This is my Grandma’s snickerdoodles cookie recipe that I grew up with. They are soft and chewy in the center and kissed with cinnamon sugar.
If you like this recipe, check out my Peanut Butter Cornflake Cookies next!
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I grew up with my Grandma’s snickerdoodle cookie recipe. Not knowing that the best snickerdoodle cookie is a cinnamon sugar cookie with a chewy texture and signature tang. It’s just what my mom called the sugar cookies that she would bake. But instead of cinnamon and sugar, she would dip the tops of her cookies in sanding sugar. Color coordinated to the holidays, usually with red and green sugar. They were delicious! But different than what everyone else seems to know as a traditional snickerdoodle.
So I decided I wanted to personally try my Grandma’s recipe with cinnamon sugar instead of decorative sanding sugar. And I am so glad I did! They are so quick and easy to make. And the cookies are soft and chewy, just like I remember. These cinnamon scented cookies are now perfect for the fall season at my house!
More popular cookie recipes
- White Chocolate Peppermint Cookies
- Chocolate and Peanut Butter Chip Cookies
- Coconut Key Lime Crinkle Cookies
Ingredients for snickerdoodle cookie dough
- Dry Ingredients – A combination of all-purpose flour, cream of tartar, baking soda and salt. Cream of tartar acts as a leavening agent. When combined with baking soda it created carbon dioxide gas. Which gives the cookies a good puff up and rise in the oven while baking.
- Wet Ingredients – A combination of granulated sugar, unsalted butter, egg and vanilla extract.
- Cinnamon Sugar Mixture – For 18 cookies, 1/4 cup of granulated sugar mixed with one tablespoon of cinnamon is plenty of cinnamon-sugar coating.
Instructions for snickerdoodle recipe
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone baking mats. With a stand mixer or electric hand mixer, cream together the softened butter with one cup sugar, one egg and two teaspoons of vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the bowl with the butter mixture. Start on low speed and gradually increase the speed until a cohesive dough is formed. Scrap down the bowl as necessary with a rubber spatula while mixing. Refrigerate the dough for a little chilling for 20 minutes.
In a shallow small bowl, stir together the 1/4 cup sugar with the cinnamon until well combined. Use a medium cookie scoop (1.5 tablespoon capacity) to form the cookie dough into 18 balls. Roll each ball in the cinnamon sugar mixture. Place 8 cookies on each lined baking sheet.
Bake at 350 for 11-12 minutes, rotating the baking pans front to back and top to bottom halfway through baking time. Allow the cookies to cool on the cookie sheets for 10 minutes before removing them to a wire rack to finish cooling.
Keep scrolling to find my how-to video and free, printable recipe card.
Serving suggestions
These cookies would be great to take along to a tailgate this fall. Here’s some more of my favorite recipes for football season –
Storage directions
Store cookies in an airtight container at room temperature. They will stay fresh for 3 to 5 days. Or store in the freezer, stacked with wax paper in between cookie layers. They will stay fresh for 2 – 3 months.
Kitchen tools
I have been baking cookies for many years. These are my favorite, time-tested tools…
- Nordic Ware Commercial Half Sheet Pans
- Silpat Silicone Baking Mats
- OXO Medium Cookie Scoop
- OXO Bent Icing Spatula (for leveling off flour and sugar)
- OXO Cookie Spatula
Video
Snickerdoodles Cookie Recipe
Ingredients
- 8 tbsp unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.
- With a stand mixer or electric hand mixer, cream together the softened butter with one cup sugar, one egg and two teaspoons of vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the bowl with the butter mixture. Start on low speed and gradually increase the speed until a cohesive dough is formed. Scrap down the bowl as necessary with a rubber spatula while mixing. Refrigerate the dough for a little chilling for 20 minutes.
- In a shallow small bowl, stir together the remaining 1/4 cup sugar with the cinnamon until well combined. Use a medium cookie scoop (1.5 tablespoon capacity) to form the cookie dough into 18 balls. Roll each ball in the cinnamon sugar mixture. Place 8 cookies on each lined baking sheet.
- Bake at 350 for 11-12 minutes, rotating the baking pans front to back and top to bottom halfway through baking time. Allow the cookies to cool on the cookie sheets for 10 minutes before removing them to a wire rack to finish cooling.
- This recipe can easily be doubled or tripled.
Nutrition
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