Snickerdoodle Popcorn Recipe
If you love cinnamon sugar and cozy holiday flavors, this Snickerdoodle Popcorn Recipe is your new favorite sweet snack in a bowl.
Snickerdoodle popcorn is everything I adore about December in one handful—warm cinnamon, buttery vanilla, and that classic crunchy popcorn you can’t stop snacking on. This dessert popcorn recipe tastes like snickerdoodle cookies and cinnamon sugar popcorn had a very festive baby. It’s perfect for movie nights, gift bags, and those afternoons when you just need “a little something sweet” with your coffee.
I started making this sweet cinnamon snack when my kids were teenagers and needed something fun (and budget-friendly) to bring to school parties. Now my grandkids help me shake the cinnamon sugar coating on the popcorn, and it has turned into a holiday popcorn treat we pull out from October straight through New Year’s. It’s baked just long enough to get crisp, but still feels light and snackable—not heavy like some candy-coated versions.
Nutritionally, popcorn itself is a whole grain, and this version uses a simple cinnamon sugar coating rather than a thick caramel. It’s definitely a treat, but you can control the sweetness, use real butter, and skip the mystery ingredients in store-bought snack mixes.
Let me walk you through this Snickerdoodle Popcorn Recipe step-by-step, with plenty of tips to keep it crunchy, flavorful, and totally addictive in the best way.
Why You’ll Love This Snickerdoodle Popcorn Recipe
- Big snickerdoodle flavor: Classic cinnamon-sugar coating with a touch of vanilla that tastes just like your favorite snickerdoodle cookies.
- Simple pantry ingredients: Popcorn, butter, sugar, cinnamon, and a few basics you probably already have in your kitchen.
- Perfect for holidays and parties: This sweet cinnamon snack looks festive and packs beautifully into bags, jars, and tins.
- Easy to customize: Add nuts, white chocolate, or even mini marshmallows for a fun cinnamon snack mix.
- Light but satisfying: You get that dessert popcorn feel without a super-thick or sticky caramel shell.
- Budget-friendly crowd-pleaser: One batch makes a big bowl of party snack popcorn for family gatherings or game night.
- Make-ahead friendly: Stays crisp for several days in an airtight container—great for gifting.
- Kid-friendly and fun to make: Little ones love shaking the cinnamon sugar and “taste testing” every step.
Ingredients for Snickerdoodle Popcorn
You don’t need anything fancy to make this snickerdoodle flavored popcorn—just a few basics with big flavor.
- 10 cups popped popcorn (about 1/2 cup kernels; use air-popped or lightly salted microwaved popcorn, unbuttered if you can)
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon (use fresh, high-quality cinnamon for the best flavor)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar (gives that classic snickerdoodle tang and helps keep the sugar from crystallizing)
- 1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt; adjust to taste)
- Optional: 1–2 tablespoons brown sugar (adds a deeper, almost cookie-like flavor)
Ingredient tips:
- If you use bagged popcorn, look for “plain” or “lightly salted” so it doesn’t end up too salty or greasy.
- Cream of tartar is what makes snickerdoodles taste distinct; if you skip it, the popcorn will still be delicious, just a little less “snickerdoodle” and more general cinnamon sugar popcorn.
- Feel free to cut the sugar down to 3/4 cup if you prefer things a bit less sweet.
Directions: How to Make Snickerdoodle Popcorn
-
Preheat the oven and prep your pan.
Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This helps keep the cinnamon sugar coating from sticking and makes cleanup easy. -
Pop the popcorn.
Pop your popcorn using an air popper, stovetop method, or a plain microwave popcorn. Measure out about 10 cups and place it in a very large mixing bowl. Pick out any unpopped kernels—they’re not fun to bite into. -
Whisk the cinnamon sugar mixture.
In a small bowl, whisk together the sugar, cinnamon, cream of tartar, and salt. This helps distribute the cinnamon evenly so you don’t get clumps. Set aside. -
Melt the butter.
In a small saucepan over medium-low heat, melt the butter until completely liquid and just starting to foam. Don’t brown it here—you want a clean buttery flavor that lets the cinnamon shine. Remove from heat and stir in the vanilla extract. -
Combine butter and cinnamon sugar.
Pour the cinnamon sugar mixture into the warm melted butter and stir well until it forms a thick, sandy-looking paste. It may look grainy—that’s okay. You just want everything evenly moistened. -
Coat the popcorn.
Pour about half of the cinnamon butter mixture over the popcorn. Gently toss with a spatula or clean hands, reaching all the way down to the bottom of the bowl. Add the remaining mixture and toss again until most of the popcorn looks coated. It’s okay if some pieces are lighter than others; that gives you a nice mix of textures and flavors. -
Spread on the baking sheet.
