An old favorite…these sweet, cinnamon-coated snickerdoodle cookies are a classic that never goes out of style!
Cinnamon — some people adore it, others don’t, and some of us only realize how much we love it over time. I used to prefer salty snacks or chocolate treats, but cinnamon has quietly become my go-to flavor for baked goods. A cinnamon crumb muffin will always catch my eye.
These snickerdoodles are soft, sweet and perfectly cinnamon-forward. I made them frequently one summer years ago and they were a hit with family and friends. For one reason or another I put the recipe away, but after my daughter asked for them recently I dug them back out. I kicked myself for not making them in years — they’re that good. Since then I’ve been baking them weekly, often doubling the batch so some go straight to the freezer.
Baking these cookies is a fun activity to share. My little one loves using a cookie scoop to portion the dough and rolling each ball in the cinnamon-sugar coating. When she wanted to help while I photographed the cookies for this post, I almost said no because I wanted everything to look perfect — but her joy mattered more than a flawless picture. So you may notice a few charmingly imperfect cookies made by small hands.
A sturdy, real cookie sheet makes a difference in how cookies bake, so I recommend using proper baking sheets for best results.
This recipe freezes very well and scales easily, so double or triple it to keep a stash of homemade snickerdoodles on hand.
Snickerdoodle Cookies
Print Recipe
Ingredients
Cookie Dough
- 3/4 cup oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups flour (add up to another 1/4 cup if dough is too sticky)
- 1/2 tsp baking soda
- 1 tsp cinnamon
Cinnamon-Sugar
- 1 cup sugar
- 1 Tbsp cinnamon
Instructions
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Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
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Combine all cookie dough ingredients in a bowl and mix until a cohesive dough forms.
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In a small bowl, stir together the cinnamon and sugar for coating.
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Shape the dough into balls using your hands or a cookie scoop, then roll each ball in the cinnamon-sugar to coat evenly.
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Arrange the coated dough balls on the prepared cookie sheets and bake for about 10 minutes, until set but still soft. Allow cookies to cool slightly on the sheet before transferring to a wire rack.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/classic-cinnamon-snickerdoodle-cookies/