar together until light and fluffy.

3. 3

   3. Beat in the eggs one at a time, followed by the finely ground espresso beans.

4. 4

   4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

5. 5

   5. Combine the wet and dry ingredients until a uniform dough is formed.

6. 6

   6. In a small bowl, mix the rolling sugar with the cocoa powder for a mocha-style finish.

7. 7

   7. Roll the dough into balls and coat them in the cocoa-sugar mixture.

8. 8

   8. Place the balls on the baking sheet and bake for 8 to 10 minutes.

9. 9

   9. Look for the cookies to puff up and crack slightly on the top.

10. 10

    10. Cool on the sheet for 5 minutes before moving to a rack for final cooling.

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Salted Caramel Snickerdoodles

These decadent cookies feature a hidden caramel center and a light sprinkle of sea salt for a sophisticated sweet-and-salty balance.

Ingredients

• •1 cup butter, softened
• •1 1/2 cups sugar
• •2 eggs
• •2 3/4 cups flour
• •2 teaspoons cream of tartar
• •1 teaspoon baking soda
• •24 soft caramel candies
• •Sea salt for sprinkling
• •Rolling mixture: 1/4 cup sugar and 1 teaspoon cinnamon

Method

1. 1

   1. Preheat the oven to 375 degrees Fahrenheit and line your baking sheets with parchment.

2. 2

   2. Cream the butter and sugar until light, then beat in the eggs.

3. 3

   3. Mix the flour, cream of tartar, and baking soda together, then add to the wet ingredients.

4. 4

   4. Take a small amount of dough and wrap it around a single soft caramel candy, ensuring the caramel is completely sealed inside.

5. 5

   5. Roll the stuffed dough ball in the cinnamon-sugar mixture.

6. 6

   6. Place on the baking sheet and sprinkle the top with a tiny pinch of sea salt.

7. 7

   7. Bake for 10 to 12 minutes until the edges are golden and the centers are slightly soft.

8. 8

   8. Be careful not to bake too long or the caramel might leak out.

9. 9

   9. Let the cookies cool significantly before eating, as the caramel inside will be very hot.

10. 10

    10. These are a massive hit in the office due to the gooey surprise center.

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Honey Almond Snickerdoodles

A gentler, floral sweetness defines these cookies, which use honey as a sweetener and almond extract for a delicate, nutty aroma.

Ingredients

• •1/2 cup butter, softened
• •1/2 cup granulated sugar
• •1/4 cup honey
• •1 egg
• •1/2 teaspoon almond extract
• •2 cups all-purpose flour
• •1 1/2 teaspoons cream of tartar
• •1/2 teaspoon baking soda
• •Rolling mixture: 1/4 cup sugar and 1/2 teaspoon ground ginger

Method

1. 1

   1. Preheat the oven to 350 degrees Fahrenheit and line your baking sheets.

2. 2

   2. Cream the butter, sugar, and honey together until smooth and well-aerated.

3. 3

   3. Beat in the egg and the almond extract until the mixture is fragrant.

4. 4

   4. Sift the flour, cream of tartar, and baking soda into the wet ingredients.

5. 5

   5. Stir until a soft dough forms, then chill for 15 minutes to firm it up.

6. 6

   6. Mix the rolling sugar with the ground ginger for a unique spicy-sweet coating.

7. 7

   7. Shape the dough into balls and roll them in the ginger-sugar.

8. 8

   8. Arrange on the baking sheets and bake for 9 to 11 minutes.

9. 9

   9. The cookies should be pale gold and soft to the touch.

10. 10

    10. Allow them to cool on a wire rack and serve them as a light, elegant office snack.

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Wrapping Up

We hope these eleven diverse snickerdoodle recipes inspire you to get baking for your next office gathering. From the deep, nutty notes of brown butter to the bright citrus zing of lemon, there is a cookie here to satisfy every coworker. Remember that the secret to the perfect snickerdoodle is not overbaking them; you want them to remain soft and chewy for that authentic melt-in-your-mouth experience. Once they are cooled and packed into airtight containers, they are ready to make your workplace a little bit sweeter. Happy baking and enjoy the smiles that follow!