Best Snickerdoodles Recipe

5 from 1 vote

Creamy, cinnamon-kissed, and perfectly soft in the middle — these snickerdoodles hit every nostalgic comfort-note you didn’t know you needed.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Cookies, Easy

Servings: cookies

Calories: 120kcal

Preheat oven to 350°F (175°C). Ensure racks are centered.
In a medium bowl, sift together flour, baking powder, and salt. Whisk briefly to combine and set aside.
In a large bowl, cream together butter and 1 1/2 cups of sugar until pale and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape the bowl once.
Mix in the eggs one at a time, beating until fully incorporated and the batter is smooth.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until a soft dough forms. Avoid overmixing to keep cookies tender.
In a small bowl, combine the remaining 1/2 cup sugar with the 2 tsp cinnamon. Stir until evenly blended.
Using a cookie scoop or spoon, roll dough into 1 3/4-inch balls, pressing gently to smooth.
Coat each ball thoroughly in the cinnamon-sugar mixture, ensuring an even layer.
Place balls 3 inches apart on an ungreased baking sheet to allow spreading; do not crowd.
Bake for 9–10 minutes until the edges are just set and the tops have a slight crackle. Centers will be soft but will firm while cooling.
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.

Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.