Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr

Delicious classic cookies, delightfully chewy and BURSTING with cinnamon and sugar!!

Yield: 5 dozen cookies
  • 2 and 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  1. In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
  2. In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add eggs and vanilla extract; beat until smooth.
  3. Add flour mixture to wet ingredients; mix just until combined.
  4. Cover and refrigerate dough for 60 minutes. Dough can be refrigerated overnight.

  5. Preheat oven 375F degrees.

  6. In a small bowl, mix together 3 tablespoons granulated sugar and 1 teaspoon of cinnamon.
  7. Scoop dough into 2.5 teaspoon balls, or use a #60 disher to scoop balls of dough. Roll balls of dough in cinnamon-sugar mixture and place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
  8. Bake for 9-11 minutes. Cookies may appear soft, but they will set as they cool.

  9. Cool cookies on cookie sheet for 3 minutes; transfer to wire rack and cool completely. Eat & Enjoy!

Snickerdoodles should be stored in an airtight container and will keep 5+ days.