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Snickerdoodle Cookie Recipe Easy Family Comfort Dessert

Snickerdoodle Cookies

These classic snickerdoodle cookies are soft, chewy, and coated in a sweet cinnamon-sugar crust. With their signature tangy flavor and quick bake time, they’re a timeless favorite for cookie lovers of all ages.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour measured correctly
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar plus extra for rolling
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 tbsp ground cinnamon

Method
 

  1. Preheat the oven to 400°F (200°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in the vanilla extract until fully combined.
  6. Add the dry ingredients to the wet ingredients and mix just until combined.
  7. In a small bowl, combine the remaining sugar with the ground cinnamon.
  8. Roll the dough into 1-tablespoon-sized balls, then roll each ball in the cinnamon sugar mixture.
  9. Place the dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
  10. Bake for 6–8 minutes, until the edges are set but the centers are soft.
  11. Let cookies rest on the baking sheet for 2–3 minutes before transferring to a cooling rack.

Notes

For extra-soft cookies, avoid overbaking. Store cooled cookies in an airtight container at room temperature for up to 5 days.