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Snickerdoodle Cookies

These Snickerdoodle Cookies are soft, chewy, and perfectly coated in cinnamon sugar. A timeless classic that’s simple to make and utterly irresistible!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

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
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and allow for even baking.
  • In a large mixing bowl, beat the softened unsalted butter and 1 1/2 cups granulated sugar together using a hand or stand mixer on medium speed until light, fluffy, and pale in color, about 3-4 minutes.
  • Crack in the eggs one at a time, mixing well after each addition to add moisture and bind the dough.
  • In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 tablespoon ground cinnamon to evenly distribute ingredients.
  • Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies soft and tender.
  • In a small bowl, combine the remaining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the cookie coating.
  • Use a cookie scoop or spoon to portion dough balls about 1.5 tablespoons each. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place coated dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers remain soft and puffy.
  • Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to set.

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop or spoon
  • Cooling rack

Notes

  • For thicker cookies, chill dough for 30 minutes before baking to reduce spreading.
  • Try adding a pinch of nutmeg or ground cloves to the cinnamon-sugar coating for a warm fall variation.
  • Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.