There’s something special about baking cookies the warm aroma of cinnamon filling the kitchen, the anticipation as they bake, and the first bite into something soft and sweet. These snickerdoodle cookies are an absolute favorite in our home, and I’m so excited to share this recipe with you.

It all started when my husband tried them for the first time. He immediately declared them his favorite cookie ever. Now, he asks for them so often that I’ve practically memorized the recipe. Whether it’s a weekend treat or a surprise pick-me-up after a long day, these cookies never disappoint. They’re quick to make, fun to bake, and always a family favorite.

I love making these cookies not only because they’re delicious, but also because they bring us all together. While my husband doesn’t bake, he’s always the first to grab a warm cookie off the tray, and my kids hover around the oven waiting for the timer to ding. Baking these has become more than just making dessert it’s turned into a fun family tradition where everyone looks forward to the end result.

Over the years, they’ve become my go-to recipe. I make them for cozy evenings at home, family movie nights, and even lazy Sunday afternoons when we’re craving something sweet. It’s one of those recipes that feels effortless but tastes like you spent hours in the kitchen.

What makes these snickerdoodles stand out? It’s the perfect combination of buttery softness, a slight tang from the cream of tartar, and a warm cinnamon-sugar coating that melts in your mouth. They’re crisp around the edges, chewy in the center, and impossible to resist.

So, let’s get baking! Grab your ingredients, preheat your oven, and get ready for the best snickerdoodles you’ve ever tasted. 😋

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon cinnamon powder
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 tablespoon vanilla extract
• 1 large egg
• 1/2 cup brown sugar
• 3/4 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, at room temperature (make sure it’s soft)

For the Cinnamon-Sugar Coating:

• 1 tablespoon cinnamon powder
• 3 tablespoons granulated sugar

Note: Feel free to adjust the cinnamon and sugar mixture to your taste! Add more if you like extra sweetness or spice.

Instructions:

Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cinnamon powder, salt, cream of tartar, and baking soda. Add the brown sugar and granulated sugar, and mix until evenly combined.

Step 2: Add the Wet Ingredients
Make a well in the center of the dry mixture. Add the egg, softened butter, and vanilla extract. Use a hand or stand mixer to blend until a smooth dough forms. Scrape down the sides of the bowl to ensure everything is incorporated.

Step 3: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This helps reduce spreading and gives you thicker, chewier cookies.

Step 4: Preheat the Oven
After chilling, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Step 5: Prepare the Cinnamon-Sugar Coating
In a small bowl, mix 1 tablespoon cinnamon powder with 3 tablespoons granulated sugar. This mixture will coat the cookie dough balls.

Step 6: Shape the Dough
Scoop and roll the chilled dough into small balls, about 1 tablespoon each. Use a cookie scoop for uniform size. Roll each ball in the cinnamon-sugar mixture until fully coated.

Step 7: Arrange on Baking Sheet
Place the dough balls on the prepared baking sheet, spacing them about 2½ inches apart.

Step 8: Bake the Cookies
Bake for 12–13 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake for soft, chewy centers.

Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. They’ll continue to set as they cool.

✏️ Notes & Tips

Want crispier cookies? Bake 1–2 minutes longer.

Chilling the dough is key for thick, bakery-style cookies that don’t overspread.

For extra cinnamon flavor, add a pinch directly into the dough in Step 1.

You can freeze the dough balls after coating in cinnamon sugar. Bake from frozen at 350°F for 13–14 minutes.

Store cooled cookies in an airtight container at room temperature for up to 4 days—they stay soft!

Nutrition Info (Per Cookie)

Serving Size: 1 tbsp cookie (~14g)
Yield: Makes about 44 cookies
Calories: ~95 kcal

• Total Fat: 5.8g (Saturated: 3.5g)
• Cholesterol: 13mg
• Sodium: 80mg
• Carbohydrates: 10.8g
  • Sugars: 6.8g
  • Fiber: 0.3g
• Protein: 0.8g

Note: This is an estimate and may vary depending on brands and exact ingredient measurements.

Perfect Snickerdoodles – A Family Favorite Recipe

Recipe by Tin-tin

Servings

44

servings

Calories

95

kcal

Soft, chewy, and warmly spiced these snickerdoodles are rolled in cinnamon-sugar for that perfect crisp edge and fluffy center.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon cinnamon powder

• 1/2 teaspoon salt

• 1 teaspoon cream of tartar

• 1 teaspoon baking soda

• 1 tablespoon vanilla extract

• 1 large egg

• 1/2 cup brown sugar

• 3/4 cup granulated sugar

• 1 cup (2 sticks) unsalted butter, softened

• For the Cinnamon-Sugar Coating:

• 1 tablespoon cinnamon powder

• 3 tablespoons granulated sugar

Directions

• In a large mixing bowl, whisk together the flour, cinnamon powder, salt, cream of tartar, baking soda, brown sugar, and granulated sugar until well combined.
• Add the egg, softened butter, and vanilla extract. Mix with a hand or stand mixer until a smooth dough forms.
• Cover the dough and refrigerate for 30 minutes to prevent spreading during baking.
• Once chilled, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
• In a small bowl, mix 1 tablespoon cinnamon powder with 3 tablespoons granulated sugar.
• Roll the dough into 1-tablespoon-sized balls. Coat each ball in the cinnamon-sugar mixture.
• Arrange the dough balls on the baking sheet, spacing them 2½ inches apart.
• Bake for 12–13 minutes, or until the edges are set and the centers look slightly soft.
• Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

• Chilling the dough is important for thicker, chewier cookies and prevents them from spreading too much during baking.
• For extra cinnamon flavor, add a pinch directly into the dough.
• You can freeze the dough balls (already coated in cinnamon-sugar) and bake straight from frozen. Just add 1–2 minutes to the bake time
• Store baked cookies in an airtight container at room temperature for up to 4 days.
• For crispier cookies, bake 1–2 minutes longer, but don’t over bake if you prefer them soft and chewy in the center.
  

Why You’ll Love This Recipe

These snickerdoodle cookies are the perfect combination of sweet, buttery, and cinnamon-spiced goodness. Whether you’re making them for a family night, a cozy evening in, or just because you’re craving something delicious, they never disappoint. My family loves them, and I hope yours will too! ❤️

Let me know how yours turn out—I’d love to hear your feedback in the comments below. Happy baking and God bless! 😊