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24 cookies


30 minutes


The best Snickerdoodle recipe with butter, sugar and flour. These Snickerdoodle cookies are rolled in cinnamon sugar, chewy, tasty, and easy to make for festive holidays!


– 1/2 cup unsalted butter, softened – 1 cup plus 2 tablespoons sugar, divided – 1 large egg, room temperature – 1/2 teaspoon vanilla extract – 1 1/2 cups all-purpose flour – 1/4 teaspoon baking soda – 1/4 teaspoon cream of tartar – 1 teaspoon ground cinnamon

Step 1

Preheat oven to 375°F (190°C). Cream butter and 1 cup sugar until light and fluffy; beat in the egg and vanilla. In another bowl, whisk together the flour, baking soda and cream of tartar. Add the flour mixture gradually into the creamed mixture, until it forms a dough. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Step 2

 In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in the cinnamon sugar until nicely coated. Place the dough balls 2-inch apart on ungreased baking sheets. Press down in the center of the ball before baking in the oven. This helps to keep the Snickerdoodles from puffing up in the middle.

Step 3

Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

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