Cinnamon Snickerdoodles Recipe with Ceylon Cinnamon
You know those cookies that taste like a warm hug? That’s a snickerdoodle. Soft centers, lightly crisp edges, and a sparkly cinnamon-sugar coat that makes them impossible to stop at one. This version uses the delicate aroma of Ceylon cinnamon for a clean, fragrant finish that pairs perfectly with tea, coffee—or a late-night snack straight off the tray. Let’s bake!
Snickerdoodle Ingredients
- 1 cup (230 g) unsalted butter, softened (not melted)
- 1½ cups (300 g) white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp fine salt
- ¼ cup (50 g) white sugar
- 1½ Tbsp ground Ceylon cinnamon
Step-by-Step Instructions for Cinnamon Snickerdoodles
- Preheat & pan: Heat oven to 190°C / 375°F. Line a baking tray with parchment.
- Cream: Beat butter and sugar until pale and fluffy. Add eggs and vanilla; mix until smooth.
- Dry mix: In a separate bowl, whisk flour, cream of tartar, baking soda, and salt. Fold into the butter mixture just until a soft dough forms—don’t overmix.
- Roll & coat: Stir sugar and cinnamon in a small bowl. Scoop 1 Tbsp dough, roll into balls, and coat generously in cinnamon sugar.
- Bake: Arrange 5 cm (2 in) apart. Bake 8–10 minutes until edges set but centers still look soft.
- Cool: Rest on the tray 5 minutes, then move to a rack. Try not to eat them all immediately.
Pro Tips for Perfect Snickerdoodle Cookies
- For extra chew, bake until just set; they finish as they cool.
- Prefer a stronger aroma? Add an extra ½ Tbsp of Ceylon cinnamon to the coating.
- Chill the dough 20 minutes if it feels too soft or warm.