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Snickerdoodle Popcorn Recipe
If you love snickerdoodle cookies and cozy cinnamon sugar flavors, this Snickerdoodle Popcorn Recipe is going to be your new favorite sweet snack mix—crispy popcorn coated in buttery cinnamon sugar, perfect for movie night, holiday parties, or a simple “treat yourself” kind of afternoon.
What Is Snickerdoodle Popcorn, Anyway?
Snickerdoodle popcorn is exactly what it sounds like: popcorn dressed up to taste like your favorite soft snickerdoodle cookie—sweet, cinnamon-y, with just a hint of that classic tang. Think of it as cinnamon sugar popcorn meets dessert popcorn recipe, with all the crunch of caramel corn and the flavor of holiday cookies.
I started making this years ago as a “bridge” between my husband’s love for salty snacks and my love for anything that tastes like a bakery. Now it shows up every December for holiday movie nights, gets tucked into gift bags for neighbors, and honestly, sometimes shows up in July when I’m craving a cozy flavor without turning on the oven for cookies.
What makes this version special is the balance:
- A buttery cinnamon sugar coating that bakes into a crisp shell
- Just enough cream of tartar to give that classic snickerdoodle tang
- A gentle bake in the oven so the popcorn stays light and crunchy, not soggy
And because I’m a 50-year-old woman who’s learned a thing or two about snacking wisely over the years: yes, it’s a dessert, but a serving of this sweet cinnamon snack is still lighter than a big slab of cake or a pile of cookies. It’s a fun way to get that treat feeling without going completely overboard.
Why You’ll Love This Snickerdoodle Popcorn Recipe
You know what? Let me just spell out why this cinnamon snack mix is such a crowd-pleaser:
- Big snickerdoodle flavor in every bite – Buttery, cinnamon sugar coating with that classic hint of tang.
- Crispy, not sticky – A short bake turns this into a baked popcorn snack with a crackly shell that doesn’t cling to your fingers.
- No candy thermometer needed – You cook the coating, but it’s simple and forgiving.
- Perfect for parties and gifting – This party snack popcorn keeps well, travels well, and looks adorable in bags or jars.
- Movie-night friendly – Sweet, but still light enough that you can snack without feeling weighed down.
- Customizable – Easy to tweak for holidays, add-ins, or dietary needs (dairy-free, gluten-free, etc.).
- Kid-approved, grown-up approved – My grandkids and my book club both ask for it. That’s a strong panel of testers.
- Make-ahead friendly – Stays crunchy for days when stored well, so you can get holiday popcorn treat prep done early.
If you enjoy caramel corn, churro popcorn, or any kind of cinnamon sugar popcorn, this one slides right into your regular snack rotation.
Ingredients for Snickerdoodle Popcorn
Let’s talk ingredients. This list looks simple, and it is—but each one has a job to do.
For the popcorn base:
- 10 cups plain popped popcorn (about ½ cup unpopped kernels)
- Air-popped or stovetop is best; use lightly salted popcorn, not heavily buttered.
- ½ teaspoon fine sea salt (or table salt)
- Helps balance the sweetness and bring out the cinnamon flavor.
For the snickerdoodle cinnamon sugar coating:
- ½ cup (1 stick) unsalted butter
- Unsalted lets you control the saltiness; if you use salted butter, reduce the added salt a bit.
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- The combo of white and brown sugar gives both sweetness and a little caramel depth.
- ¼ cup light corn syrup
- Helps the coating cling to the popcorn and stay crisp. You can use honey or maple syrup, but the texture will be a bit softer.
- 1½–2 teaspoons ground cinnamon
- Use the full 2 teaspoons for a stronger cinnamon kick.
- ¼ teaspoon ground nutmeg (optional)
- Not traditional, but it adds a warm, bakery-style depth—use just a pinch.
- ½ teaspoon cream of tartar
- This is what gives the snickerdoodle flavor that gentle tang. It’s optional but recommended.
- 1 teaspoon pure vanilla extract
That’s it—nothing fancy, just pantry staples that together make serious magic for your snickerdoodle flavored popcorn.
A Few Ingredient Notes
- Popcorn choice: If you use microwave popcorn, grab a plain or “light” version without strong flavors. Many butter-flavored microwave bags have artificial flavors that clash with the cinnamon sugar coating.
- Corn syrup alternatives: Honey or pure maple syrup both work and add their own flavor twist. The coating may not be quite as crisp, but it’s still delicious.
