Snickerdoodle Latte (Warm, Sweet & Cinnamon-Spiced Coffee)
Ever since I was a kid, I’ve had a soft spot for snickerdoodle cookies. That buttery, cinnamon-sugar goodness hits differently. And honestly, cinnamon might be my favorite spice in the world.
I sprinkle it on desserts that probably shouldn’t have it. The looks I get sometimes… people are like, “Wait, did you just add cinnamon to that?” Yep. Every time.
So, when I stumbled across a Snickerdoodle Latte recipe on TikTok a while back, I didn’t even hesitate. I grabbed my coffee gear, made a mess in the kitchen, and let’s say “it was love at first sip”.
In this guide, I’ll show you exactly how to make your own Snickerdoodle Latte at home (hot or iced). You’ll learn the ingredients, a few easy steps, and even a couple of simple tricks to make it taste even better!
Why You’ll Enjoy This Snickerdoodle Latte?
This Snickerdoodle Latte is creamy, cozy, and has that buttery cinnamon flavor that feels like home. The cinnamon hits first, warm and familiar, then there’s this soft sweetness from the vanilla and brown sugar that sneaks up on you.
It’s simple, but it works. I’ve had store-bought versions before. They are always too sweet and syrupy. But this one tastes real.
And you don’t need much to pull it off. No espresso machine, no weird syrups you’ll use once and forget about. Just coffee, milk, cinnamon, and a little sugar or honey.
Ten minutes, maybe less, and your kitchen smells like you’ve been baking cookies (without actually doing the work).
I find myself making it more often than I probably should. Fall mornings are my favorite, blanket, book, and this latte in hand. But I’ve made it iced in the summer too. Turns out cinnamon over ice is weirdly refreshing.
And if you enjoy playing with recipes, there’s room to play. Oat milk gives it this nutty creaminess, while almond milk makes it a little lighter. Maple syrup brings out the cinnamon even more, and if you’re watching sugar, monk fruit works fine too.
If you love cozy drinks like this, check out my other guide where I share my favorite fall coffee recipes. It’s full of warm, spiced ideas perfect for the season
Snickerdoodle Latte (Step-by-Step Recipe)
Equipment
- Espresso machine or coffee maker (French press, AeroPress, or drip. All work fine)
- Small saucepan (for heating and mixing the milk)
- Milk frother, hand whisk, or French press (for frothing the milk)
- Measuring spoons (for your cinnamon, sugar, and vanilla extract)
- Heat-resistant spoon or spatula (for stirring the milk)
- Mug (preferably a big one — trust me, you’ll want the extra room)
- (Optional) Handheld torch or sifter if you like to sprinkle your cinnamon sugar evenly on top
Ingredients
- For the Latte Base:
- 1–2 shots espresso (or ½ cup strong brewed coffee)
- ¾ cup milk (dairy, oat, or almond)
- 1 tablespoon brown sugar or cinnamon syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Pinch of nutmeg or sea salt (optional, for balance)
- Optional Toppings:
- Whipped cream or milk foam
- Cinnamon sugar sprinkle
- Drizzle of vanilla or caramel syrup
- Mini snickerdoodle cookie for garnish (optional, but fun)
Instructions
- Step 1) Brew the Espresso or Coffee: Start with a good espresso shot or if you don’t have a machine, use strong brewed coffee. I’ve done both, and honestly, they’re equally good. Pour it into your favorite mug (the bigger, the better).
- Step 2) Prepare the Spiced Milk: In a small saucepan, combine your milk, cinnamon, vanilla, and brown sugar (or syrup). Warm it slowly over medium heat while stirring now and then. The goal isn’t to boil. You simply want to heat it enough that it starts to steam.
- Step 3) Froth the Milk: You can use a frother, whisk, or even the plunger trick with a French press. It doesn’t have to be perfect. I’ve had days where the foam looked a little sad but still tasted amazing. You want that silky and creamy texture.
- Step 4) Assemble the Latte: Pour the warm, spiced milk right into your coffee. Give it a slow stir so the cinnamon doesn’t clump at the top. Then spoon on that froth (or whipped cream).
