There’s just something magical about a warm, cinnamon-sugar coated snickerdoodle fresh out of the oven.
These cookies are soft, chewy, and packed with cozy flavor that instantly makes you feel at home.
No fancy ingredients or complicated steps—just a classic treat that’s super easy to make.
Grab your mixing bowl and let’s get baking!
Makes 20 large cookies or 30 medium cookies
Ingredients:
For the cookies:
2¾ cups (345g) All-purpose flour
1 teaspoon Baking soda
1½ teaspoons Cream of tartar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup (230g) Unsalted butter, room temperature
1 cup (200g) Sugar
2 Egg, large
2 teaspoons Vanilla extract
For topping:
1/3 cup (67g) Sugar
2 teaspoons Ground cinnamon
Instructions:
1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Set aside.
2. Make the cookies: In a bowl, combine flour, baking soda, cream of tartar, cinnamon and salt. Mix well and set aside.
3. In a separate large 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.
4. Gradually add flour mixture and mix until combined. Do it in two or three parts.
5. Make the topping: in a small bowl mix sugar and cinnamon.
6. Use a small cookie scoop to scoop out the dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture. Sprinkle extra cinnamon sugar on top if desired.
7. Arrange the cookies 2 inches apart on the prepared baking tray. Bake for 8-10 minutes.
8. Allow to cool for at least 10 minutes before removing the cookies from the pan.
