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+ servings

Snickerdoodle Cookies

Soft snickerdoodle cookies with a hint of cinnamon. A fall classic!
Soft and chewy snickerdoodles with a hint of cinnamon. A true classic!
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5 from 4 votes


  • 3/4 cup unsalted butter , at room temperature (170 grams)
  • 1 ¼ granulated sugar , divided (250 grams)
  • 1/3 cup light or dark brown sugar (70 grams)
  • 2 large eggs
  • 2 ¾ cups all-purpose flour (330 grams)
  • 2 teaspoons cream of tartar
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 tablespoon + 1/2 teaspoon ground cinnamon , divided


  • Preheat oven to 350 degrees F and line baking sheet(s) with parchment paper.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, 1 cup of the sugar, and brown sugar on medium high speed until light and creamy. Add the eggs and beat to combine, scraping the bowl down as necessary.
  • In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon. Add to the the stand mixer and mix on medium speed until combined.
  • Combine the remaining sugar and cinnamon in a small bowl. Roll the cookie dough into rounded tablespoons and roll in the cinnamon sugar. Place evenly on the prepared cookies sheets.
  • Bake until they are puffed and slightly cracked, about 9-11 minutes. Cool on a wire rack.
  • Cookies will keep in an airtight container at room temperature for several days.


Calories: 121kcal, Carbohydrates: 14g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 79mg, Potassium: 67mg, Fiber: 1g, Sugar: 3g, Vitamin A: 197IU, Calcium: 8mg, Iron: 1mg
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