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+ servings


Course: Dessert
Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: Dairy, Fall, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 20
Calories: 135kcal
Perfect softness on the inside with a crisp, cinnamony outside, Snickerdoodles are my all time favorite cookie. I’ve had so many different versions, that I’m practically a connoisseur. When putting together my own recipe, I was extremely particular. The cookie itself had to be buttery and soft. The outside had to be just the right amount of cinnamon flavor with enough sugar to create a crispy exterior.
Print Recipe


  • Sheetpan
  • Cookie Scoop
  • Cookie Jar



  • 1-½ Sticks Butter/Margarine
  • ¾ Cups Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cream of Tartar
  • 1 teaspoon Kosher Salt
  • 1-½ Cups Flour


  • 2 Tablespoons Sugar
  • 1 Tablespoon Cinnamon


  • Gather your ingredients and preheat oven to 375.
  • Cream the Butter and Sugar with a mixer until pale yellow and fluffy.
  • Mix in Egg until combined.
  • Add Vanilla Extract, Baking Soda, Kosher Salt, and Cream of Tartar, Mix.
  • Mix in ½ the Flour.
  • Mix in remaining Flour.
  • Mix up the Cinnamon Sugar.
  • Using a cookie scoop, scoop up a flat scoop of dough and roll it into a ball in your hands. Then roll that ball in the Cinnamon Sugar mixture.
  • Place the coated dough balls on a parchment lined sheet pan or cookie sheet. Bake at 375 for 10-12 minutes. Do not bake until browned at all.
  • The cookies will be very soft when first out of the oven. Carefully transfer from the pan with a good spatula to a cooling rack. Cookies will set up as they cool.



Cookies are sooo delicious for several days if stored well. Keep in tupperware, or a baggy, or a cookie jar.


Serving: 1g | Sodium: 123.9mg | Sugar: 8.8g | Cholesterol: 27.6mg | Calories: 135kcal | Fat: 7.2g | Protein: 1.4g | Carbohydrates: 16.5g