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–+ servings
snickerdoodle cookies A stack of delicious, freshly baked snickerdoodle cookies, golden and coated with cinnamon sugar, stacked neatly on a plate.

Snickerdoodle Cookies

A family favorite for over 30 years, these soft and chewy Snickerdoodle cookies with a cinnamon-sugar coating are perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
chill_time 20 minutes
Total Time 45 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 181
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted Butter softened at room temperature
  • 1 ½ cups Granulated Sugar divided, for dough and cinnamon-sugar mixture
  • 2 large Eggs at room temperature
  • 2 teaspoons Vanilla Extract
  • 2 ¾ cups All-Purpose Flour sifted
  • 1 ½ teaspoons Cream of Tartar for less tang, use 1 teaspoon
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Salt
  • ¼ cup Granulated Sugar for cinnamon-sugar mixture
  • 1 ½ tablespoons Ground Cinnamon for cinnamon-sugar mixture

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the softened butter and granulated sugar together for 4-5 minutes until light and fluffy.
  3. Scrape the sides of the bowl, then add in the eggs and vanilla. Cream the mixture for an additional 1-2 minutes until fully combined.
  4. In a separate bowl, mix together the sifted flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring just until combined.
    A creamy, buttery snickerdoodle dough is being mixed in a glass bowl, ready to be rolled into perfect cookie shapes.
  5. In a small bowl, whisk together the sugar and cinnamon for the coating.
  6. For the best results, cover the dough with plastic wrap and refrigerate for 20-30 minutes to firm it up.
  7. Using a cookie scoop, roll dough into balls and then drop them into the cinnamon-sugar mixture, coating evenly. For flatter cookies, gently press down the center of each ball with a spoon before baking.
    A ball of snickerdoodle dough is being rolled in a cinnamon-sugar mixture, coating it evenly for that sweet, spiced finish.
  8. Place the coated dough balls onto a parchment paper-lined baking sheet, leaving space between them.
    Perfectly rolled snickerdoodle cookie dough balls are arranged on a baking sheet, ready to be baked into golden, cinnamon-sugar cookies.
  9. Bake for 9-11 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 181kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 128mgPotassium: 115mgFiber: 1gSugar: 16gVitamin A: 24IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg

Notes

For an extra special touch, sprinkle a bit more cinnamon-sugar on top right before baking.

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