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Classic Snickerdoodle Cookies

Karissa Parrish
These classic snickerdoodle cookies are soft-baked, chewy, and are covered in cinnamon sugar. Nothing is better than a classic cookie, so you will not be disappointed with these buttery-tasting snickerdoodles!
5 from 5 votes
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time: 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Baking Sheets
  • Silicone Baking Mats
  • Electric Stand Mixer
  • Mixing Bowl

Ingredients:
 
 

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sugar, for rolling
  • 1 tablespoon cinnamon, for rolling

Instructions:
 

  • Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats.
  • Using an electric stand mixer with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high speed until smooth and combined (about 1-2 minutes). Add the egg, egg yolk, and vanilla extract and mix on medium speed, just until combined. Scrape down the sides and bottom of the bowl, as needed.
  • In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • Slowly add the dry ingredients and mix at low speed, just until combined. Remove the bowl from the stand mixer and use a silicone spatula to fold together any remaining loose ingredients.
  • In a small bowl combine the sugar and cinnamon and mix together. Use a cookie scoop (I used my 1.5 tbsp) to scoop out the dough and roll into a ball using your hands. Generously roll each ball of dough in the cinnamon sugar mixture until well coated and place onto the prepared baking sheet.
  • Bake the cookies for 8-10 minutes (9 was perfect for me),  or until the edges are set and the centers are soft and puffy. Allow the cookies to cool for 10 minutes before transferring them over to a wire rack to finish cooling.
  • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes:

Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line my baking sheets with silicone baking mats.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. For this recipe, you’ll want to remove the butter and eggs from the refrigerator 1 hour before you want to start baking.
Cookie Scoop: I always use my 1.5 tablespoon cookie scoop (#50) for all of my cookie recipes. I love the size and it’s my preferred cookie scoop.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.

Nutrition

Serving: 1cookieCalories: 173kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 74mgPotassium: 65mgFiber: 1gSugar: 13gVitamin A: 248IUVitamin C: 0.01mgCalcium: 11mgIron: 1mg
Keyword classic snickerdoodle cookies, easy snickerdoodle recipe, snickerdoodle cookies
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