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5 from 4 votes

Soft and Buttery Snickerdoodles

These super soft and buttery cookies are rolled in a cinnamon sugar coating that you can't resist! These classic Snickerdoodle cookies are a true classic!
Prep Time1 hr 15 mins
Cook Time10 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, easy recipes, easydesserts, snickerdoodlecookies, snickerdoodles, treat
Servings: 2 dozen

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • Pinch of salt
  • 1 cup unsalted butter 2 sticks
  • 1 cup sugar
  • 1 whole egg room temperature
  • 1 egg yolk room temperature
  • 1/4 cup brown sugar lightly packed
  • 2 tsp. vanilla extract

For the Cinnamon-Sugar Coating

  • 1/2 cup sugar
  • 1 Tbsp. ground cinnamon

Instructions

To Make the Cookie Dough

  • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats and set aside.
  • In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt. Whisk until combined and set aside.
  • With a Kitchen Aid or an electric mixer cream butter and sugars until light and fluffy- about 2-4 minutes. Slowly add one egg at a time and continue to scrape down the sides of the bowl. Mix on low and slowly add the flour mixture until dough starts to form.

For the Cinnamon-Sugar Coating

  • To make the sugar-cinnamon coating, mix together the sugar and cinnamon in a small bowl.

To Roll The Cookies

  • Using a mini ice-cream scoop, scoop out cookie dough balls roll each ball into your hands to make it an even ball. Then roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball.
  • Place the cookie dough balls in the refrigerator for at least an hour to harden.
  • Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 8–10 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!

Notes

*Store baked cookies in an airtight container for up to 1 week- I bet they won't last that long ;)
**Baked cookies will stay frozen for up to 3 months. To thaw at room temperature before serving.