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Judy John

Easy Snickerdoodle Cookies Recipe

These easy snickerdoodle cookies bake with soft centers, crisp edges, and sweet cinnamon flavor. They make simple homemade treats perfect for snack trays, lunchboxes, or cozy evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups all-purpose flour leveled
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Cookie Scoop
  • Small Bowl
  • Baking Sheet
  • Parchment Paper
  • Cooling Rack
  • Freezer
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Whisk flour, cream of tartar, baking soda, and salt together until evenly mixed.
  3. Beat butter and sugar until fluffy with a light creamy texture.
  4. Add egg and vanilla extract. Mix until smooth and fully combined.
  5. Fold dry ingredients into the wet mixture until a soft dough forms.
  6. Mix cinnamon and sugar in a small bowl until evenly blended.
  7. Scoop dough balls and roll each one through the cinnamon sugar coating.
  8. Arrange cookies on the baking sheet, leaving space for spreading while baking.
  9. Bake for 10 to 12 minutes until edges look set and centers stay soft.
  10. Cool cookies on the tray briefly before transferring them to a cooling rack.

Notes

For softer cookies, remove them when centers still look slightly underbaked. Bake longer for crispier texture. Freeze dough balls before baking for quick future treats. Chill sticky dough before rolling if needed. Add nutmeg, pumpkin spice, or cardamom for flavor variety. Store cookies airtight for up to five days.