Best Classic Snickerdoodle Cookies

Classic snickerdoodle cookies that are soft and chewy.

5 from 5 votes

These are truly the best classic snickerdoodle cookies! They're buttery, soft-baked, chewy, and are covered in cinnamon sugar. Not only do they take 35 minutes to make, you don't have to chill the dough before baking, and the cookie dough comes together in just one mixing bowl.

Prep Time15

Cook Time10

Cool Time10

Total Time35

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 208kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Parchment paper
Cookie Scoop
Mixing Bowls

Ingredients

1 cup unsalted butter, melted
1 cup sugar
¼ cup brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar, for rolling
1 tablespoon ground cinnamon for rolling

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
In a large mixing bowl, whisk together the melted butter, sugar, brown sugar, egg, egg yolk, and vanilla extract until fully combined.
In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt
Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined.
In a small bowl combine the sugar and cinnamon and mix together. Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Roll each cookie dough ball into the cinnamon sugar mixture and place onto the prepared baking pans. I recommend placing 10 cookie dough balls on each baking sheet.
Bake for 10-14 minutes, or just until the edge of the cookies turn light brown. 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: Line each baking pan with parchment paper.

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.

Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.

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