- Cream of tartar: This is what gives snickerdoodle cookies their classic zing. If you leave it out, you’ll still get lovely cinnamon sugar popcorn—it just won’t have that little tangy edge.
How to Make Snickerdoodle Popcorn
This recipe is very hands-on for a short time, then the oven does the work. Turn on some music, and let’s get your dessert popcorn recipe going.
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Prep your pans and oven.
Line two large baking sheets with parchment paper or silicone baking mats. Preheat your oven to 250°F (120°C). A low oven helps the coating dry and crisp without burning. -
Pop the popcorn.
Pop about ½ cup of popcorn kernels using your favorite method (air popper, stovetop, or a plain microwave popcorn bag). Measure out 10 cups of popped popcorn into a very large mixing bowl. -
Remove unpopped kernels.
This sounds fussy, but it’s worth it. Gently scoop the popcorn into the bowl by hand or shake the bowl so any unpopped kernels fall to the bottom, then discard them. Your teeth will thank you later. -
Season the popcorn base.
Sprinkle the popcorn with ½ teaspoon salt and gently toss. You want the popcorn lightly salted before you add the sweet coating. That sweet-salty balance makes the flavor really pop. -
Start the cinnamon sugar coating.
In a medium saucepan, add the butter, granulated sugar, brown sugar, corn syrup, cream of tartar, and nutmeg (if using). Stir over medium heat until the butter has melted and the mixture looks well combined. -
Bring it to a gentle boil.
Once everything has melted together, bring the mixture to a steady bubble over medium heat, stirring often. When it’s bubbling all over the surface, set a timer for 4 minutes. Stir now and then so the bottom doesn’t scorch.- You’re not making a hard caramel here—just cooking it long enough so the sugar dissolves and thickens into a glossy syrup.
-
Add the cinnamon and vanilla.
Turn off the heat. Stir in the cinnamon and vanilla extract. The mixture may bubble a bit when the vanilla hits it—that’s normal. Take a moment to inhale. Smells like a cookie shop, doesn’t it? -
Coat the popcorn.
Carefully pour the hot cinnamon sugar coating over the popcorn in the large bowl. Use a heat-safe spatula or wooden spoon to toss the popcorn gently but thoroughly.- Work from the bottom of the bowl up. Some pieces will clump together; that’s okay for now—you’ll break them up later.
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Spread on baking sheets.
Divide the coated popcorn between your two prepared baking sheets. Spread it out into as even a layer as you can. It doesn’t have to be perfect—just try to avoid big mountains of popcorn. -
Bake, stirring a few times.
Bake at 250°F for 25–30 minutes, stirring and re-spreading the popcorn every 10 minutes. This step helps the cinnamon sugar coating dry out and crisp up, turning this into a baked popcorn snack instead of a sticky one.- When it’s ready, the popcorn will feel drier to the touch and smell deeply buttery and cinnamon-y.
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Cool and break apart.
Remove the baking sheets from the oven and let the popcorn cool completely on the pans. As it cools, it will crisp up even more. Once cool, break apart any large clusters with your hands. -
Taste and adjust (the fun part).
Taste a handful. If you want a little more cinnamon sugar punch, you can toss the cooled popcorn with a teaspoon or two of extra cinnamon sugar (1 tablespoon sugar + ¼ teaspoon cinnamon) while it’s still just slightly warm.
Now you’ve got a big bowl of snickerdoodle popcorn that’s crunchy, fragrant, and ready for snacking.
Servings & Timing
- Yield: About 10 cups of snickerdoodle popcorn (8–10 snack servings)
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Cooling Time: 15 minutes
- Total Time: About 55–60 minutes
For planning: this is a great recipe to make in the afternoon for an evening party, or the night before a busy holiday gathering. It holds up wonderfully.
Fun Variations on Snickerdoodle Popcorn
Once you’ve made the basic recipe, it’s very easy to turn this sweet cinnamon snack into something a bit different each time.
- White Chocolate Snickerdoodle Popcorn: Drizzle the cooled popcorn with melted white chocolate, then let it set before storing—this makes it extra dessert-y.
- Maple Snickerdoodle Popcorn: Swap the corn syrup for pure maple syrup and reduce the granulated sugar by 2 tablespoons for a deeper, cozy maple flavor.
- Churro-Style Cinnamon Sugar Popcorn: Increase the cinnamon to 2½ teaspoons and add a pinch of ground cloves for a flavor that leans toward churros.
- Nutty Holiday Popcorn Mix: Toss in roasted pecans or walnuts before baking for a crunchy holiday popcorn treat that feels a little more grown-up.
