Snickerdoodle Cookies

There’s something irresistibly nostalgic about snickerdoodle cookies. With their soft, chewy centers and crisp cinnamon-sugar edges, they feel like the kind of cookie that never goes out of style. I’ve tried a lot of versions over the years, but this one is my go-to—made completely from scratch with just the right balance of sweetness and spice. The cream of tartar gives them that signature tang and texture, and the warm cinnamon coating makes every bite feel like a little hug. Whether you're baking for a holiday tray, a weekend treat, or just because, these snickerdoodles are always a hit.

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Snickerdoodle Cookies

Prep: 10-15 min | Bake: 8-10 min | Total: 25 min

Yields ~24 cookies

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Ingredients

Cookie Dough

• 1 cup unsalted butter, softened

• 1 1/2 cups white sugar

• 2 eggs

• 2 teaspoons vanilla bean paste or extract

• 2 3/4 cups all purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Cinnamon Sugar Coating

• 2 tablespoons white sugar

• 2 teaspoons ground cinnamon

Instructions

1. Preheat Oven:
   Preheat your oven to 400°F . Line baking sheets with parchment paper or silicone baking mats.

2. Make the Cookie Dough:
   In a large bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, then add vanilla and mix until combined.

3. Mix the Dry Ingredients:
   In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

4. Make the Cinnamon-Sugar Coating:
   In a small bowl, stir together the remaining sugar and cinnamon.

5. Form the Cookies:
   Scoop dough into 1 ½-inch balls (about 1 to 1.5 tablespoons). Roll each ball in the cinnamon-sugar mixture until fully coated.

6. Bake:
   Place coated dough balls about 2 inches apart on the prepared baking sheets.
   Bake for 8-10 minutes, or until the edges are just set and the centers look slightly underbaked (they’ll continue to cook as they cool).

7. Cool:
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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