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A container filled with freshly baked snickerdoodle cookies, stored airtight to maintain freshness for up to 7 days.

Snickerdoodles Recipe

These soft, cinnamon-sugar-coated cookies are a delightful treat with a tender texture and warm spice. Perfect for sharing or enjoying with coffee, they’re a crowd-pleaser every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 28 cookies
Calories 187 kcal

Equipment

  • Mixing bowls (medium and large)
  • Hand or stand mixer with paddle attachment
  • Rubber Spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack
  • Small Bowl

Ingredients
  

  • 3 cups 375g all-purpose flour (spooned & leveled)
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup 16 Tbsp; 226g unsalted butter, softened to room temperature
  • 1 and 1/3 cup 267g granulated sugar
  • 1 large egg + 1 large egg yolk at room temperature
  • 2 teaspoons pure vanilla extract
  • Topping
  • 1/3 cup 70g granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment or silicone mats.
  • Mix the topping by combining sugar and cinnamon in a small bowl.
    A small bowl with granulated sugar and ground cinnamon mixed together, ready for coating the snickerdoodle cookie dough balls
  • In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
    A large bowl with softened butter and granulated sugar being beaten until smooth and creamy, preparing for the cookie dough.
  • Beat softened butter and sugar in a large bowl until smooth and creamy, about 2 minutes. Add the egg, yolk, and vanilla; mix until combined.
    The egg, egg yolk, and vanilla extract being added to the creamed butter and sugar mixture, stirring to combine.
  • Gradually mix the dry ingredients into the wet ingredients, forming a thick dough.
    A thick dough formed in the large bowl as the dry ingredients are gradually mixed into the butter-sugar mixture on the white marble cooktop
  • Roll dough into 1.5-tablespoon-sized balls, coat them in the cinnamon-sugar topping, and place them 3 inches apart on the baking sheets.
    A hand rolling 1.5-tablespoon-sized balls of snickerdoodle cookie dough and coating them in cinnamon-sugar topping before placing them on the baking sheet.
  • Bake for 10 minutes. While still warm, gently press cookies to flatten. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
    The snickerdoodle cookie dough balls on the baking sheet, ready to be baked in the oven at 375°F for 10 minutes.
  • Store in an airtight container for up to 7 days.
    A container filled with freshly baked snickerdoodle cookies, stored airtight to maintain freshness for up to 7 days.
  • Enjoy these cookies as a cozy treat for any occasion!
    A container filled with freshly baked snickerdoodle cookies, stored airtight to maintain freshness for up to 7 days.