Transfer the coated popcorn to your prepared baking sheet. Spread it out into a fairly even layer, breaking up any large clumps. You don’t want it piled too high or it won’t crisp evenly. -
Bake low and slow.
Bake for 35–45 minutes, stirring every 10–15 minutes. Each time you stir, spread the popcorn back out. You’re watching for it to dry out and become crisp, not brown. When a test kernel cools and crunches cleanly (not chewy), it’s ready. -
Cool completely.
Remove the pan from the oven and let the popcorn cool completely on the sheet. It will crisp up even more as it cools. Break apart any clusters with your hands. -
Taste and adjust.
Once cool, taste a handful. If you’d like more cinnamon flavor, sprinkle a small pinch of cinnamon sugar (equal parts sugar and cinnamon) over the top and toss one more time. -
Serve or store.
Serve your Snickerdoodle Popcorn Recipe in a big bowl, or portion it into treat bags and jars for gifting.
Servings & Timing
- Yield: About 10 cups of snickerdoodle popcorn (8–10 snack servings)
- Prep Time: 10–15 minutes (including popping the popcorn)
- Bake Time: 35–45 minutes
- Cooling Time: 15–20 minutes
- Total Time: About 1 hour 15 minutes
For planning: one batch is usually enough for a family movie night or a small gathering. For a big party table, I recommend doubling the recipe and baking it on two sheets.
Variations: Fun Twists on Snickerdoodle Popcorn
- White Chocolate Drizzle: After the popcorn cools, drizzle with melted white chocolate chips and let set for a richer dessert popcorn recipe.
- Pecan Pie Style: Toss in toasted pecans or walnuts before baking for a cinnamon snack mix with extra crunch and healthy fats.
- Maple Cinnamon: Replace 2 tablespoons of sugar with pure maple syrup and reduce the butter by 1 tablespoon for a cozy maple note.
- Churro Popcorn: Add a pinch of nutmeg and a tiny bit of chili powder for a churro-inspired cinnamon sugar popcorn.
- Gluten-Free Cookie Crunch: Add gluten-free snickerdoodle cookie pieces after baking for a loaded holiday popcorn treat.
- Lower-Sugar Version: Cut the sugar down to 1/2–3/4 cup and increase the cinnamon slightly for a lighter but still flavorful snack.
Storage & Reheating Tips
One of my favorite things about this baked popcorn snack is that it keeps its crunch for days.
- Room Temperature Storage: Store cooled popcorn in an airtight container or zip-top bag at room temperature for 3–4 days.
- Avoid the Fridge: Refrigerators introduce moisture, which can make your cinnamon sugar coating soft and chewy.
- Freezer Option: If you really need to store it longer, you can freeze it in a tightly sealed bag for up to 1 month. Let it come to room temperature, still sealed, before opening so condensation doesn’t form on the popcorn.
- Refresh the Crunch: If it softens a bit, spread the popcorn back onto a baking sheet and warm at 225°F (about 10 minutes), then cool completely to crisp it back up.
- Make-Ahead for Gifting: Make this Snickerdoodle Popcorn Recipe 1–2 days before packaging into treat bags or jars so it’s still fresh when you give it.
Notes from My Kitchen
- Sugar balance: When I first tested this recipe, I made it quite a bit sweeter, and it was too much. The measurements here give you that nice cookie flavor without turning it into straight candy.
- Parchment saves you: Don’t skip lining your pan; the cinnamon sugar coating loves to stick, and parchment makes cleanup almost laughably easy.
- Don’t rush the bake: Low and slow baking is what takes this from “sticky popcorn” to a proper crisp baked popcorn snack. If it still tastes a bit chewy, it needs more time.
- Season for your crowd: If you’ve got little kids who are cinnamon-shy, start with 1 1/2 teaspoons cinnamon and add more next time. My crew loves the full 2 teaspoons.
- Batch size: If you’re using a smaller oven, bake this in two batches so the layer of popcorn isn’t too thick; air circulation is what dries it out.
- Health-ish angle: Popcorn is a whole grain, and this version has a thinner coating than many dessert popcorn recipes. It’s still a treat, but a little gentler than heavy caramel corn.
FAQs About Snickerdoodle Popcorn
Can I make this Snickerdoodle Popcorn Recipe without baking it?
You can, but it won’t be as crisp. If you skip the oven, toss the popcorn very well, let it dry on a sheet for at least 30 minutes, and serve the same day.
Can I use microwave popcorn?
Yes—just choose plain or lightly salted, and avoid heavily buttered bags because they can make the popcorn greasy and too salty.
