Food, Lifestyle

The BEST Snickerdoodle Cookies

Mother in the kitchen baking snickerdoodle cookies while her son sleeps in her arms

Snickerdoodle cookies are my absolute favorite!  This recipe was actually the first “made from scratch” cookies I ever attempted.  They are really easy, hard to mess up, and a definite crowd pleaser.  I’ve even gotten so confident in my snickerdoodle skills that I bake them for people at my husband’s office during the holidays.

I have the recipe pinned on my Pinterest, so I can’t take credit for this deliciousness.  It’s from  Cookies and Cups, and I can’t begin to explain how happy I am that I found her amazing page!  My sweet Walt goes a little cookie crazy every time I make them because he wants a “big” and not a “little”. Boys…  I’m really in trouble when Oliver gets to the cookie eating stage.  I will have to start hiding a couple for myself!



1 Cup of Butter (Room Temperature)

3/4 Cup Granulated Sugar

1/2 Cup Light Brown Sugar

1 Egg + 1 Yolk

1 tbsp Vanilla Extract

1 tsp Baking Soda

1 tsp Cream of Tartar

1/2 tsp Kosher Salt

1 tsp Cinnamon

2 3/4 Cup Flour

Cinnamon Sugar:

(to roll that delicious little ball of dough in)

1/4 Cup Granulated Sugar

1 tbsp Cinnamon


Preheat oven to 325°

Line a baking sheet with parchment paper

In the bowl or stand mixer, beat butter and both sugars until light and fluffy, 2-3 minutes.  With the mixer on medium speed, add in egg, yolk, and vanilla and beat for another minute, scraping the sides as necessary.

Turn mixer to medium/low and mix in baking soda, cream of tartar, salt, and 1 tsp cinnamon.  Mix for 30 seconds, scraping sides as necessary.

Turn mixer to low and add in flour, mixing until combined.

In a separate small bowl, make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.

Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball.

Roll each cookie dough ball into the Cinnamon Sugar mixture.  I roll mine in it A LOT.

Place on baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.

I bake mine for 8 minutes, turn the sheet, and bake for an additional two minutes.  They come out perfect every time!  I know ovens vary, so bake only until the edges are slightly golden.  The tops may seem slightly undercooked, but they will firm up perfectly when they cool.  If you prefer a crisper cookie, bake for 2 additional minutes.

As soon as the cookies come out I always sprinkle the leftover Cinnamon Sugar mixture on top!

Let me know what you think!

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