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Delicious homemade snickerdoodle cookies on a plate

Snickerdoodle Cookies

These buttery soft cookies with a delightful cinnamon-sugar coating are perfect for sharing or enjoying alone, making them a comforting treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
  • 3 tablespoons sugar (for rolling)
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, baking soda, and cream of tartar.
  3. In another bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Prepare the cinnamon-sugar mixture by combining the sugar and ground cinnamon in a small bowl.
  7. Roll the dough into balls, about 1 inch in diameter, and coat in the cinnamon-sugar mixture.
  8. Place the dough balls on ungreased baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 8-10 minutes or until the edges are set and lightly golden.
  2. Allow to cool on the baking sheets for a few minutes before transferring to wire racks.

Notes

Store cookies in an airtight container for up to a week or freeze for up to three months. You can prepare the dough in advance and freeze the balls until you are ready to bake them.