Description

A simple, beginner-proof snickerdoodle cookie recipe that uses only four main ingredients: flour, sugar, butter, and egg. These cookies feature a soft, chewy center and a crackly cinnamon-sugar coating without the need for cream of tartar.

Ingredients

Scale

2 ½ cups all-purpose flour
½ cup unsalted butter, softened
1 cup granulated sugar (plus ½ cup for coating)
1 large egg, room temperature
2 teaspoons ground cinnamon (plus extra for coating)
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and 1 cup of granulated sugar until pale and fluffy.
Add the egg and vanilla extract, mixing until just combined and smooth.
Add the flour, baking powder, and salt to the wet mixture. Mix gently with a spoon or spatula until no white streaks remain; do not overmix.
In a small bowl, mix ½ cup granulated sugar with 1 teaspoon cinnamon to create the coating.
Roll tablespoon-sized portions of dough into balls and coat them thoroughly in the cinnamon-sugar mixture.
Place cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes until edges are set and lightly golden, but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure butter is softened, not melted. Do not overmix the dough to keep cookies tender. Underbake slightly for a soft center. For best results, use fresh cinnamon. Dough can be chilled for 30 minutes to prevent spreading.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 12
Sodium: 50
Fat: 4
Saturated Fat: 2.5
Carbohydrates: 18
Fiber: 0.5
Protein: 1

Keywords: snickerdoodle cookies, 4 ingredient cookies, easy cookie recipe, cinnamon sugar cookies, no cream of tartar, beginner baking, soft cookies