Snickerdoodle Cookie Recipe

Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 50 minutes
Total Time 26 minutes
Servings 20 Cookies


  • 1 Cup Unsalted Butter
  • 2/3 Cup Granulated Sugar
  • 2/3 Cup Light Brown Sugar (Packed)
  • 2 Large Eggs 1 Large Egg + 1 Egg Yolk (throw out rest of second egg)
  • 2 Tsp Vanilla Extract
  • 2 3/4 Cup All-Purpose Flour
  • 2 Tsp Cream of Tartar
  • 1/2 Tsp Salt Omit if you use salted butter
  • 1 Tsp Baking Soda
  • 1 Tsp Cinnamon

Sweet Cinnamon Coating

  • 1/3 Cup Granulated Sugar
  • 1 Tbsp Cinnamon


  1. Place butter, sugar and brown sugar in a large mixing bowl and beat until creamy. Add egg, egg yolk & vanilla and mix until thoroughly combined. 

  2. In a separate bowl, mix together flour, cream of tartar, salt, baking soda, and cinnamon until blended. Add dry mixture into wet ingredients and mix until just combined. 

  3. Cover bowl and place into refrigerator for 1 hour.

  4. Preheat oven to 350 degrees. 

  5. Make sweet coating by combining sugar and cinnamon into a small bowl. 

  6. Remove dough from refrigerator and form into about 20-22 rounds. Roll into sweet coating until completely covered and place on a parchment lined baking sheet. 

  7. Bake for about 11-12 minutes, remove and let cool on a baking sheet for 2 minutes, then move to cooling rack. 

  8. We like them slightly undercooked, so depending on how you like them and the accuracy of your oven, feel free to bake them a minute more or less. I normally use 2 baking sheets, so that when the first batch comes out I am ready to add the next batch into the oven. Enjoy!