These snickerdoodles are my favorite! Thin and chewy in the middle, with a slightly crisp and golden edge. No chilling or cream of tartar required.
Course Dessert
Cuisine American
Keyword snickerdoodles
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 large cookies (1 tray)
Calories 290kcal


For the cookies::

  • 1.5 cups all-purpose flour (7.5 ounces by weight)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

For the coating::

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  • Preheat oven to 375 degrees F. Line a sheet tray with parchment paper or a silicone mat.
  • In a medium bowl, whisk to combine the flour, cinnamon, baking powder, and salt. 
  • In a large bowl, cream together the butter and both sugars with an electric mixer until light and fluffy.
  • Add the egg and vanilla extract, and mix until combined, about another minute.
  • Add the dry ingredients and mix until the dough comes together. It will look thick and crumbly.
  • For the coating, in a small bowl, whisk to combine the sugar and cinnamon.
  • Scoop the cookie dough with a large 3 Tablespoon cookie scoop, and drop into the cinnamon sugar mixture. Roll around well to coat, then place on the baking sheet.
  • When the dough is all scooped out, use a glass to flatten each ball into a disk about 1/4″ thick.
  • Bake for 10-12 minutes, until golden and crisp on the edges, but still soft in the middle.
  • Let the cookies cool on the pan for a few minutes to set their shape, then they’re ready to enjoy!


Calories: 290kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 98mg | Fiber: 1g | Sugar: 29g