- Dairy-Free Version: Use a good-quality vegan butter stick and double-check that your popcorn and sugars are dairy-free; the method stays the same.
- Extra Tangy “Cookie” Version: Add an extra ¼ teaspoon cream of tartar for more of that classic snickerdoodle tang.
Honestly, once you’re comfortable with the base recipe, you’ll start tossing in whatever makes sense for the occasion—red and green sprinkles at Christmas, pastel sprinkles for baby showers, even mini cinnamon chips for extra fun.
How to Store Your Cinnamon Sugar Popcorn
Snickerdoodle popcorn stores very well, which is one reason it’s such a great party snack popcorn and gift treat.
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Room Temperature Storage:
- Let the popcorn cool completely. Any trapped warmth will create steam and soften the coating.
- Store in an airtight container or zip-top bag at room temperature for up to 5–7 days.
- Keep it away from direct sunlight or a warm stove; heat and humidity can make it lose its crunch faster.
-
Freezer Storage (yes, you can freeze popcorn):
- Place the completely cooled popcorn in a freezer-safe bag or container.
- Freeze for up to 1 month.
- Let it sit at room temperature for 15–20 minutes before serving. It actually holds its crunch surprisingly well.
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Re-crisping Tip:
- If your cinnamon sugar popcorn gets a bit soft, spread it on a baking sheet and warm it in a 225°F oven for 5–8 minutes. Let it cool, and it will firm back up.
Make-Ahead Advice
For parties, I like to make this 1–2 days ahead, then stash it in big gallon bags. Just before guests arrive, I pour it into bowls, add any extra mix-ins like pretzels or nuts, and it tastes freshly made.
Recipe Notes from My Kitchen
I’ve tested this Snickerdoodle Popcorn Recipe more times than I probably should admit. Here are a few things I’ve learned:
- Use a very large bowl. Tossing the popcorn with hot syrup in a small bowl is a recipe for frustration (and spills). The larger the bowl, the easier your life.
- Don’t skip the stirring while baking. Those quick tosses in the oven help every piece dry evenly and keep the coating from pooling in one spot.
- Watch the sugar mixture. Sugar can go from perfect to burned quickly. Keep the heat at medium, and if it smells harsh instead of sweet, turn the heat down a bit.
- Line the pans well. Parchment or a silicone mat makes cleanup easy and keeps the popcorn from sticking to the pan.
- Taste your cinnamon. Spices lose potency as they sit. If your cinnamon has been in the pantry for years, you may want to use the higher end of the measurement or replace the jar.
- Portion control helps. This is one of those snacks that’s easy to munch mindlessly. I sometimes portion it into small cups for parties so people can grab a serving and wander.
For those who like a little data with their dessert: a rough estimate puts this around 120–140 calories per cup, depending on add-ins. That’s not bad for something that feels like cookies-in-a-bowl.
Snickerdoodle Popcorn Recipe FAQs
1. Can I make this snickerdoodle popcorn without baking it?
Yes, you can skip the baking, but the coating will be stickier and the popcorn softer. If you don’t bake, spread the coated popcorn on lined pans, let it cool completely, and enjoy within a day for the best texture.
2. Can I use microwave popcorn for this recipe?
You can, but choose a plain or lightly salted variety. Strong butter or “movie theater” flavors will compete with the cinnamon sugar coating.
3. How do I keep my cinnamon sugar popcorn crunchy?
Bake it long enough for the coating to dry, let it cool completely, and store it in an airtight container. Any leftover warmth or moisture will make it soften.
4. Is this snickerdoodle popcorn gluten-free?
Yes, as long as your popcorn kernels and corn syrup (or alternative sweetener) are gluten-free, which most are. Always check labels if you’re serving someone with celiac disease or a serious gluten sensitivity.
5. Can I reduce the sugar in this dessert popcorn recipe?
You can reduce the sugar slightly—try cutting 2–3 tablespoons—but if you cut too much, the coating may not set as well and might not cling to the popcorn.
6. Can kids help make this recipe?
They can absolutely help with popping the popcorn, stirring the dry ingredients, and breaking apart the cooled popcorn. Just keep them away from the hot sugar mixture and the oven.
7. Why did my coating turn grainy instead of smooth?
That usually means the sugar didn’t fully dissolve before you added it to the popcorn, or it crystallized by cooking too long. Keep the heat at medium, stir gently, and stick close to the 4-minute cook time once it’s simmering.
