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Snickerdoodle Cookie Recipe

Updated: Oct 23, 2020

You’ll love these soft and chewy cinnamon-infused snickerdoodle cookies. They’re quick and easy to make and beyond delicious! These buttery, soft, perfectly sweet cookies have a big note of cinnamon inside and out.

You may need to double this recipe ... they are THAT good!


1 cup Unsalted Butter (softened)

1 1/2 cups Sugar

2 large Eggs

2 teaspoons Vanilla

2 3/4 cup Flour

1 1/2 teaspoon Cream of Tartar

1/2 teaspoon Baking Soda

1 teaspoon Salt 1/4 cup Sugar1 1/2 Tablespoons Cinnamon

Cinnamon-Sugar Mixture:


Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla.

Cream for 1-2 minutes longer. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon.

If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth. 

Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle.

Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. 

Let cool for several minutes on baking sheet before removing from the pan.

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