Snickerdoodle Cookies

You are going to love this version of the timeless classic - snickerdoodle cookies! These cookies are buttery, sweet, salty, soft, and chewy with a double coating of cinnamon sugar.

Course Dessert

Cuisine Dessert

Prep Time 15

Cook Time 10

Total Time 25

Servings (recipe can be doubled)

Calories 183kcal

Author Allison Mattina

Ingredients

Cookies:

½ cup (113g) salted butter softened to cool room temp
½ cup (112g) granulated sugar
¼ cup (63g) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1½ cups plus 1 tablespoon (198g) all purpose flour spooned and leveled*
¾ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt

Topping:

¼ cup (56g) granulated sugar
2 teaspoons ground cinnamon
flaky sea salt optional

Instructions

Cookies:

Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until creamy, at least one full minute. Add egg and vanilla and beat until combined, scraping the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cream of tartar, baking soda, cinnamon, and salt.
Add flour mixture to the butter mixture and beat until combined. Place the bowl of dough in the refrigerator for one hour.

Topping and baking:

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
Combine sugar and cinnamon in a large shallow bowl. Remove 2-tablespoons of cinnamon sugar to sprinkle on the the cookies after baking.
Scoop the cookie dough into 2-tablespoon portions (I use a cookie scoop) and roll each into a ball. The dough will be a bit firm from chilling, but it will soften from the heat of your hands. Roll the balls around in the cinnamon sugar, spooning over the sugar until fully coated.
Place dough balls on prepared baking sheets and bake for 9-12 minutes, until the edges are set, but the centers are still slightly underbaked (they will firm up while cooling). Place the pans on wire racks to cool. Immediately sprinkle the top of each cookie with the reserved cinnamon sugar. If you'd like you can also add a little flaky finishing salt. The heat from the cookie will help it stick. If any of your cookies are misshapen you can use the tips in the notes below.

Notes

FLOUR:

Flour should be weighed or measured using the spoon and level method. If you use your measuring cup to scoop directly into the bag of flour you will likely over-measure. That will make the cookies dry and prevent them from spreading properly.

HOW TO GET PERFECTLY ROUND COOKIES:

Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: .

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a round shape.

Recipe updated May 2025. Original recipe can be found HERE.

Nutrition