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These Snickerdoodles are a go-to treat in our home. They are simple to make and we always have the ingredients on hand. Make them today and I promise you won't be disappointed! We're big fans of cinnamon around here and if you are, you've got to try these Simple Cinnamon Muffins!
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Course Treats
Servings 22 large cookies
Calories 182 kcal


For the cookies:

  • 226 grams unsalted butter cool, not room temperature
  • 222 grams granulated sugar
  • 1/2 teaspoon salt
  • 61 grams golden brown sugar (packed) light or dark will work as well
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 276 grams all purpose flour
  • 2 teaspoons baking powder

For the coating:


  • Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper or silicone baking mats.
  • In the bowl of your stand mixer with your paddle attachment add your cool butter, both sugars, salt, and cinnamon.
  • Mix on low until incorporated.
  • Add your eggs.
  • Mix until incorporated.
  • Add your flour and baking powder.
  • Mix until incorporated.
  • Remove the bowl from your mixer and scrape down the bottom and sides of the bowl. Cover your dough with plastic wrap or a slightly damp paper towel. Place in your freezer for 15 minutes. Note: I used a slightly damp paper towel because I ran out of plastic wrap. It worked fine and my smaller kids think frozen paper towels are hilarious. It's a win win :)
  • While your dough is in the freezer, mix your sugar and cinnamon for your coating in a small-medium sized bowl.
  • After the 15 minutes is up, remove the batter from the freezer. I use a tablespoon cookie scoop and get 2 scoops out.
  • Roll the 2 scoops together. Work quickly as the dough will get sticky and soft very quick.
  • Place the ball of dough into your coating mix and quickly roll around until it's fully covered.
  • Place the coated ball of dough on your prepared cookie sheet.
  • I placed 8 of the dough balls on each sheet. They do flatten just a bit so you want to give them room.
  • Place the tray of prepared dough balls in the fridge for 5 minutes. I know this seems like a lot of freezing and refrigerating but believe me, you won't regret it!
  • Bake for 12-16 minutes or until the middles no longer appear wet. I baked mine for exactly 14 minutes.
  • Remove from the oven and let set on the pan for 4 minutes.
  • Remove from the pan and place on a cooling rack to cool completely.
  • Enjoy!
  • You can store these in a cookie jar or container for about a week but ours never last more than a day or two ;)



Calories: 182kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 100mgPotassium: 27mgFiber: 1gSugar: 14gVitamin A: 282IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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