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My favorite cookies are not the fancy surprise kind loaded with everything under the sun, but the classic and most delicious kind. The plain, simple, Grandma-kind of cookie, the one I used to make as a child before Pinterest exploded. This is one of those recipes-the best classic snickerdoodle cookie recipe I’ve found yet.

A chewy but soft cookie, with a cinnamon sugar coating, they are a favorite around here. These are the best classic snickerdoodle cookies because they can help roll the dough in a ball, and then coat with the cinnamon sugar.

The only “weird” ingredient in these classic snickerdoodle cookies that you might not have on hand is Cream of Tartar, so before you start mixing these up, check your spice drawer to make sure you have some!

My favorite affordable and minimalist cookie-making supplies:

Extra large non-stick cookie sheets to bake as many cookies at once as possible.
Cookie scoop-just one, a classic size-#30, great for when kids are helping.
Set of spatulas in three sizes.
Parchment paper to save time-I love not having to wash cookie sheets, and having cookies that don’t ever stick!

Classic Snickerdoodle Cookies

A soft chewy cookie with a cinnamon coating, these are easy to make and a family favorite.

Print Recipe

Course Dessert

Cuisine American

Equipment

Mixer

Ingredients

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 tsp vanilla
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

For cinnamon sugar topping:

2 TBS white sugar
2 tsp ground cinnamon

Instructions

Preheat oven to 400 degrees.
Cream together sugar, butter, eggs and vanilla with a mixer in a large bowl.
Add the dry ingredients and mix well.
Mix the cinnamon sugar topping in a small bowl.
Roll the dough into 1" balls, and then roll that ball into the cinnamon sugar mixture until well coated.
Place balls on a sprayed baking sheet or one lined with parchment paper, giving them plenty of room to spread out when baked. Using the palm of your hand flatten the cookies somewhat.
Bake 8-10 minutes.
Remove from baking sheet once cooled.