One-Bowl Brown Sugar Cinnamon Snickerdoodle Cookies

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and chewy snickerdoodle cookies with a buttery brown sugar base and a generous cinnamon sugar coating, perfect for an easy homemade treat. This American-inspired recipe, ready in about 25 minutes, layers all-purpose flour, baking soda, cream of tartar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 24 American cuisine 130 cal/serving

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Ingredients

2 3/4 cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups brown sugar, packed
2 large eggs
2 tbsp ground cinnamon
1/4 cup granulated sugar

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Instructions

Step 1: Preheat oven to 375°F. In a large mixing bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons cream of tartar until evenly combined.
Step 2: Add 1 cup softened unsalted butter and 1 1/2 cups packed brown sugar to the flour mixture. Using a hand mixer on medium speed, beat until creamy and smooth, about 2 minutes.
Step 3: Beat in 2 large eggs one at a time until fully incorporated. In a small bowl, mix 2 tablespoons ground cinnamon with 1/4 cup granulated sugar.
Step 4: Shape dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture to coat. Place the coated balls 2 inches apart on ungreased baking sheets.
Step 5: Bake for 8-10 minutes until edges are set but centers are soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.