8. How can I use this as a holiday popcorn treat for gifting?
Fill cellophane bags or small mason jars with the cooled popcorn, tie with ribbon, and add a little label. It pairs beautifully in gift baskets with hot cocoa mix and homemade cookies.
Final Thoughts on This Sweet Cinnamon Snack
This Snickerdoodle Popcorn Recipe brings together everything I love in a snack: cozy cinnamon sugar flavor, a little cookie-inspired tang, and that satisfying popcorn crunch. It works just as well for a simple Friday night movie as it does for Christmas Eve treat tables or neighbor gifts.
If you try this snickerdoodle popcorn, let me know how it goes—leave a comment, tell me your favorite variation, or share what you served it with. And if you’re in a snacking mood, you might also enjoy exploring caramel popcorn, spiced nut mixes, or other cinnamon-forward treats next time.
Snickerdoodle Popcorn
Ingredients
- 10 cups plain popped popcorn about 1/2 cup unpopped kernels; air-popped or stovetop, lightly salted, not heavily buttered
- 1/2 teaspoon fine sea salt or table salt, to lightly season popcorn
- 1/2 cup unsalted butter 1 stick
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/4 cup light corn syrup honey or maple syrup can be substituted, but coating will be slightly softer
- 1 1/2-2 teaspoons ground cinnamon use 2 teaspoons for a stronger cinnamon flavor
- 1/4 teaspoon ground nutmeg optional; adds warm bakery-style depth
- 1/2 teaspoon cream of tartar for classic snickerdoodle tang; optional but recommended
- 1 teaspoon pure vanilla extract
- Cinnamon sugar optional, 1 tablespoon sugar + 1/4 teaspoon cinnamon, for extra coating after baking
Instructions
- Line two large baking sheets with parchment paper or silicone baking mats. Preheat the oven to 250°F (120°C).
- Pop about 1/2 cup popcorn kernels using an air popper, stovetop method, or a plain microwave popcorn bag. Measure 10 cups of popped popcorn into a very large mixing bowl.
- Gently scoop the popcorn into the bowl by hand or shake the bowl so unpopped kernels fall to the bottom. Discard any unpopped kernels so they don’t end up in the finished snack.
- Sprinkle the popcorn with 1/2 teaspoon fine sea salt and gently toss until lightly and evenly salted.
- In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, light brown sugar, light corn syrup, cream of tartar, and ground nutmeg (if using). Stir until the butter is melted and the mixture is well combined.
- Bring the mixture to a steady bubble over medium heat, stirring often. Once it is bubbling all over the surface, cook for 4 minutes, stirring occasionally, just until the sugar is dissolved and the syrup is glossy. Do not overcook to hard caramel.
- Remove the saucepan from the heat. Stir in the ground cinnamon and vanilla extract until fully incorporated. The mixture may bubble briefly when the vanilla is added.
- Carefully pour the hot cinnamon sugar mixture over the salted popcorn in the large bowl. Using a heat-safe spatula or wooden spoon, gently toss and fold the popcorn from the bottom up until the kernels are as evenly coated as possible. Some clumps are fine at this stage.
- Divide the coated popcorn between the two prepared baking sheets. Spread into as even a layer as possible, breaking up any very large piles so it bakes and dries evenly.
- Bake the popcorn at 250°F (120°C) for 25–30 minutes, stirring and re-spreading the popcorn every 10 minutes. The popcorn is done when it feels drier to the touch and smells deeply buttery and cinnamon-y.
- Remove the baking sheets from the oven and let the popcorn cool completely on the pans. As it cools, it will crisp up more. Once fully cool, break apart any large clusters with your hands.
- Taste the cooled popcorn. If you’d like more cinnamon sugar flavor, toss it with 1–2 teaspoons of additional cinnamon sugar (about 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon) while it is still just slightly warm, then let cool completely before storing.
Notes
RE-CRISPING: If the popcorn softens, spread it on a baking sheet and warm in a 225°F (110°C) oven for 5–8 minutes, then cool to restore crunch.
VARIATIONS: For White Chocolate Snickerdoodle Popcorn, drizzle cooled popcorn with melted white chocolate and let set. For Maple Snickerdoodle Popcorn, replace corn syrup with pure maple syrup and reduce granulated sugar by 2 tablespoons. For a nutty holiday mix, add roasted pecans or walnuts before baking. For a dairy-free version, use vegan butter and check that all ingredients are dairy-free.
YIELD & NUTRITION: Makes about 10 cups of snickerdoodle popcorn (8–10 snack servings). Roughly 120–140 calories per cup, depending on add-ins.
