These classic snickerdoodle cookies are soft, chewy, and coated in a cozy layer of cinnamon sugar that makes them irresistible straight from the oven. With their tender centers and lightly crisp edges, they strike the perfect balance between comfort and indulgence, making them a favorite for holidays, bake sales, or everyday treats.
Simple pantry staples come together to create a dough that’s easy to work with and delivers consistent results every time. A short chill helps the cookies hold their shape, while careful baking keeps them pillowy and tender. Whether enjoyed warm with a glass of milk or stored for later snacking, these snickerdoodles are a timeless cookie you’ll come back to again and again.
Ingredients
For the Cookies
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar (light brown sugar works as well)
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
For the Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 2½ teaspoons ground cinnamon
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick baking mat.
- In a medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until combined—do not overmix.
- Cover the dough and chill in the freezer for 15 minutes (or refrigerate if making later). Chilling makes the dough easier to roll but is optional.
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Scoop about 1½ tablespoons of dough, roll into a ball, then roll in the cinnamon sugar mixture. Place on the prepared baking sheet, spacing cookies a few inches apart.
- Bake for 10–12 minutes, watching closely. Cookies should look puffy and just set—avoid overbaking for a soft, chewy texture.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. They will flatten slightly as they cool.
Notes
- For softer cookies, err on the shorter baking time.
- Dough can be refrigerated for up to 24 hours before baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
Based on recipe found on stuckonsweet.com