Description

Soft and chewy snickerdoodle cookies with a cinnamon-sugar coating, perfect for cozy afternoons or holiday platters. Made with pantry staples and ready in just 30 minutes.

Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 teaspoons ground cinnamon (plus extra for rolling)

1 cup unsalted butter, softened

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

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Instructions

Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, cream of tartar, and ground cinnamon.
In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
Add the eggs one at a time, then stir in the vanilla extract.
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Scoop out 1–2 inch dough balls, roll them in a cinnamon-sugar mixture, and place on the baking sheet.
Bake for 8–10 minutes, until edges are golden but centers are slightly soft.
Let cookies sit on the tray for 1 minute, then transfer to a wire rack to cool completely.

Notes

Chill dough for 30 minutes for extra-soft cookies.

Add nutmeg or chai spice to the rolling sugar for a flavor twist.

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Use unsalted butter for better control over salt levels.

Don’t overbake — cookies continue to cook slightly after removal from the oven.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg