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Soft Snickerdoodle Cookies

Irresistibly soft and coated in cinnamon, these cookies are spectacular!

Course Dessert
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 1 cup butter {softened}
  • 1 1/2 cups granulated sugar
  • 4 tsp vanilla extract
  • 2 eggs
  • 3 cups flour
  • 4 tsp cornstarch
  • 2 tsp cream of tartar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 2 tbsp cinnamon


  1. In the bowl of a stand mixer {fitted with paddle attachment} combine butter, sugar, eggs and vanilla extract.  Beat on medium speed until creamed {it should be light and fluffy}.  This will take between 4-5 minutes but do not skip this part.  Scrape down sides of bowl as necessary.

  2. Add flour, cornstarch, cream of tartar, baking soda and salt and mix until just combined.  In a separate small bowl combine Cinnamon Sugar Coating ingredients and mix well.

  3. Using a medium cookie scoop {or 2-3 tablespoons of dough} form mounds.  Roll each mound in the Cinnamon Sugar Coating and place on a pan lined with parchment or wax paper.  Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days.

  4. When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment paper or spray with cooking spray.  Place mounds on sheets, being sure to space them about 2 inches apart.  Bake for 8-9 minutes, or until the edges are set and the middle of the cookie is just beginning to set.  They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.

  5. Store cookie in an airtight container at room temperature for up to a week or freeze for up to 3 months.

Recipe Notes

  • ┬áThese cookies should not turn brown, except slightly on the bottom.
  • Freeze unbaked cookie dough mounds for up to 3 months and bake as directed, once mounds have thawed.