Go Back

Homemade Snickerdoodle Cookies

These Homemade Snickerdoodle Cookies are soft, pillowy, and coated in a delightful cinnamon-sugar mixture, making them a timeless favorite for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies servings
Course: Dessert
Cuisine: American
Calories: 112
Ingredients Method Notes

Ingredients
  

  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Method
 

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
  3. Beat the softened butter and 1½ cups sugar in a large bowl until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
  6. Combine the ¼ cup sugar and cinnamon in a small bowl for the coating.
  7. Scoop the dough using a cookie scoop or tablespoon, forming balls about 1½ inches in diameter. Roll each ball in the cinnamon-sugar mixture.
  8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure butter and eggs are at room temperature for better texture. Don't skip the cream of tartar for authentic flavor. Store cookies in an airtight container to maintain freshness.