Is this recipe gluten-free?
Yes, as written it’s naturally gluten-free, as long as your vanilla and popcorn are certified gluten-free.
Can I reduce the sugar?
You can; I recommend not going lower than 1/2 cup or the coating may not cling as nicely. Increase the cinnamon a touch if you cut the sugar.
How do I keep the popcorn from getting soggy?
Bake it long enough at low heat, stir during baking, and let it cool completely before storing in an airtight container. Moisture is the enemy of crisp cinnamon sugar coating.
Can I double this recipe?
Absolutely—use two baking sheets and rotate them halfway through baking so everything crisps evenly.
What’s the best way to package this for gifts?
Let the popcorn cool completely, then tuck it into cellophane bags, mason jars, or small tins, and add a little tag that says “Snickerdoodle Popcorn – Cinnamon Sugar Holiday Treat.”
Is there a dairy-free version?
Yes—use a good-quality dairy-free butter substitute (stick style, not tub margarine) and you’re all set.
Conclusion: A Cozy, Crunchy Cinnamon Treat
This Snickerdoodle Popcorn Recipe brings together everything comforting about the holidays—warm cinnamon, sweet vanilla, and a big bowl of something everyone can gather around. It’s simple, budget-friendly, and flexible enough for parties, gifting, or a quiet movie night at home.
Give this snickerdoodle popcorn a try, then come back and tell me how it went, what twists you added, or who you shared it with. And if you love this kind of sweet cinnamon snack, you might also enjoy experimenting with other dessert popcorn recipes—once you start, it’s hard to stop.
Snickerdoodle Popcorn
Ingredients
- 10 cups popped popcorn about 1/2 cup kernels; use air-popped or plain/lightly salted microwave popcorn, preferably unbuttered
- 1/2 cup unsalted butter 1 stick
- 1 cup granulated sugar can reduce to 3/4 cup for less sweetness
- 2 teaspoons ground cinnamon use fresh, high-quality cinnamon for best flavor
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar adds classic snickerdoodle tang and helps prevent sugar crystallizing
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine salt; adjust to taste
- 1-2 tablespoons brown sugar optional; adds a deeper, cookie-like flavor
Instructions
- Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- Pop the popcorn using an air popper, stovetop method, or plain microwave popcorn. Measure out about 10 cups of popped popcorn and place it in a very large mixing bowl. Pick out and discard any unpopped kernels.10 cups popped popcorn
- In a small bowl, whisk together the granulated sugar, ground cinnamon, cream of tartar, salt, and brown sugar if using. Whisk until the cinnamon is evenly distributed with no clumps.1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon cream of tartar, 1/2 teaspoon kosher salt, 1-2 tablespoons brown sugar
- In a small saucepan over medium-low heat, melt the butter until completely liquid and just starting to foam. Do not brown it. Remove from the heat and stir in the vanilla extract.1/2 cup unsalted butter, 1 teaspoon pure vanilla extract
- Pour the cinnamon sugar mixture into the warm melted butter and stir until it forms a thick, sandy-looking paste. It may look grainy; just make sure everything is evenly moistened.1/2 cup unsalted butter, 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon pure vanilla extract, 1/4 teaspoon cream of tartar, 1/2 teaspoon kosher salt, 1-2 tablespoons brown sugar
- Pour about half of the cinnamon butter mixture over the popcorn. Gently toss with a spatula or clean hands, reaching down to the bottom of the bowl to coat evenly. Add the remaining mixture and toss again until most of the popcorn is coated, leaving some lighter pieces for variety.10 cups popped popcorn, 1/2 cup unsalted butter, 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon pure vanilla extract, 1/4 teaspoon cream of tartar, 1/2 teaspoon kosher salt, 1-2 tablespoons brown sugar
- Transfer the coated popcorn to the prepared baking sheet. Spread it into a fairly even layer, breaking up any large clumps so it can crisp evenly.10 cups popped popcorn
- Bake for 35–45 minutes, stirring every 10–15 minutes. Each time you stir, spread the popcorn back into an even layer. The goal is to dry and crisp the coating, not to brown it. Test a few pieces: when they cool and crunch cleanly (not chewy), it’s done.
- Remove the baking sheet from the oven and let the popcorn cool completely on the pan. It will continue to crisp as it cools. Break up any clusters with your hands.
- Taste a handful once fully cool. If you’d like more cinnamon flavor, sprinkle a small amount of additional cinnamon sugar (equal parts sugar and cinnamon) over the top and toss again.
- Serve the snickerdoodle popcorn in a big bowl, or portion it into treat bags, jars, or tins for gifting. Store any leftovers in an airtight container at room temperature.
