Description
These classic Snickerdoodle Cookies are soft, buttery, and coated in a warm cinnamon-sugar blanket that makes every bite feel cozy.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp ground cinnamon (for rolling)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a dough forms.
- In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon.
- Roll dough into 1-tbsp balls, then coat each one generously in the cinnamon-sugar mixture.
- Place on the prepared baking sheets and bake for 8–10 minutes, or until the edges are set and the centers look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chef’s Tip: For bakery-style Snickerdoodles, chill the dough for 20–30 minutes. This prevents overspreading and creates those perfect cinnamon-sugar cracks. You can also add vanilla for depth, or colored sugar for festive variations. For gluten-free, use a 1:1 GF flour blend. Store in an airtight container for up to 5 days or freeze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodle cookies, cinnamon cookies, classic snickerdoodles, holiday cookies