For the Snickerdoodle Cookie Dough:

  • (2 sticks) butter – softened to room temperature – not melted
  • 1-1/2 C sugar
  • eggs – room temperature
  • 1 Tbsp vanilla extract
  • 2-3/4 C flour
  • tsp cream of tartar
  • tsp baking soda

For the Cinnamon Sugar:

  • 3 Tbsp sugar
  • tsp ground cinnamon


Make the Snickerdoodle Cookie Dough:

  1. Preheat oven to 375 degrees
  2. Prepare three cookie sheets by lining with parchment paper or Silpat
  3. In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar. (about 2-3 minutes)
  4. Add in the eggs one at a time
  5. Add vanilla
  6. Mix until fully incorporated
  7. With the mixer on low (or off) add in the flour, cream of tartar, and baking soda
  8. Using a 1-Tbsp scoop, scoop out rounded balls and place close together on one of the cookie sheets

Make the Cinnamon Sugar:

  1. Mix the sugar and the cinnamon in a wide bowl – I like to use a fork but a small whisk also works


  1. Roll balls of dough in mixture
  2. Place 2 inches apart on parchment lined baking sheets
  3. Bake 6 to 8 minutes
  4. Carefully remove immediately from baking sheets and place on a cooling rack