- Step 5) Finish with Toppings: Sprinkle cinnamon sugar, drizzle a little caramel or vanilla syrup, and if you’ve got one, stick a mini snickerdoodle cookie on the rim. It’s not required, but it makes it feel like a treat instead of just another latte.
Video
Notes
Personal Tip:
If you really want to lean into the “cookie” flavor, try adding a drop or two of butter extract to the milk mixture before heating. It gives the latte this subtle buttery taste that makes it double delicious.Iced Snickerdoodle Latte Version
As I write this, the weather in Portugal is finally starting to cool off. Though to be fair, it’s still around 20°C. Which, depending on where you live, probably still counts as summer. So yeah, hot lattes can wait. This is the time for the iced version:
Step 1) Brew the Espresso and Let It Cool
Make your espresso (or strong brewed coffee) and give it a few minutes to cool down. I usually set mine aside while I grab the milk and cinnamon. If you pour it over ice too early, it’ll just melt everything.
Step 2) Mix the Spiced Milk
In a small bowl or jar, whisk together your cold milk, cinnamon, vanilla, and sweetener. You can use honey, brown sugar, or even cinnamon syrup if you have it. Personally, I like using oat milk here. It gives that nutty flavor that fits perfectly with cinnamon.
Step 3) Build the Drink
Fill your glass with ice (I go heavy on the ice). Pour in the cooled espresso, then add your spiced milk mixture. Give it a gentle stir so the flavors blend without killing that nice swirl you get from the milk and coffee mixing together.
Step 4)Top It Off
Here’s where it turns from “just iced coffee” into something a bit special. Spoon some cold foam or whipped cream on top, then dust it with cinnamon sugar. I sometimes go the extra step and add a little drizzle of caramel. I know it’s not traditional, but it works.
Personal Tip:
If you want the cinnamon to mix better (and not float around), shake everything together in a sealed jar before pouring it over ice. It froths the milk slightly and gives the drink that velvety texture.
Pro Tips for the Best Flavor
Okay, so you’ve got the basics down. But if you want that extra little something, here’s what I’ve learned after making this (and other recipes) a few times:
Use Fresh Ground Cinnamon
Old cinnamon loses that warm punch, and your latte ends up tasting… flat. I enjoy using Ceylon cinnamon when I have it (it’s a bit softer and more aromatic). But any fresh jar that actually smells like cinnamon when you open it will do.
Don’t Overdo the Sweetness
I used to add too much syrup, thinking more sugar = more “cookie.” But snickerdoodles are about balance. So, start with less and taste before adding more. The brown sugar or cinnamon syrup should enhance, not overpower.
Add a Touch of Butter Extract or Toffee Syrup
Here’s my secret weapon. A single drop (literally one) of butter extract adds that buttery cookie flavor without turning it into a sugar bomb. Toffee syrup works too if you want something deeper and richer.
Make Your Own Cinnamon Syrup (Optional Section)
Of course, you don’t have to follow a recipe for this. I mean, I’ve thrown cinnamon and sugar straight into milk more times than I can count. But if you want consistency, a quick homemade cinnamon syrup is worth the five minutes it takes.
In a small saucepan, mix:
- ½ cup water
- ½ cup sugar or brown sugar
- 1 teaspoon ground cinnamon
1) Bring it to a gentle simmer over medium heat. Stir it now and then so the cinnamon doesn’t clump at the top. After about 5 minutes, it’ll start to look slightly thicker (not sticky, just a little glossy). That’s your cue to remove it from the heat.
2) Let it cool completely before pouring it into a jar or small bottle. I prefer using an old maple syrup bottle (because it pours perfectly). You can store it in the fridge for up to two weeks.
Personal tip: if you want a smoother, more “professional” texture, strain it through a fine mesh or cheesecloth after simmering. It removes any cinnamon grit.
Last Thoughts
I’m curious, how do you prefer your coffee spiced? Do you tweak yours with nutmeg or maybe a drizzle of caramel? Or do you keep it simple with cinnamon and sugar?
Anyway, that’s my go-to. If you end up trying it, let me know how it goes especially if you add your own spin to it.
