These soft snickerdoodle cookies are the definition of cozy, sweet perfection. Each bite is melt-in-your-mouth tender with a delicate chew and a buttery center that’s wrapped in a crackly cinnamon-sugar coating. The warm spice hits you first—sweet and just a little nostalgic—followed by the soft, pillowy texture that makes it nearly impossible to stop at just one. With their classic tang from a touch of cream of tartar and that irresistible cinnamon sparkle, these cookies are a comforting treat that feels like a warm hug straight from the oven.
Ingredients
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1⅓ cups granulated sugar
- 1 large egg + 1 egg yolk (room temp)
- 2 tsp vanilla extract
Topping:
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Directions
1. Prep:
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. Make Topping:
Mix ⅓ cup sugar and 1 tsp cinnamon in a small bowl. Set aside.
3. Make Dough:
In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
In a large bowl, beat butter and sugar until creamy (about 2 minutes). Add egg, egg yolk, and vanilla; mix until combined.
Gradually mix in the dry ingredients—dough will be thick.
4. Shape & Coat:
Scoop about 1.5 tablespoons of dough and roll into balls. Roll each ball in the cinnamon-sugar topping. Place 3 inches apart on baking sheets.
5. Bake:
Bake for 10 minutes. Cookies will be soft and puffy—gently press down with a spoon to flatten slightly while still warm.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Storage:
Store in an airtight container at room temp for up to 7 days.
Enjoy!
