In a small bowl, stir sugar and cinnamon until fully blended.
6. Shape the Cookies
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Scoop dough into balls using a cookie scoop (about 1.5 tablespoons each).
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Roll each dough ball generously in the cinnamon-sugar mix.
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Place on baking sheets 2 inches apart; they will spread.
7. Bake to Perfection
Bake for 8–10 minutes until:
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Edges are set
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Centers look soft and slightly puffy
They will finish setting as they cool—don’t overbake!
8. Cool
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🎯 Tips for the BEST Snickerdoodles
✔ Use cream of tartar
It creates the classic tangy Snickerdoodle flavor and helps keep cookies soft.
✔ Keep dough slightly chilled if too sticky
10–15 minutes in the fridge makes rolling easier.
✔ Don’t flatten the dough
Round dough balls = beautifully thick, soft cookies.
✔ Remove cookies early
Underbaking (slightly!) is the secret to softness.
✨ Storage & Make-Ahead
Room Temp Storage
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Store in an airtight container for up to 5 days.
Add a slice of bread to keep cookies ultra-soft.
Freezing Dough
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Roll dough into balls
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Freeze on a tray
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Store in a freezer bag for up to 3 months
Roll in cinnamon-sugar right before baking.
Freezing Baked Cookies
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Freeze up to 2 months
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Thaw at room temperature
❤️ Why This Recipe Works
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High butter ratio = perfect chewy center
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Cream of tartar = classic flavor + softness
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Cinnamon-sugar coating = warm, nostalgic Snickerdoodle taste
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Quick bake time = tender texture every time
This recipe has everything you love about old-fashioned Snickerdoodles with bakery-style results.
