One of our favorite cinnamon-flavored cookies! These classic soft and chewy Snickerdoodles Cookies are made with butter, light brown sugar, granulated sugar, flour, eggs, and just the right amount of cinnamon - a simple cookie bursting with flavor.
For more Cinnamon-inspired cookies, check out these recipes: Oatmeal Raisin Cookies, Oatmeal Cookies with Coconut, oatmeal cookies with chocolate chip, and Gingerbread Cookies.
How to Make Snickerdoodle Cookies
Note: The full instructions are provided on the recipe card below.
Whisk together the flour, cornstarch, cream of tartar, cinnamon, and baking soda; set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, for 3 to 4 minutes.
Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then, add the vanilla and mix at low speed until fully incorporated.
With the machine running on low speed, add the flour mixture and mix until you no longer see any bits of flour. Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; it will be very stiff after being in the fridge that long.
Meanwhile, mix ⅓ cup of granulated sugar and 2 teaspoons of ground cinnamon; set aside.
Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. (If you only have 1 baking sheet, let it cool completely between batches).
Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball.
The dough will be very soft, so handle it carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart. Repeat with the remaining dough balls.
Bake one sheet at a time until the Snickerdoodles cookies have puffed up and the tops begin to crackle 10 to 12 minutes; do not overbake. The longer you bake the cookies, the crispier they’ll become.
Remove the cookies from the oven and let them cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling.
Related Recipes:
- Chocolate Chip Cookies
- Gingerbread Cookies
- Molasses Cookies
- Thumbprint Cookies
- Pecan Snowball Cookies
- Brown Butter Chocolate Chip Cookies
📖 Recipe
Easy Snickerdoodles Cookies
Tools
Ingredients
For the Cookie Dough:
- 375 g (3 cups) of all-purpose flour, spooned into a measuring cup and leveled-of
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup (2 sticks) Unsalted Butter , room temperature butter but still cool to the touch
- ¾ cup granulated sugar
- ¾ cup brown sugar or light sugar
- 2 large eggs , room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
For the Sugar and Cinnamon Mixture:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, and baking soda; set aside. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes.
- Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then add the vanilla and mix on low speed until fully incorporated.
- With the machine running on low speed, add the flour mixture and mix just until you no longer see any bits of flour. Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes.
- If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
- Meanwhile, in a small bowl, mix ⅓ cup of granulated sugar and 2 teaspoons of ground cinnamon; set aside.
- Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. (If you only have 1 baking sheet, let it cool completely between batches). Using a 1.5-inch ice cream or portion scoop, scoop the dough into rounded tablespoon-sized rounds, scraping each against the bowl as you scoop.
- Roll each mound in your hands to form a ball. The dough will be very soft, so handle it carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 3 inches apart. Repeat with the remaining dough balls.
- Bake one sheet at a time until the snickerdoodles cookies have puffed up and the tops begin to crackle, 10 to 12 minutes; do not overbake. The longer you bake the cookies, the crispier they’ll become. Remove from the oven and let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
