Snickerdoodle Cookies

Classic cinnamon sugar coated cookies with crispy edges and a chewy center. The warm cinnamon spice makes them perfect for a fall or even as a yummy Christmas cookie. 

Although they aren't as fancy as other decorated cookies, and they aren't dipped in chocolate or covered in frosting, these are one of my favorite cookies, along with my good ol' standby, the Chocolate Chip Cookie, of course.

Soft, chewy centers that melt in your mouth, with a perfect crisp edge.

These cookies are finished off with a sweet, warm cinnamon sugar coating making them perfectly irresistible.


Yield: 16 cookies


Cookie Dough: 
  • 1 1/2 cups all-purpose flour (180g), weighed or spooned and leveled
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon cream of tartar 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1/2 cup (100g) granulated white sugar 
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract

Cinnamon Sugar Coating:
  • 3 tablespoons granulated white sugar 
  • 2 teaspoons ground cinnamon 

In a small bowl, whisk together flour, cinnamon, cream of tartar, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. 

In a shallow bowl, combine the sugar and cinnamon for the coating. Scoop dough into balls (about 2 tablespoons each) and roll in cinnamon sugar until well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place about 2 inches apart on prepared baking sheet. 

Bake for about 9-12 minutes, until edges just start to set. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container. 

Note: If you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Add a minute or two to baking time when baking frozen cookie dough.