Snickerdoodle Cookies (Soft, Classic, and Easy)
There’s something about snickerdoodles that just feels simple and comforting. Soft centers, lightly crisp edges, and that cinnamon sugar coating that makes them hard to stop eating. These are easy to make, use basic ingredients, and come out soft every time.
They’re the kind of cookies you make once and keep coming back to 🤍
Ingredients
For the cookies:
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1 cup unsalted butter, softened
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1 1/2 cups sugar
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2 eggs
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2 tsp vanilla
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2 3/4 cups flour
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1 1/2 tsp cream of tartar
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1/2 tsp baking soda
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3/4 tsp salt
Cinnamon sugar coating:
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1/4 cup sugar
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1 1/2 tbsp cinnamon
Instructions
Step 1
Preheat oven to 350°F.
Step 2
In a bowl, mix the butter and sugar for about 4–5 minutes until light and fluffy.
Step 3
Add the eggs and vanilla. Mix again for another 1–2 minutes until combined.
Step 4
Stir in the flour, cream of tartar, baking soda, and salt until a dough forms.
Step 5
In a small bowl, mix together the cinnamon and sugar.
Step 6
Refrigerate the dough for 20–30 minutes.
Step 7
Roll the dough into balls, coat in the cinnamon sugar mixture, and place on a baking sheet.
Step 8
Bake for 9–11 minutes until set but still soft in the center.
Notes
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Don’t overbake – they’ll continue to set as they cool
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Chilling the dough helps keep them thick and soft
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They’re best slightly warm or the same day
Final Thoughts
These are the kind of cookies you make once and keep coming back to 🤍 If you love simple baking like this, you might also like my cream cheese banana bread.
