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Cinnamon Snickerdoodle Cookies

The BEST cinnamon snickerdoodle cookies! Soft and chewy with a crisp cinnamon sugar coating.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 cookies
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Ingredients
  

  • 1⅔ cups all-purpose flour, spooned and levelled
  • ¾ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • ⅔ cup granulated sugar
  • 3 tablespoons brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract

Cinnamon Sugar Topping

  • 3 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • In the bowl of a stand mixer, beat the butter until smooth, about 2 minutes. Scrape down the sides of the bowl.
  • Add the granulated sugar and brown sugar. Beat for 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
  • Add the egg and vanilla. Beat until smooth and combined. Scrape down the sides of the bowl.
  • Add the flour mixture. Briefly beat the dough together until most of the flour is incorporated. Scrape down the sides of the bowl.
  • Beat for a few more seconds until the flour is fully incorporated.
  • Use a cookie scoop (or spoon) to create evenly portioned cookies. Use your hands to roll each portion into a smooth ball.
  • In a small bowl, stir together the granulated sugar and cinnamon for the topping.
  • Roll each dough ball in the cinnamon sugar topping and arrange them on the parchment-lined baking sheets, about 2 inches apart.
  • Bake for 8-12 minutes, until the edges are barely set. The centers will be pale and puffy, but will continue to bake on the tray as they cool.
  • Transfer the baking sheet to a cooling rack and working quickly, use two butter knives or spoons to press in the edges to compact the cookie and achieve a uniformly soft and chewy snickerdoodle.
  • Let the cookies cool on the pan for 3-5 minutes before transferring to a cooling rack.
  • While the cookies are still warm, dip the top of each cookie in the cinnamon sugar topping (you can use the leftover from step 9 or make a fresh batch).

Notes

Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 6 months.