Soft, chewy, and coated in cinnamon sugar — these Snickerdoodles are the ultimate classic cookie! Perfectly buttery and sweet with a signature tang, they’re a holiday favorite everyone loves.

There’s nothing more comforting than a warm batch of Snickerdoodles fresh from the oven. These soft, buttery cookies are rolled in cinnamon sugar before baking, creating a light, crackled top and that irresistible sweet-spiced flavor.

They’re a classic holiday cookie for a reason — simple to make, perfect for cookie exchanges, and absolutely delicious with a cup of coffee or hot cocoa.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through!

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
1 tsp vanilla extract

For the Cinnamon Sugar Coating:

3 tbsp granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream butter and sugar together in a large bowl until light and fluffy. Add eggs and vanilla, mixing until combined.
Whisk dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into the butter mixture until a soft dough forms.
Mix coating: Combine sugar and cinnamon in a small bowl.
Shape cookies: Roll dough into 1½-inch balls, then roll each ball in the cinnamon sugar mixture.
Bake: Place cookies 2 inches apart on baking sheets. Bake 9–11 minutes, until puffed and just set.
Cool: Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack.

Nutrition (per cookie)


Calories	150
Carbohydrates	19g
Protein	2g
Fat	7g
Sugar	11g

💡 Simply Made Tip:

Don’t overbake! Snickerdoodles should be slightly soft in the center when removed from the oven — they’ll finish setting as they cool for that perfect chewy texture.