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The Best Soft And Chewy Snickerdoodle Cookies

by Pierce Abernathy featured in 6 Cookies To Bake With Your BFF

Inspired by


for 24 cookies

Cookie Dough

  • 2 teaspoons
    ground cinnamon
  • 1 cup
    butter, softened (225 g)
  • 2 teaspoons
  • 1 cup
    sugar (200 g)
  • ⅓ cup
    brown sugar (75 g)
  • 2 eggs
  • 3 cups
    flour (375 g)
  • 2 teaspoons
    cream of tartar
  • 1 teaspoon
    baking soda
  • ¼ teaspoon

Cinnamon Sugar Mix

  • ¼ cup
    sugar (50 g)
  • 1 tablespoon
    Calories 187
    Fat 10g
    Carbs 21g
    Fiber 0g
    Sugar 7g
    Protein 2g

Estimated values based on one serving size.



  1. In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
  2. Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
  3. Add the sugar and brown sugar and mix until well incorporated.
  4. Add the eggs and stir until thoroughly incorporated.
  5. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
  6. Cover with plastic wrap and chill.
  7. Preheat the oven to 375˚F (190˚C).
  8. Using your hands roll dough into ping pong sized balls.
  9. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
  10. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
  11. Allow to cool and serve.
  12. Enjoy!