Soft Snickerdoodle Cookies
Soft snickerdoodle cookies with a warm cinnamon sugar crust that are tender, melt-in-your-mouth, and easy to make with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (optional but recommended)
- Cinnamon sugar topping:
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, use an electric mixer on medium speed to beat ¾ cup (170 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and ½ cup (100 g) packed brown sugar until light and fluffy—about 3 minutes.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing.
- Cover the dough and chill for at least 30 minutes (optional but recommended).
- In a small bowl, mix ¼ cup (50 g) granulated sugar with 1 tablespoon ground cinnamon.
- Scoop about 1 ½ tablespoons (20 g) of dough per cookie and roll into balls. Roll each ball generously in the cinnamon sugar mixture.
- Place cookies about 2 inches apart on the baking sheet.
- Bake for 9-11 minutes, or until edges are set but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is recommended to prevent spreading and improve texture. Do not overbake to keep cookies soft and chewy. Use an oven thermometer to ensure accurate temperature. Extra cinnamon sugar can be sprinkled after baking for more flavor. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and vegan sugar. For vegan, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Fat: 6
- Carbohydrates: 20
- Protein: 1.5
Keywords: snickerdoodle cookies, soft cookies, cinnamon sugar cookies, easy cookies, homemade cookies, warm cinnamon treats