Soft-Baked Brown Sugar Snickerdoodle Cookies

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

Classic snickerdoodle cookies with a soft, chewy texture and a generous coating of cinnamon sugar for a perfectly spiced bite. This American-inspired recipe, ready in about 25 minutes, layers all-purpose flour, cream of tartar, baking soda 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 110 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 110 cal/serving

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Ingredients

2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 tbsp cinnamon sugar (for rolling): cinnamon
1/4 cup cinnamon sugar (for rolling): granulated sugar

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Instructions

Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper. In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/4 tsp salt.
Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/2 cup packed brown sugar on medium speed until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 4: In a small bowl, combine 2 tbsp cinnamon with 1/4 cup granulated sugar for the cinnamon sugar coating.
Step 5: Using a tablespoon, scoop dough and roll each ball in the cinnamon sugar mixture until fully coated. Place dough balls 2 inches apart on the prepared baking sheets.
Step 6: Bake for 8-10 minutes, until edges are set but centers remain soft. Remove from oven and let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.